Weber Summit 6-Burner Freestanding Gas Grill Center with Rotisserie, Sear Station and Side Burner WEB-GRILL-CENTER
At Weber, we believe grilling should be as fun as it is flavorful. Call us perfectionists, but we have dedicated ourselves to that standard since 1952 when we made our first charcoal kettle. Sun, rain, snow, hail, and wind are bound to take a toll on the outer surface of your grill, so it’s important to pick weber bbq a material that’s very durable. While stainless steel can discolor from high heat, it won’t rust or corrode with rain and snow. Enameled or powder-coated steel is durable, but eventually, it can crack or chip, leading to rust underneath. When cooking, the grate has a hinged design to add more charcoal.
The grill temperature on the high setting maxed out our thermometer at 610°F after five minutes. Shying away from going full-bore on the temperature yielded fine results in our cooking tests, with reasonably even cooking, but we never attained good searing or grill marks at this lower temperature. It’s easy to clean, there’s little setup, and it’s lighter weber portable grill than its gas counterparts. The Spirit II E-210 is good for grilling foods that are best suited to intense direct heat, such as steaks, chops, and burgers—we don’t recommend it for indirectly cooking bigger items like whole chickens. The E-210 is a great first gas grill purchase, and it’s a good option for folks who have limited outdoor space.
It also puts out more heat per square inch than our top pick, thanks to a fourth burner—placed between the middle and right-side burners—that creates what Weber dubs the Sear Zone. The Genesis E-325s also has roomier side tables, including one big enough to fit a half sheet pan. This grill’s overall compact size suits almost any patio or deck, yet its weber gas grill three-burner grilling surface is big enough to cook a complete meal for a family or a dozen burgers for a party. This two-burner grill is great for grilling novices or for folks with limited space. However, it lacks some of the versatility—and heat output—of our other picks. The makers of this pricey new infrared vertical grill think you should.
For the more fearless among us, they’ll use this as is, but if you want to be a little more careful, it’s easier to take the whole grate off. Another feature that makes the Weber Original Kettle Premium Charcoal Grill great is its one-touch cleaning system, which sweeps ash into a removable high-capacity container for easy disposal. It’s intuitive to use, and any ash it misses can quickly be brushed away. For an electric grill that performs great wherever there is a power outlet, choose the Q 1400 from Weber. This compact but mighty electric grill delivers great flavor and doesn’t require propane or charcoal.
We’ve determined that a three-burner grill is large enough for most needs, with plenty of space to cook for a family dinner or a backyard barbecue. Grills with more burners are usually overkill, and two-burner grills can feel cramped. The gas tank mounts externally (see the top photo in this section) instead of in a cabinet underneath the grill, so replacing the tank is easier here than on other models. A sturdy shelf under the grill and a side table, which folds down for storage, give you some outdoor “counter space” while you’re cooking. Two-burner grills like our budget pick can save you a little space and a little money—as long as you are prepared to cook your food in smaller batches and don’t plan on much indirect cooking.
GE Profle’s indoor BBQ smoker was one of the buzziest reveals at CES. The novel appliance uses a catalytic converter to remove the nasty bits from smoke, leaving flavor-packed hot air to slow-cook meats, fish and cocktail garnishes without smoking out the kitchen. There are plenty of more powerful and more expensive grills out there. If you were thinking of a pricier model, consider putting that extra money toward a pair of rattan rockers.
An extra-large prep and serve table provides lots of extra room for your serving trays and food. Michael Sullivan has been a staff writer on the kitchen team at Wirecutter since weber bbq 2016. Previously, he was an editor at the International Culinary Center in New York. He has worked in various facets of the food and restaurant industry for over a decade.