Gas grill buyers fall into two categories.

The first one is “experienced” - those who choose a gas grill, already having experience in operating a grill, they understand why a coal or electric one for some reason is not suitable for them, and maybe they already had or have one of these grills, and they know exactly what they want from a gas grill! Many experienced grill lovers use several grills, usually coal and gas, there are people who have 3-4 grills of different calibers, including compact grills. They know exactly which grill they will use and in what situation!

The second category - "beginners", those who do not know what exactly they want and just read or look at something somewhere, they decided to take the gas grill. This section is dedicated to a greater extent for them, so that beginners would not make a mistake with the choice! Choosing a gas grill is not an easy task even for a professional and must be approached consciously, based on the following basic criteria:

The mobility and compactness of the grill. Number of mouths😊 Grill power. Frying surface area. Gas type. Number of gas burners. Possibility to cook in indirect heat. The presence of a side burner. Options like GBS and Sizzle zone. Body materials. Budget. Pros and cons of a gas grill.

Mobile gas grill

So, first of all, you need to understand where and how you are going to use your grill! Will he stand in one place, for example, in a gazebo or on a veranda, or do you plan to take him with you on trips to nature or hunting or fishing?

In the first case, a stationary grill will suit you; in the second, the choice should fall on mobile and compact solutions, of which there are plenty of different manufacturers! For instance:

Napoleon: TravelQ-285, TravelQ Pro-285, TravelQ Pro-285X

Broil King: PORTA-CHEF 320, PORTA-CHEF 120

Weber have: Q1200, Q2200,

Go Anywhere Gas Char-Broil: All the models at O-GRILL

Number of guests to grill

To prepare food for a large company, the power of the grill and the area of ​​the frying surface will be a very important factor, because the more powerful and larger the gas grill, the more food you can cook at one time. Grill power is measured in kilowatts and is indicated by kW. The area is respectively measured in square centimeters.

Gas type

As a rule, most gas grills sold in specialized stores are designed for a propane-butane mixture. It is convenient and gives mobility to such grills in movement in space! Natural gas grills are less common. As a rule, they are connected to the main gas networks with the help of certified contractors. It is logical that such a grill will be strictly tied to this place and will not be able to move in space!

Number of gas burners

The number of gas burners is a very important aspect when buying a gas grill! After all, the power of the grill depends on it, and the ability to cook different types of food at the same time on different burners. Also, the number of burners is more than 1 - it makes it possible to cook in indirect heat. This is a very important point, because a very large number of dishes are cooked in the indirect heat! The presence of a side burner also plays an important role in the continuous cooking process, as, for example, grill sauce can be cooked right there on the grill, without being distracted and without running to the stove on which the sauce is being prepared.

Grill options and chips

In the modern world, marketing works in such a way that companies want to somehow stand out from the competition, coming up with their own chips. It is the same with grill manufacturers. Weber has an interesting idea called the Gourmet BBQ System (GBS) - in fact, this is just a universal hole in the grill, which allows you to insert accessories into the same hole for cooking different types of food, with the same base.

Is it convenient? Of course yes! Does this increase the number of prepared dishes - definitely! Expensive? Maybe yes! But, as they say, beauty requires sacrifice! And you will have to pay a lot of money for this beauty!

Grill body materials

The materials of the body play an important role both in the durability of the grill itself and in the speed and convenience of cooking! Grill body wall materials are usually made of stainless steel. High quality steel frame. This affects the fact that the grill will be in perfect aesthetic form for a long time and will not be covered with rust. On the contrary, if manufacturers save on this, then in a year or two you risk seeing traces of rust on your side walls and front facades, and sometimes open through holes after winter.

The boiler is usually made of cast aluminum and the lid is made of cast aluminum and stainless steel. Quality materials, professionally designed and matched boiler and lid, reduce heat loss and gas consumption, and also speed up cooking!

Pros and cons of a gas grill

Pros:

Ease of operation Minimal loss of time from the moment you turn on the grill until you get ready food!

Easy to control the temperature inside the grill.

Gas is cheaper than coal or coal briquettes.

Dishes cooked on a gas grill are less harmful than those cooked on a charcoal grill.

No dust, ash, grime and dirt like a charcoal grill.

Easy to clean.

Gas cylinders come in different sizes, for hiking you can buy smaller, for stationary use more.

When traveling, you do not need to carry a bag of coals with you - it's convenient!

Minuses:

A gas grill is inherently more expensive than a charcoal one.

There is no smoke aroma as pronounced as on a charcoal grill.

At temperatures below -20 ° C, the gas can begin to freeze, and the pressure in the system decreases, therefore, when operating under such conditions, it is advisable to have a spare gas cylinder that will be warm and, if necessary, alternate them.