They both look good, but here is another one to consider - the Lodge Cast-Iron Hibachi Grill - made in Tennessee USA -
This is my favorite grill when cooking for 2-to-4 people. Food seared and cooked on cast-iron over charcoal tastes great. Sometimes I wrap a few hickory pellets in a foil pouch for extra flavor.
A little charcoal goes a long way in this grill. I use natural lump charcoal in mine with a "chimney starter" - basically a big metal can that gets the fire started quickly. It works every time without starter fluid that affects the taste of the food.
Sold at Amazon.com - Reviews available here.
I wondered if anyone besides me still used one of these cast iron grills. I love mine but I noticed the grill section is looking a little rusted. I leave it out on the porch all the time. I don’t put the meat directly on the cast iron grill because it is too hard to clean. I have another grill that I put on top and it gets kept in the house and washed each time it is used.