Best Gas Grills of 2025
Run three tests to determine the best gas grills and feel how these grills work in different cooking scenarios. Based on various meat, methods and heat settings, these tests show how the grill is cooked efficiently and evenly (or not cooked evenly).
Rib bone
The first test is the rib. It’s an anecdotal round, so there’s no connected thermometer set or software to capture specific data. Preheat each grill high for 10 minutes, then lower it to a low indirect heat. Depending on the size of the grill, this means turning off one or two burners completely.
Remove the outer membrane into a rack of ribs on the pork back and season with the versatile friction used on the ribs and chicken. The ribs are then left in Great for at least 3 hours, all the way to the end.
A rib examination takes 3 hours for a low indirect fever.
Rib enthusiasts may not agree with this relatively short, non-smoking cooking method, but you can see how low and slow the regular propane gas grill can cook. If it takes a while, continue cooking until the ribs are completely done and note the total cooking time.
chicken
Grill the entire chicken to test the grill at mid-range cooking times and medium heat settings. Preheat the grill high for 10 minutes, then lower the heat to medium and turn off the burner to create an indirect thermal environment.
Once the birds have been trimmed and seasoned, place them in a roasting pan and insert one temperature probe into each chicken breast. Thermometers are not good for anyone because undercooked chicken is not good for anyone. To keep the results as fair as possible, all chickens are as close to 5.5 pounds as possible.
The whole chicken is cooked on indirect medium heat until both breasts reach F 165°F.
These temperature probes are connected to the data logger and laptop using software that records the internal temperature of each chicken breast every 2 seconds. Cook each chicken until both breast temperatures reach 165 degrees Fahrenheit.
Grilled chicken needs crunchy skin and meat that are not completely dry but not dry. Run this test in 3 rounds to ensure that each grill is averaged cooking time.
hamburger
The burger is the final test of the grill review. Measure 5.3 oz of ground beef and press them into an even pate. These putty enter a grill basket and insert a temperature probe into the center of each patty at a 45-degree angle.
With the grill high and preheated for 10 minutes, the basket goes to the grill. After cooking for 6 minutes, flip the basket and monitor the internal temperature. The batch is finished when the last burger in the basket reaches 145 degrees Fahrenheit. This good burger from this test is one with both an external char and a slightly pink center.
The burger goes to the grill over direct high heat.
Burger tests point to hot spots across the cooking surface of the grill when one burger consistently reaches 145 f before the other in every round.
An average difference of 15 or 20 degrees across the fastest and fastest putty in a batch was the standard for our testing. When differences are visible in the 30-40 degree range, a red flag will be posted.