Captiva Designs Propane Gas Grill and Charcoal Grill Combo with Side Burner & Porcelain-Enameled Cast Iron Grate, Dual Fuel BBQ Grill for Outdoor Events & Backyard Barbecue, 690 SQIN Cooking Area

A season with a dual-fuel workhorse

I spend a lot of time cooking outside, and this year I wanted one setup that could handle weeknight convenience and weekend smoke. After several weeks of ribs, burgers, skewers, and a few breakfasts to boot, the Captiva combo grill has settled into my backyard as a very capable all-in-one station. It isn’t perfect, but it strikes a smart balance of flexibility, cooking performance, and upkeep that makes sense for a lot of home cooks.

Setup and first impressions

Assembly is a two-person job. The parts are well protected, and the hardware is clearly labeled, but there are enough panels and fasteners that it goes faster with an extra set of hands. My tips:

• Lay out hardware by step before you start.
• Pay attention to orientation on the cabinet and burner panels; it’s easy to flip a piece and only notice when things don’t align.
• Have a nut driver and a Phillips screwdriver handy; that’s mostly what you’ll need.

Once assembled, the unit presents as one long, 61-inch cooking counter with two separate lids—gas on one side, charcoal on the other—and a side burner at the far end. The finish is a matte black that hides fingerprints better than glossy stainless, and the cabinet doors snap shut with magnets that feel secure. Casters roll smoothly and make repositioning straightforward, which matters because this is a sizable footprint.

Design and build quality

The layout is thoughtful. Each grill chamber is independent with its own lid thermometer, and each has a full-size slide-out tray beneath it—grease for the gas side, ash for the charcoal side. That small design choice pays off every single cook. I also appreciate the way the primary grates have been handled: porcelain-enameled cast iron across the main cooking surfaces with a stainless warming rack above. The main grates are heavy enough to hold heat for a good sear and resist sticking better than raw cast iron, while still being more durable than bare steel.

The gas side uses three stainless burners under that 520-square-inch primary, which is a sensible match for the cooking area. Three burners give you enough control to set up a proper two-zone fire and still have room for a searing lane. The charcoal chamber mirrors the gas side in size and gives you the flavor and high-heat blast you expect from coals. The side burner is the unsung hero; it turns the whole rig into a functional outdoor kitchen so you can simmer a sauce or heat a skillet without going back inside.

Fit and finish are solid for the category. Lids close evenly, the knobs have a positive click, and the grates sit flat. It’s not built like a luxury grill, but nothing on mine rattles, and there’s a reassuring sense of solidity when you lift the lids or roll it around.

Cooking performance

On the gas side, preheat is quick and consistent. With the lid down and all three burners on, the grates get hot enough for a proper sear—no problem putting color on ribeyes or nailing crosshatch on chicken thighs. I like to run the outer burners medium-high and keep the middle low to create a landing zone; that configuration handled a mixed batch of bone-in thighs and asparagus without babysitting.

Heat distribution is about what I expect from three straight burners. The front and back edges run a little cooler with the lid up. If you’re chasing symmetry on a crowded grate, rotate food front-to-back once during a cook. With the lid down, those differences even out. The warming rack is genuinely useful; it’s wide enough for a dozen buns or a tray of vegetables and doesn’t scorch them.

The charcoal side delivers the character you buy a combo for. I ran lump charcoal with a small wood chunk for ribs and skewers, and the chamber draft was predictable: once the coals were established and vents set, it held a steady cook without constant tinkering. For fast-and-hot cooks (skirt steak, burgers, skewers), I bank coals on one half and use the other half as a safe zone. The porcelain coating on the charcoal tray makes ash knock-down easy, and it hasn’t warped under heat.

The side burner adds options. I used it for a cast-iron pan to blister shishitos and for a small pot of beans. Wind can push the flame around a bit, as with most open side burners, but a lidded saucepan or a heavier pan makes it a non-issue. The convenience of keeping sides outside can’t be overstated; no more juggling stovetop work indoors while the main event is outside.

Capacity and flexibility

Together, you get 690 square inches of usable space (520 on the main grates plus 170 on the warming rack). In practice, that let me run parallel menus: charcoal-seared flank steaks on one side, gas-grilled vegetables and skewers on the other, and a pot of sauce quietly bubbling on the side burner. For a family of four plus guests, there’s room to spare. If you regularly cook for large groups, having independent heat sources is a game-changer—especially when someone wants their steak smoky and someone else prefers a cleaner gas-cooked finish.

Cleanup and maintenance

This is where the Captiva combo grill earns high marks. The slide-out trays are full-width, easy to access, and they actually catch what they’re supposed to. On the gas side, the grease tray is angled so drippings flow to a hanging cup; it kept flare-ups in check and made post-dinner cleanup quick. On the charcoal side, the ash falls cleanly into the tray below—no digging into corners with a brush. My routine:

• While the grates are still warm, scrape them with a nylon or wood scraper.
• Wipe the porcelain-enameled grates with a lightly oiled towel to keep them slick.
• Empty the grease cup and ash pan after every couple of cooks; foil-lining them makes it even faster.

Porcelain-enameled cast iron doesn’t demand the same seasoning regimen as raw cast iron, but I still avoid harsh wire brushes. So far, no rust and no chipping.

What I’d change

A few nitpicks emerged over time:

• Assembly documentation could be clearer about orientation during certain steps. The parts are fine; the drawings could do more to keep you oriented front-to-back.
• Three burners offer good control, but a dedicated high-output sear zone would be nice for thick steaks. You can mimic it by preheating a cast-iron griddle on one side or by using the charcoal side for the sear.
• The footprint is long. That 61-inch span is great while cooking, but make sure you have space to park it out of the wind and away from siding. A well-fitted cover is a must if it will live outdoors year-round.

None of those are deal-breakers; they’re just the practical trade-offs that come with a dual-fuel cabinet grill of this size.

Who it’s for

This grill suits cooks who want both the convenience of gas and the flavor of charcoal without dedicating space to two separate appliances. If you like to entertain, the ability to run two independent cook zones plus a side burner simplifies timing and reduces stress. If your outdoor space is tight or you exclusively use one fuel, a single-fuel grill might make more sense and cost less. But for mixed-fuel households, this is a compelling middle ground.

The bottom line

The Captiva combo grill delivers on its core promise: real dual-fuel flexibility with credible performance on both sides, straightforward cleanup, and a layout that makes backyard cooking feel organized rather than chaotic. The porcelain-enameled cast iron grates heat evenly and release food well, the slide-out trays save time after meals, and the side burner extends what you can do without running indoors. You’ll invest a bit of effort up front on assembly and you’ll need space for it, but once it’s in place, it behaves like a single, coherent cooking station.

Recommendation: I recommend this grill to anyone who values both gas convenience and charcoal flavor, cooks for groups with diverse preferences, and wants a cleaner end-of-night routine. It’s a well-rounded, thoughtfully designed combo that earns its patio real estate by making outdoor cooking easier, more flexible, and reliably enjoyable.