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Gas Grill Buying Guide 2017: Stainless Steel Griddle For Gas Grill
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The chief disadvantages to charcoal are that they’re dirty to work with, you have to clean up ash, they’re slower getting up to the heat you want than a gas, and there’s no knob to turn to control the temperature.
Gas grills in the modern sense have what seems to be more marketed gadgetry than digital cams do.
Multiple Burners? Yes, They’re a Necessity
For a gas grill to be good and not just okay, it must feature two burners at the very least. If you’re cooking in 2 zones, this is mandatory. There’s no other technique to learn that’s more important if your outdoor cooking is going to be successful.
With burners, the more the merrier. While some burners are situated front to back, others are going to be side to side. If they’re side to side, you can have one side turned off, using the indirect zone for slow roasting over, and using the direct zone (also over) to crisp. The direct zone can also be utilized to put the meat in to be held. When the cooking surface is bigger, the flexibility you get will be more.
The burners are arranged the best when they’re lined up from side to side for the majority of grilling. Cooking rotisserie style is better when front to back. If the front holds the knobs, that’s one sign (a good one, usually) that the configuration of the burners is side to side. Now, if the sides feature the knobs, then there’s more a probability that the burners align front to back.
Keep your eye out, multiple burners may be featured on some of the infrared grills new on the market, but the heat they deliver is so even that getting a cool and hot zone is near impossible. These you’ll want to avoid.
Burners made of quality stainless steel, brass, or cast aluminum are going to be the best. They’ll go years and still last. Steel burners or stamped (thin) aluminum easily corrode and replacing them is often needed every several years up to five.
A Lid- Do You Really Need One?
Some grills, even ones that are expensive, don’t come with a lid. Not having a lid puts a big strain on the cooking types that are possible. Having a lid allows two zones to be set up. If one isn’t featured, two zones will be impractical, and you won’t have any other option than to grill from one side only with direct heat.
This works fine for dogs and burgers and several thin meat cuts, but you won’t be able to get turkey, ribs, thick steaks, or even chicken to cook properly. The lid on some grills has two layers, which helps with retention of heat.
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