What is a gas grill – the outdoor kitchen for your garden!

With a gas grill you can do much more than just fry sausage and steak. A gas grill gives you the opportunity to prepare whole dishes and several courses – everything you can prepare inside in your kitchen can now be enjoyed outside in fresh air.

Clean, effective, fast – there are many possibilities for passionate grill masters

Thanks to the gas grill, the preparation time for your barbecue party is shortened: there is no longer any need to laboriously cheer on the charcoal and dispose of the ashes after grilling. Another positive side effect is that there is no flying sparks. Your clothes and tablecloths are safe from burns and you will not be smoked yourself. Instead, gas grills are fast and clean: the gas burns cleanly, no soot develops. The temperature is where you need it in no time. Closed gas grills can even reach temperatures of over 200 degrees within 5 minutes. In addition, they are controllable and constant in heat output. So even for a longer barbecue party you can easily fry steaks under the best conditions. Closed gas grills are always equipped with temperature display and gas volume regulator. If you like your barbecue food, you don’t have to leave anything to chance!

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What do you do with a gas grill?


Grilling, roasting, roasting, braising and baking – you have countless possibilities to prepare your food. With a gas grill you are guaranteed to enjoy delicious food and beautiful evenings in your garden. In addition, you can choose between the direct or indirect cooking method for a gas grill with cover.

Direct

Grilling:High temperature, short cooking process

In this case, the heat source is located directly under the grill food. This grilling method is particularly suitable for meat with short cooking times such as chops or steaks – it is similar to frying meat in a pan. The grill temperature here is between 220 and 300 degrees, the heat ensures that the pores in the grill meat close, but the inside remains nice and juicy. The meat should be turned all the time so it doesn’t burn.

Indirect grilling: Gentle with low temperature

Lids and thermometers are required for this method. After preheating the grill, the heat is nicely distributed in the cooking chamber and the meat is placed on the grill so that it is not directly exposed to the flame. In the case of a multi-flame gas grill it is advisable to switch off the middle burner, the temperature should settle at 160 to 200 degrees. Due to the closed lid and the uneven heat distribution, the air inside begins to circulate. Accordingly, this method is similar to the convection programme of an oven and is suitable for meat cooked for more than a quarter of an hour, which is the case for roasts or thick pieces of meat. While the meat is cooking comfortably under the hood, you have enough time to drink a bottle of beer or to prepare the salad.

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What should you look out for when buying a gas grill?

Before you buy a gas grill, you should be clear about what you want to grill. Can it be a mobile gas grill or a variant with a fixed location? The mobile gas grills are characterised by their handy size. They can be taken anywhere in nature, but are also suitable for the smallest balconies and roof terraces, as they can only be used with a small gas cylinder or cartridge. The larger, less mobile version shines with a larger grill surface and several burners that can be individually adjusted. Both models offer the same good barbecue results, it depends more on your needs and your wallet.

What equipment features are important for the purchase?

Certain features distinguish the quality of a gas grill. The fact is, high quality always has its price. The following criteria must be observed when making a purchase.

1. Gas consumption: Gas consumption is expressed in kilowatts. This information indicates the performance of the burner and tells you how much gas the grill consumes within an hour. Understandably, it is important to make sure that a good gas grill consumes as little gas as possible at a perfect grilling temperature.
2. Stepless gas adjustment: The control of the burners should be stepless and separately adjustable. Because a controllable grill temperature allows you the greatest grill and taste pleasure.
3. Number of burners and size of the grill surface: In order to use the different cooking methods of a grill optimally, there should be at least two burners. These are necessary in order to be able to generate the different temperature zones during the indirect grilling process. Equally important is the size of the grill surface. As a guideline 200 cm2 grill surface per person are calculated for mixed grill food.
4. Stability: Gas grills are inherently more top-heavy, i.e. the higher the grill, the more likely the construction tilts. Before buying, test the stability of the grill and check whether the components are loose. A barbecue that is not safe is a danger for the barbecue master and his entire environment.
5. High-quality materials: Stainless steel, porcelain enamelled aluminium or cast iron – these materials enable good heat conduction and the best barbecue fun. The cooking chamber should be free of lacquers and coatings, because very high temperatures arise during grilling, which could cause the material to loosen and ultimately lie on the barbecue food and possibly be eaten with it. High-quality materials are always easy to clean, food-neutral and hygienic.

How does a gas grill work?

A gas grill is usually operated with butane or propane liquid gas. The gas containers are available from fuel traders, gas distributors or DIY stores in cylinders of five or eleven kilograms. Propane is used more frequently because of its better calorific value, i.e. the flame burns hotter. The gas cylinder is connected to the burner via a hose system, the grill is usually ignited by a flame or a spark generated by pressing a button.

temperature control

There are different constructions to regulate the heat in the cooking chamber: Some models have lava or ceramic stones that absorb the heat and still give off heat after the flame has been switched off. Other models have a pipe system under the grate from which many small flames come. In both cases, a valve regulates the gas supply and thus the temperature in the cooking chamber. It heats up faster with the hood closed. The temperature inside the cooking chamber can be read using a thermometer. It can be adjusted upwards or downwards accordingly via the gas volume regulator.

Fat pan and fat fire

Each gas grill has a drip tray under the burner, which is filled with water. It’s the so-called fat tub. During the grilling process, the fat produced during the grilling drips into the and can be easily disposed of afterwards. However, this tub must always be cleaned well and its filling level checked. Because when the tub is too full and the fat reaches its maximum temperature, it begins to simmer, spray and can even burn. A clean and as empty as possible fat tray keeps the risk low.

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Care and Cleaning

Very simple: You simply need a bucket of lukewarm soapy water, a sponge and temperature-resistant gloves. When the grill is still warm, you can simply wring the sponge soaked in water out over the grill, close the lid and let the grill burn for a few minutes at medium heat. You will be amazed when you open the hood: most of the dirt has come loose. The grates and flame traps can be cleaned in the dishwasher. Dried-on fat and dirt residues should absolutely be removed, here bacteria can flourish, which settle all too gladly with the next grilling on your piece of meat. In addition, dirt residues can also have a negative effect on the taste.

What designs are there and what distinguishes them?

Barbecuing is more than a mere food preparation, for some it is passion, for others it is above all a social gathering. But one thing applies to everyone: let it taste good! Enclosed the three big grill types are introduced.

Gas grill – the mobile kitchen unit for the garden

The gas grill is comfortable and fast. The heat-up time is so short that the first sausages can be fried within a few minutes. With adjustable temperature and numerous additional functions, great dishes can be conjured up in the garden with the mobile mini kitchen. This variant is certainly very comfortable and luxurious, but at the same time unfortunately also very expensive.

Charcoal – the classic

Barbecuing with charcoal is the most elaborate option, but it is also the origin and epitome of barbecuing pleasure. It is a way of life, you take your time and enjoy the most authentic and original way of preparing your meat. So one accepts that it takes a good half an hour until the meat has its first heat contact and that coal has to be added on longer grill evenings. The charcoal fraction is happy to put up with more effort, time and smoke – after all, this is a crucial part of the perfect barbecue experience.

Electric grill – the little one for indoors

Electric grills are for those grill masters, for whom charcoal is too expensive and gas is not comfortable. It is the perfect, handy solution for those at home who want to grill safely, space-saving and with a low odour on the balcony. It is criticized, however, that they have too little power to grill meat sharply or to fry larger barbecues. Sausages cook well, but they are not fried crisply brown. Electric grills do indeed fulfil their purpose – even if the thunderstorm rages outside – but the passionate grill masters complain that without tasty grill smell somehow the right mood does not come up.

advantages and disadvantages

The advantages of the gas grill are clearly comfort, time saving and cleanliness. Within minutes the first sausages are already on the grill. No barbecue lighters, no waiting The temperature can be easily controlled and regulated. This allows you to prepare the barbecue food of your choice exactly to the point. In addition, different cooking methods make it possible to prepare many different types of grill food and several layered grills make it possible to prepare a wide variety of things at the same time. Also great: No matter how long the barbecue party lasts, every steak can be fried to the point without having to add extra charcoal.

However, the firing of the gas grill has two problems: The gas distillery is technically complex, which is why even newcomers should have an expert explain how it works before buying – and that’s why gas grills are considerably more expensive than other grills. For a good gas grill, you have to invest at least 200 euros, depending on other equipment features, you then put even more on the table. With cooking options and several plates it can be up to 1000 Euro. Thus the gas grill is rather something for the passionate grill masters among us. The procurement of the fuel is just as time-consuming, as gas cylinders are only available in selected shops during certain shop opening hours and not around the clock at petrol stations like charcoal. So a spontaneous grill party idea can be quickly put to an end.

bottom line


For passionate grill and cooking professionals, a gas grill is a great purchase. You can pursue your hobby and prepare great food. However, one should also be sure that one wants to take the necessary small change into one’s hand. Some barbecue masters certainly lack the fire and smoke to enjoy the “real” barbecue pleasure. The gas barbecues, however, are more about comfort and the “barbecue altar” prepares the food in a luxurious way: higher quality specimens own A so-called aroma splint, into which wine, beer or herbs can be filled. This then releases its aroma to the food during the grilling process. The fully-fledged outdoor kitchenette for connoisseurs!

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