Gas BBQs

A gas BBQ is the option many UK households pick when they want outdoor food without the long build-up. You can preheat quickly, adjust temperature with a simple turn, and cook different foods side by side without constantly moving coals around. Clean-up is usually simpler than charcoal because you are dealing with grease rather than ash. Read More...

Best for:
- Regular midweek grilling when you want dinner on the table quickly
- Family meals and entertaining, especially when you are cooking several items at once
- Lid-down roasting as well as direct grilling, provided the BBQ has a hood

If you are exploring outdoor cooking more broadly, BBQs & BBQ Accessories and the main BBQs category are useful starting points for comparing formats.

Most gas barbecues sold in the UK run on bottled LPG. Check the regulator and hose connection, especially on portable models. Shoppers often search by the feature that changes day-to-day use: “2 burner gas BBQ”, “3 burner gas BBQ”, “hooded gas BBQ”, “portable gas BBQ”, and “gas BBQ with side burner”. You will also see plancha or griddle models, which suit smash burgers, veg, and seafood cooked on a flat plate.

On a spec list, many grills look similar. In practice, the right choice is usually about usable space, heat zoning, and the details that stop cooking turning into a juggling act.

Burner count is a quick proxy for space and control. A 2 burner gas BBQ often suits smaller patios and households cooking for one to four. A 3 burner model is the common sweet spot because it gives you enough room to run zones. A 4 burner gas BBQ is mainly about comfort when you host regularly, or when you want a hot zone for searing and a gentler zone for finishing without crowding the grate.

Buy for how you cook most weekends. A BBQ that stores neatly and is easy to clean tends to get used more often than a huge frame that feels like a project to wheel out.

A hood is one of the most useful upgrades on gas. With the lid down, heat circulates and you can roast more gently, which helps with chicken, thicker cuts, and skewers that need colour without burning. Zoning then becomes simple: keep one area hotter for searing, and another steadier for finishing and holding.

If you like cooking for people who eat at different speeds, zoning also helps you keep food warm off the direct heat while the next batch cooks. A built-in thermometer can be a helpful guide, but day-to-day control comes from burner settings and your zones.

Grates and heat spreaders influence how the BBQ behaves. Heavier grates hold heat better, which can improve searing and reduce temperature swings when you add food. Heat plates, flavouriser bars, or similar parts help distribute heat and reduce direct flare-ups from dripping fat, but they should be easy to remove and clean. Also check replacement burners are available.

A side burner is useful if you genuinely cook sauces, corn, or sides while the main grill is running. If you never use pans outdoors, treat it as optional. A plancha plate or griddle section is worth considering if you cook a lot of veg or breakfast-style food, or if you want less risk of smaller items falling through grates. If you want flexibility across cooking styles, hybrid gas and charcoal BBQs can be a clever middle ground.

If you want quick starts in the wind, piezo or electronic ignition is worth having.

For everyday convenience, focus on the boring bits: sturdy wheels, a stable frame, folding shelves, and storage that fits your space. These are the details that decide whether the BBQ feels easy to live with.

Gas BBQs are straightforward, but a few UK-specific points keep cooking relaxed and low drama.

Propane and butane behave differently as temperatures drop. Calor explains that propane has a much lower boiling point than butane, which is why propane is typically better for outdoor storage and more reliable in colder conditions. If your cylinder lives outside, or you cook early and late in the season, propane is often the dependable choice.

Fire services advise keeping barbecues on level ground and well away from anything that could catch fire, such as fences, sheds, or trees. They also warn against using BBQs on balconies and in enclosed spaces because of fire risk and carbon monoxide danger. In a smaller garden, choose a BBQ footprint you can place safely with clear space around it.

Before the season starts, or after swapping a cylinder, it is sensible to check hoses and connections. Kent Fire and Rescue Service describes brushing a soapy water solution over the connections and looking for bubbles, which would indicate a gas leak. If you suspect a leak, do not light the BBQ.

Gas BBQ ownership is easier when you can clean it quickly. Prioritise a removable drip tray, decent access to the firebox, and grates you can brush without fiddly corners. Grease build-up is what causes most unpleasant flare-ups and smoky cooking, so keeping the drip tray and heat plates reasonably clear is the habit that pays back.

Gas is brilliant for speed and control, but it does not naturally deliver the same coal-fired character as charcoal. If smoky flavour and the ritual are the point for you, Charcoal BBQs can be the better match, especially lid-equipped formats that support both direct grilling and gentler roasting. If you are deciding between formats, this PricePop guide to choosing the perfect BBQ offers a practical overview of what each style suits.