The more the grill costs, the more efficient it is in getting grease away from the flame, experts say. Today many barbecues use heat bars rather than ceramic briquettes to radiate heat. The bars help stem grease fires because they don't absorb the grease as ceramic briquettes do. Many barbecues are made with the same thick metal used to make restaurant equipment. The higher-end grills are nearly all stainless steel.
Thicker metal retains heat better and allows even heat radiation.
With thick walls, the barbecue can serve as a grill or as a grill-oven for cooking at lower temperatures. The ability to cook at low temperatures is essential for anyone who wants to barbecue ribs or roast a chicken or turkey. While many units have rotisseries, some manufacturers add infrared burners along the back wall. These throw heat directly on the meat on the spit. The infrared heats well enough that one doesn't need to turn on the gas burners when using the rotisserie.