Napoleon PRO500RSIBNSS-3 Prestige PRO 500 Stainless Steel BBQ Gas Grill
Last updated: September 9, 2021
Even cooking and extra burners make this a great choice for those who regularly grill for large groups. Four wheels make it easy to maneuver around, while three color choices let you customize it to fit your space. The high price though may put it out of range for many consumers.
We looked at the top Gas Grills and dug through the reviews from some of the most popular review sites. Through this analysis, we've determined the best Gas Grill you should buy.
Product Details
Key Takeaway: Grilling for groups is simple with this Napoleon Prestige 500 Gas Grill's extra burners and consistently even cooking.
In our analysis of 113 expert reviews, the Napoleon Prestige 500 Gas Grill placed 13th when we looked at the top 21 products in the category. For the full ranking, see below.From The Manufacturer
This grill has everything. The Prestige Series P500RSIB-1 Gas Grill is the total package. A cart model grill by Napoleon with the capabilities of a full outdoor kitchen. The P500RSIB-1 has 4 main burners, 1 infrared rear burner and 1 infrared side burner. This gives the P500RSIB-1 the capacity to cook in at least 8 different ways. You can grill up to 30 burgers over the main burners, up to 8 burgers over the infrared side burner. Every P500RSIB-1 is test fired before packaging, ensuring that your grill will light as soon as it’s out of the box. And the stainless steel construction means that this grill will last for years to come.
Our Expert Consultant
Culinary Expert
Julie Chernoff is a long-time member of Les Dames d’Escoffier (past president of the Chicago Chapter, and current co-chair of the LDEI Legacy Awards Committee), the Association of Food Journalists (AFJ) and the International Association of Culinary Professionals.
Chernoff is the dining editor of Better, a lifestyle website and print magazine. Her journalism started in the test kitchens of Weight Watchers Magazine. She holds a BA in English from Yale University and is a graduate of the California Culinary Academy. She has spent the last few decades styling, photographing, teaching, developing recipes, editing, thinking and writing about food.
