Choosing a gas grill

Gas grills are winning the gas vs. charcoal contest at the moment, with gas grills garnering about 60 percent of sales. Surveys also show that owners are more likely to use their gas grills than are owners of charcoal grills -- many say they even use their grills in the winter. Gas grills are more expensive than charcoal models, but they are easier to light, and heat up faster and more precisely.

ConsumerSearch covers charcoal grills in a companion report.

Here's what the experts say to look for in a gas grill:

  • Porcelain-coated cast-iron or stainless-steel grates are superior for distributing heat evenly. The best grills heat evenly across the cooking surface, so food that isn't directly over the flame reaches the same degree of doneness as food that is. Other good heat-distribution devices include ceramic briquettes and vented metal plates.
  • Look for a grill with variable temperature settings. The more control you have over temperature, the better your barbecues will be. You'll not only be able to grill but also to sear and slow-roast foods. Some inexpensive grills don't allow for individual control over burners, but higher-end models often do. Some have marks for the settings and some are continuously variable.
  • Don't worry too much about British thermal units (Btu). Pros say you shouldn't pay much attention to this measurement of heating power, which has little bearing on practical grilling. A grill's strength has more to do with its heat-distribution mechanism, size and geometry. Btu specs are interesting for comparison from grill to grill. A model that is rated below others in its class is a red flag, judging from user reviews. It may heat slowly or inadequately.
  • Many grills have shelves and warming racks. Grills that include shelves are convenient for chopping, basting or mixing sauces, and are essential for putting a plate down. Warming racks are nice for toasting buns farther away from the heat source or for keeping food warm. Nearly all models have both.
  • A side burner lets you do all of your cooking for a meal on the grill, but it can add to cost. This component allows you to cook side dishes like rice or veggies without having to run back and forth between your grill and the kitchen. Side burners are also great for heating barbecue sauces. However, some experts say few people actually use side burners, and they have lower power than the main burners.
  • Rotisseries are popular, but consider whether you'll use one. If you don't think you'll ever cook a whole rotisserie chicken or turkey on your gas grill, consider skipping this feature, which adds to expense. It's an add-on option for many grills.
  • Budget for an liquid propane (LP) tank and accessories. Few grills come with liquid-propane tanks (*Est. $30), and a spare tank is handy, too. A cover is essential if the grill will be stored outdoors. A wire brush is also essential. You'll need basic grilling tools like tongs and a spatula if you don't already have them. Some grills use fake briquettes or can smoke chips in a box to create a more charcoal-like barbecue flavor. Gridded wire boxes for grilling fish and small vegetables help prevent those foods from falling into the grill.
  • Infrared heating is popular in high-end grills. Many restaurant grills use infrared heating to generate the kind of power needed to sear steaks perfectly. Infrared heat cooks food by interacting with its molecular structure; it doesn't rely solely on hot air. Some expert reviewers find no improvement with infrared heat, however.

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