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Gas models can be pricier, although these days there
are portables and less expensive models in the $100-plus range.
State-of-the-art and high-tech models most often feature gas. They
start quicker, and the flame and temperature are easier to control.
Some gas grills will allow you to burn wood chips to enhance flavor.
You do need a supply of propane. In some cases you also can tap
into your home's natural gas -- with the help of a pro, of course.
After you've settled the fuel question,
look at price. If you're starting out and want a $20 patio grill,
your decision will be a lot easier than if you have to wade through
the choices available for $1,000 or more. Set a limit and stick
to it.
For
a gas grill, people pay an average of $250 to $300, says Connelly.
Now, the big question: What do you want to do with
it? Grill hot dogs for two on warm summer evenings? Fire it up on
July Fourth and feed the whole neighborhood? Do you want to smoke
that Thanksgiving turkey? Or roast a whole chicken on a spit?
Make a list of the things you want to do and refer to it when
you compare grills. Is it made for this purpose? Does it come with all the necessary
equipment or will you need extra parts? Will the job be easy or difficult with
this grill? How does it compare to others for this particular job? Chances are,
one model will have more of what you want.
The main thing to look for "is the ability to
cook at a wide range of temperatures, just like you want in your
kitchen," says Bill Jamison, co-author of "Good
Times, Good Grilling," with his wife, Cheryl. For smoking,
you want low, controlled heat. To get that backyard barbecue flavor
for steaks and burgers, you want really high heat.
While many grills will boast high heat, opt for
one that will give you those temperatures with the lid open. "That's the
only way you apply direct heat," says Bill Jamison.
While
some barbecue aficionados look at the BTU usage to measure potential heat, Cheryl
Jamison believes that's just one factor. "The main thing that makes a difference
is the closeness of the source of heat to the cooking grate," she says.
Bill Jamison agrees. "That's an indication that
you're going to get higher heat." Another indicator is an infrared
burner. All infrared or a combination of gas and infrared "means
you're going to have a high searing capability," he says.
On the other hand, if the flame is "eight or nine
inches from the grate and there is no infrared, I would insist on seeing it in
operation and doing a hand test," he says.
Put your hand two to three inches above the cooking
grate and see how long it takes for the fire to force you to pull
your hand away, says Bill Jamison. One or two seconds is hot fire.
Three to four, medium, and five to six, medium low. "There
are not many meats, or seafood or poultry, that you can grill below
medium-low," he says.
Whatever the price, look for signs the grill is well-made.
Examine the grate for quality, weight and how well it fits into the grill, says
Cheryl Jamison. Make sure the grill doesn't wobble or roll, and the cart (if there
is one), is solid. Look for good soldering. If it's flimsy or looks like it would
move around while you're using it, that's not a good sign.
One expert's trick is to bring a magnet to the store,
says Connelly. "If the stainless steel has any magnetic properties
to it, it means it's pretty cheap stainless, and it could start
to rust," he says.
Another good sign in a gas grill is burners that are
warranted for 10 years or more, says Connelly.
And
shop a variety of store types (warehouse, specialty retailer, home improvement)
before you make your selection.
"You really need to look
around and see as many options as you can," says Bill Jamison. "You
should do your shopping and not run to the nearest warehouse store and buy what
looks good or is the cheapest."
Dana
Dratch is a freelance writer based in Atlanta.
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