For sake of convenience, we will be referring to both the portable propane and permanent natural gas types as simply 'Gas Grills' unless there is something specific about one particular type being discussed.

Gas Grills offer several unique advantages not available to users of regular charcoal/wood grills or smokers. Gas grills are easily started, reach cooking temperatures quickly, maintain constant temperatures, and are easy to shut down when grilling is completed.

It is great for those quick grilled meals after work. Even the 'non-barbecuer' in the family will find the Gas Grill easily manageable. We will be discussing many features, however, simply stated, the gas grill provides:

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Propane Gas Grills verses Natural Gas Grills

Before beginning our discussion, it is important to distinguish the difference between propane gas grills (those with gas bottles as the source of gas) and natural gas grills (those with gas being delivered from the local natural gas company). Propane is under a higher pressure and thus uses smaller orifices on the burner jets. Natural gas is much lower pressure and a larger orifice is necessary to obtain the needed gas flow to heat the grill. Some grills have adjustable orifices and many do not. Most gas grill manufacturers, however, offer replacement orifices to convert from propane to natural gas. Simply contact them. Make sure that you get a clear, blue flame with not any or very little yellow.

Cast Iron, Aluminum or Sheet Metal

A Gas Grill worth the investment will be constructed of Cast iron, Cast Aluminum or Sheet Metal. Obviously the cast iron unit will tend to last longer, be more durable and cost more than the other two types. The grill should also have a lid (or hood) with adjustable air holes for heat control. Cast Aluminum Gas Grills are the best for all round durability and strength.

Two, Three or Four Gas Burners

Look for a grill having a minimum of two to three gas burners which will allow for greater control of heat. For instance, indirect heating may be accomplished by using the gas burner on one end of the grill and placement of the meat on the other. You may also add a water pan directly beneath the meat to make it perform similar to a water smoker/grill. On those days when things are not going in your favor, utilize the burners that are working and remember to fix the ones which are not!

Lava/Pumice/Ceramic/Metal

Gas Grills require a diffusing material between the meat and the direct heat from the gas. This material, in addition to diffusing the heat, contributes to the amount of smoke generated and protects the burner elements. These substances may consist of Lava Rocks (less common), Compressed Pumice Rocks (or briquettes), Metal Plates or Ceramic Materials. Grease buildup on these diffusing elements is a potential flare-up hazard! CERAMIC DIFFUSERS - Package of Ceramic Material - Ceramic diffusers can come in all shapes. Usually your grill will have a bag of material such as this to spread on the lower grate to help prevent flare-ups. Racks of Ceramic Diffusers - An ingenious idea to place the ceramic diffusers in separate trays which allow for easy management. Another view showing easy removal of the trays to reach the burners below. METAL DIFFUSERS - Stainless Steel Diffuser - This durable diffuser blocks some of the grease and dripping which lead up to flare-ups, but the large square holes let some through. Simulated Charcoal Metal Diffuser - This clever esthetic idea simulates black charcoal. Made out of heavy cast iron metal it's holes allow heat out and drippings in. It's unique uneven surface should allow grease to seep into the low areas and burn up. Another view. Cross Bar Diffusers - These diffusers consist of perpendicular upside (^) v-shaped bars which eliminate much of the grease and drippings reaching the flames. Stainless Steel Diffuser Pan - This diffuser pan covers the entire cooking surface below the grates and does not allow any grease or drippings to reach the fire. Additionally, the design allows for easy cleanup AND a place to place the wood chips if you are seeking some "smoky flavor" in your food.

Food Grids

Let's not forget where the real action is, the Food Grid. This grid covers the entire cooking area above the diffusing materials and burners and is where the entree is cooked. The grid is usually constructed of 1) round stainless steel 'bars', 2) stainless steel 'plates', 3) stainless steel 'plates' or 'bars' covered with ceramic or 4) cast iron covered with ceramic. Some of the better grills offer one or two secondary grid(s) which either rest on top of the primary grid or are attached to the hood. Utilize the secondary grid(s) for potatoes or other items where direct heat is a concern. Make sure the secondary grid(s) are removable in order that larger pieces of meat such as a turkey or a large brisket can be cooked. Brushed Stainless Steel Grids - One of the most common surfaces. Effective, however will not last as long as others. Stainless Steel Bars - These bars are about 1/4 inch in thickness and will last a long time. Easy to clean also. Another view. Adjustable Grates - Grates now come with some clever ways to adjust the height of the cooking surface. Greater Adjusting Grid w/ceramic coating - One grid turned each way. Dual Grids w/Fryer - TEC has their own type of grids and this photo shows the fryer attachment and shelf above. Another view.

Heat Control Valves

Gas Grills utilize heat control valves for regulating the inside cooking temperature. The preferable method is to have one control per burner. The 'High' setting would be for burning old food and grease from the rack and rocks. Sounds a little like a dance. The 'Medium' setting would be for most types of cooking and the 'Low' would be for warming foods. Use the heat control valves to regulate the temperature as reflected by the thermometer.

Propane Gas or Natural Gas

Ready to begin? Not just yet. We need some fuel. As mentioned before, the two primary types of Gas Grills are the portable bottled propane gas fed grill and the permanent natural gas fed grill. The choice is a matter of convenience and preference. If portability is not an issue, then consider the natural gas grill which is always ready to go, assuming you paid your recent gas bill. If you do not have access to natural gas (such as at a primitive location or in a remote area of your yard), then your choice would be the bottled propane grill.

Note of Caution: Do not attempt to convert a propane gas grill to a natural gas unit. It can be done, but you will need special parts which can be obtained from your grill manufacturer, usually for free. Contact them to find out more.

Gas ignition Buttons

Most Gas Grills today are equipped with an ignition button(s) for ease and safety of lighting the fire. Our personal experience would reflect that, over a period of time, you will need to replace parts for the spark mechanism or be prepared to use good old matches. Make sure the manufacturer has the necessary replacement parts for the igniters. Front Ignition Dial - This "dial" is located on the front of the unit for easy access. Top Ignition Button - A low profile button that when pressed produces a spark. Top Ignition Plunger - A long button which when pressed down produces a spark near the burners for ignition. Side Ignition Button - This "dial" is located on the side out of the way. Side Panel Ignition Toggle Button - This igniter is like a toggle switch which when pressed products the spark.

Viewing Window

This window is a matter of personal preference. It allows for viewing inside the grill without the necessity of opening the hood. Keep in mind, however, inside the grill is usually smoky and grease has a tendency to splatter on all surfaces of the grill, including this window. Be prepared to clean it occasionally, or lose this feature due to not being able to see through it any longer. The alternative is to lift the lid, dodge the smoke and take care of the food as needed! Gas Grills quickly reheat to the desired temperatures. Viewing Window - A "clean" viewing window.

Outside Shelving

We believe this is an item to pay extra for. The convenience of having a nearby surface to hold the food, sauce and utensils is immeasurable. Insure you get adequate shelf space to work on! You will be happy each and every time you have a cookout.

Side Burners

Some larger grills provide side burners as an additional cooking surface for items such as beans, chili, corn or anything else which might otherwise be cooked indoors. This feature allows most of the cooking to be done outdoors rather than heating up the house with the kitchen stove. Keep in mind, however, that use of a side burner may eliminate practical space for a shelf to hold your normal cooking utensils. Some side burners have lids so the side burner area may still act as a shelf when not in use.

Rear Burners & Rotisseries

The rear burner is an addition to, and not a part of, the bottom burners. This extra burner is used for rotisserie grilling since the heat originates from the back side or the rear of the grill rather than from below. When using this method, place a drip pan below the meat to catch the drippings and keep them from dropping on the rocks below, which would otherwise have to be 'cooked off' before using the normal burners. This rear burner will assist in keeping your Gas Grill cleaner for the next cooking and will not take space away from the area used for a shelf. The rotisserie tends to cook the meat evenly over or in front of the heat source and likewise has a tendency to self-baste the meat. Rather than the juices dropping to the rocks below, they will coat the meat being turned and thus baste it. Utilize your marinades here, in-as-much-as smoke flavor is non-existent. Rear Burner Indirect - This rear burner offers indirect heat to the meat by heating the metal which in turn offers the heat. There is a shelf attached to the rear burner and tray on top of the burner for wood chips. Rear Burner - This is a good view of a rear burner which allows for direct heat to the meat through the vents shown. Rear Burner Direct - This rear burner offers direct heat to the meat through the vents shown.

Built-in Thermometer

While some may consider this an option, we want to stress that it is an integral part of outdoor cooking. The temperature needs to be carefully controlled to insure tender, moist foods. Always cook as slow as possible and still have the meat ready when everyone sits down to eat. Don't forget to use your instant read thermometer (see Barbecue'n Tools!) to determine when the food is done.

Gas Grill Covers

A vinyl grill cover will protect your Gas Grill from the elements. There are both custom and standard sizes available for most grills. Check with your manufacturer to see if there is a heat-resistant cover to fit your grill. This type of material allows for covering the grill while you are still thinking about it. Otherwise, you will have to come back and cover the grill after it has cooled sufficiently.

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