Manufacturing gas grills. Man, there are a lot of choices out there. But that’s good for us. Prices are competitive.
If you are looking for a gas grill there are more options and bells and whistles to chose from than digital cameras. Some actually even come with the kitchen sink attached. There are many producers, most of them listed below, and each makes several models, some make a bewildering array of models, and producers are constantly tweaking their designs. So it is impossible for me to review them all. But I have tried to include the most widely distributed units as well as those I think are especially interesting. The producers who are most widely distributed are the big three, Brinkmann, Char-Broil, and Weber.
The most important feature
A good gas grill must have a minimum of two burners is a must for 2-Zone or Indirect Cooking, the most important technique you need to learn for successful outdoor cooking.
The more burners, the better. Some burners line up side to side and others line up front to back. With burners lined up from side to side you can then turn off one side, as in the picture below, and slow roast over the indirect zone, and then crisp over the direct zone. You can also put meat in the indirect zone for holding. The bigger the cooking surface, the more flexibility you have. Side to side is better for most cooking. Front to back is better for rotisserie cooking. If the knobs are on the front, that’s usually a good sign that the burners line up from side to side.
One more thing. Even top end gas grill manufacturers tend to buy heat indicators (I refuse to call them thermometers) from the lowest bidder. These junky dials have ruined more meals and caused more tummy aches than spoiled meat. You absolutely cannot rely on them because they are often off by 50°F or more and the most important thing a good cook needs is a relaible thermometer and a watch. Thereis a link just below to my buyer’s guide to thermometers.