How to choose a gas grills

Updated June 2026Independently researchedNo paid placement.

How many burners do you really need?

The question most buyers start with is whether to go with three or four burners. Three-burner grills are the sweet spot for most households cooking for two to six people. They offer enough firepower to sear steaks on one side while indirect-cooking a chicken on the other. Four-burner grills add that extra zone, which helps when you need to keep a large batch of burgers or vegetables at different temperatures at the same time. If you host big parties or love cooking multiple dishes, say, flank steak on high, shrimp skewers on medium, and bell peppers on low, four burners give you the flexibility. But for everyday meals, a solid three-burner model with a reliable side burner for sauces will feel like plenty. Don’t let the count alone decide; the quality of the burners and the spacing matter just as much.

What to look for in grill construction and materials

A propane grill is an outdoor appliance that lives through rain, sun, and temperature swings. The material of the firebox, lid, and cart makes the difference between a grill that rusts in two seasons and one that stays sturdy for years. Look for heavy-gauge stainless steel or powder-coated steel for the body; cast aluminum is also excellent for corrosion resistance and heat retention. The cooking grates are the part your food touches. Porcelain-coated cast iron grates hold heat well and give those restaurant-quality sear marks. Stainless steel grates are easier to clean but don’t sear quite as aggressively. Avoid thin, chrome-plated wire grates, they heat unevenly and don’t last. Don’t overlook the cart and wheels. A wobbly frame is dangerous when you’re rolling the grill or when it’s loaded with a hot rotisserie assembly. Check that the wheels are large enough to handle your deck or patio surface.

BTUs and heat output: what matters and what doesn’t

Manufacturers often tout high BTU (British Thermal Unit) numbers as a sign of more power. But BTUs alone don’t tell you how hot the grill gets or how evenly it cooks. A small, poorly insulated grill with a high BTU burner can blast intense heat in one spot and leave the rest cold. A well-designed grill with moderate BTUs and good heat distribution often outperforms a cheap high-BTU model. What really matters is the BTU per square inch of primary cooking area. A reasonable range is about 80 to 100 BTUs per square inch. Also pay attention to the burner design: U-shaped or H-shaped burners provide more even coverage than straight tubes. Heat tents (flavorizers) help vaporize drippings and spread heat. In short, don’t buy the grill with the biggest number on the box. Look for a combination of solid construction, efficient burner layout, and thoughtful heat management.

Which extra features are worth the money?

Many grills come with side burners, rotisserie kits, built-in thermometers, and storage cabinets. A side burner can be genuinely useful for warming sauces or sautéing onions while you grill. But if you have a stove inside a few steps away, you might never use it. The same goes for rotisserie: excellent for whole chickens and roasts, but only if you’ll actually buy the spit and assemble it. A built-in lid thermometer is handy but often inaccurate. You’re better off using an instant-read digital thermometer for meat. Look for sturdy side shelves that fold down to save space when not in use. An enclosed cart with doors protects your propane tank and provides dry storage for tools. Don’t pay extra for a sear station or infrared burner unless you do a lot of high-heat searing of thick steaks. For most buyers, a well-built standard grill with decent burners will produce excellent results.

Propane vs natural gas: which fuel makes sense for you?

The large majority of portable and mid-sized grills run on propane from a refillable tank. Propane is easy to transport, widely available, and gives intense heat right away. The downside is tank management, you need to keep a spare or refill before a cookout. Natural gas grills connect to your home’s gas line, so you never run out of fuel mid-burger. But natural gas burns at a lower pressure, so you lose some heat output, and you’re stuck with the grill in one spot. If you’re planning a permanent outdoor kitchen or have a gas hookup already, natural gas is convenient. For most people buying a grill for a patio or deck, propane is the simpler, more flexible choice. Many grills come with a conversion kit, but not all are officially certified for natural gas conversion. Check the manufacturer’s compatibility before you buy.

Frequently asked questions