Unless you're shopping for a very small grill if a manufacturer suggests they can get by with just two burners, know that you'll be battling hot and cold spots every time you use it. More burners also mean more and more consistent heat. The number of burners and grill space will dictate the space you have for two-zone grilling, a technique that allows you to cook low-and-slow foods like pork butt or ribs. Most gas grills nowadays have two burners at minimum, but it’s important to know before buying. Ignore BTUs and look for max temperature output, which is a better (albeit imperfect) gauge of a grill's power. A bigger grill that chews through more gas could have a sky-high BTU figure and not breach the 500-degree barrier, which should be the absolute bare minimum. The numbers grill makers provide are calculated on per-hour measurements, and are derived from data on how much fuel the grill burns, not its temperature levels. Don't worry too much about BTUsīTUs are an outdated and easily manipulated measurement of grill power. There's virtually no difference in cooking performance. Natural gas versions of popular gas grills are marginally more expensive than propane-fueled counterparts, but not problematically so. Why? Mostly the convenience of not needing to refill a propane tank (or forget to refill a propane tank) and the cheapness of natural gas as a fuel. "If you move into a new home with an outdoor natural gas line on the deck, the main reason not to use natural gas would be that you don't have a natural gas grill," Max Good, director of equipment reviews at, says. And it's why we say natural gas is better than propane.
But, if you have a natural gas line available, you should use it. There is nothing wrong with liquid propane gas grills, or the gas grills that run off refillable tanks most grillers are familiar with. Pellet Grilling Isn’t a Fad, It’s the Future Natural gas vs liquid propane The beauty of stainless grids is that other than a light brushing between cooks, they require no other maintenance." "So as cast-iron grids age, regular seasoning becomes important. "Most cast grids are porcelain-coated which provides some protection against corrosion – but if users use their spatula to scrape their grills or tap their grills to loosen debris, then over time the porcelain coating will wear and chip and this will lead to the raw cast iron being exposed which will corrode," Schwarz says. There are others who swear by the durability and corrosion resistance of stainless steel," Steve Schwarz, Napoleon’s director of grills research and development, says. "There are users who swear by cast iron because of its increased mass which leads to better heat retention, and some users feel that food sticks less to the porcelain coating on cast iron. You want that steak, pork chop or half-chicken to be covered in Maillard, not drawn up like a football field. Grill marks are a visual cue that you've only seared a small percentage of what you're cooking. Cast iron grates are heavy, absorb heat and are great for developing grill marks, but you don't necessarily want grill marks. This may come as a surprise given so many recommended grill manufacturers rely on cast iron or enameled cast iron grates to get the job done there's a reason for this. For gas grills, we like stainless steel or aluminum. Standard grates can be made of cast iron, enameled cast iron, cast aluminum, stainless steel, nickel-plated and a number of other materials. Note: some companies (like Weber) give infrared burners a branded name like Sear Zone or something in that vein. It won't matter how long you let the grill warm up with the lid down if the grill's max temperature is meh. You need an infrared burner to brown a steak properly. Using standard burners, most gas grills will struggle to exceed 600 to 700 degrees, and won't develop a browned crust on a steak before you've overcooked it the infrared burner solves this issue by channeling heat from a burner into a ceramic tile, which converts that convective heat into infrared heat, dramatically increasing its intensity.
Infrared burners get dramatically hotter than standard gas burners. What to Look for in a Gas Grill For really high heat, get an infrared burner
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