The best gas grills of 2025

To determine the best gas grill and get a feel for how these grills perform in different cooking scenarios, we perform three tests. Based on different meats, methods and heat settings, these tests show us how effectively and evenly the grill cooks (or doesn’t).

Ribs

Our first test is the ribs. This is an anecdotal round, so there is no attached thermometer kit or software to capture specific data. We preheat each grill on high for 10 minutes before reducing it to low, indirect heat. Depending on the size of the grill, this means turning off one or two burners completely.

We remove the outer membrane from a rack of pork back ribs and season it with the all-purpose cream we use for ribs and chicken. The ribs are then placed on the racks for at least three hours with the lid closed the entire time.

Rib lovers may not agree with this relatively short smokeless cooking method, but it allows us to see how well it can cook on a low and slow regular propane gas grill. If time permits, we continue to cook until the ribs are completely done and note the total cooking time.

chicken

To test the grill with medium cooking time and medium heat settings, we grilled a whole chicken. We preheat the grill to high for 10 minutes, then reduce the heat to medium and turn off the burners to create an indirect heat environment.

Once we’ve trimmed and seasoned the bird, we place it in a roasting pan and insert one temperature probe into each chicken breast, for a total of two probes per chicken (this is an important step even if the grill has a built-in thermometer, because undercooked chicken is not good for nobody). To keep our results as fair as possible, all chickens are as close to 5.5 lbs as possible.

These temperature probes are connected to a data logger and a laptop with software that records the internal temperature of each chicken breast every two seconds. Each chicken is cooked until the temperature in both breasts reaches a food-safe 165 degrees Fahrenheit.

Grilled chicken should have crispy skin and meat that is fully cooked but not dry. We run this test in three rounds, giving us a solid average cook time for each grill.

burgers

Burgers are our final test for our grill reviews. We measure out 5.3 ounces of 80/20 ground beef and press them into even patties. These patties go into a grill basket and we insert a temperature probe into the center of each patty at a 45 degree angle.

With the grill preheated for 10 minutes on high, the basket goes on the grill. After six minutes of cooking, turn the basket over and observe the internal temperature. Once the last burger in the basket reaches 145 degrees Fahrenheit, the batch is complete. A good burger in this test is one that has both a nice char on the outside and a slightly pink center.

Burger testing shows any hot spots on the grill’s cooking surface if one burger consistently reaches 145 F before the others in each round.

An average difference of 15 or 20 degrees between the fastest and slowest patties in a batch was the norm in our testing. Red flags are raised when we start seeing differences in the 30 to 40 degree range.