To determine the best gas grill and have an idea of how these grils work in a variety of kitchen scenarios, we perform three tests. Based on different meats, methods and heat settings, these tests show us how effectively and uniformly a grill.
Ribs
Our first test is the ribs. It is an anecdotal turn, so there is no connected thermometer or software capturing specific data. We preheat each grill at high level for 10 minutes before lowering it to low indirect heat. Depending on the size of the grill, it means turning off one or two burners completely.
We remove the outer membrane on a grid of pork ribs and sit with a versatile friction that we use for ribs and chicken. Then, the ribs are placed on the grids for at least three hours with the lid closed all the time.
The hill tests take three hours in low indirect heat.
Coast enthusiasts may not agree with this relatively short and smoke -free cooking method, but this allows us to see how a regular and slow propane gas grill can cook. If time allows, we continue to cook until the ribs are completely finished and note the total cooking time.
Chicken
To test the grill with mid -range cooking time and medium heat settings, we scramble a whole chicken. We preheat the grill to the height for 10 minutes, then reduce the medium fire and turn off the burners to create an indirect heat environment.
Once we have cut and seasoned the bird, we place it in a roasting and insert a temperature probe in each chicken breast, for a total of two chicken probes (it is an important step even if the grill A A thermometer because the subuit chicken is not good for anyone). To keep our results as fair as possible, all chickens are as close as possible at 5.5 pounds.
The whole chickens are cooked over indirect medium heat until the two breasts reach 165 degrees F.
These temperature probes are connected to a data recorder and a laptop with software that records the internal temperature of each chicken breast every two seconds. Each chicken cooks until the temperature in the two breasts reaches a fahrenheit of 165 degrees.
Grilled chicken should have crisp skin and meat that is cooked through completely but not dry. We carry out this test in three laps, giving us a solid medium cooking time for each grill.
Hamburgers
Hamburgers are our last test for our grill reviews. We measure 5.3 ounces of 80/20 chopped beef and support them in uniform pancakes. These pancakes enter a basket of grill and we insert a temperature probe in the center of each pancake at an angle of 45 degrees.
With the preheated grill for 10 minutes at the top, the basket goes on the grill. After six minutes of cooking, we return the basket and monitor the internal temperature. Once the last burger in the basket reaches 145 degrees Fahrenheit, the lot is over. A good hamburger in this test is the one that has both a pretty tank outside and a slightly pink center.
The burgers go to the grill over direct and lively fire.
Hamburger tests highlight all the hot spots through the grill cooking surface if a hamburger constantly reaches 145 F before the others on each turn.
An average difference of 15 or 20 degrees in the quickest and slowest pancakes of a lot was the standard of our tests. Red flags are increased when we start to see differences in the 30 to 40 degree beach.
