Gas-fueled grills common use propane or butane (liquified petroleum gas) or natural gas as their fuel source, with the gas flame either cooking food directly or heating grilling elements which in turn radiate the heat necessary to cook food.
Gas grills are available in sizes ranging from small, single steak grills up to large, industrial sized restaurant grills which are able to cook enough meat to supply a hundred or more people.
Some gas grills can be switched between using liquified petroleum gas and natural gas fuel, this requires physically changing key components including burners and regulator valves.
The majority of gas grills follow the cart grill design concept: the grill unit itself is attached to a wheeled frame that holds the fuel tank.
The wheeled frame may also support side tables, storage compartments, and other features.
A recent trend in gas grills is for BBQ grills manufacturers to add an infrared radiant burner to the back of the grill enclosure.
This radiant burner provides an even heat across the burner and is intended for use with a horizontal rotisserie.
A meat item (whole chicken, beef roast, pork loin roast) is placed on a metal skewer that is rotated by an electric motor.
Smaller cuts of meat can be grilled in this manner using a round metal basket that slips over the metal skewer.
Another type of gas grill gaining popularity is called a flattop grill.
Tlattop grills on which food cooks on a griddle-like surface and is not exposed to an open flame at all is an emerging trend in the outdoor grilling market.
It is used by many street vendors to make fried foods and other delicacies.