Buying guide for best gas grills
Gas grills are the most popular grills in North American households. Fueled by propane or natural gas, they produce less smoke and are easier to use than charcoal or pellet grills. Gas grills ignite quickly, heat up fast and offer precise heat control.
Many gas grills use refillable propane tanks, but you can hook some models up to a natural gas line if you have one in your outdoor space. Gas grills typically come in the form of a cart with shelves, drawers and storage for grilling tools. Important features to look for include flavorizer bars or sear plates, sturdy grates, thick metal construction and a convenient grease disposal method. Most gas grills arrive disassembled.
When shopping for a gas grill, don’t pay too much attention to the British thermal units (Btu). These measure how much fuel a grill burns, but a very high Btu number is misleading if the grill is flimsy or drafty. Instead, calculate the heat flux or Btu per square inch by dividing the total Btu by the cooking area. A good gas grill has a heat flux of 60 to 100 Btu depending on size. The cooking area in square inches and the number of burners are better ways to pick a gas grill.
We think the Weber Spirit II E-310 Liquid Propane Grill is the best all-around gas grill for most people, providing plenty of features and dependable performance at a reasonable price. For those on a budget, we recommend the Char-Broil Performance Liquid Propane Gas Grill for its features and affordability.
Best gas grills
Weber’s three-burner Spirit II E-310 gas grill isn't the most expensive or feature-packed model, but it is one of the easiest to use and most reliable gas grills on the market, made with quality materials offering excellent customer support. The Spirit II is an open-cart mid-size gas grill with 424 square inches of primary cooking area (529 total), enough to hold 15 hamburger patties. Its three stainless steel burners put out 30,000 Btu per hour with a heat flux of 71 Btu per square inch.
The Spirit II features porcelain-enameled cast-iron cooking grates for great searing and no sticking, two side tables, ample storage, hooks for grilling tools and sturdy wheels for moving the 115-pound grill around your patio. It includes flavorizer bars to catch drips for extra savor and an easy-access disposable and replaceable drip tray. The grill has a temperature gauge on the hood and a fuel gauge on the propane hose.
The Char-Broil Performance grill gets our vote for best bang for the buck by packing four burners and 36,000 Btu into a 425-square-inch cooking area for a heat flux of 84 Btu per square inch. It also comes with a 12,000 Btu side burner hidden in the left shelf, so you can cook sauces or sides without taking up precious grilling space.
This 85-pound mid-size grill boasts push-button ignition, so starting it up is a breeze. Its porcelain-coated cast-iron cooking grates offer good sear and are easy to clean, while heat tents act like flavorizer bars. Although the closed-cart design makes it less convenient to store tools underneath it, the gorgeous brushed stainless steel finish adds to its premium appliance look.
Napoleon, a Canadian company, has made a name for itself with its premium grills. The Napoleon Prestige 500 is a perfect example, with its four burners and 48,000 Btu over 500 square inches for a heat flux of 96 Btu per square inch.
The trademark Napoleon wave grating isn’t just for showy grill marks. It also reduces food loss and improves heat distribution. The Prestige 500 boasts a rear infrared burner with rotisserie attachment and a side burner “sear station” in the left shelf for searing meats or cooking side dishes. Nifty touches abound, like knobs that glow red to let you know the burners are on and softly closing doors that enclose propane tank storage and room for tools and accessories. Napoleon grills can be pricey compared to other brands, but you get what you pay for.
Weber’s Genesis line is marketed a step above its Spirit line. While we think the Spirit II is the best all-around gas grill, the Genesis has a lot of things going for it that justify the higher cost. It boasts four burners, including an extra one that creates what Weber calls a “searing station” in the 513-square-inch primary cooking area. With 37,000 Btu from its three main burners, the Genesis comes in with a heat flux of 76 Btu per square inch.
The Genesis E-325S has a closed-cart design with propane tank and accessory storage. Its upper grate can be folded out for extra cooking area, while the main grates can be replaced with matching cooking surfaces, including griddle and rotisserie attachments. The 188-pound grill rolls on four swivel casters.
If you don’t want a cart-style gas grill and you’re looking for something small and portable to take on a trip, consider the Weber Q1200. This gas grill has a single 8,500 Btu gas burner and 189 square inches of cooking area for a heat flux of 45 Btu per square inch, which is great for tailgating or camping trips.
The Q1200 boasts porcelain-coated cast-iron grills and a cast-aluminum cooking box for durability and heat retention. It has two flip-out side tables for ingredients and accessories, sturdy handles for transport and offers easy ignition and infinite levels of control. The Q1200 runs on 14.1- or 16.4-ounce liquid propane canisters The curved shroud on this 26-pound grill helps create an optimized cooking environment and is available in three colors.
For condo dwellers, couples or occasional grillers who break out the burgers only a few times a year, a smaller cart-style gas grill like the Char-Broil Performance TRU-Infrared is a solid choice. Instead of a grate, it has a 310-square-inch cooking element powered by two gas burners to create infrared heat. This results in gentler, more even cooking and prevents drips and flare-ups. The TRU-Infrared has a heat flux of 52 Btu per square inch.
The Performance TRU-Infrared grill has a battery-powered quick ignition system and a removable grease tray that’s easy to empty. With its compact size, folding shelves and four casters for mobility, this grill is ideal for small spaces.
The Nexgrill propane gas grill is a great pick for anyone on a budget, packing four burners with 40,000 Btu in a 417-square-inch primary cooking area for a heat flux of 96 Btu per square inch. It also has a 12,000 Btu side burner on one of its two shelves.
The grill is made of lightweight powder-coated steel and durable stainless steel, with cast-iron cooking grates for a quality sear and “flame tamer” flavorizer bars to turn grease into smoke. Its grease cup is simple and easy to access at the bottom of the cook box, and it has a battery-powered quick-ignition system. Two wheels help you move the 72-pound grill around.
What to to know before you buy a gas grill
Size
Gas grills are generally classified by size.
Small or portable gas grills have one or two burners and weigh between 20 and 70 pounds. They come in tabletop and cart configurations and are usually 20 to 30 inches wide with 400 square inches of cooking area at most. They’re best for occasional grillers, condo or camper dwellers and people who intend to cook for only one to four people at a time.
Mid-size gas grills have three to five burners and measure around 30 to 50 inches wide with about 500 square inches of cooking area. These are suitable for cooking for a small get-together of four to a dozen people and usually are cart-style. Mid-size is the most common size gas grill.
Large gas grills have five or more burners and 500 to 1,000 square inches of cooking area. You can cook a very large cut of meat or dozens of burgers on a large gas grill, enough for a large gathering. Large gas grills cost more and usually come with a lot of extra features.
Built-in gas grills vary in size but generally are equivalent to mid-size or large grills. With these models, the size is restricted only by your available outdoor space, how much you want to spend and the features you want. A common size for a built-in grill’s cooking surface is between 30 and 50 inches wide or 500 to 700 square inches.
Fuel type
Either propane or natural gas fuels gas grills. Propane is a convenient and easy-to-find fuel that comes in refillable, reusable tanks that are available at most supermarkets, gas stations and home improvement stores. A propane tank attaches to the grill with a hose and nozzle, which are usually included with better grills. Always make sure the nozzle is tightly secured to the receptacle on the grill to avoid fuel leakage, emissions, fire or explosion.
People who live in homes that already use natural gas can add a line through which to power to the grill with a control valve. This uninterrupted gas connection eliminates the inconvenience of refilling and reconnecting propane tanks or running out of fuel while grilling.
Controls and settings
Gas grills have control knobs much like kitchen stoves or ranges, with one knob per burner. These knobs give you a general degree of precision when selecting how hot a flame you want from each burner. You can have one burner on high and another on low or off for indirect cooking, or you can have all burners blazing to sear or turn all of them low for slow roasting.
Many gas grills also have a simple igniter so you can light the burners without having to use a match or lighter. Most igniters and ignition switches are battery-powered and use a spark or heat source to ignite the gas in the burners.
Durability
Gas grills are made mostly of metal to withstand high temperatures. Their performance and durability vary depending on the metals used. Stainless steel is common, and good stainless steel not only looks good but also stands up to use and lasts a long time.
Some cheaper gas grills use lower-quality stainless steel or thin powder-coated steel that is only protected from corrosion by a layer of paint. Thin, flimsy metal not only makes a grill feel unstable and cheap, but it also affects the grill’s performance. Thin metal heats up and loses heat quickly, wasting energy and resulting in overcooked or underdone food.
The cook box, the area containing the burners, should be made of thick, high-quality metal, such as good stainless steel or cast aluminum. Also, look for sturdy legs in a cart-style grill and for rugged wheels or casters for easy rolling.
Additional features
Grates should be made of a heavy metal like cast iron or thick stainless steel. This allows them to retain high heat for long periods of time, resulting in good grill marks and better flavor. Porcelain coatings make cast-iron grates easier to clean, but they might chip if cleaned improperly.
Flavorizer bars, also called heat tents or flame tamers, catch and vaporize drips from food, releasing aromatic smoke that helps give grilled food its characteristic flavor. Flavorizer bars come with many gas grill models or can be purchased separately.
Side burners can be found on many mid-size and larger gas grills. They’re essentially a single-burner gas cooktop attached to a grill, usually in one of the side tables. These are used to sear meat or prepare side dishes when the main grill is full.
Grease disposal needs to be easy and relatively painless to encourage you to do it after every use. Gas grills are much cleaner than charcoal grills, and flavorizer bars catch a lot of the drips, but collected fats and liquids still need to be emptied to minimize the chance of unwanted smoke, fire and rancid odors. Pick a gas grill with a grease collector or cup that’s easy to access and empty.
Storage in a gas grill comes in several forms. Look for shelves or cabinets for holding bowls, cups or extra pans. Hooks can hold grilling gloves and tools while you work. Some gas grills have space for the propane tank inside the grill itself, so you don’t have to leave it on the ground. Look for a grill with spacious shelves on either side of the cooking surface for holding trays of uncooked or cooked food.
Temperature gauges, when embedded in the hoods of gas grills, can be helpful, but they only measure the heat where they’re located rather than the heat of the food or the grate. It’s a good idea to use a grill thermometer or meat thermometer if you really want to know if your food is done.
Tips
- Preheat the grill. Most gas grills work by turning on one burner to start the gas and then hitting the ignition button to create a flame. Once the heater is on, turn on the other burners as needed. Preheat the grill for about 10 minutes or until the grill reaches 500 degrees Fahrenheit, or 350 degrees for indirect cooking.
- Prepare the grill. Use a wire brush to clean the preheated grill, scraping off burned-on food and drips from prior use. Lightly oil the grates to help prevent food from sticking. Use an oil with a high smoke point, such as canola or peanut oil.
- Use tongs to position and turn food. To avoid losing juices from the food, turn it over with tongs. Piercing meats and vegetables with a fork releases the juices and dries out the food. Pressing down on the cooking food also releases juices (and flavor). Only flip or turn meats and other foods once. Turning them too many times can result in uneven cooking.
- Try indirect grilling. When grilling a large cut of meat, such as a rib roast, it’s smart to use the indirect method. Place the meat over the burner that’s either turned off or on low, not over the burner set higher. For those who like to peek under the hood, remember that when you lift the lid, you add as much as 10 minutes to the overall cooking time.
- Allow meat to rest before serving. Meat, fish and poultry continue to cook after you take them off the grill. Resting allows the cooking to finish and distributes the flavor and juices evenly.
FAQ
Q. How much do gas grills cost?
A. The price of a gas grill depends on its size, materials and brand. Small portable, tabletop or cart grills cost around $150 to $350. Mid-size grills with more burners and a larger cooking area cost between $350 and $750. Large grills from premium companies cost $750 and up, and some can cost $1,000 to over $5,000 with all the bells and whistles.
Q. How far should a gas grill be from the house?
A. The grill should be placed a minimum of 10 feet from the house. It should be stationed away from deck railings, overhanging branches and any flammable or heat-sensitive siding.
Q. When lighting a gas grill, should the lid be open or closed?
A. The lid should be open when you light the grill.
Q. What do I do if the flame goes out?
A. Turn off the grill and the fuel source and wait at least 5 minutes before relighting it.
Q. How do I clean my gas grill?
A. Make sure your grill is completely cool and the valve to the propane tank or natural gas line is off. Remove and set aside the drip pan and heat shields. Fill a couple of buckets with warm water and dish detergent. Remove the cooking grates and soak them in the sudsy water. Loosen debris and gunk from the inside of the grill with a clean rag. Tackle any tough, burned-on material with a wire brush.
After soaking the grates, use a rag to remove any particles that didn’t come off during the soak. Set the grates aside to dry. Once everything has dried, put the pieces back together. Remember, the more often you clean your gas grill, the longer it will last.
