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When it’s done right, nothing tastes better than food slow cooked over a grill. Getting the job done right is key. You don’t want to leave some tasty piece of marinated chicken or gourmet sausage cooking until its charred. This might have less to do with your own cooking skills and more to do with the even distribution of heat coming from your grill. Simply put, if you don’t have the right grill you might as well send for take-out! Shopping for a new grill doesn’t have to be complicated. Instead of diving in and buying the biggest, shiniest model you come across take a moment to consider the following:
Construction:
A decent grill will have three major construction components: the hood, the cook body and the grease collector. The hood is needed to keep the heat trapped and circulate all that rich smoky flavor. The cook body or cookbox is where your heat source and grates will be. Ideally there should be an even dispersal of heat that you can control especially if you’re looking at a propane fueled grill. A for the grease, make sure there is a collection point that will allow the drippings to flow out without creating a clog or fire hazard.
Stability:
When you’re checking out a grill, give it the shake test. How much does it wiggle when you give it a good shake? If it’s wobbly, it’s not for you. You should also be testing out the hood by opening and closing it. Does it feel too heavy or just right? Is that handle sturdy and weather resistant? Is there ample space between the handle and the hood surface to avoid burns?
Grates:
As mentioned, controlled grilling is the key. Check out the grates on your new grill. Are they easy to take out and put back in? They should so that you can keep them clean. On a full-sized grill you should have separate heating zones which allows you to keep one side of the grate over an open flame while another side is merely staying warm. You’ll need those two zones to move around what you’re cooking.
BTU:
The British Thermal Unit or BTU is the measurement of how much heat you’ll be generating. The more BTUs the more heat. For instance, a gas grill that covers 600 square inches of cooking space needs to fire up 35,000 BTUs for premium cooking heat.
After you’ve “kicked the tires” on your new grill, you’ll probably be fired up to get it fired up. First you need to get rid of the old grill. You can clear that clunker out by hiring the team of professional junk haulers at Junk King Los Angeles to handle the job. They’ll get rid of your old grill and anything else you deemed destined for the junk pile. It’s the perfect way to kick-off the summer: A new grill and no junk!
