The Montana and Idaho Grill Buyer's Guide
Choosing a grill comes down to four things: how you cook, what fuel your home can use, what your property rules allow, and how well the grill holds up to a Montana or Idaho winter. This guide walks you through those decisions step by step, then matches you to the grill brands we carry at Big Sky Outdoor Spaces in Missoula.
Whether this is your first grill or your fifth, grills have changed a lot in the last decade. If you're replacing an older grill, skip ahead to the section on what's changed.
In This Guide
Step 1: Start With How You Cook
Before you look at brands, answer these questions. Your answers narrow the field faster than any spec sheet.
What do you cook most? Weeknight burgers and chicken favor gas. Low-and-slow brisket and ribs favor pellet, charcoal or kamado. Smash burgers, breakfast and stir fry favor a griddle or flat top. Pizza calls for a dedicated oven.
How many people do you usually feed? A good rule of thumb is about 100 square inches of main cooking area per person you cook for at once. For 2 to 4 people, look at 400 to 500 sq in (roughly a 30 inch built-in or a 3 burner cart). For 4 to 8 people, look at 500 to 700 sq in (a 36 inch grill). Big families and entertainers should look at 700+ sq in (42 inch and larger, or two appliances).
Freestanding cart or built-in? A cart can move with you and needs no construction. A built-in lives in an outdoor kitchen island and looks and performs like a permanent appliance. Most premium lines come both ways, so you can start on a cart and move the same grill head into an island later.
How often, and in which seasons? A grill used year-round in Montana or Idaho needs better insulation, heavier construction and ignition that works in the cold.
Where will it sit? Measure the spot. Note overhead cover, siding, railings and how far you are from the house. Step 3 covers clearances and rules.
Step 2: Choose Your Fuel
Fuel decides flavor, convenience, cost to run, and where the grill is allowed to go. Many premium gas grills come in both propane (LP) and natural gas (NG) versions, but the two aren't interchangeable without a factory conversion kit, so decide before you order.
Fuel | Best For | Heat-Up Time | Flavor | Watch Out For | Brands We Carry |
Propane (LP) | Most homes, carts, anywhere without a gas line | 10 to 15 min | Clean, neutral | Tanks run out mid-cook; full-size tanks are banned on many apartment balconies | Fire Magic, Twin Eagles, Hestan, Aspire, Lynx, Sedona, Alfresco, Blaze, Bull, Coyote, Summerset, Wildfire, Delta Heat |
Natural gas (NG) | Built-in outdoor kitchens | 10 to 15 min | Clean, neutral | Needs a gas line run by a licensed pro, usually with a permit | Same gas brands, ordered in NG |
Charcoal | Searing, classic smoky flavor | 20 to 30 min | Strong, smoky | Ash cleanup; the most restricted fuel on decks, in apartments and during fire season | Blaze and Coyote charcoal grills |
Kamado (ceramic charcoal) | Smoking, roasting, pizza and searing in one unit | 15 to 30 min | Smoky, very moist | Heavy (often 150+ lbs); a learning curve on vent control | Kamado Joe, Blaze kamado |
Pellet | Set-and-forget smoking and roasting | 10 to 20 min | Real wood smoke | Needs power; pellets must stay dry; weaker at high-heat searing | Memphis Wood Fire Grills, Twin Eagles and Coyote pellet grills |
Flat top / griddle | Breakfast, smash burgers, veggies, stir fry | 10 min | Seared crust | Less smoke flavor; needs seasoning | Evo, plus griddles from Blaze, Summerset, Wildfire and Coyote |
Wood-fired oven | Pizza, bread, roasting | 20 to 45 min | Wood-fired | Needs a safe spot and ember management | Fontana Forni, Alfresco pizza oven |
Electric | Apartments and condos where flame is banned | 10 to 15 min | Neutral | Needs a GFCI outlet; lower top-end heat | Coyote electric grill |
Our quick take: if you own a house and plan to stay, natural gas in a built-in is the most convenient long-term setup. If you rent or might move, a propane cart or a kamado gives you flexibility. Many serious cooks pair a gas grill with a pellet grill or kamado for smoking.
Step 3: Check What Your Property Allows
Where you live can rule out a fuel before you ever look at features. Montana and Idaho both base their fire rules on the International Fire Code. Montana has adopted the 2021 edition, and Idaho has adopted the 2018 edition.
Both editions include the same grill rule, section 308.1.4. Charcoal and other open-flame cooking devices can't be used on combustible balconies or within 10 feet of combustible construction. Cities enforce it locally, including Great Falls and Boise, where violations can bring fines. Landlords, HOAs and cities can be stricter than the code, never looser.
Home Type | What's Usually Allowed | Common Limits |
Single-family house or duplex (includes townhomes) | Any fuel. One- and two-family homes are exempt from the 10 foot rule | HOA rules; keep clear of siding and eaves; follow the manufacturer's clearances |
Apartment or condo with fire sprinklers | Gas and charcoal may be allowed | Your lease or HOA may still ban them, so ask for it in writing |
Apartment or condo without fire sprinklers | Electric grills, or small propane grills using 1 lb cylinders | No full-size propane tanks or charcoal on wood decks or balconies, or within 10 ft of the building |
Any multifamily building | Propane tanks stored outdoors only | Never store tanks indoors, in basements or storage closets; no grilling on below-grade patios where gas can pool |
Clearances Around a House
Follow the clearance in your grill's installation manual. It's often 12 to 24 inches from combustible walls at the back and sides, and more above.
Don't grill under a low roof overhang, a covered porch or a pergola unless the grill is rated for it and there's a vent hood sized for its BTUs.
A built-in grill in a wood-framed island needs an insulated jacket. Most premium brands sell one for each grill size. A non-combustible island (steel studs, cement board, stone) is the safer build.
Keep propane tanks upright, outdoors and away from ignition sources.
Permits for Natural Gas and Electrical
A new natural gas line to a grill or outdoor kitchen is gas piping work, and Montana and Idaho handle it differently. Check with your local building department before anyone starts.
Montana | Idaho | |
Who issues the permit | Your city or county building department, if it runs its own program. In Missoula, gas piping falls under a mechanical permit. The state code doesn't cover homes with fewer than five units, so some rural areas have no permit process | Your city building department, or the state Division of Occupational and Professional Licenses (DOPL) where the city doesn't run its own. Idaho law treats gas piping as HVAC work |
Who does the work | Montana has no statewide gas fitter license, but some cities license gas fitters locally. We recommend a licensed plumber or experienced gas contractor either way | A licensed HVAC contractor. DOPL also offers a homeowner permit for fuel gas piping on a home you own and live in (not a rental), and DOPL inspects the work |
Electrical | GFCI outlets for lights, rotisserie motors, pellet grills and refrigerators; new outdoor circuits usually need an electrical permit | Same |
Before you dig | Call 811 (Montana 811) | Call 811. Idaho has three regional one-call centers, and 811 routes you to the right one |
Even where no permit is required, your gas utility or propane supplier may want the line inspected before they connect service. For more on how permits work here, see our Step-by-Step Guide to Getting a Building Permit in Montana.
Montana and Idaho Fire Restrictions
During summer fire season, stage restrictions change what you can light, and they work much the same in both states.
Stage 1 | Stage 2 | |
Charcoal and briquettes | Limited to approved fire structures in developed sites (Idaho) | Not allowed |
Propane and natural gas grills | Allowed | Allowed |
In Missoula, briquettes are treated like a campfire under Stage II, while gas devices you can switch on and off stay legal. Idaho applies the same rule: propane and gas cooking is fine in both stages, and all charcoal grills are banned in Stage 2. If you want to grill every week of summer, choose gas or pellet over charcoal.
Step 4: Understand BTUs (and Why Bigger Isn't Always Better)
A BTU (British Thermal Unit) is the heat needed to raise one pound of water by 1°F. On a grill, the BTU rating tells you how much gas the burners can burn per hour at full power. It measures fuel use, not how hot the grates get.
Why BTUs Matter
Recovery. Enough BTUs bring the grill back to temperature fast after you open the lid or load cold steaks.
Cold weather. In a Montana January, a grill fights cold air and wind. Extra headroom helps you reach searing heat in winter.
Zones. Separate burners with their own BTU ratings let you sear on one side and cook gently on the other.
Why BTUs Aren't the Whole Story
A thin, poorly sealed grill with huge BTUs burns more gas and still cooks unevenly. A heavy, double-walled grill with good burners holds heat with less fuel. Compare these instead of the headline number:
BTUs per square inch. Divide total main-burner BTUs by the main cooking area. Around 80 to 100 BTU per square inch is a healthy range for a well-built gas grill.
Per-burner BTUs. Main burners in the lines we carry typically run about 14,000 to 23,000 BTU each. For example, Blaze lists 14,000 BTU burners, while Lynx, Sedona by Lynx and Aspire by Hestan list 23,000 BTU burners.
Infrared. Infrared (IR) burners heat food with radiant energy and reach searing temperatures fast. Alfresco rates its Sear Zone at 1,500°F in about four minutes. Lynx, Hestan, Aspire, Summerset and Blaze all offer IR options.
Low-end control. A great grill can also turn down low. Look for burners that hold a steady low flame, which matters for fish, veggies and indirect cooking. Ask to see a grill at its lowest setting.
A Quick Fuel Math Example
A gallon of propane holds about 91,500 BTU, and a standard 20 lb tank holds about 4.7 gallons (roughly 430,000 BTU). A 60,000 BTU grill on full power would empty it in about 7 hours. Real cooking is usually at partial power, so most people get 12 to 20 hours per tank. Propane also loses pressure in deep cold, which is one more reason cooks who grill all winter prefer natural gas.
Step 5: Pick Materials That Survive a Montana Winter
The grill body is what lasts or fails. In western Montana and northern Idaho, the enemies are freeze-thaw cycles, snow sitting on the lid, spring moisture, de-icing salt near driveways, and chlorine or bromine near pools and hot tubs.
Material | What It Is | Our Verdict |
304 stainless steel | The industry standard for premium grills. High chromium and nickel resist rust | Our default recommendation. Used across Fire Magic, Twin Eagles, Hestan, Lynx, Bull, Blaze, Summerset, Wildfire, Memphis and more |
316 (marine-grade) stainless | 304 plus molybdenum for salt and chlorine resistance | Worth it next to a pool, hot tub or swim spa. Coyote uses 316 on its portable grill |
430 or 201 stainless | Lower-nickel stainless used on budget grills | Surface rust and pitting within a few seasons. A magnet sticks firmly to 430 but barely grabs 304 |
Powder-coated or painted steel | A colored finish over carbon steel | Looks great until it chips, then rusts. Hestan's colored finishes are a premium exception, powder coated over stainless |
Cast aluminum | A rust-proof cast body | Very durable in wet and snowy climates. Blaze's cast aluminum kamado carries a lifetime warranty on its body |
Ceramic (kamado) | A thick ceramic shell | Superb insulation for winter cooking. Keep it dry: water that freezes in the ceramic can crack it |
Build Details That Matter More Than the Brochure
Gauge. A lower gauge number means thicker steel. Bull, for example, builds with 14 gauge 304 stainless. Thicker steel holds heat and resists warping.
Double-walled hoods. They hold heat in cold weather and keep the outside cooler to the touch.
Welded seams instead of screwed-together panels, and burners made of stainless or cast brass. Coyote and others offer brass burners, which last longest.
Grates. Heavy stainless rod or hex grates last the longest. Cast iron sears beautifully but must be oiled to avoid rust. Porcelain-coated grates chip over time.
Winter and Storage Tips
Use a breathable, fitted cover. A plastic tarp traps moisture and speeds up rust.
Brush snow off the lid rather than letting it melt and refreeze on the controls.
Keep pellets in a sealed bin indoors. Damp pellets swell and jam the auger.
For year-round grilling, natural gas plus a double-walled grill is the easiest combination in our climate.
Step 6: Match Yourself to a Brand
We carry grill lines from entry-level premium to true luxury, plus specialty cookers. Most aren't stocked on our showroom floor, so we'll walk you through each brand's lineup and order the exact model you want. The features below come from each brand's catalog.
Which Brands Fit Your Budget
Use this as a starting point. Many brands have grills in both ranges, depending on size, line and options. Ranges are for the grill itself; carts, islands, gas lines and installation are extra.
Brand | $1,000 to $5,000 | $5,000+ |
Lion | ✓ | |
Coyote | ✓ | |
Kamado Joe | ✓ | |
Bull | ✓ | ✓ |
Sedona by Lynx | ✓ | ✓ |
Artisan | ✓ | ✓ |
Delta Heat | ✓ | ✓ |
Blaze | ✓ | ✓ |
Summerset | ✓ | ✓ |
Wildfire | ✓ | ✓ |
Fire Magic | ✓ | ✓ |
Memphis Wood Fire Grills | ✓ | ✓ |
Evo | ✓ | ✓ |
Fontana Forni | ✓ | ✓ |
Aspire by Hestan | ✓ | |
Twin Eagles | ✓ | |
Hestan | ✓ | |
Lynx | ✓ | |
Alfresco | ✓ |
Kamado Joe's smallest model starts under $1,000. Where a brand shows in both columns, its $5,000+ models are usually larger sizes, luxury series or grills on carts. Based on retail pricing checked in September 2026. Prices change often, so ask us for a current quote on any model.
Luxury Gas Grills
Brand | Who It Fits | Standout Features |
Fire Magic | Outdoor kitchen owners who want a long-proven American workhorse | Optional Magic View window, interior lights, recessed rotisserie backburner, digital thermometer with Bluetooth or Wi-Fi on top models |
Twin Eagles | Cooks who want restaurant-level build and a matching pellet grill | 304 stainless, infrared rotisserie, sear zone, Wi-Fi app control on the pellet grill |
Hestan | Design-minded buyers who want color and performance | DiamondCut grates, infrared sear burner option, whisper-quiet rotisserie, signature color finishes, 70,000 BTU power burner |
Lynx | Serious grillers who want infrared everywhere | Trident infrared burners on every size from 27 to 42 inches, built-in or freestanding, app-connected SmartGrill models |
Alfresco | Entertainers who cook everything outdoors | Made in the USA, Sear Zone infrared reaching 1,500°F, pizza ovens, wok and side-burner modules |
Premium Value Gas Grills
Brand | Who It Fits | Standout Features |
Aspire by Hestan | Hestan quality at a friendlier price | Built in Anaheim, California; 304 stainless; ceramic infrared sear burner |
Sedona by Lynx | Families wanting Lynx engineering for less | 23,000 BTU stainless burners, ProSear infrared burner option, grill surface light |
Delta Heat | Clean-lined built-ins at a mid price | 304 stainless, rotisserie option, matching griddle and pizza oven |
Coyote | Great all-around value in stainless | Brass burners, heat zone separators, interior lights, plus pellet, charcoal, flat top and electric options |
Blaze | Budget-conscious outdoor kitchens | 304 stainless gas grills, heat zone separators, LED interior lighting, griddles and cast aluminum kamados |
Bull | Big-power grills for big crowds | 14 gauge 304 stainless, up to 105,000 BTU models, lifetime warranty on fireboxes and cooking grates |
Summerset | Feature-rich built-ins at a fair price | 304 stainless, infrared options, heat zone separators, automatic interior lighting, griddles |
Wildfire | A modern look with a black stainless option | Traditional or black 304 stainless, U-shaped burners, infrared rotisserie burner, matching griddle |
Lion | A solid entry point into built-in stainless | Straightforward stainless grills for a first outdoor kitchen |
Artisan | A premium look with value pricing | Built-in and cart models, rotisserie options and a matching pizza oven |
Specialty Cookers
Brand | Type | Why Add It |
Memphis Wood Fire Grills | Pellet | 304 stainless, Wi-Fi app control, direct-flame insert for searing, interior lights |
Kamado Joe | Ceramic kamado | Smoke, roast, sear and bake in one; multi-level cooking system; stays efficient in winter |
Evo | Round flat top | Designed and built in the USA; two circular heat zones for true flat top cooking |
Fontana Forni | Wood-fired pizza oven | Italian-made ovens for pizza, bread and roasting |
How Today's Grills Differ From Grills 10+ Years Old
If your last grill is from before 2015, expect a very different machine. The biggest shifts are better materials, smart controls, more ways to cook, and higher prices.
Then (10+ Years Ago) | Now |
Thin painted steel or 430 stainless on most mid-range grills | Heavy 304 stainless is standard across premium and value lines alike |
Lava rocks or thin flavorizer bars | Ceramic briquettes, radiant flame tamers and heat zone separators for even, zoned heat |
Infrared was a pricey add-on | Infrared sear burners and rotisserie back burners are common options, even on value lines |
Push-button igniters that failed in the cold | Hot surface and electronic ignition, lighted knobs, LED interior lights for night cooking |
A dial thermometer in the lid | Wi-Fi and Bluetooth probes, app control, touchscreens and digital thermostats |
Pellet grills were a niche product | Pellet grills are mainstream, with Wi-Fi and searing modes |
Griddles lived in restaurants | Flat tops and griddles are now a standard outdoor kitchen option |
A grill on a cart, maybe a side burner | Full outdoor kitchens: grill, griddle, pizza oven, fridges, sinks and weatherproof cabinetry designed as one system |
Short warranties on burners | Lifetime warranties on bodies, burners or grates are common on premium lines |
What's Changing in the Market Right Now
Prices are higher. Demand surged after 2020, and steel and aluminum costs, including tariffs, keep pressure on pricing. Expect periodic price increases, so a quote is often good only for a set window.
Lead times vary. Popular sizes and custom colors can take weeks. Order your grill before your island is framed so the cutout dimensions are confirmed.
Buy the system, not just the grill. Brands now design grills, drawers, refrigerators and side burners to match. Choosing one brand family makes the island look finished and simplifies service.
Value lines from luxury makers. Aspire by Hestan and Sedona by Lynx bring luxury engineering to lower price points.
Multi-fuel households. More buyers now own two cookers, often gas plus pellet or kamado, instead of one do-everything grill.
Signs It's Time to Replace an Older Grill
Rust-through in the firebox or burners, not just surface spots
Uneven heat or yellow, lazy flames even after cleaning and new burners
Replacement parts are discontinued
Cracked welds, a warped hood or valves that stick
Budget, Warranty and Installation
The grill head is only part of the cost. Budget for the whole setup so there are no surprises.
Budget for More Than the Grill
A cart or island (masonry, or a modular cabinet system)
An insulated jacket if the island has any combustible framing
A natural gas line with a permit, or propane tanks
GFCI electrical for lights, rotisserie motors, pellet grills and refrigerators
A vent hood if the grill sits under a roof
A fitted cover, grill tools, and a rotisserie kit or searing station
Read the Warranty Closely
Warranties are split by part. A "lifetime" warranty often covers the body or burners, while igniters, electronics, valves and finishes carry shorter terms.
Register the grill with the manufacturer right after delivery.
Many warranties require installation that follows the manual, and LP-to-NG conversion by a qualified installer. A DIY gas hookup can void coverage.
Buying from an authorized dealer like Big Sky Outdoor Spaces keeps the warranty valid and gives you a local contact for parts and service.
Installation
We install grills and build complete outdoor kitchens in-house. For gas and electrical, we work with licensed plumbers and electricians, or with the trades you hire yourself. We'll confirm cutout sizes, clearances and venting before your island is built.
How Often to Clean Your Grill, and Why It Matters
A dirty grill is the number one cause of grill fires. NFPA data for 2020 to 2024 shows U.S. homes average about 12,100 grilling fires a year, and 20 percent were caused by grills that hadn't been cleaned. Gas grills were involved in 76 percent of them, and July is the peak month.
Why Cleaning Is So Important
Grease fires. Grease builds up in the firebox, on flame tamers and in the drip tray. Once it ignites, it can flare past the lid and damage the grill, your siding or your deck.
Blocked burners and flashback. Clogged burner ports cause uneven heat. Spiders and insects also nest in burner tubes, which can push flame out the front of the grill near the knobs.
Corrosion. Grease and food acids hold moisture against the steel. Over a Montana winter, that's where rust starts, even on good stainless.
Flavor and food safety. Old carbon and rancid grease taint food and cause sticking.
Warranty. Manufacturers can deny claims for burners or parts damaged by neglect or grease fires.
Cleaning Schedule
When | Gas Grills | Pellet Grills | Charcoal and Kamado |
Every cook | Preheat 10 to 15 min, then brush the grates. Check the drip tray | Brush the grates and check the grease bucket | Brush the grates and make sure the vents are clear |
Every 3 to 5 cooks | Empty and wipe the drip tray and grease cup | Vacuum ash from the firepot and barrel | Remove ash; built-up ash blocks airflow and holds moisture |
Monthly in grilling season | Scrape flame tamers or briquettes, brush burner ports, wipe the exterior with the grain | Clean the temperature probe and grease chute | Check gaskets and hardware; wipe the exterior |
Twice a year (spring start-up and before winter) | Deep clean: pull grates, tamers and burners, clear burner tubes of insects, check hoses for cracks, leak-test connections with soapy water | Deep clean the auger area and hopper; empty old pellets before winter | Do a full burnout and ash clean-out; store dry and covered |
Cleaning Do's and Don'ts
Wipe stainless with a stainless cleaner in the direction of the grain.
Don't use steel wool, chlorine bleach or oven cleaner on the exterior. They leave rust spots.
Inspect wire brushes often. Loose bristles can stick to grates and end up in food, so a bristle-free brush or scraper is a safer choice.
Never spray a hot grill or its electronic controls with a garden hose.
Let the grill cool, then cover it with a breathable cover once it's clean and dry.
Quick Checklist Before You Buy
I know what I cook most and how many people I usually feed
I've chosen a fuel, and LP or NG if it's gas
I've checked my lease, my HOA and the 10 foot fire code rule if I live in multifamily housing
I've measured the space and checked the clearances in the manual
I've compared BTUs per square inch, not just total BTUs
The grill is 304 stainless (or 316 near a pool or hot tub), with heavy gauge steel and good burners
I've budgeted for the gas line, electrical, insulated jacket, cover and accessories
I've read the warranty and know who installs the gas connection
I have a cleaning plan: the drip tray every few cooks, and a deep clean each spring and fall
Ready to talk grills? Visit our showroom at 2100 Stephens Ave in Missoula or call us at 406-493-0570. Showroom hours are Monday through Friday, 10 to 6, and Saturday and Sunday by appointment.
This article is for general information. Fire codes, permit rules and prices change, so confirm current rules for your address with your local building department and fire district, and ask us for current pricing before you buy.
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