Weber Spirit II E-210 2-Burner Liquid Propane Grill
Last updated: May 30, 2024
You'll get 450 square inches of cooking space with this high-quality gas grill. The porcelain-enameled, cast-iron cooking grates do an excellent job of retaining heat, which means your burgers and steaks will be cooked to perfection. This grill also features six tool hooks, so you'll have everything you need at your fingertips.
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: With this gas grill, you'll be able to invite friends and family over for a good old fashioned backyard barbecue.
In our analysis of 83 expert reviews, the Spirit II E-210 2-Burner Liquid Propane Grill placed 2nd when we looked at the top 15 products in the category. For the full ranking, see below.From The Manufacturer
Taste the difference A spirit will make in your life. With features such as porcelain-enameled, cast-iron cooking grates that retain even heat, you’re guaranteed the best tasting food. It’s built to last with a cookbook that won’t rust or peal over time & Conveniently equipped with six tool hooks for easy accessibility of grilling tools. If that wasn’t enough, the low maintenance & easy-to-clean grease Management system takes the hassle out of cooking. Designed to fit on a small patio or balcony, The spirit E-210 gas grill brings grilling to any home. Total cooking area (square inches) – 456
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.
