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To determine the best gas grill and learn how to perform these grills in a variety of cooking scenarios, we performed three tests. Based on the meat, methods and various heat settings, these tests show us how efficient and balance of the grill in cooking (or not cooking).
Ribs
Our first test is the ribs. It is a stories, so there is no connected heat measuring device or a program that picks up specific data. We heat each grill on a high temperature for 10 minutes before lowering it to low and indirect heat. Depending on the size of the grill, this means extinguishing a torch or two flames completely.
We remove the outer membrane on a shelf from the rear pork ribs, and we spoil it with a multi -purpose rub we use for ribs and chicken. Then the ribs are placed on the networks for at least three hours, closing the cap all the time.
The rib test takes three hours at low and indirect heat.
Rib fans may not agree with a relatively short and smoke -free cooking method, but it allows us to see the quality of cooking normal propane gas grill at a low and slow level. If time allows, we continue to cook until the ribs are completely tender and record the total cooking time.
Chick
To test the grill with medium cooking duration and medium heat settings, we roast a whole chicken. We heat the grill to a high degree for 10 minutes, then reduce the heat to medium and put the burners to create an indirect heat environment.
Once the bird’s trimming and seasoning is finished, put it in the barbecue tray and enter one temperature probe in each chicken breast, so that the total is probed for each chicken (this is an important step even if the grill is integrated the thermometer because the chicken is not well cooked not good for anyone). To keep our results as fair as possible, the weight of all chickens is approaching as possible of 5.5 pounds.
The whole chicken is cooked over an indirect medium heat until both breasts reach 165 degrees Fahrenheit.
These temperature sensors are connected to a data recorder and a laptop with a program that records the inner temperature for each chicken breast. Each chicken is cooked until the temperature in both breasts reaches 165 degrees Fahrenheit safe for food.
Grilled chicken should have crunchy skin, fully cooked meat, but not dry. We do this test on three rounds, giving us a fixed average for cooking time for each grill.
Burger
Burger is our last test of our anecdotal reviews. We measure 5.3 ounces of minced beef by 80/20 and press them in uniform pies. These pancakes are placed in a barbecue basket and we insert the temperature probe in the middle of each piece at 45 degrees.
While heating the grill for 10 minutes at a height, the basket is placed on the grill. After six minutes of cooking, stir the basket and monitor the inner temperature. Once the last piece of burger in the basket is 145 degrees Fahrenheit, the batch has ended. Good burger in this test contains a gentle external cher and a slightly pink center.
Burger is placed on the grill on a high heat directly.
The burger test indicates any hot points via the grill cooking surface if one burger constantly reaches 145 degrees Fahrenheit before others in each round.
The average difference between 15 or 20 degrees across the fastest and slower pies in the batch was the standard in our tests. Red flags are raised when we start seeing the differences in the range of 30 to 40 degrees.