The Basics: Gas Grills

Gas grills come in a variety of sizes and styles, from compact, portable grills to round, kettle-style grills on stands to standard full-size grills mounted on movable console carts. Within each of these categories, you will find still further variations in shape, dimensions and options. You can also find a number of highly specialized gas grills that are designed for a single purpose, such as a smoker or turkey fryer.

The newest option in the gas grill category is an infrared cooking system, which is available on select models. Unlike direct flame cooking systems, the infrared system relies on radiant heat (and quite a bit of it) to quickly sear and then cook the food. During infrared cooking, the flames are used to superheat a sheet of metal or a ceramic block, which in turn provides the radiant energy. This type of heat is extremely uniform across the cooking surface and reaches temperatures that are much higher than their direct flame counterparts. Infrared cooking can also take the form of a single burner, usually mounted at the rear of the grill, which is often used for indirect or rotisserie-style cooking.

Other, more esoteric enhancements that are now available include stationary or flexible grill lights, built-in marinade drawers, cutting boards, condiment shelves, drink holders, slide-out tank trays and add-on accessories such as griddles, woks and steamers. Because these accessories usually increase the cost of the grill, smart consumers will opt for only those items they will actually use on a regular basis.

More than 75 percent of American households own at least one grill. Of the various types (charcoal, gas, electric), gas grills have emerged as the overall favorite by virtue of their speed and efficiency. Not only does the gas grill offer the ease and convenience of cooking foods directly over the heat source, it also provides greater control over the process. Plus, it all but eliminates the tedious cleanup required for indoor cooking using pots and pans.

Impatient cooks appreciate the time-saving features of gas grills. These units light instantly, reach cooking temperatures in just minutes, deliver a consistent heat and have multiple zones so you can vary the temperature for direct or indirect cooking. A well-constructed model should last for years -- with surprisingly little maintenance.

A typical gas grill consists of a grill box with one or more burners, metal cooking grates and a top hood. The grill box is often mounted on a console base, cart or cabinet. All gas grills have some type of igniter to light the grill and control valves to regulate the gas glow, and, thereby, the temperature.

Top-of-the-line models usually feature impressive materials and construction, offer multiple burners and a long list of accessories, which can be appealing but are often unnecessary. At the lower end of the spectrum, you will find smaller overall cooking surfaces, less substantial materials, and fewer accessories. For the cost, a good middle-of-the-road model will perform well and serve its owner for a long time.

Here are five key questions to consider when shopping for a gas grill:

How many Btu do I need?
Btu, or British Thermal Units, measure the amount of heat that is generated per hour. Technically speaking, a Btu is the amount of heat that is needed to raise the temperature of one pound of water one degree Fahrenheit. Most full-size gas grills range from 25,000 to 65,000 Btu; smaller, portable grills can have as few as 5,000 Btu, and larger units can have as much as 100,000 Btu or more!

The Btu rating alone is insufficient to determine the heat output of a grill. You also need to look at grill size. Grills with 500 square inches of cooking space, for example, need approximately 35,000-50,000 Btu to reach a searing temperature of 550-600 degrees Fahrenheit. On average, you should look for approximately 100 Btu per square inch of primary cooking space. Generally, the larger the grill, the more Btu are required to reach a similar temperature.

Remember also that because the Btu rating measures the total amount of heat generated by all the burners per hour, it is also an indicator of the fuel consumption. The higher the Btu, therefore, the more gas the grill will consume and the more often you need to refill your tank.

What is the difference between direct and indirect heat?
One of the main advantages of gas grilling versus charcoal grilling is the ability to easily regulate the temperature of the cooking surface by simply turning a control knob. In many cases, gas grills have two or more separate heating "zones," letting you use a higher setting over one area and a lower temperature over another.

Using a higher temperature along the sides and a lower temperature in the middle, or main cooking area, is what is referred to in the grilling world as "indirect heat." Direct heat, by contrast, is using a constant (and usually higher) temperature across the entire cooking surface. Direct heat works best for items that need to cook quickly (e.g., steaks, burgers or boneless chicken breasts). Indirect grilling is preferred for foods that need to cook for a longer time at lower temperatures (e.g., barbecued ribs or roasts).

What is the difference between natural gas and propane?
All of the gas grills in our tests are powered by liquefied propane or LP gas, which can be purchased in large 20-pound cylinders. Although natural gas is still an option, many grill owners opt for LP gas mainly for its convenience, portability and efficiency. Price-wise, natural gas beats LP gas; however, it is not available in all areas and cannot be substituted without modifications to the grill itself. Additional gadgets that are available for LP gas tanks include quick-connect couplers and fuel gauges that show the amount of propane remaining in the tank.

What type of materials should I look for in a grill?
Gas grills are constructed from a wide variety of materials, namely stainless steel, cast iron, cast aluminum, enamel-coated steel or a combination of different metals. Stainless steel, copper and cast iron components are generally considered the preferred materials and will raise the price tag, depending on how much of the material is incorporated into the design. Models made primarily from stainless steel typically cost more than those made from aluminum or porcelain-enamel-coated steel. Not all stainless steel grills are created equal, however. Factors such as a heavy-gauge material and folded or reinforced edges are evidence of a well-constructed grill. The burners, in particular, should be constructed from a quality metal to ensure long-lasting performance. Models made from less-expensive materials may cook just as well as their higher priced counterparts, but may not last as long.

What type of cooking surface is best?
The cooking surface on a gas grill typically consists of one or more removable grates, made from stainless steel, cast iron, porcelain-coated steel or aluminum or heavy wire. The materials and thickness of the grid vary, with each type and style claiming its own advantages. In many cases, personal preference will dictate which type you prefer. Additional options include metal heat-deflector plates or bars placed over the burners, charcoal-like briquettes or lava rocks, which not only redistribute the heat from below but also capture drippings and transfer the flavors back to the cooked foods with the steam.

How to Shop

Before shopping for a gas grill, you should determine your budget and the type of grill you are looking for. A basic model will handle your barbecue needs adequately; however, frequent grillers may want to opt for something with more bells and whistles. Keep in mind that more accessories usually means a higher price tag. If you're on a budget, there are plenty of great options that will satisfy your needs and not break the bank. Consider the following:

Size: When comparing models, be sure to look at the "primary" cooking space, which is the amount of space available on the main grilling surface. Some manufacturers include the warming rack space in a total cooking space measurement. Warming space, while nice for keeping buns or cooked foods off the main heating surface, can't be used for cooking. On average, grills range from 300 to 600 square inches of primary cooking space. The smaller sizes are usually sufficient when cooking for two to four individuals; larger models will accommodate up to eight people or more.

Also look at the number of burners. If you are cooking for less than four people, a basic two-burner grill may suffice. If you like to entertain or typically cook for a larger group, you should consider a three- or four-burner grill, which provides more heat over a large cooking area. Adding a side burner will enable you to cook sauces, side dishes and other accompaniments at the same time.

Console/Cart: A console cabinet is by no means a necessity when purchasing a gas grill. You will pay less for a basic frame or wheeled cart than you will for a cabinet-style housing so consider where you will be using the grill and whether you need storage space. You will also have a choice of casters or wheels. Casters typically provide greater maneuverability -- in any direction; whereas wheels are typically mounted on only one side of the cart, offering increased stability on uneven surfaces. Whatever style you choose, be sure to look for a sturdy cart with more welded pieces and fewer screws. If you don't plan to move the grill around, you may even want to consider skipping the cart altogether and mounting the grill permanently. This type of configuration is most often used with a natural gas line that provides a ready supply of fuel to the grill.

Controls: The control knobs determine how much gas is allowed through the valve to the burner, thus providing a higher or lower flame. Depending on the number of burners, you may see one, two, three or more dial controls designed to regulate the temperature of the burners. Typically, one of the burner controls will act as the "start" setting, allowing you to light one burner and then activate the other burners as needed.

All gas grills have some type of starter or igniter. Some models offer an electric igniter, which sends a series of sparks to light the burner. Electric igniters require a battery to function. Others have a flint-type igniter (either pushbutton or rotary dial), which requires no batteries.

Grill Accessories
Thanks to a number of standard and optional accessories, gas grills offer more convenience and versatility than ever:
Front and side shelves: Wooden, plastic or metal shelves are available in a variety of different configurations; some have special compartments to hold condiments, utensils and other cooking essentials.
Console/Cart: The cart may be as simple as a frame mounting to support the cooking chamber or it may be a fully enclosed cabinet-style structure with doors. The cart is often mounted on either two or four wheels to facilitate moving it from place to place.
Side burner: In place of a side shelf, many consumers opt for a separate burner. Unlike the main grill burners, side burners act much like a stovetop burner, so you can heat sauces or cook foods such as based beans right alongside your main entree. The side burner typically has a separate control knob to operate independently of the other burners.
Rotisserie: For slow-roasting whole chickens or cooking ribs, a rotisserie is a long metal rod suspended horizontally above the fuel source and rotated slowly, usually powered by an electric motor.