Best Grills for 2025: We Tested Dozens to Find the Best Grill in Every Category

We test the main types of grins differently, but for the most part, we include a high heat test such as striking steak or grilled hamburgers, a medium and indirect heat test such as a whole chicken for more than an hour and a low test and sunk with rib racks. With more than 30 grids tested, we had this at a T-shirt. To determine what should be the best outdoor barbecue grill, we collect data, including total cooking time, temperatures inside the grill and temperatures inside the separate meat. All this information helps us to find where grins can have hot spots or thermometer inconsistencies.

• High heat test: cooking 5.3 ounces of burgers until they reach an internal temperature of 145 degrees.
• Indirect heat test: cook a 5.5 pound chicken on the flames at 160 degrees.
• Low and slow: cook a pork rib on 225 for 3 hours and test the taste.

Temperature consistency

We use the Infiray P2 Pro To test how fast the grills heat up and if the heat is equal. This only works when the grills heat because the upper temperature is too high, but it gives us a good idea of ​​how each grill propagates the necessary heat. The Infiray P @ allows us to take temperature readings at several points through the heating area for a better average result. We also use it to see if there is a major heat loss in other areas on the grill that can show poor quality constructions.

We also use a stopwatch to determine the speed with which the temperature drops over an interval of one minute when opening the cover. It is a particularly useful test for smokers, where you may need to check the meat, but I don’t want to compromise the cooking time. We always suggest using a meat thermometer to check the internal temperature of any food you smoke, rather than opening the lid because they lose almost all about 100 degrees per minute.

Taste tests

There is also a good amount of (read: SO Many) Test the taste, animated debate and vote among our publishers and families, in addition to the data that we collect on grilled temperatures and cooking times. You might think that it would be more fun than working to eat delicious food while discussing the merits of a grill, and you would be right.

We are not just testing the three specific products of our temperature tests, because this would not give us a good spread. We choose products that people like to grill, including vegetables such as corn, asparagus and mushrooms, and meats such as chicken legs, wings and steaks. When we can, we cook on several grids at the same time and keep a note on the products from where. Then ask our (lucky) testers they like the most. It is the least objective of the tests, but it is useful in a real way. If the food does not taste good, then this grill probably does not do a good job.

If you are interested in a particular test method, we have a page dedicated to the way we test, as well as our recommendations for cooking with kamado grids, laptops and charcoal gates ready for your reading. Good grill.