We use thermocouples linked to computer software to measure internal grill temperatures.
Our testing process varies by grill type, but most models go through three core challenges: a high-heat test like searing steaks or grilling burgers, a medium indirect-heat cook like a whole chicken over an hour, and a low-and-slow session with a full rack of ribs. Across more than 30 grills tested, we’ve refined this into a reliable routine.
Throughout each cook, we track total cooking time, internal grill temperatures, and the temperature inside multiple cuts of meat simultaneously. That data tells us what a grill’s own thermometer might not — where hot spots hide, how evenly heat actually distributes, and whether the readings you’re seeing on the dial match what’s happening on the grates
- High heat test: Cooking 5.3-ounce burger patties until they reach 145 F internally.
- Indirect heat test: Cooking a 5.5-pound chicken off the flames to 160 F.
- Low and slow: Cooking a rack of pork ribs at 225 for 3 hours and taste testing.
Temperature consistency
We use the InfiRay P2 Pro to test how fast the grills heat up and if the heat is even. It only works as the grills heat up because the top temperature is too high, but it gives us a good idea of how well each grill spreads the needed heat. The InfiRay P@ allows us to take temperature readings at multiple points across the heating area to obtain a more accurate average. We also use it to see if there is any major heat loss from other areas of the grill that may indicate poor-quality construction.
We also use a stopwatch to determine how quickly the temperature drops over a one-minute interval when opening the lid. It’s an especially helpful test for smokers, where you may need to check the meat but don’t want to compromise the cooking time. We always suggest using a meat thermometer to check the internal temperature of any food you are smoking, rather than opening the lid, as they almost all lose around 100 degrees per minute.
Taste testing
Delicious food is delicious
There’s also a fair amount of (read: so much) taste testing, lively debate, and voting among our editors and families, in addition to the data we gather about grilling temperatures and cooking times. You might think it would be more fun than work to eat delicious food while discussing the merits of a grill, and you’d be right.
We don’t just taste test the three specific products in our temperature tests, as that wouldn’t give us a good spread. We choose products that people love to grill, including vegetables like corn, asparagus, and mushrooms, and meats like chicken legs, wings and steaks. When we can, we cook on multiple grills at once and keep a note on which products come from where. Then ask our (lucky) testers which they like the most. This is the least objective of the tests, but it is helpful in a real-world way. If the food just doesn’t taste good, then that grill likely isn’t doing a good job.
You can grill flaky fish or make a diner-style breakfast on Ninja’s FlexFlame gas grill and griddle.
If you’re interested in any particular method of testing, we have a dedicated how we test page, plus our recommendations for cooking with kamado grills, portable grills and charcoal grills ready for your perusal. Happy grilling.
