There are 9 million gas grills sold each year – making them the most popular choice for Americans. Over the past 2 decades alone, our experts have tested countless grills from dozens of brands, each with its own set of industry-specific terms and marketing jargon.
Preferring the best gas grill isn’t as simple as picking the most important, shiniest, most awe-inspiring model on the market. No, there’s a lot to consider when looking for the best gas grill, but we don’t want you to do it alone.
A gas, electric, or charcoal grill must above all know how to do one thing: cook dishes in such a way as to make them crispy on the outside and juicy on the inside. Depending on the grill chosen, the cooked foods will also have a different flavor. Here you will find important tips for buying a grill and the advantages and disadvantages of the different types of grill.
- Gas grill: The expert’s tool
- Checking the safety of gas grills
- The Charcoal Grill
- The electric grill: For maximum cleanliness
- Tips for cooking on the grill correctly
- Direct or indirect cooking? Various methods
- Here’s how to grill with the indirect method ?
Gas grill: The expert’s tool
The gas grill ranks first among grill models for good reasons: it is simple to use, offers the best results and a high degree of safety, and allows even beginners to grill with ease. The numerous grill accessories offer a great advantage, as they allow you to prepare, often even simultaneously, the most varied recipes on a single grill. With the right grill accessories, you can prepare pizzas, wok recipes, and smoked dishes at any time.
+ ready to use quickly
+ low smoke emission
+ constant and adjustable temperature
+ also ideal for balconies and terraces
+ suitable for many people
+ easy to clean
+ easy to use even for beginners
– rather bulky
– slightly more expensive
– requires a gas cylinder
The gas grill is the ideal option for those who grill often and willingly or for those who need to be careful not to annoy their neighbors with smoke.
Checking the safety of gas grills
The gas connections should first be checked at the start of the grilling season, if the grill has not been used for a long time (more than 30 days) or if the gas cylinder has been changed. Experts use a leak detection spray. Important! There must be no ignition sources nearby during the check. This also applies to cigarettes etc.
The Charcoal Grill
Using a charcoal grill requires practice, patience, and the right accessories. With charcoal or briquettes, it is a must for many to also use an ignition fireplace, because it takes at least half an hour before the embers are formed. Connoisseurs assure that the typical flavor that meat takes on when prepared on a charcoal grill is difficult to imitate.
+ for the garden, the terrace and the open field
+ the typical taste of grilled dishes
+ the classic grill atmosphere
+ usage costs generally lower than a gas grill
+ ideal for several people depending on the size of the grill
– development of smoke and soot
– longer preparation time
– risk of fire caused by sparks
Ideal for traditional grill masters who have no neighbors who might be bothered by smoking.
The electric grill: For maximum cleanliness
The biggest advantage of an electric grill is that it doesn’t require any accessories. Just plug the appliance into an electrical outlet and you can start cooking right away. The electric grill is especially suitable for beginners and for those who cook on the grill only occasionally. When it comes to cleaning and smoke development, no other model can beat the electric variant. However, there are limits as regards the various types of preparation: smoking or indirect grilling is not possible with an electric grill.
+ for use on the balcony
+ can also be used indoors
+ easy to clean
+ heats up quickly
+ easily adjustable temperature
+ for cooking almost without smells and smoke
– relatively small grill and therefore less space available
– limited grill atmosphere
– requires an electrical outlet nearby
The alternative for all those who want to grill quickly and frequently while avoiding the development of smoke.
Tips for cooking on the grill correctly
Cut thicker slices
Meat or fish dry quickly on the grill. Cut the slices of meat a little thicker and use both the direct and indirect methods for perfect results.
Don’t be impatient
The art of the grill requires patience. When cooking particularly large pieces of meat with the indirect method, you must not open the lid during cooking as this will cause the heat to escape from the grill.
Add the right spices at the right time
Marinades or spices give the ideal touch to meat, vegetables, or fish. The recipes are very easy to prepare and certainly more delicious than ready-made products. Marinate dishes 24 hours before cooking and dry them well before placing them on the grill. The spices burn quickly and should be sprinkled on meat and fish only towards the end of cooking unless the dishes are cooked in a few minutes.
Perfect accessories for perfect grilled dishes
If anything other than beef steaks or sausages is placed on the grill, then aluminum foil will be your best friend. On aluminum foil, you can cook delicate foods such as prawns or some varieties of vegetables. To ensure that the dishes do not stick together, just brush a little oil on the film and, if necessary, sprinkle a little grated garlic to give a final touch.
Direct or indirect cooking? Various methods
When grilling directly, the dishes are cooked directly above the heat source. Between the food and the flame/heat source, there is only a possible firewall. This method can be used without or with a lid. Direct grilling is ideal for dishes with a relatively short cooking time of max. 25 minutes such as eg. steaks, sausages, etc. Ideal temperatures: 280 – 290 ° C. As a rule, you can grill directly on (almost) all grills, provided there is enough heat.
Here’s how to grill with the indirect method ?
When they want to prepare refined dishes, experts cook with the indirect method. In this case, the grill (with the lid closed) turns into a hot air oven. The heat source is located next to the food and the air circulates inside the cooking compartment. The dishes are then cooked slowly and evenly, thus allowing even a roast beef or whole turkey to remain juicy.
In addition to cooking chicken or roast, this method is also suitable for cooking pizza on the grill: the ideal temperature is in fact between 180 and 200 ° C. The cooking method seems more complicated than it is and can be used with a gas or charcoal grill.
With a charcoal grill
In the charcoal grill, the embers are placed under the dishes, on the sides. At a relatively low temperature, roasts, pizzas, etc. can be perfectly prepared.
Always make sure that the grill is closed to allow air to circulate the meat. This way you get a perfect oven effect.
Did you know that it is possible to grill directly and indirectly with a single appliance?
Modern grills such as the Sunset BBQ models with the HLS system have levers through which it is possible to switch from the direct to the indirect cooking method (without having to open the lid). These appliances allow you to experiment with various recipes giving you the chance to become a real grill expert.
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