IDENTIFYING THE PARTS OF YOUR GRILL:

Types of Gas Grill Burners

BURNERS
Gas grills typically have two burners — a left and right — but they may have as many as four. Burners are made of stainless and aluminum-coated steel, brass or cast iron, with shapes ranging from a simple pipe with holes in it to a stamping that is shaped like an H or a bow tie. Stainless steel burners are marginally more durable than other kinds because they won’t corrode. However, corrosion generally is not a problem with grills; and in any case, burners made of lesser materials are cheaper to replace. As to shape, the H and bow-tie shapes provide the most complete heat coverage.

VENTURI TUBES
The venturi tubes are the tubes that extend from the burner to the control valves. These have openings at the ends to allow air to mix with the gas as it leaves the control valve.

COOKING GRIDS
Cooking grids come in a variety of styles and materials. The most common are chrome plated and porcelainized rod. Also available are cast iron, porcelainized cast iron, stainless steel and porcelainized steel. Many grills are also equipped with a warming rack that rests above the primary cooking surface, which can be used for both keeping foods warm and as a cooking area when using an indirect method of cooking.
Chrome plated - Generally the least expensive cooking grids. They are subject to rusting and food sticking, however should provide several years of satisfactory service. Warming racks are generally chrome plated.
Porcelain coated rod - Their shiny black or gray porcelain coating makes these cooking grids easier to clean and helps prevent the food from sticking. Care must be taken not to chip the porcelain coating which will expose the steel rod and allow rusting. A soft brass bristled brush should be used to clean the grids. Scraping will damage the coating. Porcelain coated grids vary in quality by the thickness of the rod and the thickness of the porcelain coating.
Stainless steel - Offering excellent rust resistance, these grids generally have a wide configuration allowing easy food handling and providing wide sear marks. They cool easily and meats may have a tendency to stick.
Cast iron - Offering the most mass, these grids have excellent searing capabilities as they retain their heat the longest. They are available with or without a porcelain coating and because they are so heavy, should last for many years. Non-porcelainized cast iron grids require curing with vegetable oil in a manner similar to curing a cast iron frying pan.