What are the types of grills and smokers?

Charcoal Grill
The Charcoal Grill was first invented in the 1950's by George Stephen.  It was earlier know as "George's Kettle" which eventually became the "Weber Kettle" or "Weber Grill."  It is the most popular and reasonably priced backyard grill.  The Charcoal Grill is very versatile due to the amount of flexibility and control, but does require more attention than most other grills and smokers.  The typical fuel is charcoal briquettes or hard wood charcoal.  Temperature is controlled by the amount and placement of fuel as well as the vents on the dome of the kettle.  For additional smoke flavor many will add damp wood chunks or chips of apple, mesquite, hickory, or oak directly on top of the charcoal briquettes.

Gas Grill
The Gas Grill is one of the easiest and cleanest ways to barbecue. The heat is controlled by a dial which makes it a easier method to control temperature. Most gas grills use propane, however natural gas is another fuel that is being used for convenience. The heat on a Gas Grill typically exceeds 220 degrees and is ideal for cooking lean meat and searing. For even cooking the Gas Grill uses lava rocks and porcelain briquettes to help vaporize the fat drippings to help flare ups. The more you cook with your gas grill the more flavor your grill will add to your barbecue. Large grills with multiple temperature control, allow for indirect cooking and options for more versatile cooking. Small portable grills are very popular for tailgating and family picnics.

Electric Grill
The Electric Grill is not as common because they obviously requires a electric source. They are typically small and very easy to operate and not made to barbecue.

Ceramic Egg Cooker
The Ceramic Egg Cooker is becoming a popular way to cook and is based off of 3000 year old technology. The Ceramic Egg cooks the food from all directions creating a humid cooking environment by capturing the moisture in the porous walls. The Ceramic Egg Cooker can be used in all seasons with temperatures ranging from 180 degrees to around 900 degrees. Normal fuel is charcoal briquettes.

Dedicated Smoker
The dedicated smoker is what it is. Built for cooking at a low and slow temperatures with smoke. Some smokers are able to grill like a gas grill but is not really able to sear. The typical smokers heat source is offset and is not direct. Some smokers are large enough to cook an entire hog, dozens of ribs, and briskets. The fire maybe from charcoal, electric, or gas fired. However the smoke and flavor comes from the wood pellets, chunks, discs, or chips. Some smokers have a water bowl between the fire and the meat that adds additional moisture, temperature control, and flavor to the barbecue.