To determine the best gas grills and to feel how these grills perform in various cooking schemes, we conducted three tests. Based on different meats, methods and calorie settings, these tests show us the efficiency (or not) cooked grills.
rib cage
Our first test was the ribs. This is an anecdote, so there is no connected thermometer set or software to capture specific data. We preheat each grill in high school for 10 minutes and then turn it down to indirect heat. Depending on the size of the grill, this means turning one or two burners off completely.
We removed the outer membrane from the back ribs of the pork and seasoned with our universal friction for ribs and chicken. Then, place the ribs on the grid for at least three hours, and the lid is closed throughout the time.
The rib test takes three hours on low indirect calories.
Rib lovers may disagree with this relatively short and smoke-free cooking method, but it allows us to see how well a regular propane gas grill can cook. If time allows, we continue cooking until the ribs are fully completed and note the total cooking time.
chicken
To test the grill with mid-cooking time and medium heat setting, we were going to grill the whole chicken. We preheat the grill for 10 minutes, then turn the heat down to medium, and turn off the burner to create an indirect thermal environment.
After trimming and seasoning the bird, we put it in a baking tray and insert a temperature probe into each chicken breast, with two probes in total for each chicken (even if the grill has a built-in thermometer, it is an important step because undercooked chicken is not good for anyone). To make our results as fair as possible, all chickens are as close to 5.5 pounds as possible.
Cook the whole chicken over indirect medium heat until both breasts reach 165 degrees F.
These temperature probes are connected to a data logger and laptop, and the software records the internal temperature of each chicken breast every two seconds. Each chicken is cooked until the temperature of both breasts reaches 165 degrees Fahrenheit.
The skin and meat of the roasted chicken should be completely passed but not dry. We did this test in three rounds, giving us the average cooking time per grill.
hamburger
The burger is our final test of the barbecue review. We measure 5.3 ounces of 80/20 ground beef and press them into even pie. These patties enter the baking basket and we insert the temperature probe into the center of each patty at a 45-degree angle.
After preheating the grill at a height for 10 minutes, the basket enters the grill. After six minutes of cooking, we flip the basket and monitor the internal temperature. Once the last burger in the basket reaches 145 degrees Fahrenheit, the batch is finished. In this test, a good burger has both a nice external char and a slightly pink center.
The burgers are grilled directly at high temperatures.
The burger test points out that if one burger faces other burgers in each round, it points out any hot spots on the grill cooking surface.
In our test, the average difference of 15 degrees or 20 degrees for the fastest and slowest pies in the batch. When we start to see differences in the 30 to 40 degrees range, red flags are added.
