HOW TO CHOOSE
The Ratings (available to subscribers) include liquid-propane models that range from portables to large models. See Types to understand what you get for your money. Then keep these tips in mind:
Don't be wowed by Btu. Brands tout the British thermal units per hour (Btu/hr.) rating. But that figure indicates how much gas is used, not grill temperature, so a higher number doesn't guarantee faster heating or improved searing. Indeed, the Brinkmann Pro and other high-Btu models are not top performers.
Test its metal. Look for 300-series stainless. It's a higher grade than the 400-series, and as our tests to simulate weather exposure demonstrated, it should fight corrosion better. To identify grills made of lower grades, which are usually magnetic, take a magnet when shopping. Note that many grills mix stainless types.
Case the cart. Give the grill a gentle bump from several angles to see if it tips. The more stable the grill, the safer it is. Inspect the cart, firebox, and shelves for sharp edges and corners. Be sure the curve of a handle doesn't place your fingers or knuckles too close to the lid--you could get burned when cooking. (Note that metal handles can get hotter than wooden or plastic ones.) Also look for a sliding drawer for the fuel tank, which facilitates using and changing the tank.
Consider flare-ups. Some flaring is normal with fatty foods. But the greater the distance between the grates and where the grease lands, the fewer sustained flare-ups. The BBQ Grillware, Char-Broil Designer Series, Coleman, Ducane Affinity 4200, Frigidaire, and Viking flared up more than others. Look for a removable grease tray or pan, which you can clean to prevent buildup.
Rate the grates. Grills with heavier stainless-steel or porcelain-coated, cast-iron grates do a much better job searing than thinner steel ones.
The Ratings (available to subscribers) include liquid-propane models that range from portables to large models. See Types to understand what you get for your money. Then keep these tips in mind:
Don't be wowed by Btu. Brands tout the British thermal units per hour (Btu/hr.) rating. But that figure indicates how much gas is used, not grill temperature, so a higher number doesn't guarantee faster heating or improved searing. Indeed, the Brinkmann Pro and other high-Btu models are not top performers.
Test its metal. Look for 300-series stainless. It's a higher grade than the 400-series, and as our tests to simulate weather exposure demonstrated, it should fight corrosion better. To identify grills made of lower grades, which are usually magnetic, take a magnet when shopping. Note that many grills mix stainless types.
Case the cart. Give the grill a gentle bump from several angles to see if it tips. The more stable the grill, the safer it is. Inspect the cart, firebox, and shelves for sharp edges and corners. Be sure the curve of a handle doesn't place your fingers or knuckles too close to the lid--you could get burned when cooking. (Note that metal handles can get hotter than wooden or plastic ones.) Also look for a sliding drawer for the fuel tank, which facilitates using and changing the tank.
Consider flare-ups. Some flaring is normal with fatty foods. But the greater the distance between the grates and where the grease lands, the fewer sustained flare-ups. The BBQ Grillware, Char-Broil Designer Series, Coleman, Ducane Affinity 4200, Frigidaire, and Viking flared up more than others. Look for a removable grease tray or pan, which you can clean to prevent buildup.
Rate the grates. Grills with heavier stainless-steel or porcelain-coated, cast-iron grates do a much better job searing than thinner steel ones.
