Having this flexibility allows us to provide the quickest turnaround to process and ship your order. If your order arrives damaged, please be sure to take pictures and provide those to us in order to help us provide proper reparations. The left side table on the Spirit II E 210 can be folded down but not the right.
Although this grill can still accommodate a cut-up whole chicken or six to eight burger patties at a time, cooking for a large crowd means standing at the grill for a few hours. If you have limited outdoor space or don’t want to commit to a larger grill, the Weber Spirit II E-210 is a smaller, two-burner version of our pick, and it’s a great choice. We checked each grill’s ability to maintain a uniform, gentle cook by grilling a cut-up whole chicken over medium heat. The Weber Spirit II E-210 is a smaller, two-burner version of our top pick; the materials and build are identical. The E-210 is 4 inches narrower, and its cooking area is 15% smaller, but it still provides enough space to snugly fit a cut-up whole chicken or six to eight burger patties.
Better burners are covered for 10 years or more. An indication of the sturdiness of the gas grill, based on our rigidity test and judgments of our expert testers. Factors include grate material, wheels or casters for moving char broil performance the grill, and useful features such as electronic ignitor. Evaluates the temperature after a 10 minute preheat using thermocouples. It also gives an indication how quickly the grill reaches its maximum temperature.
Charcoal grills are much cheaper, however, and they can burn hotter than gas grills, creating a better sear. Charcoal also imparts a pleasantly smoky flavor to food. But charcoal takes time to light, and you have to be comfortable with moving around coals and fiddling with vents to control the grill’s heat. Open your door to the world of grilling with the sleek Spirit II E-210 gas grill. Our main complaint for just about every grill is the obligatory bi-metal dial thermometer in the hood that gives you a ballpark reading of what the temperature is high above the meat. Since we cook down on the grates, it’s always better to use your own digital thermometer and place a probe at the cooking surface.
You can still use these as a dry brine, just sprinkle the rub on well in advance to give the salt time to penetrate. For very thick cuts of meat, we recommend adding a bit more salt. Salt appears first in the ingredients list because the law says the order is by weight, not volume, and salt is a heavy rock. All of the products below have been tested and are highly recommended. Click here to read more about our review process.