Choosing a gas grill

Gas grills are winning the gas vs. charcoal contest at the moment, 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 even use their grills in the winter. Gas grills are more expensive than charcoal models but they're easier to light, and heat up faster and more precise.

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 even heat distribution. 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. Ceramic briquettes and vented metal plates also distribute heat evenly.
  • Look for a grill with variable temperature settings. The more control you have over temperature, the better your barbecues will be; you'll be able to grill, 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 to help you identify temperature settings; others 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. However, judging from user reviews, a model that's rated below others in its class in terms of BTU may heat slowly or inadequately.
  • Side shelves and warming racks create extra workspace. Nearly all full-size models -- and some portable models -- feature side shelving and warming racks. Side shelves are convenient for chopping, basting or mixing sauces, and they give you a place to set a plate down while you're working at the grill. Warming racks are nice for toasting buns for keeping food warm; on smaller grills, check to see whether the warming rack gets in the way when you're trying to cook other food.
  • Decide whether you need a side burner. This component allows you to cook side dishes like rice or vegetables without having to run back and forth between your grill and the kitchen. Side burners are also great for heating barbecue sauces. However side burners have less heating power than the main burners, and some experts say few people actually use them.
  • Rotisseries are popular, but consider whether you'll use one. Rotisserie attachments usually don't come standard on full-size grills. If you don't think you'll ever cook a whole rotisserie chicken or turkey on your gas grill, consider skipping this feature and the extra cost it represents.
  • Budget for a liquid propane (LP) tank and accessories. Few grills include liquid-propane tanks (*Est. $30), so you'll have to buy one. Few grills have a gauge to let you know when fuel is running low, so purchasing a fuel gauge or having a spare tank on hand can be helpful. Other essential accessories include a cover (if the grill will be stored outdoors) and a wire brush. You'll also need basic grilling tools like tongs and a spatula if you don't already have them. Some gas grills use fake briquettes or wood chips in a smoker box to impart a charcoal-like barbecue flavor, and 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 enough power for perfectly seared steaks. Infrared heat cooks food by interacting with its molecular structure; it doesn't rely solely on hot air. However, some expert reviewers find no improvement with infrared heat.

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