I’ve been accused by my colleagues of leaning too hard into the supposed feud between charcoal grillers and gas grillers. But even if the quiet, seething rage of Hank Hill toward those who don’t choose propane and propane accessories may be a bit overstated, I do think the differences are meaningful. For years, I’ve been a flag-waving member of Team Charcoal.
That makes me an odd person to be so impressed with the 2025 updates to Weber’s Spirit line of gas grills, but here we are.
What makes the Weber Spirit different?
One of the biggest knocks on gas grills has always been that they can’t get that hot. We’ve tested 10 different models over the past couple of years, and some barely cracked 450℉. Is that hot enough to cook your food? Sure. But it’s not hot enough to get those iconic sear marks that are sort of the point of grilling in the first place. Not so with the Spirit grill.
In almost every configuration of the Spirit (there are six total), burners come with a heat boosting sear setting that increased the max temperature, according to my laser thermometer, up to over 800℉.
It also solved one of the minor annoyances that has plagued just about every gas grill I’ve used: crummy ignition. Weber ditched the frustrating push-button starters with what it calls Snap-Jet ignition on each individual burner that lights up with a one-handed click of the dial. Over several months, I’ve never had it fail to light on the first try. The Spirit also a gas tube running across all the burners to help keep the flame steady, even in the kind of gusty conditions that ruin grilling sessions everywhere.
What I love about the Weber Spirit
All that engineering is great, but it wouldn’t matter if the grill felt flimsy or otherwise hard to use. Even as Weber’s entry-level grill, the Spirit has a substantial feel to it. From its casters that make it easy to slide around the patio, to the heavy enameled cast-iron grates that easily release burgers and chicken, it’s a joy to cook on—even for someone like me who loves the smoky depth of charcoal and wood.
It’s pleasantly easy to clean, at least as pleasant as cleaning a grill can ever be. For the most part, grease and charred debris funnel down into a tray that easily slides out, and I just spray down with a garden hose. What’s left typically ends up on the stainless-steel pieces on top of the burners called Flavorizer Bars. The bars are supposed to add some extra smoke flavor to whatever you’re cooking as fat drips on them and burns off. I’m not sure there is all that much of a flavor boost, but because the bars are so easy to remove and wipe down, it makes keeping the whole operation grease-free achievable in a way that it just isn’t with other grills.
Weber also has a lot of extras that make the Spirit feel like a more complete outdoor kitchen. You can get a version with a side burner or a digital thermostat (both add a bit to the cost), a whole lineup of attachable prep additions like a cutting board and condiment caddy, and drop-in cookware like a pizza stone or cast-iron griddle to transform the cooking surface.
I may never be truly swayed to the side of propane, but I’ve been testing grills for long enough now to know that some days you want a fire fast, you want a fire hot, and you want a fire you don’t have to think about. And on days like that, this is what I want to fire up.
