How to Buy Gas Grill like a pro?
When we choose to buy a Gas Grill that would suit our needs, there are several aspects and considerations that are not necessarily known to all buyeres especially if it is thier first barbecue
Only customer who “threw” one or two grills already are familiar with the feel of “what went wrong”. So here we are to give you our tips how to avoid our mistakes.
First and foremost – it is important to us to match the gas grill that we acquire to our needs and buy a grill with a perfect experience of grilling and a long-lasting barbecue experience
It is similar to when you choose a new car, you have to define whether it is a city car or a 4×4 monster road vehicle. The same go to grills – it is important to set a few answer yourself the following questions:
- How many guests you typically have? are you a small family with a dog or, large bash of friends?
- Are you grilling once a week or only at Memorial and Independence Day?
- Where to you plan to put the grill – at the backyard or narrow apartment balcony?
- Budget – basically there are 4 prices ranges for gas grills – up to $250 which are smaller, less powerful and less resilient , between $250-450 – there are lot of variety but we must say it is many of them are not giving the right price-performance. above $450 – these are mainly good grills and the difference is with the different features. Above $1000 – these are premium grills and last long
Ten Commandments to the buyer: how to buy a gas grill smarter?
Gas Grill is for experts and buying a gas grill is for professionals
This guide was written by Victor Nash, a world expert in Grilling who prepared the 10 rules for the gas grill buyers
Gas Grill is the most efficient, short and accurate to prepare your meat (in comparison to wood-fueled and charcoal grills) . But, this stands only if you picked the right grill.
If you did not buy the right grill, your meat will be dark gray, bitter, singed from the outside and rare inside – not tasty and not healthy. Furthermore, if the constriction is not proper, all the fat will be piled up at the bottom, your grill will be always filthy even though you will clean it
So, the 10 rules and tips for buying a gas grill
Rule number 1 – the power of the gas grill/BBQ
People should know that there is no way to grill a steak with a gas grill who’s power is less than 100 BTU/square inches (that is 15 BTU/square cm for our Australians and Britons readers)
How do you do the calculation – you take the BTU and divide it by the size of the cooking area.
A numerical example – if you have a grill that gives 54000 BTU , and the area is 25.6″ x 17.3″ (that’s 65 cm x 44 cm) then you calculate 54000/(25.6 * 17.3) = 122 which is above our minimum standard.
(for metric system users that’s 54000/(65*44) = 18 which is above 15)
Infrared burners typically emit intense heat to sear and cook food so Please be noted that infrared burners have better heat dissipation, So grills with infrared burners can have a lower BTU/Area coefficient.
Rule number 2 – the size of the cooking area
The main factor in determining grill size is cooking area.
Cooking area is calculated in terms of square inches or square cm. The minimal cooking area you need for a family is 400 square inches (or around 68cm x 38 cm) and three burner gas grill should features 400-500 square inches of cooking area. People who use their five or six burners grills should have 5o0-6oo square inches of cooking area.
Rule number 3 – the grill’s footprint
In addition to cooking area, the footprint of a grill must be considered, mainly if you have limited storage room. Most barbecue grills have side shelves that can be displaces or collapsed. As safety concerns, the grill must sit 5-6 feet (2 meters) away from the house and other inflammable materials. you should ensure that your deck or patio can facilitate your new grill’s wingspan.
Rule number 4 – Grill’s fire color
The Grill’s fire color may impact the grilling performance – the color of the flame must be light blue without any red-yellow-orange spikes. Yellow flame means incomplete burn when part of the gas has only heated and not totally burnt. These kind yellow orange flames usually cause uncontrolled flare-ups that stick the meat and causes gray soot on it. When you have only blue flame, the burning process is complete.
Rule number 5 – Heat distribution
Uneven heat distribution is one of the major problems of grills, but you can lower your risks that your grill would have uneven heat distribution and inconsistent temperatures by the following tips
- Check what it farthest point from your burners – a point above a feet (30 cm) will be cooler than required.
- Grills with metal burner shield have better distribution of heat, even though the shield itself reduces the over all heat (see rule number 1)
- High BTU Burner location – if the burner are too close to the surface, the heat will too focused and not distributed across the entire grid, if you have a grill with 5-7 high BTU burners which are too close you will need to put lava stones or ceramic rods to ensure better heat distribution
Rule number 6 – avoiding flare-ups
Flare-ups are usually caused by fat that drops onto the burners, in order to reduce the effect it is advised that the burner ports would be located on the sides of the burner, rather than the top it.
Other valid options – there are several type of grates that were designed to protect the burners from the drifting fat. Nonetheless, infrared burners are less sensitive to fat and generate less flare-ups