The gas barbecue has established itself for one simple reason: it is ready in ten minutes, adjusts to the degree and cleans up without ashes. But you still need to size it correctly and adopt the right cooking habits, since most disappointment comes from a rushed preheat rather than from the equipment.
Gas, charcoal or electric: what separates them
Charcoal brings a smoky flavour nothing else quite reproduces, but it demands thirty to forty minutes to get going, embers managed by experience, and ash cleared after every use.
Gas is ready in ten minutes, offers precise and immediate temperature control, and lets you switch off instantly when cooking is done. It is the better choice for frequent use, midweek as much as at weekends.
Electric mainly makes sense in a flat or on a balcony where gas and charcoal are prohibited by building rules. Its power remains limited and searing less convincing.
- Charcoal: smoky flavour, slow start-up, heavy cleaning
- Gas: ready in 10 min, controlled temperature, frequent use
- Electric: balconies and flats, limited power
How many burners do you need?
The number of burners determines less the total power than the ability to create zones at different temperatures, which is the key to good cooking.
Two burners suit two or three people but sharply limit indirect cooking. Three burners represent the right family compromise: they let you switch off the middle one and create a gentle zone. Four burners and more offer genuine flexibility, with the option of searing on one zone while another finishes gently.
Think in terms of your usual number of guests, not your annual peak. An oversized barbecue consumes more on preheating and takes up terrace space all year round.
The grates make the difference, not the stated power
Power in kilowatts is the most advertised criterion and the least decisive. What genuinely changes the result is the thermal mass of the grates and their ability to return heat on contact with the food.
Enamelled cast iron is the benchmark: heavy, it stores heat and produces those crisp grill marks thin steel never delivers. It simply needs to be kept clean so the enamel does not chip.
Stainless steel is lighter, easier to maintain and rust-free, but its thermal mass is lower: the temperature drops more when you place cold meat on it. The thin chromed steel found on entry-level models distorts and degrades quickly.
- Enamelled cast iron: best thermal mass, crisp grill marks
- Stainless steel: easy maintenance, lower thermal mass
- Thin chromed steel: to be avoided, degrades quickly
Preheating, the step everyone rushes
This is by far the most common mistake. A gas barbecue should heat with the lid closed, all burners on full, for ten to fifteen minutes before the first cooking. The aim is not to heat the air but the mass of the grates.
An insufficiently hot grate does not sear: the meat sticks, releases its juices and steams instead of browning. A properly preheated grate sears instantly, which forms the crust and prevents sticking, with no need to oil.
That preheat also chars the residue from the previous cook, which then lifts off with a single pass of the brush.
Direct and indirect cooking: the real technique
Direct cooking places the food above a lit burner. It suits thin, quick items: sausages, kebabs, sliced vegetables, thin steaks. Allow a few minutes per side, lid open or closed depending on thickness.
Indirect cooking means switching off the burner or burners beneath the food and leaving the others lit, lid closed. The barbecue then behaves like a fan oven. It is the only correct method for a thick cut, a whole chicken or a roast, which would char on the outside while staying raw at the centre under direct heat.
Combining the two gives the best results: sear two minutes a side over direct heat for the crust, then finish indirect until the core temperature is right. A probe thermometer beats any cooking time given in a recipe.
- Direct: thin items, a few minutes per side
- Indirect: thick cuts, whole poultry, roasts
- Combined: sear direct then finish indirect
- Probe thermometer rather than a timer
An integrated griddle, a genuine plus
A griddle zone, or an interchangeable plate, considerably widens what you can cook. It handles everything that falls through the bars of a grate: delicate fish, prawns, eggs, sliced vegetables, onions.
It also changes the result on certain meats, offering full contact rather than intermittent, and therefore even colouring.
Check that the plate is thick enough not to distort with heat, and that it can be removed for cleaning.
Safety: cylinder, regulator and hose
The flexible connecting hose carries an expiry date printed on its sheath. Past that date it hardens and cracks. Replacing it is inexpensive and should not be put off.
The regulator must match the gas in use, butane or propane, whose pressures differ. Do not mix equipment between cylinders without checking.
To check for leaks, apply soapy water to the connections with the cylinder open: bubbles forming indicate a leak. Never use a flame for this test. Finally, store the cylinder upright, outdoors and ventilated, never in a cellar or an enclosed space below ground level, since propane is heavier than air.
- Check the expiry date of the flexible hose
- Regulator matched to the gas in use (butane or propane)
- Leak test with soapy water, never with a flame
- Cylinder upright, outdoors and ventilated
Cleaning, simpler than it looks
The right moment to clean is just after cooking, while the grates are still hot. Run all burners on full with the lid closed for five to ten minutes: the residue chars, then lifts off with a pass of the brush. That home pyrolysis saves scrubbing cold grates.
Empty the grease collection tray regularly. It is the classic oversight, and the leading cause of flare-ups beneath the appliance.
Once or twice a season, remove the grates and heat diffusers to clean the base of the firebox and check that the burner ports are not blocked. An uneven or yellow flame generally indicates a clogged burner.
Winter storage and protection
A gas barbecue can stay outdoors if properly protected, but moisture remains its main enemy. Clean it thoroughly at the end of the season, lightly oil the cast iron grates to prevent corrosion, and cover it with a breathable cover.
A fully waterproof cover is counterproductive: it traps condensation and accelerates rust. Prefer a ventilated model, sized to the appliance.
Disconnect the gas cylinder and bring it into a ventilated space, or leave it outdoors under cover, but never in a basement.
Frequently asked questions
How many burners for a family gas barbecue?
Three burners are the right compromise for a family: they let you switch off the middle one and create an indirect cooking zone, which is essential for thick cuts and poultry. Two burners suit two or three people but limit indirect cooking. Beyond four, preheating consumes more.
How long should I preheat a gas barbecue?
Ten to fifteen minutes, lid closed and all burners on full. The aim is to heat the mass of the grates, not the surrounding air. An insufficiently hot grate makes meat stick, release its juices and steam instead of searing. That preheat also chars residue from the previous cook.
What is the difference between direct and indirect cooking?
In direct cooking the food sits above a lit burner, which suits thin items such as sausages, kebabs or steaks. In indirect cooking the burners beneath the food are switched off and the lid closed: the barbecue works like an oven. It is the only correct method for a roast or a whole chicken, which would burn outside while staying raw at the centre.
Cast iron or stainless steel grates?
Enamelled cast iron offers the best thermal mass: it returns heat on contact with the food and produces crisp grill marks. Stainless steel is lighter and easier to maintain, but its temperature drops more when cold meat is placed on it. The thin chromed steel of entry-level models distorts and degrades quickly.
How do I check there is no gas leak?
Apply soapy water to the connections with the cylinder open: bubbles forming reveal a leak. Never use a flame for this test. Also check the expiry date printed on the flexible hose, which hardens and cracks over time, and make sure the regulator matches the gas in use, butane or propane.
Can I leave my gas barbecue outdoors in winter?
Yes, provided you protect it properly. Clean it thoroughly at the end of the season, lightly oil the cast iron grates against corrosion, and cover it with a breathable cover. Avoid fully waterproof covers, which trap condensation and accelerate rust. Bring the gas cylinder into a ventilated space, never a basement.
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