Gas Grill

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Which one should you buy?

For most families, a sturdy three-burner grill with heavy cast iron grates, from a maker that sells spare parts, is the sweet spot.

Gas is all about convenience. You turn a knob, press the igniter, and in about 10 minutes you're ready to cook. That makes it easy to grill on a Tuesday, not just at the weekend.

You give up a little of the smoky flavour of charcoal, but you gain control. For a lot of home cooks, that's a very fair swap. A grill you'll actually use beats a grill you're saving for a special occasion.

How a gas grill works

Propane flows from the tank, through a regulator and into the burner tubes, where it mixes with air and burns along a row of small holes. Above the burners sit metal bars (Weber calls them Flavourizer bars) that shield the flames, catch drips and vaporize them into smoke. That sizzle is where a lot of the grilled flavour comes from. Grease that doesn't vaporize runs down into a tray.

The magic of more than one burner is two-zone cooking. Turn one side to high and the other to low or off. Sear on the hot side, then move the food across to the cooler side and close the lid to finish gently. That's how you get a charred outside and a properly cooked middle without burning anything.

Heavy grates matter too. Cast iron holds a lot of heat, so it gives you good marks and doesn't cool down the moment the meat lands.

Weber Spirit E-310 at a glance

What to look for in a gas grill

• At least two burners, ideally three. Two gives you a hot side and a cool side. Three gives you more room to play.

• Enough space for your crowd. Think about the most people you feed regularly, not the once-a-year party.

• Heavy grates. Cast iron or thick stainless steel rods hold heat and give good marks.

• A sturdy lid and frame. Give it a wobble in the shop. If it rattles new, it'll rattle more later.

• Spare parts you can buy. Burners, igniters and grates wear out. A grill you can repair lasts years longer.

• Easy grease management. A tray you can reach and empty. Built-up grease is how flare-ups start.

The Spirit ticks all of these. Its lid thermometer, like all of them, reads the air at the top of the dome, not the food, so use an instant-read thermometer for doneness.

Who it suits, and who should skip it

Good for you if

• You want to grill on weeknights without fuss

• You like steady heat you can turn up and down

• You cook for a family of four to six

Skip it if

• You want deep smoky flavour and cooking over live fire: get a charcoal kettle

• You live in a flat or condo: check your building and fire rules about propane on balconies first

• You only grill a few times a year: a charcoal kettle costs a lot less

How to get the best from it

Preheat properly

Lid down, all burners on high, 10 to 15 minutes. Then scrub the grates while they're hot and wipe them with an oiled paper towel held in tongs.

Two zones, every time

Even for sausages. Brown them over the heat, then move them to the cool side to cook through. No more burnt outsides and pink middles.

Use a thermometer

Chicken is done at 165°F in the thickest part. Burgers and other ground meat at 160°F. Pork chops, steaks and lamb at 145°F, then rest for 3 minutes. Keep separate plates for raw and cooked food, and never put cooked food back on the plate that held it raw.

Taming flare-ups

Move the food to the cool side and close the lid. Never throw water on a grease fire.

Cleaning and safety

• Outdoors only, well away from the house, eaves, deck railings and overhanging branches. Never in a garage, porch, tent or any enclosed space: grills give off carbon monoxide, which you can't see or smell.

• Open the lid before you light it. If it doesn't light, turn the gas off, wait a few minutes with the lid open for it to clear, and try again.

• Leak test at the start of each season and every time you change the tank. Brush soapy water over the hose and connections, then turn on the gas: bubbles mean a leak. Don't use the grill until it's fixed.

• If you smell gas while it's on, turn off the tank and burners and move away. If the smell doesn't go, call the fire department from a safe distance.

• Store propane tanks upright and outdoors, never indoors or in a garage.

• Empty the grease tray regularly, and deep clean the burners and bars a few times a season.

• After winter storage, check the burner tubes for spiders and insects. Nests can block the gas flow and cause flames where they shouldn't be.

• Keep children and pets well back while it's lit and while it cools.

The one rule

Lid open, then light. And if you smell gas, walk away first and ask questions later.

Questions people ask

How long should I preheat a gas grill?

About 10 to 15 minutes with the lid down. That gets the grates hot enough to sear and makes them easier to clean.

Gas or charcoal?

Gas for convenience and control. Charcoal for smoky flavour and fierce heat. If you'll grill more often because it's easy, choose gas.

How do I check for a propane leak?

Brush soapy water over the hose and connections with the gas on and the burners off. Bubbles mean a leak. Tighten the connection or replace the part before you use it.

How do I know how much propane is left?

Use a gauge, or weigh the tank. An empty tank's weight is usually stamped on the collar, so the difference is your gas.

Can I use my gas grill in the garage if it's raining?

No. Never. Carbon monoxide and fire risk. Put up a proper outdoor cover well away from the house, or cook indoors on a grill pan.

Cook with it

Set my Cast Iron Skillet on the grates and make my Smash Burgers with Magic Sauce. For the basics of a good crust, see how to sear meat.

Updated October 2026. Prices change often, so check before you buy.