![]() This is a seemingly unconventional choice for grill testing, but Joachim says white bread is ideal because it will clearly show where cold spots can produce under-cooked food. We prepared burgers, vegetable patties, and bone-in chicken with the help of a consulting expert, chef, and cookbook author David Joachim, and we evaluated heat distribution by covering each cooking surface with white bread. Most importantly, we conducted extensive testing on a range of grills to determine the best, which you see below. We research the market, survey user reviews, and speak with product managers and designers. How We Test GrillsĮvery grill on this list has been thoroughly evaluated and vetted by our team of test editors. In some cases, if you already have propane for a kitchen stove or home heating, you may be able to run a gas line for your propane grill-check with your local HVAC contractor to see if it’s possible. It comes in 20-pound cylinders that need to be refilled at hardware stores, home centers, rental centers, and gas stations or convenience stores. If you don’t have natural gas lines running to your home, propane is really your only choice. In many cases, it’s possible to convert propane grills to burn natural gas using a kit available from the manufacturer. If utilities supply natural gas to your home for heating, then it’s an option to use that to heat your grill too. Which you choose largely has to do with availability. Typically, most gas grills will burn propane, or LPG (liquified petroleum gas), but some models may be available for use with natural gas (NG). You can even buy a grill with lighted knobs for night grilling. They might be engineered for increased infrared output, especially useful for quick cooking. They might have side burners designed for specific purposes, such as gently warming food in a pan. New gas grills come with anywhere from one to six burners. For many people, that alone is reason enough to buy one.Īnd there are plenty to choose from. Like a kitchen range, their heat output is controlled by twisting a knob. These heat and cool down quickly, and do so with minimal mess. What we will say is that some outdoor chefs will naturally take to gas grills. Both work well, with their respective advantages and disadvantages. We won’t take sides in the great grill debate of charcoal versus gas.
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