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Sometimes Cooking With Gas Is Good


OK. So I’m cheap and I’m a fan of kettle grills and charcoal.

But I’ve come to admit that there are times when gas grills are the easier, quicker or better way to cook.

And for those times, I have a Weber Q 200 gas grill that does double duty as a portable grill — especially for places where firing up a Smokey Joe would not be a good idea.

Full disclosure, the Q 200 was purchased new in the box for $50 at a bargain store, where I suppose some lazy employee may have forgotten to change the numbers on the price gun.

So that’s how the first-ever gas grill showed up on my patio. Since then, it’s been put to work grilling veggies, cooking hobo packs, and firing up cast iron skillets.

With its thick cast iron grill grate, and the burner set to low, it works well with cedar or other soaked wood planks and salmon or pork tenderloin.

Maybe my best discovery, though, came last year when I was writing a story about DIY pizza. The grate was just the kind of sturdy surface I needed to attempt my first grilled pizza.

Here’s the method I settled on:

Grilled Pizza

Hands on time: 15 minutes Total time: 15 minutes, plus at least 10 minutes for heating the grill.

Turn your gas grill into a pizza oven with this simple method.

Oil the grill grate. Preheat grill with all burners set on high and the lid closed for at least 10 minutes.

Lightly brush both sides of crust with olive oil. Using a rimless baking sheet or a pizza peel, carefully slide crust onto the grill grate and cook until the underside is well marked, about two minutes.

Transfer crust back to baking sheet or peel with the grilled side up. Arrange toppings on grilled side and carefully slide crust, uncooked side down, onto grill grate.

Close lid and cook 4-5 minutes until the outer crust is browned and toppings are bubbly.

Find the full DIY pizza story, including simple recipes for dough and sauce, here:

— Bob Townsend, AJC Food and More blog.

6 comments Add your comment


July 3rd, 2013
4:37 pm

I can get my three burner weber to cook a Neapolitan style pizza in about six minutes I use cheap pizza stones and they break every time. Pizza is pretty awesome. I use half a public dough for each and the pizza sauce in the yellow can. Everything else is fresh motz, goat cheese, prosciutto. Cheers


July 3rd, 2013
10:55 pm

Every good barbeque chef has numerous grills/smokers. It depends on what they’re cooking and how much time they have. I have a Stok gas grill, a Weber 22 1/2″ standard grill and a barrel smoker (for large feasts.)

We cook on the grill approximately 4 to 5 nights per week year round. And I’m a follower of Meathead and his incredible website His recipes and reviews on grills/cookers are the best there is.


July 4th, 2013
11:21 am

Myhrvold and others make claims that charcoal grills should disappear because they have no more relevance in modern cooking. But, I disagree. I can taste the difference and prefer my food grilled over hardwood charcoals. Yes, gas may be more convenient, but with practice a charcoal grill can be ready to use in very little time and effort and the results are much better. Maybe Myhrvold’s taste buds have been molecularly damaged. :-P

The Real Foodie

July 4th, 2013
1:40 pm

Cooking on a gas grill is just that, cooking.
Not grilling, not barbecueing, not smokihg, just cooking.

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