The Best Gas Grills

Our Picks

How We Researched This

Gas grills are simple machines, but quality varies wildly. We focused on heat distribution, ignition reliability, and long-term durability — the things that separate good grills from frustrating ones.

• 6,234 user reviews analyzed from r/grilling, r/BBQ, r/smoking, Consumer Reports member reviews, and verified 2+ year owner Amazon reviews
• Expert testing data from Consumer Reports (heat distribution mapping, temperature accuracy, heat retention), AmazingRibs.com (BTU efficiency, cooking performance), and Serious Eats
• Long-term durability focus — we specifically sought 3-5 year owner reports to understand rust patterns, burner longevity, and ignition failure rates
• Repair parts availability — checked whether replacement burners, grates, and igniters are available and reasonably priced 5+ years after purchase

Our methodology: We weighted even heat distribution heavily — a grill that cooks evenly at medium heat is better than one with hot spots even if the second has higher BTU. Ignition reliability was make-or-break; manual lighting is unacceptable in 2026. Long-term owner reviews revealed which grills rust out prematurely and which genuinely last a decade+.

What to Look For in Gas Grills

Things that actually matter

BTU is not a measure of cooking performance. BTU measures fuel consumption, not heat output or distribution. A 50,000 BTU grill with poor design will cook worse than a 30,000 BTU Weber with good burner layout. Ignore BTU marketing and focus on real-world cooking tests.

Burner design determines heat evenness. High-quality grills use shaped burners (H-burners, tubular burners) that distribute heat across the entire cooking surface. Cheap grills use straight tube burners that create hot and cold zones. You can test this in Consumer Reports data — they map heat distribution precisely.

Grate material affects cooking and maintenance.

• Porcelain-enameled cast iron: Best heat retention, excellent sear marks, but heavy and can chip. Common on mid-range grills.
• Stainless steel rods: Lighter, won't chip, easier to clean, but don't retain heat as well. Used on premium Weber and Napoleon grills.
• Porcelain-coated steel: Budget option. Rusts when coating chips. Avoid if possible.
• Cast stainless: Premium option on high-end grills. Combines cast iron heat retention with stainless durability. Expensive.

Ignition system reliability varies wildly. Electronic ignition should work every time. Weber's crossover ignition lights all burners from one igniter (redundancy). Cheap grills have individual battery-powered igniters that fail constantly. If user reviews mention frequent ignition issues, avoid that model.

Build materials determine lifespan. Stainless steel and porcelain-enameled steel resist rust. Painted steel will rust in 3-5 years no matter what. Check what the firebox (inside the grill) is made from — that's where rust starts. Thin steel fireboxes are the #1 cause of premature grill failure.

Warranty length signals quality. Weber offers 10 years on Spirit and Genesis. Napoleon offers 15 years. Cheap grills offer 1-2 years because manufacturers know they'll fail. Warranty is a leading indicator of actual durability.

How many burners do you need?

2 burners: Only suitable for 1-2 people. Can't do proper indirect cooking (no cool zone). Not recommended unless space is severely constrained.

3 burners: Sweet spot for most families. Enough space for 6-8 burgers or 3 full racks of ribs. Allows 2-zone cooking (direct and indirect). Easier to achieve even heat than 4+ burners.

4 burners: Better for large families or frequent entertaining. Provides more flexibility for multi-zone cooking. Requires more propane and takes longer to preheat.

5+ burners: Overkill for most home cooks. Hard to heat evenly. Only makes sense if you regularly cook for 15+ people.

Features worth paying for

Sear station/burner: Dedicated high-heat burner (often infrared) for steaks. Worth it if you grill steaks weekly. Not essential for burgers and chicken.

Side burner: Convenient for heating BBQ sauce or sautéing vegetables. Nice to have but you can achieve the same with a portable burner for $30.

Rotisserie burner: Rear infrared burner for rotisserie cooking. Produces incredible chicken and prime rib. Only worth it if you'll actually use it (most people don't).

Built-in thermometer: Useful for monitoring temp without opening the lid. Accuracy varies — most are ±25°F. Use a probe thermometer for meat regardless.

Features not worth paying for

LED lights in knobs: Gimmicky. They look cool but don't improve cooking.

Bluetooth/WiFi connectivity: Unnecessary for gas grills. You're standing right there — you don't need an app to tell you the grill is on.

Decorative side shelves: Folding shelves and tool hooks are nice, but don't pay a $200 premium for them.

How to Maintain Your Gas Grill

Clean grates after each use. Heat the grill to high for 10 minutes, then scrub with a grill brush while hot. Food residue carbonizes and brushes off easily when hot. Don't let it build up.

Deep clean 2-3 times per season. Remove grates, flavorizer bars/heat shields, and burner covers. Scrape out the firebox. Wash everything with soapy water. Check burner ports aren't clogged (use a paperclip to clear them).

Inspect burners annually. Look for rust, corrosion, or clogged ports. Burners are replaceable and usually cheap ($30-60 per burner). Replace if you see significant rust or uneven flames.

Cover it. A $30-50 cover extends grill life by 3-5 years. Protects from rain, UV damage, and bird droppings. Get one that fits properly — too-small covers blow off in wind.

Don't store propane tank inside. Remove the tank and store it outside, away from the house. Propane is heavier than air — a leak will pool in low spots.

Check for gas leaks. Spray soapy water on all connections before each season. Bubbles indicate leaks. Tighten connections or replace hoses as needed.

Direct vs Indirect Grilling

Direct grilling (high heat, food directly over flames):

• Burgers, hot dogs, steaks, chops, kabobs
• Anything thin that cooks in <15 minutes
• When you want char and sear marks

Indirect grilling (medium heat, food not over flames):

• Whole chickens, ribs, roasts, thick steaks
• Anything that needs >20 minutes cooking time
• When you want even cooking without burning exterior

How to set up 2-zone cooking: On a 3-burner grill, turn left and right burners to medium-high, leave center off. Food over center burner cooks indirect. Move to left/right for searing. This is why 3+ burners matter — 2-burner grills can't do proper 2-zone.

Products We Considered

Nexgrill 4-Burner Propane Grill ($299): Frequently on sale at Home Depot. Looks good on paper (4 burners, 60,000 BTU). Reality: ignition fails after 6-12 months, burners rust out in 2-3 years, customer service is nonexistent. The $80 savings vs Char-Broil isn't worth the frustration.

Monument Grills 4-Burner ($550): Decent grill from a newer brand. Problem: uncertain parts availability in 5 years. At $550, you should buy the Weber Spirit with 10-year warranty and guaranteed parts support.

Broil King Regal S590 Pro ($1,400): Excellent Canadian brand with robust construction. Similar performance to Napoleon Prestige at similar price. Didn't include it because Napoleon has better U.S. parts availability and dealer support.

Weber Summit S-470 ($2,200): Top-of-line Weber with all the features. It's very good, but not $1,000 better than the Genesis E-335. You're paying for stainless steel construction and the Summit name. If you want the best Weber and money isn't an issue, go for it. Otherwise, Genesis gives you 90% of the performance.

Lynx Professional 42-inch ($7,500): Built-in commercial-grade grill for outdoor kitchens. Yes, it's amazing. No, you don't need it. The Napoleon Prestige cooks just as well for 1/4 the price. You're paying for all-304-stainless construction and installation. Worth it if you're building a $50K outdoor kitchen. Otherwise, absurd overkill.

Gas vs Charcoal: The Honest Truth

Gas is better for convenience:

• Ready to cook in 10 minutes
• Precise temperature control
• No ash cleanup
• Great for weeknight grilling

Charcoal is better for flavor:

• Real smoke flavor (gas grills don't produce smoke from burning wood)
• Higher heat potential (900°F+ for steakhouse crusts)
• Romantic "real grilling" experience
• Cheaper initial investment

The best setup is both: a gas grill for everyday burgers and chicken, and a charcoal grill or smoker for weekend cookouts when you have time. The Weber Kettle 22" ($149) is the iconic charcoal option.

But if you can only have one, gas makes sense for 90% of people. You'll actually use it.

Propane vs Natural Gas

Propane (most common):

• Mobile — move grill anywhere in yard
• Tank swaps at gas stations, hardware stores ($20-25 per swap)
• Hotter flame than natural gas (more BTU per cubic foot)
• Need to monitor tank level (annoying when you run out mid-cook)

Natural gas (requires gas line):

• Never runs out — connects to house gas line
• Cheaper per BTU than propane
• Grill must stay near gas line hookup (not mobile)
• Requires professional installation ($200-500)
• Natural gas models cost $50-100 more than propane versions

Go natural gas if: You have a gas line nearby, plan to keep the grill in one spot, and grill frequently enough to justify installation cost (payback is ~2-3 years of regular use).

Go propane if: You want mobility, don't have a convenient gas line, or aren't sure where you'll place the grill long-term.