Checking out options for your grill

Here are some features to consider before you start shopping for your next backyard grill:

Rotisserie: Think about how you are going to use it and the size of the meat you want to cook, says Lynn Blanchard, test kitchen director for Meredith Corp., issuers of the Better Homes and Gardens publications. Is your fantasy to spit roast a couple of capons or a 10-pound Thanksgiving turkey? Then, "see if that's something that is going to work for your needs," she says. What parts of the grill do you have to remove and how easy will it be?

Smoker drawer/smoker tray: Gas grills include these as another way of imparting barbecue flavor. You can find these on grills starting in the $300 range and they add between $30 and $50 to the price, says Mark Connelly, senior director of testing for appliances for Consumer Reports. They often use mesquite and hickory chips.

Infrared: While infrared has been around on gas grills for a few years, there has been "a very recent explosion in the availability of infrared technology," says Cheryl Jamison, co-author of "Good Times, Good Grilling."

The purpose is to get the meat to that high "searing" temperature associated with barbecue. "This is a feature you want to look for if you do a lot of searing and cooking on high heat," says Blanchard.

Again, it's not for the light-of-wallet. It's most often found on grills with prices in excess of $1,000, says Connelly.

Gas gauge: Just like on your car, you want to know if your propane tank is close to empty before the big weekend. Usually available on gas grills in the $400 and up range, says Connelly.

Materials: When it comes to the grate, it seems to be stainless, cast iron or porcelain-coated cast iron. Porcelain-coated cast iron tends to be the priciest and it also cleans up the easiest, according to Connelly. While a wide stainless-steel grate isn't as easy to clean, it tends to sear well, he says.

Many cooks prefer plain cast iron because it holds the heat so well.

Gas starter: At least one charcoal-grill maker added a gas starter that operates much like the gas starter on a fireplace, says Karen Adler, co-author of "The BBQ Queens' Big Book of Barbecue." The purpose is to do away with the hassle of getting the fire going. "It's more of a neatnik thing," she says.

Refrigerator/sink: It comes down to what works for you. Will the features duplicate things that are just steps away in the kitchen? Or is it important to you to be able to grab a few steaks or wash your hands without leaving the flames?

Side burners: Again, they duplicate what you already have in your kitchen. But they can also make it handy to keep sauce hot, boil corn, or cook a little surf and turf.

Weight: If it's a portable grill, look at the weight. "Unlike the grill on your deck, you will end up schlepping this thing from the car to the beach," says Connelly. So the difference between 15 pounds and 25 pounds can be significant.

Dana Dratch is a freelance writer based in Atlanta.