When we were doing our due diligence for opening GrillBillies Barbecue Supply, we reviewed most of the gas grills on the market which proved to be a confusing task. If it is confusing to us avid grillers, it must be that much more confusing to the homeowner. Below are some basics to consider when purchasing your next gas grill.
A quality gas valve is one that will work properly on any setting and especially on low eliminating “flame out”.
By the same token, when turned on high it should get blistering hot.
Manufacturers of lower quality grills will usually “skimp” on these.
Unfortunately, price dictates the longevity of the cookbox.
The cookbox is usually the first thing to go on less expensive grills.
Now, you may think you got “ripped off” when you bought your last grill but in most cases you pay for what you get.
Better quality cookboxes are made of cast aluminum, stainless steel or heavy duty porcelain coated steel.
A better quality cookbox can extend the life of a grill 5 to 10 years.
Some are warrantied for the life of the grill.
Another thing to look for is a deep cookbox.
It helps to eliminate flare ups and makes for better heat retention.
Less expensive grills usually have thinned walled burners that are subject to corroding quickly.
Also, they may burn unevenly lacking uniform heat distribution in the cookbox.
Better burners are made of stainless steel, cast stainless, thick steel or cast iron.
Side ports on the burners avoid fat and juices from clogging them.
Plates covering the burners play an important part in creating better results by capturing more of the juices rather than having most fall to the bottom of the grill and requiring more frequent cleaning.
Capturing most of the juices on the plates/bars creates vaporization of the juices and adds flavor back to the meat.
Usually a good quality 4 burner gas grill will be $450 and up.
From there price is determined by the size of the grill, accessories, how “flashy” it is etc.
Manufacturer warranties are an indication that the product has been built to last and last as long or longer than stated.
Look for warranties that apply to the burners, cookbox, gas valves and pedestal/stand.
Less expensive grills will not come with any meaningful warranty.
Select a knowledgeable dealer.
One that just doesn’t sell grills but also cooks on the grills he sells.
The better the dealer knows his product the better he can fulfill your needs.
“The best relationships are those that are based on trust and integrity”
Grilling is a great way to spend time with family and friends. If you grill enough, there are times when somethings can go afoul. When this happens it takes away from the wonderful grilling experience.
So, hear are some things to avoid:
Meat sticking to the grill:
Don’t-oil the cooking grate
Do-oil the meat
Don’t-grill all meats direct
Do-learn which food requires direct and indirect grilling
Don’t-throw fatty meats over direct heat
Do- an indirect cook for these meats
Do-season but still taste the meat; season to compliment the meat
Don’t-assume you know when the meat is done
Do-use an instance read thermometer
Don’t-get the entire grill the same temperature
Do-set aside a cool area on the grill as a safe zone
Don’t-avoid cleaning the grill
Do-thoroughly clean your grill a couple to 3 times during the season
Don’t-sauce in the beginning of the cook
Do- sauce when the meat is fully cook, put back on, low heat, to set sauce
Don’t-use lighter fluid to light charcoal
Do-use one of the many natural fire starters available
Cooking a variety of foods:
Don’t-throw them all on at the same time
Do-determine the timeline for cooking each item
Don’t-skewer different variety of foods on one skewer
Do-food on a skewer that have the same cooking time
Don’t-let thin cuts of meat rest
Do-let thicker cuts rest to redistribute juices
Don’t-skimp and have only one propane tank or bag of charcoal
Do-keep spare available so you don’t end up in an embarrassing situation
Don’t-put cooked meat on the same platter that was used when it was raw
Do-cover the plate with foil, place the raw meat on the foil, when the meat is cooked remove the foil