Piece By Piece: A Weber Spirit II E 310 Review 2023 Update

The gas tank mounts externally , instead of in a cabinet underneath the grill, as is typical (such as on the previous-generation Spirit). That makes it much easier to install a new tank and unhook an old one, because you’re not scrabbling around a small, dark enclosure to find the hoses and brackets. This design also allowed Weber to put a sturdy shelf under the grill—a handy place to store pans, bags weber spirit 2 of wood chips, a small cooler, and other stuff you may need while grilling. Plus, one of the side tables folds down, making the grill more compact for storage when it’s not in use (it’s 43 inches wide with the table down). All of our picks are propane-gas grills, since propane tanks are portable and can be purchased almost anywhere, and they don’t require any special hookups in your backyard.

In 2018 we repeated these tests, with the then-new Weber Spirit II E-310 and our upgrade pick at the time, the Weber Genesis II E-310 . However, our picks are also sold in natural-gas versions, which are gaining in popularity. But they require that you have a natural-gas hookup on your deck or patio. If you have natural gas in your home but don’t have an outdoor connection, you’ll need to hire a technician to install one, and this may involve cutting into walls. And if you want to easily move your natural-gas grill into and out of storage, you’ll also need to buy a quick-disconnect system, which can add another $150 or so. The benefits of natural gas include not having to wrestle propane tanks on and off your grill, always-available fuel , and lower fuel costs .

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The E-325s looks sturdy and well built, and it has some new practical features that further justify the higher price tag. Instead of being made from porcelainized cast iron, the grill grates on the weber spirit 2 Genesis E-325s are made from thick stainless steel rods. The advantage of stainless steel is its resistance to rust and corrosion. However, stainless steel doesn’t hold as much heat as cast iron.

That’s more than twice the price of a quality charcoal grill, but if you prioritize speed and convenience, the higher price is worth it. That said, the Weber Spirit II E-210 excels at its primary function—straight-up grilling. This little two-burner grill puts a mean char broil performance sear on steaks, chops, and burgers. It has good heat control and can maintain a steady medium to medium-low for grilling chicken pieces with rendered skin and sticky glaze. Weber covers all parts on the Spirit II E-210 for 10 years, excluding normal wear and tear.

She grilled skirt steak for three hours straight because the small grate could accommodate only two-ish slabs at a time. However, the fajitas were beautifully seared and perfectly cooked. She was never disappointed with the Spirit E-210’s performance—it’s a top-notch small grill. Wirecutter editor Signe Brewster bought the Weber Spirit II E-310 in 2019.

Please remove this item or select a different store for pick up. Temperature rangeReflects how wide a temperature span the grill offers by comparing temperatures at the high setting and lowest setting possible. Reflects how wide a temperature span the grill offers by comparing temperatures at the high setting and lowest setting possible. Take the battery out of the igniter before you store the grill long-term. Of course, you may also have concerns about how each of these fuel choices might impact the environment.

On balance, propane or natural gas are probably better choices if you favor no-fuss cooking or you grill often . If you’re an occasional griller or you enjoy getting hands-on with your cooking, charcoal is an economical choice that, with a bit of practice, produces great results. Our tests were designed and run by Wirecutter senior staff writer Lesley Stockton, who has a decade of experience in professional kitchens, much of it spent on the grill station. Senior staff writer Tim Heffernan, who wrote the original version of this guide, helped with testing, along with senior staff writer Michael Sullivan. Sam Sifton, then food editor of The New York Times, also joined in the testing and added his extensive knowledge.