Gas Grilling

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Gas Grill: A Buyers Guide

Gas Grill: A Buyers Guide

A gas grill will transform your barbecue and outdoor cooking forever. I know of no one who has moved from a charcoal to a gas grill and then wanted to go back to charcoal.

Weber or Ducane makes the best value for money gas grills.

Here are a selection of quality, tried and tested gas grills

DCS Gas Grills

We test and study every grill on the market. Even if we do not carry it, we test it. DCS is by far the best. The DCS is capable of 1060 degrees high-end temperature and can get as low as 225 degrees. This grill has only a 6-degree temperature variance on any part of the grill. That is maximum temperature control.

  • Fire Magic Gas Grills

Firemagic grills are unique and include a patented cooking system. Add your wood chips and/or charcoal underneath the grates for dual fuel cooking! This grill will make you want to cook much more and have big neighbourhood cookouts. Try not to overeat!

  • Weber Gas Grills

A Weber gas grill is a Weber gas grill. They have been around forever, and they keep making this grill better as it ages, especially the new weber upgrades with all stainless internal parts.

  • Bull Gas Grills

Bull gas grills offer an introduction into the stainless gas bbq market without breaking the bank.

  • Crown Verity Gas Grills

Crown Verity Gas Grills are great whether you want to Cater or cook for a smaller party. This will make any backyard griller a bbq chef!

  • Solaire Gas Grills

Solaire Gas Grills Superstore! Cook with the intense heat of infrared gas grills -- they put the new meaning to cooking fast steaks.

Here is a recipe on how to grill a fish on a gas grill

Basic Whole Fish – BBQ And Grilling Recipes

Whether a fish is grill-roasted by direct or indirect heat is a question of size. Most whole fish weigh less than 2 pounds and serve 1 or 2 people. Fish of this size can be grilled directly over the fire. When doing this, it is a good idea to make several slashes in the flesh on both sides down to the bone to help the flesh cook through evenly. Fish that are thicker than 2 inches and/or weigh more than 2 pounds should be cooked with indirect heat.


Prep: 5 minutes

Grill: About 15 minutes.


– Long-handled fish spatula

– Grill screen or fish-grilling basket.


· Gas: Direct heat, medium (350°F)

· Clean, oiled grate

· Charcoal:

· Direct heat, medium ash

· 12-by-12-inch charcoal bed (about 3 dozen coals)

· Clean, oiled grill on medium setting

· Wood:

· Direct heat, medium ash

· 12-by-12-inch bed, 3 inches deep

· Clean, oiled grill set 4 inches above the fire.


· 1 whole fish, about 1½ pounds, gutted and cleaned

· ¼ teaspoon kosher salt

· 1/4 teaspoon ground black pepper

· 1 tablespoon olive oil

· Oil for coating grill screen or basket

· ½ lemon, cut into wedges.


1. Heat the grill as directed.

2. Scrape the dull side of a knife against the skin of the fish, running from tail to head, to remove excess moisture and fine scales. Cut 3 or 4 diagonal slices through the flesh of the fish on each side down to the bone. Season the fish inside and out with the salt and pepper, and rub the olive oil over the outside.

3. Oil the grill screen or fish basket liberally and put the fish on the screen or in the basket; place on the grill. Cover and cook until browned all over and an instant-read thermometer inserted into the thickest part of the fish registers 130°F, 7 to 8 minutes per side. If your grill has a temperature gauge, it should stay at around 375°F.

4. Serve the fish with the lemon wedges.