Gas or pellet grill: which one matches the way you cook?
Gas grills win on speed and simplicity. Pellet grills win on wood-fired flavor and hands-off cooking. Neither is better in general; one is better for how you cook.
Gas grills
A gas grill lights with a button and reaches searing heat in about ten minutes. You control each burner directly, so you can build a hot zone and a cool zone for steaks and vegetables at the same time. Cleanup is simple and fuel is easy to find. What gas does not give you is smoke flavor, although a smoker box of wood chips adds some.
- Best for: weeknight dinners, burgers, steaks, chicken, quick cooks.
- Look for: stainless or cast-iron grates, stainless burners, a heavy lid, and an infrared or sear burner if you love a crust.
Pellet grills
A pellet grill feeds hardwood pellets from a hopper into a fire pot with an auger, controlled by a thermostat. You set a temperature and the grill holds it, often for hours, which makes it excellent for brisket, ribs, pork shoulder and whole birds. Many models add Wi-Fi so you can watch the temperature from your phone.
- Best for: smoking, roasting, baking, set-and-forget cooking.
- Keep in mind: pellet grills need electricity, take longer to heat, and the hopper must stay dry.
Size
For a family of four, around 400–500 sq in of primary cooking area is comfortable. If you host often or smoke large cuts, go to 600 sq in or more. Measure the space on your patio, including room to open the lid and a safe distance from walls and railings.
Natural gas or propane
Most gas grills come in a propane version and a natural gas version. They use different orifices and are not interchangeable without the manufacturer's conversion kit. Choose natural gas if you have a line on the patio; choose propane if you want to move the grill.
Built-in or freestanding
A built-in head drops into an outdoor kitchen island. Check the cut-out dimensions and ventilation requirements before the island is built, and use an insulated jacket if the island is made of combustible material.