The gas barbecue; how to choose one … or make better use of the one you have - includes related article on gas barbecue anatomy, basic feature and extra

Sunset, June, 1989

How to choose one . . . or make better use of the one you have

Wheeled up by the back door or built into a patio, the gas barbecue has taken on the role of an outdoor kitchen appliance. It combines labor-saving convenience with the timeless appeal of back-yard cooking. Whether you're shopping for a gas barbecue or want to make better use of tbe one you have, it's helpful to understand how these units operate and how they differ from the familiar charcoal-fired kind.

Prices run from around $150 to well over $500-considerably more than the cost of most charcoal grills. For that investment, the gas models offer certain advantages: no need to build and ignite a charcoal fire, speedier heat-up time, stove-like temperature controls, predictable cooking results,

and no ashes to clean up.

How else do these units differ from charcoal grills? Their heat output and pattern vary by model, not by how you lay the fire, and cooking is best done with the hood closed. Many people notice flavor differences, which are a matter of personal preference.

Our report incorporates Sunset tests of various sizes and types to help you evaluate gas barbecues' capabilities and features. Ultimately, the choice depends on how and what you want to cook.

How a gas barbecue works

Whether built into a counter, standing on a fixed pedestal, or mounted on a rolling cart, all gas models work basically the same way.

The container is a rectangular firebox with a hinged hood shaped like either a box or a barrel. The inside of the firebox resembles an upside-down broiler: the heat concentration comes from below, and the position of the heat source is fixed.

At the bottom of the firebox, gas lines (one to each burner) feed in fuel-either liquid propane from a refillable tank mounted below the barbecue or natural gas from a permanent hookup.

Once ignited, gas flames reach upward through burners, whose number and configuration vary by manufacturer and model (see drawings on page 202). Stovelike controls let you regulate the flames. Above the burners is a heat distributor. It collects the burners' heat and radiates it upward and outward, diffusing heat more evenly than raw flames do.

For 25 years, the commonest heatdistribution setup has been a cast-iron grate supporting natural lava rock. More recent alternatives for lava rock are manufactured ceramic or pumice briquets, charcoal-impregnated clay briquets, solid metal plates, and bar grids of heat-retentive steel or cast iron replacing both rock and grate. Food cooks on a grill above the heat distributor. Some barbecues have grill supports at two or three heights, so-as with oven racks or an adjustable grill on a charcoal barbecue-you can vary the distance between heat and food.

Fuel and BTUs

Heating capacity of gas barbecues is rated in British thermal units (BTUs); one BTU is the amount of heat required to raise the temperature of 1 pound of water 1[deg]. Models on the market claim BTU outputs ranging from 24,000 to 44,000. For barbecues of comparable size, the BTU ratings do not vary significantly

from one manufacturer to another.

A higher BTU rating does not mean a barbecue cooks more evenly or more efficiently. You use a barbecue's maximum BTU output only when you set all burners on high-something you rarely do, except to heat it up. Just figure that a higher BTU rating indicates a shorter heating-up time before cooking can begin. More BTUs mean you're likely to get better browning on a steak, though BTUs really have nothing to do with how evenly the cooking surface is beated.

In a gas barbecue, there is no difference between the heat performance of liquid propane and that of natural gas. (Bottled propane is under higher pressure and therefore burns hotter than natural gas; to compensate, manufacturers engineer natural gas barbecues to release more fuel into a burner.) Note: barbecues are made for either liquid propane or natural gas. Never use one kind of fuel in a barbecue meant for the other Call your gas company for details on bringing a gas line to your barbecue area,

Cooking time provided by a 5-gallon tank of propane depends on your barbecue's BTU output, how many burners you use, and whether you cook over high or low heat. Expect 20 to 30 hours of use ftom one tank. A refill costs $6 to $10; look under Gas-Propane in tbe yellow pages. Use your bathroom scale to weigh your tank empty and again filled, then reweigh it-before a party, for instance-to make sure your supply is adequate. With a natural gas hookup to a barbecue, you are assured a ready supply of fuel any time; it will cost 13 to 25 cents an hour.

How do gas barbecues cook?

It's easier to understand gas grilling if you view it as a technique closely related to oven cooking as well as to conventional charcoal barbecuing. The gas heat source can be adjusted so it is under the food for direct-heat cooking, or (depending on the design of the unit) around the food or to one side for indirect-heat cooking.

Unlike a charcoal barbecue, a gas barbecue has its heat effectiveness reduced dramatically when it is used open. But when closed to contain the heat, it can work well for both direct-heat and indirect-heat cooking (as in a kettle-type charcoal barbecue).