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Why you should trust us

Joe Salvaggio of NY BBQ spent two hours explaining the basics of gas-grill design, function, materials, and maintenance. Joe and his brother Tony have run NY BBQ, among the NY region’s leading grill shops, for 30 years. The store carries a large variety of grills from different manufacturers, starting at $400 and going up to $5,000. Despite the wide range of price points for the grills offered by Salvaggio’s Store in Fairfax County, VA, he could speak freely about what he saw as the strengths and weaknesses of each design while working at an

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Feature Interviews with Senior Product Managers We spoke with several makers of high-end grills at HPBE, since they are the bulk of those available for purchase. We weren’t able to test their products on our short time there, but we felt that getting a general sense of what goes into making a $4,000 grill helped us more accurately judge the less expensive models in our

We researched grill reviews and hands-on experience with grills at retailers like Lowe’s, Costco, Best Buy, Sears and Walmart.

Wirecutter writer Lesley Stokton led our decision-making process when we tested grilles for the best gas grill in 2017. food editor of THE BRAND NEW York Times (parent company of Wirecutter), Sam Sifton, joined in the testing and added his comprehensive knowledge. In 2018, we tested Weber grilled’s new Spirit II E-310-successor to our first pick, the original Spirit E-310-against our top pick to find which is best

Gas grill vs. charcoal grill

If you’re investing in a grill, your first decision will be whether to choose charcoal or gas.

Gas grills have three benefits:

1) Gas grills are clean meaning the spills can easily be wiped away.
2) Unlike charcoal, gas can burn at any temperature and therefore offer a better grill management tool.
3) Gas grills do not produce smoke so they are ideal for allergy sufferers or anyone who is

If you favor quick and easy cooking, a gas grill is likely the better choice. If you’re an infrequent griller or if you love getting hands-on with your stovetop, charcoal can be an economical alternative.

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How we picked the very best gas grill

We set three requirements for comparison:

The average Btu count for a gas grill in the U.S. falls between 30,000 and 40,000. Manufacturers are pushing for more total output but we found that to be less important than how evenly those Btu’s are distributed across grates. All of our tests are designed with the gas grill in mind.

Grates are made of different materials, such as nickel-plated or stainless steel and porcelain-coated cast iron. Manufacturers like to push the heavy duty, thick wires over thin ones because they make it harder for meat to stick and are more difficult to break. One reason that Joe Salvaggio prefers porcelainized cast-iron grills is because it holds heat better than stainless steel.

We wanted to know first and foremost if the gas grills were well-packed, had thorough instructions, and assembled easily. Beyond that we were looking for any additional intangibles such as how well the grill performed in our tests.

But before we could make a decision, our research revealed that each grill deserved to be scrutinized and examined. So after logging hours of testing, research, and deliberation, we narrowed it down to four gas grills in the $400-$700 range per available space or preference; two budget options are also included at $200 apiece.

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How exactly we tested gas grills

Our gas grills were each put through a battery of tests over the course of four days in Spring 2017. To test their searing ability, they all cooked burgers on high temperature to demonstrate how well they would sear meat and to show how evenly that heat would distribute across the entirety of the grate surface. We slow-grilled cut-ups to see how the grill was able to maintain even temperatures. We roasted whole chickens on low and high temperatures in order to test browning, skin color, and meat doneness without charring. Sam Sifton, editor of the Cooking section from the New York Times (parent company Wirecutter) came to these tests. In 2018 we repeated these tests and in addition pitted against our upgrade pick out of Weber Spirit II E-310 (successor on your previous top pick) which includes Weber Genesis II E-310.

I heated the grills on high with their lids down for a quarter-hour, which is typical for manufacturers. We then oiled the grates and distributed 12 to 15 6-ounce patties over the whole cooking surface. As the burgers cooked we kept an eye out for flareups – they’re not desirable, because they char the meat and create rancid smoke. After about ten minutes of cooking (5 minutes per side, with burners on high and without the lid), we checked for whether any burgers were black with a burnt flavor or still uncooked.

For the low-and-slow, whole grilled test—an indicator of the grill’s capability to maintain a uniform, moderate heat for foods that desire a long, gentle cook—we brought the grills up to 375 degrees Fahrenheit on medium heat with the lids closed. We then oiled the grates and placed a whole cut-up chicken on them, skin side down. Then we closed the lids for 45 minutes or up to an hour, occasionally checking for charring. As the chicken cooked we monitored the grills temperatures according with their built-in thermometers; the target was a reliable hold at 375 F with little if any burner adjustment. After 45 minutes, we flipped the chicken parts, slathered on barbecue sauce, and closed the lid for another 5 minutes. We repeated this task three times, rounding out the cook time at one hour flat. We then d a taste, paying special focus on the breast meat-a long cook can dry it out.

For our indirect-cooking tests, we cooked whole chickens at two different temperatures: the first at 375 F and the second nearly 500 F. (We brought the grills to temperature by lit both outer burners and one of the two inner ones; additionally, none of the grill got hotter than 450 F in this test.) We preheated the grill to 400° Fahrenheit and ensured that it was in cooking mode. With a thermometer, we measured the internal temperature of the grates and measured an accurate oven-like temperature.
After measuring up to 5 different temperatures on various parts of the grill (grates, underside of lid), we determined how much fuel needed Every hour-long test, we noted the depth and evenness of browning, as well as doing a taste test to see if the breasts were fully cooked but still juicy.

Throughout these tests, we identified design strengths and flaws for the grills.

We assembled the six grills alone and in teams of two to see if assembling one grill on your own is possible and if assembling one with a partner improves the process. Our testers came from various backgrounds, ranging from experts to beginners.

When buying a new gas grill, it’s essential to choose one with clear instructions. One of the first things we noticed about modern outdoor gas grills is that assembly can sometimes be needlessly difficult. The parts are covered in a thin layer of protective oil, which makes them slick and difficult to assemble-especially when you also have little ones around who want to help!

Finally, after all of the tests were completed and routine maintenance was done, we detached and replaced propane tanks, emptied grease traps, washed grates, and scrubbed fireboxes. Cleaning a grill can be both unpleasant and unavoidable, but it’s not especially difficult.

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