These Gas Grills Blew Us Away During Testing

How We Tested

We've tested these gas grills directly to the homes of our expert food writers and to our Lab. Our testers grilled and seared burgers, steak, salmon, and onions on each grill to thoroughly analyze every feature and the grill's performance. The grills were then rated on heat control and retention, size, features, performance, ease of cleaning, and overall value. Our home reviewers spent months using them in their backyards to see how the stood up to everyday cooking and cleaning. They were also able to offer additional insights including how easy they were to set up and store, and using during typical weather conditions.

We Observed

• The setup process: Assembly is the first impression of a grill, but it’s a one-time project that can often be outsourced if the cook isn’t handy with tools. Still, if you assemble it, it also means it’s easier to troubleshoot later.
• The accuracy of included thermometers: Many grills come with thermometers that measure the inside temperature. They aren’t always as useful as you might think. Food thermometers are very handy for checking cooking progress.
  
• How well it cooks various foods: The real test of a grill is how well it cooks the foods the way you prefer them. From burgers to fish to poultry to steak, it may take some practice once the grill is at home and installed before you’re an expert griller.
  
• Which grills got the dirtiest: While gas grills don’t create ash the way charcoal grills do, there’s still a grease cup that needs to be emptied or disposed of. Letting it run over can mean a lot messier cleanup later. 

We Rated

• Ease of Use: If a grill isn’t easy to use, and to clean up afterward, it’s going to be used much less often. Someone might be willing to tinker with a fussy grill for an 18-hour smoking, but if it’s weeknight burgers and brats, it’s essential that the grill is making things easier, not harder.
• Performance: It’s all about the food. If the cooking is uneven or the food is burned and raw at the same time through no fault of the cook, then the grill isn’t doing its job. Great grill marks are a start, but the finished food on the plate is the real test.
• Design: If the grill looks nice, that’s great, but the form should follow the function. Handles, tables, grease cups, and controls should all be designed to make the cooking easier and the results better.
• Ease of Cleaning: Sure, you don’t have to wash pots and pans, but the grill grates need to be cleaned and the grease needs to be dealt with. With some grills, it’s as easy as turning up the heat to burn off food residue, and dumping a disposable cup. Easy cleaning is important.
• Value: No one should expect a value grill to have the same attributes and features as an expensive grill. On the other hand, an expensive grill should have features that make it worth the cost.
  

Other Options We Tested

• Char-Broil Performance 4-Burner Cart-Style: When we tested this Char-Broil grill, we appreciated how responsive the controls were, how lightweight it was, and that it was incredibly easy to light, but that's about it. The built-in thermometer was consistently inaccurate, sometimes by more than 100 degrees and we experienced significant hot spots on the grates. Add to that a difficult cleaning session, and we think you can find better inexpensive grills.
• American Gourmet 3-Burner Liquid Propane Gas Grill: This budget grill left a lot to be desired after our testing. Assembling it was tedious and difficult, there is no built-in thermometer, the grates are made of metal, and the heat was wildly uneven across the entire surface. We experienced a lot of flare-ups and undercooked food, plus it got very dirty very quickly.

What to Look for in a Gas Grill

by Sara Tane

Number of Burners and Size

The size of your grill is going to indicate how much food you’re able to cook at once. If you are typically entertaining or cooking for large groups at a time, you’ll probably want a gas grill with a lot of cooking surface area and no less than three burners. With three or more burners, you’ll also have the ability to create several different heat zones, which is ideal if you’re cooking a variety of different foods at once. Two burners can create two different heat zones, which is ideal for smaller cooking projects, but if you have a range of different proteins and veggies, having the option to have three or more heat zones is great.

Grills can have up to six or eight burners, which is only necessary for large parties and gatherings. If you typically just cook for four or fewer people, this amount of burners will likely be excessive.

Material

Not all grills are made of the same materials, and the material that a grill is made of will indicate not only its durability but how well it is able to maintain heat evenly. Cast aluminum fireboxes are ideal because they aren’t going to rust (which is especially common if you live in an area with lots of precipitation and the grill sits uncovered) and they’re extremely durable, lasting anywhere from 5 to 10 years. On the other hand, carbon steel grills can be prone to rust, thus making them far less durable than cast aluminum. On top of its durability issues, it is not as efficient in maintaining high heats.

Special Features

Each grill will provide a different offering of features and design choices. You should look out for any wheels or cart options on the bottom of the grill, which is great if you plan to move the grill around. Also, make note of any sliding tables or prep areas and storage cabinets or shelves under the grill. Checking out the cleaning system is a good thing to note ahead of time. Is there a drainage system and pullout grease tray? Look for other features like an internal thermometer and any other accessories, like griddles or pizza stones. 

FAQs

How do you clean a gas grill? 

Cleaning your grill semi-annually or annually (depending on how frequently you use it) is imperative to maintaining a safe, efficient grill that will last you a long time. Before and after each use, you should always use a grill brush to scrub the grates and remove caked-on food. Oiling hot grates is also a great way to avoid food-sticking issues. The build-up of grease, oils, and food can cause flareups and can impart unwanted flavors and aromas to your food.

To clean your grill, start by ensuring that the grill is off (you can unplug the propane to be safe). Remove the grill grates and scrub them first, and then soak them in hot, soapy water. Clean the burners and burner tubes with a clean, damp rag and clean the grease collection tray with hot, soapy water. Wipe down the outside of the grill with soap and water, as well. Remove the grates from the hot water and place them back in the grill.

How do you light a gas grill? 

To light a gas grill, make sure that the grill is hooked up properly and securely to a propane tank or a line for natural gas. Turn the circular valve knob on the grill to release propane and then press the ignite button to create a spark and start a flame. Every grill has different knobs and setup, so always check with the user manual before lighting.

This initial step is very important for the entire cooking process. "I find the best way to get the most flavor out of a gas grill is to always preheat the grill," Carter says. "There’s nothing like putting a steak on the grill and hearing it sizzle! By preheating the gas grill you are able to create good looking grill marks and that’s where the flavor is."

How do you convert a propane grill to natural gas?

In order to convert your propane grill to natural gas, you first need to make sure that your grill can support natural gas hookups, as not all gas grills have that capability. You will need to purchase a corresponding conversion kit that fits with your grill model, and once the kit is installed you will be able to hook up your natural gas line to the grill.

Key Takeaways

Grilling on gas is certainly less messy than using briquettes or lump charcoal. While a gas fire can provide char and smoke flavors, it’s not the same as the woody flavors from charcoal. However, it’s possible to add that smoky flavor with the addition of a smoke box or similar accessories.

It’s important to choose a grill that uses the right kind of gas. Propane grills use tanks that are replaced or refilled. Natural gas grills use the same gas as your home stove or furnace. You’ll need a connection outside, but then you won’t need to buy gas in tanks.

Propane gas grills come in a wide range of sizes and styles, from small portable models that use 1-pound tanks to large grills that use 20-pound tanks.

With a gas grill, starting the fire is as easy as turning on your stove. While you need a short time for the grates to heat up, it’s much faster than starting a charcoal fire.

Gas grills don’t need a lot of maintenance, since there’s no ash. But there’s likely a grease cup that should be emptied and cleaned. Also, the burners and igniters may need some care.

Why Trust The Spruce Eats?

This roundup was written by The Spruce Eats Editor Siobhan Wallace and The Spruce Eats Commerce Writer Jason Horn, who both compiled testing data from our in-house Lab as well as insights from our home testers' full product reviews.

This article was originally written by Sara Tane is a personal chef and food writer, and has written nearly a dozen buying guides for The Spruce Eats, understanding what consumers and cooks need to consider before making a new purchase for their culinary adventures. After researching gas grills, charcoal grills, budget grills, and portable grills, she can help you find the best outdoor cooking setup for your home.

This article was updated by Alyssa Langer, Rachel Knecht, and Camryn Rabideau, a freelance writer and product tester, who spoke with Chef D'Andre Carter of Soul & Smoke for tips on selecting a great gas grill and using your grill to its full potential.

This round-up was also updated by The Spruce Eats editor Amanda McDonald as well as expert product tester Donna Currie.

Sources

• D'Andre Carter, executive chef of Soul & Smoke in Chicago