How Does a Gas Grill Work?

Gas-fueled grills typically use propane (LP) or natural gas (NG) as their fuel source, with gas-flame either cooking food directly or heating grilling elements which in turn radiate the heat necessary to cook food. Gas grills are available in sizes ranging from small, single steak grills up to large, industrial sized restaurant grills which are able to cook enough meat to feed a hundred or more people. Gas grills are designed for either LP or NG, although it’s possible to convert a grill from one gas source to another.

The majority of gas grills follow the cart grill design concept: the grill unit itself is attached to a wheeled frame that holds the fuel tank. The wheeled frame may also support side tables and other features.

A recent trend in gas grills is for the manufacturers to add an infrared radiant burner to the back of the grill enclosure. This radiant burner provides an even heat across the burner and is intended for use with a horizontal rotisserie. A meat item (whole chicken, beef roast, pork loin roast) is placed on a metal skewer that is rotated by an electric motor. Smaller cuts of meat can be grilled in this manner using a round metal basket that slips over the metal skewer.

Another type of gas grill gaining popularity is called a flattop grill. According to Hearth and Home magazine, flattop grills “on which food cooks on a griddlelike surface and is not exposed to an open flame at all” is an emerging trend in the outdoor grilling market.

A small metal “smoker box” containing wood chips may be used on a gas grill to give a smoky flavor to the grilled foods. Although, barbecue purists would argue that to get a true smoky flavor (and smoke ring) you have to cook low and slow, indirectly and using wood or charcoal. Gas grills are difficult to maintain at the low temperatures required (~225-250F), especially for extended periods.

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