How to Buy a Grill

Gas grills are typically more convenient than charcoal grills because you simply turn the burners on to start the grill. In this section, we’re referring to conventional open-grate grills powered by gas. (Flat-top grills are also powered by gas burners, but they fill a different need, so we’ll address them in a separate section later.) To test how well gas grills cook, CR engineers wire each model with thermocouples, thus enabling them to perform a range of precise temperature-related tests. Our lab findings, along with a range of other considerations, can help you determine which model is right for you. Think about the following when you’re shopping for a gas grill.

Heat intensity in 10 minutes: This preheating score in our comprehensive gas grill ratings is more helpful than the grill’s Btu measurement in predicting performance. (Ten minutes is the typical amount of time people wait to start cooking, according to our data.) The higher the preheating score, the faster a particular model will heat up and sear your steak.

Ability to grill evenly: A high score in evenness performance means a big batch of burgers could finish at the same time.

Ability to maintain moderate heat: If ribs or roasts are consistently on the menu, look for a grill that receives a high indirect-cooking score. Indirect cooking is a great way to slow cook large or tough cuts—simply place the meat next to the fire, not over it, with the lid closed to retain heat. 

Temperature range: Just about any gas grill will do for cooking burgers and hot dogs, but if you also enjoy serving up a more varied menu, opt for a grill with a great temperature-range score. The higher the score, the more versatile the grill—delivering high heat for steaks with sear marks, for instance, and low heat for slow-cooked ribs. And while grills with infrared burners advertise intense heating capabilities, our testers report that a model’s temperature-range score is a better predictor of how well a grill will sear steaks or chops in your yard.

Construction quality: To find a durable grill, zero in on models with a high sturdiness score in our ratings. These grills ace a test in which we use a tool called a linear actuator, which measures the degree to which a grill’s metal frame flexes or bows under the stress of being pushed and pulled across a deck over time. Stainless steel carts with seamless construction and welded joints are usually sturdier than painted steel carts assembled with nuts and bolts. And wheels with a full axle are better than those bolted individually to the frame because the axle provides additional support to prevent flexing. Most grill warranties don’t offer much coverage for a bent cart or frame beyond the first year. But the better warranties often cover individual parts, like burners (see below), igniters, grates, and the firebox for up to 10 years.

Burner warranty: It takes only 10 minutes to replace a burner, but why not avoid it if you can? Burners are the most replaced part in gas grills—lasting anywhere between two years and 10. Choose grills with burner warranties on the high end, and avoid those with no warranty altogether.

Safety: Jostle the assembled grill from several points to assess its stability and likelihood of tipping over. Check the cart, wheels, lid, and firebox to see if anything feels flimsy or if the grill seems like it could be easily bent. Avoid grills with sharp metal corners and edges. Make sure that when you grab the lid handles, your knuckles or fingers aren’t too close to the lid itself, which will be hot. And though some flame flare is normal, the greater the distance between the grates and the burners or flavorizer bars, the fewer the flare-ups.

While charcoal grills take more time to start up than gas grills, they have their advantages. Most notably, you get greater control of the heat because the size of the fire you build dictates the heat (with a gas grill, you’re limited to the output range of the burners). Charcoal can also impart a smoky flavor that many people love. Be aware, however, that flames from these grills can be higher and harder to tame than those of other grill types, so you’ll need to be especially careful—for example, use only long-handled tongs and spatulas specifically designed for grilling, wear a short-sleeved or tight-fitting shirt, and keep a fire extinguisher handy. (To learn more about managing a charcoal grill, check out our article on how to cook on a charcoal grill.) We test each charcoal model with a full chimney of charcoal and spread the layer of coals evenly across the base of the grill. As with gas grills, we wire the charcoal-grill grates with thermocouples to conduct our lab tests. Our findings, plus a few other key factors, are important to keep in mind as you shop.

Ability to grill evenly: If you plan on frequently serving for large parties, a great evenness-performance score in our ratings is a must. We test this with thermocouples to make sure that a big batch of burgers or hot dogs would finish at the same time.

Ability to maintain moderate heat: Models with a high indirect-cooking score make for great slow cookers and can heat through a thick cut of chicken without drying it out.

Airflow: These grills rely on airflow to regulate heat. Allowing more air to move over the coals lets a fire burn hotter, while limiting the flow keeps coals just lit, for low-and-slow cooking. Look for a model with a tight-fitting lid and solid dampers or vents that are easy to control.

Coal-bed accessibility: Our testing shows that the temperature of charcoal peaks within 20 minutes after it’s lit. So when you cook for a prolonged period, you’ll need to add coals. Look for a charcoal grill with a dedicated door to add coals to your fire, or one with hinged gates that enable you to sneak in more coals or rearrange them while you cook. It’s also helpful when the grill makes it easy to dispose of the charcoal ash. All these factors are worked into our cleaning score.

Adjustability: Foods close to the coals sear faster but are prone to burning before they cook through. Look for a grill with a coal bed or cooking grates that can be raised or lowered with a crank—giving you one more way to tame the flames and control the heat.

Convenience: As with other types of grills, wheels and shelves make cooking on a charcoal grill considerably more efficient and pleasant.

Kamado grills use charcoal—and whole a lot of it—to concentrate heat across their small grates, so you end up with food that’s truly evenly cooked. That makes them a fantastic choice if you want a perfectly seared steak or two. The catch? Their tall, deep shape means a smaller usable cooking surface than the ones on other types of charcoal grills. In the labs, we focus our tests on how well each model cooks at high heat and low heat. Use those findings, plus other key considerations, to decide whether a particular model is worth your money.

Performance at both high and low heat: Kamado grills are designed to reach a temperature of around 1,000° F—that’s higher than that of any other type of grill. We test each model’s ability to get that hot by quick-grilling thin-crust pizzas. We also test kamado grills on very low heat by cooking pork shoulder. To make sure you buy a model that’s both capable and versatile, find an option with a high cooking-performance score in our ratings.

Airflow: Just like conventional charcoal grills, kamado grills rely on airflow to regulate heat. Many have a gasket on the lid and even locking latches to create the tightest seal possible. Some also have multiple dampers, which make it easier to fine-tune the temperature. The models in our ratings with a high convenience score are most likely to have such user-friendly lids (in addition to other useful features, such as shelving and wheels).

Pellet grills blend the flexibility of a charcoal grill and smoker with the convenience of a gas grill. The models in our ratings have the same general design, and range from $200 to $1,400. A large metal bin, or “hopper,” holds pellets made from the compressed sawdust of flavorful woods, such as oak, hickory, and mesquite. An electronic mechanism draws out these pellets, which are then lit by an igniter, creating heat and smoke that imparts a distinct flavor to your food. A thermostat allows you to adjust the heat to a precise temperature—something you can’t do with gas or charcoal grills. Our protocol for evaluating pellet grills is a hybrid of our gas- and charcoal-grill tests. Use our findings, plus other factors, to help zero in on a model that’s worth your money.

Hopper size: The larger the hopper, the longer the grill can cook without your needing to add more pellets.

Temperature range: The models with the highest temperature-range score in our ratings are more versatile because they can sear at high temperatures and slow-smoke foods at low temperatures. (Those in our tests run as low as 160° F, as high as 600° F, and even hotter on a dedicated searing zone.) It’s worth noting, however, that pellet grills generally can’t get as hot as the best gas, charcoal, and kamado grills. 

Searing zone: If you like searing food, make sure the model you’re interested in has a dedicated spot. That’s because, in most pellet grills, the heat deflectors across the cooking surface (to help prevent burning and flare-ups) also often make it harder to sear. A searing zone allows you to remove the heat deflector so that foods such as steak can be directly exposed to the flame. Nevertheless, as a whole, pellet grills don’t sear as well as the best gas and charcoal grills, and they don’t produce sear marks.

Flat-top grills are the only type that lets you cook on a single, smooth surface (like a griddle) in place of grates. That means they’ll serve up foods you’d never consider on a conventional grill, like eggs and pancakes. These grills are also stellar at searing, making them great for burgers and hot dogs. They draw heat from a propane tank, just like gas grills. Without grates, you eliminate flare-ups, but also the signature grilled flavor that happens only when food comes into direct contact with a flame; you won’t be seeing any grill marks, either. Prices for models in our tests range from $250 to just over $1,000. We test flat-top grills just as we test conventional gas grills and recommend that you consider many of the same factors, including even heating and indirect cooking (see Gas Grills: Factors to Consider, above). But keep these factors in mind, too.

Burners: Flat-top grills typically have between two and four burners, each of which controls the heat over a portion of the grill’s cooking surface. Models with more burners can make it easier to regulate heat by keeping some parts of the grill hotter or cooler than other spots.

Size and design of the cooking surface: Models with a larger surface let you cook more food but may also take longer to heat up. Look for an option with a tall lip around the sides and back of the cooking surface, which can help prevent runaway hot dogs and asparagus from rolling off the grill.

Side burners: Some flat-top grills include a side burner, which allows you to use regular cookware to warm barbecue sauce, heat mac and cheese, or even boil corn while you cook on the grill.