Seven Tips to Buying the Perfect Gas Grill

Now that the storms and cold weather are mostly over, many consumers are turning to thoughts of outdoor grilling and barbecue parties. For those seeking to buy a new gas grill -- either for the first time or to replace one that didn't hold up as long as it should have -- the number of choices can be daunting. If you're looking to make a smart buy -- with a grill that will last for years instead of one ending up on the garbage heap next season -- the grilling experts at Weber offer up what to know beforehand plus seven simple tips to follow when you're in the grill aisle at your favorite store.

Before you start shopping, know these ABCs of grill construction:

A. On the top of every grill is the hood, which keeps heat from escaping

B. The cookbox is the body of the grill and houses the cooking system, which consists of three primary components: -- The cooking grates, where you place the food -- Below the cooking grates is a heat dispersal system -- The burner tubes at the bottom which provide heat

C. Underneath the cookbox is some type of system to channel and collect grease

Once in the store, follow these seven tips:

1. Give it the wiggle test. A well-built grill will feel solid and stable. Look for a grill that has solid steel welded construction. The casters and wheels should be up to appliance standards and designed to survive extreme hot and cold temps so they don't break.

2. Lift up the hood. Most grill shoppers stop at opening and closing the hood. If it feels heavy, they tend to think the grill is good. But that's like judging a car by the weight of its hood. Check what's inside to really judge how it will perform. You also want a sturdy, weather resistant handle that also provides a safe clearance for your arm and hand.

3. Check out the grates. Better grills have individually welded porcelain- enameled steel, stainless steel, or porcelain-enameled cast-iron cooking grates. Avoid nickel- or chrome-plated steel because they can rust.

4. Lift out the grates and look inside. The cooking system should be designed to minimize flare-ups and allow for even, controlled grilling. On full-sized grills, there should be two or more separately controlled burners (not just control knobs) running the length of the cookbox. They should be spaced evenly and made out of high-grade stainless steel, which will stand up to the small amounts of water found in liquid propane and natural gas. Beware of grills with a dedicated infrared searing zone -- you may lose the ability to use that grilling space for anything but searing at high temperatures.

5. Where does the grease go? Look for a system that funnels drippings down and away from burners into an easy-to-reach, high-capacity, removable catch pan. Don't settle for a grill that expects you to rig up an empty soup can for drippings. Avoid shallow pans as they could overflow on to your deck, patio, or balcony.

6. Get the right BTUs. The BTU (British Thermal Units) rating measures how much gas the grill can burn, not heat output. A gas grill with 600 square inches of cooking space needs about 35,000 BTUs to reach a searing temperature of 550 to 600 degrees F. Generally, larger grills require higher BTUs.

7. Whom to Trust. Ask if the grill is actually made by the company whose name is on the product. If not, you may have a difficult time obtaining replacement parts in the future. Also, look for an uncomplicated and generous warranty, a web site with plentiful guidance, and a toll-free customer support line manned by real people who quickly answer your call when you need help. In fact, call the customer service department while you're shopping. It's a great test of how you'll be treated after the sale.

For more information visit www.weber.com

SOURCE: Weber-Stephen Products Co.

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