Gas Grill
Oct 16, 2021
Gas-fueled grills usually use propane or butane (liquefied petroleum gas) or natural gas as their fuel source, and the gas flame or cooking food directly or grilling heating elements and then radiating the required heat to cook the food. Gas grills vary in size, from small single-steak grills to large industrial-scale restaurant grills. They can cook enough meat to feed a hundred or more people. It is possible to switch between certain gas grids using liquefied petroleum gas and natural gas fuel, although this requires physical changes to key components including burners and regulating valves.
Most gas grills follow the design concept of trolley grills: the grill itself is installed on a wheeled frame with a fuel tank. The wheeled frame can also support side tables, storage boxes and other functions.
The latest trend in gas grills is that manufacturers add an infrared radiation burner to the back of the grill shell. This radiant burner provides even heat on the burner and is designed to be used with horizontal barbecue grills. Place the meat (whole chicken, beef roast, pork tenderloin roast) on metal skewers that are rotated by an electric motor. Smaller pieces of meat can be grilled in this way using a circular metal basket that slides over the metal skewers.
Another increasingly popular gas grill is called a flat-top grill. According to a report in Hearth and Home magazine, “an emerging trend is emerging in the outdoor barbecue market, where the food on the flat-top grill is cooked on a pan-like surface without being exposed to an open flame at all.”
A small metal "smoke box" with wood chips can be used on the gas grill to make the grilled food have a smoky flavor. Barbecuers would argue that to get the real smoky flavor (and smoke rings), the user must cook indirectly or slowly, and use wood or charcoal. Gas grills are difficult to maintain at the required low temperature (~225-250°F), especially for prolonged use
