10 secrets to a great gas grill

By David Zimmer

 

1. Go for power 

Choose a grill that gets really hot for true grilling and searing.

2. Look at the layout

A grill with multiple burners and a well-designed heat diffuser will outperform single-burner barbecues.

3. Don’t get burned 

Avoid aluminized steel burners like the plague.

4. The right height 

Heat diffusers, whether bars, plates, or rods, should be positioned at least 8–10 cm below the cooking grate for best performance.

5. Looks aren’t everything 

The materials used for the barbecue box, hood, and frame have little effect on cooking ability.

6. Knock out the fat 

Look for a grill that has a simple and effective way to evacuate grease and cooking juices (many do not).

7. Acronym advice 

A high BTU count does not necessarily indicate a well-designed grill.

8. Heavy metal 

Because they readily absorb and retain heat, cast-iron or solid stainless-steel cooking grates are the best choice for superb searing.

9. How big? 

Make sure you have enough space for indirect cooking – all your food should fit on roughly half the overall area of the grill

10. Be a fire kicker 

Don’t just buy the first grill you see. Instead, carefully compare a variety of models in your price range to pick a winner.

 

 

A former editor of Cottage Life, David Zimmer says his oldest memories involve a 1950s brazier-style grill spilling hot charcoal over a suburban patio.

 

Published in the June 2004 issue of Cottage Life magazine.

Copyright © 2004 by Cottage Life. All rights reserved. Reproduction of any article, photograph, or artwork, for other than personal use, in whole or in part, without the written permission of the publisher is strictly forbidden.