The gas grill has long had to put up with insults and shame for not being able to deliver the same “real” grill flavor as the charcoal grill. But that’s a myth.
With the right tricks and a bit of feel for the details, you can get smokiness, character and a flavor that really bites – with gas.
The Best Gas Grill Delivers Year After Year
Before we tell you about the best ways to build big flavors on a gas grill, we want to tip you off about the Bluegaz Z1, which has not for nothing been named the best gas grill in test.
This is a grill with no fewer than four burners in high-quality 443 steel that won’t rust anytime soon.
The Bluegaz Z1 has a cooking surface of 63 × 19 ¼ in, which is enough for a full 19 small hamburgers.
More important, though, is that every single centimeter of the surface heats evenly. And the electric ignition means you don’t have to hunt for the lighter and click around like crazy.
Once lit, the grill reaches 150 degrees Celsius in just over two minutes, and 250 in under nine. It also has a sleek brushed-steel design. Does it have no downsides, then? Well, it lacks a side burner. But honestly – when did you last use yours, really?
Tips That Maximize Flavor
It’s settled – a gas grill can absolutely give you that lovely flavor the whole dinner party expects when the grill comes out. You just need a few tricks up your sleeve:
- Choose the right wood
- Smoking plank
- Reverse sear
- Seasonings and marinades
- Use the lid
- Air and heat
- Residual heat and resting
Choose the Right Wood: Magic With Wood Chips
Apple wood chips give a subtle sweetness to chicken or pork. Hickory is a bit cockier, for example for BBQ ribs with confidence. And for beef, mesquite is the choice, giving a deep smokiness. Put the wood chips in a smoker box on top of the burner, take a break and let the smoke do the work.
Smoking Plank: Aroma, Flavor and Show in One
Want to really impress? Put the salmon, grilling cheese or chicken on a soaked cedar plank and let the gas grill create some drama. When the plank starts to smoke, it gives a nutty, slightly sweet flavor.
Reverse Sear: Grill It Backwards
Low first, then high. With reverse sear, you first let the meat cook gently over indirect heat. When the meat is almost done, you turn up the heat and give the surface a perfect caramelization. The result is juicy and full of flavor.
Seasonings and Marinades That Seduce
A rub with smoky paprika, garlic and sweetness from brown sugar is a perfect base. Then add a marinade with soy, honey and a drop of liquid smoke. The flavors marry and give an irresistible end result.
The Lid: A Flavor Booster
Don’t forget the simplest rules – keep the lid closed. The gas grill turns into a smoke oven that lets the flavor nuances build and deepen. Grilling with the lid open may smell good, but it means letting flavor escape for no reason.
Control Air and Heat
Every grill has its own rules to follow, but once you’ve learned them you can start to push the limits a little. Place the food strategically and adjust the controls. Creating flavor is about balancing between high heat and low for more smokiness.
Let the Meat Rest and the Flavor Settle
When the grilling is done, the flavors need to settle. Let the meat rest in foil for a few minutes. The meat juices then get a chance to soak in and spread evenly through the meat. When it’s then time to cut it up, it’s instead your guests’ mouths that start watering.