You've probably seen them sitting there on the floor at Home Depot or popping up in your Amazon "recommended" feed with prices that seem a little too good to be true. Honestly, when you first look at a Royal Gourmet gas grill, it’s easy to be skeptical. We live in a world where a high-end Weber or a Napoleon can set you back over a thousand bucks, so seeing a full-sized cabinet grill for a fraction of that feels like a trap. It isn't. But it also isn't a miracle.
Grilling is visceral. It’s about the hiss of the fat hitting the heat tent and that specific smell of charred protein that signals summer. If you’re a backyard warrior who just wants to feed a family of six without taking out a second mortgage, these grills occupy a very specific, very popular niche. They aren't trying to be heirloom pieces you pass down to your grandkids. They are tools for right now.
The Reality of the Royal Gourmet Gas Grill Build Quality
Let’s get real about the steel. Most Royal Gourmet gas grill models, like the popular GD401 or the classic 4-burner cabinet styles, use a mix of stainless steel and powder-coated thin-gauge metal. If you expect the heavy, cast-aluminum firebox of a luxury brand, you’re going to be disappointed. The metal is thinner. This means heat retention isn't quite as rock-solid on a windy day in October, and you’ll notice the lid feels lighter when you lift it.
Does it matter? For a searing steak, not really.
The burners are usually stainless steel tubes. They’re decent. In my experience, the biggest "gotcha" with these budget-friendly rigs is the assembly process. Royal Gourmet isn't known for having the most intuitive manuals in the world. You’ll want a socket wrench, a cold beer, and about two hours of patience. If you rush it and leave a gap in the manifold or don't tighten the heat deflectors, you’ll get hot spots that make grilling a nightmare.
Porcelain-Coated Grates: The Love-Hate Relationship
Most of these units ship with porcelain-enameled cast iron grates. They are heavy. They hold heat beautifully once they get up to temp. However, the "porcelain" is basically a thin glass coating. If you’re one of those people who beats their grates with a heavy wire brush like you’re trying to scrub sins away, you’re going to chip that coating. Once it chips, the iron underneath meets moisture. Then comes the rust.
If you treat them with a bit of respect—using a nylon brush or even just a balled-up piece of aluminum foil while the grill is still warm—they’ll last. It's about maintenance.
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Heat Distribution and the Infamous Hot Spots
Every grill has a personality. On a Royal Gourmet gas grill, that personality usually involves a "hot zone" toward the back of the firebox. This happens because of how the air flows through the rear venting. It’s not necessarily a flaw; it’s a feature you learn to use. Put your thick-cut pork chops in the back and your delicate asparagus up front.
- Preheating is non-negotiable. Give it 15 minutes.
- Watch the flame color. It should be blue with a tiny yellow tip. If it’s all orange, your air-to-gas ratio is off, usually because of a spider web in the venturi tubes.
I’ve seen people complain that these grills don't get "hot enough." Usually, they’ve tripped the OPD (Overfill Prevention Device) on their propane tank by turning the knobs on before opening the tank valve. It’s a safety thing. If you do it in the wrong order, the tank thinks there’s a leak and chokes the flow. Reset it, and suddenly that "weak" grill is pushing 500 degrees.
The Combo Grill Craze
Royal Gourmet really made a name for themselves with the "Combo" units—gas on one side, charcoal on the other. It’s a beast of a machine. It’s for the person who has chronic indecision. "Do I want the convenience of propane for Tuesday night burgers, or do I want to burn some lump charcoal for Saturday's brisket?"
The trade-off here is footprint. These things are massive. You need a serious deck to hold one. Also, because there are so many moving parts and two separate fireboxes, you have double the cleaning duty. Don't buy a combo if you hate cleaning grease traps. You'll have two of them to deal with, and if you neglect the charcoal side, the ash will mix with the humidity and create a caustic paste that eats through the bottom of the tray in two seasons.
Why the Price Point is So Disruptive
Business-wise, Royal Gourmet is fascinating. They’ve basically bypassed the traditional "specialty grill store" model. You won't find many boutique shops carrying them because the margins are slim. They sell direct through big-box giants. By using lighter materials and standardized burner designs, they’ve made outdoor cooking accessible to people who think spending $1,200 on a grill is insane.
And honestly? It kinda is.
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If you get four or five good years out of a Royal Gourmet gas grill, you’ve won. If you divide the cost by the number of steaks cooked, it’s pennies. People get caught up in "buy it for life" culture, but sometimes you just need a "buy it for the next five summers" solution.
Managing the Grease
The grease management system on these is basic. It’s a slide-out tray and a little cup. It works, but it’s shallow. If the grill isn't perfectly level on your patio, the grease won't find the hole. It’ll just pool in the corner. I’ve seen more "flare-up" complaints caused by an unlevel grill than by actual mechanical failure. Get a level. Adjust the casters. Your eyebrows will thank you.
Maintenance Tips That Actually Work
Forget the fancy chemicals. To keep a Royal Gourmet gas grill alive, you need two things: a good cover and a bottle of vegetable oil.
- The Cover: Buy the heavy-duty one. The "included" covers some retailers toss in are basically trash bags. Get a 600D polyester cover with a PVC lining. If water sits on the lid of a budget grill, it will find a way into the seams.
- Seasoning: Treat your grates like a cast-iron skillet. After every cook, while it’s cooling down, wipe a light layer of oil on them. It creates a hydrophobic barrier.
- The Burners: Once a year, take them out. Poke the holes with a paperclip. You’d be surprised how much "gunk" builds up inside just from spider nests and dust.
Common Misconceptions About Budget Grills
People think "cheap" means "dangerous." That isn't the case here. These units have to pass the same CSA or UL certifications as the expensive ones. The regulators are standard. The valves are standard. The "cheapness" is in the aesthetics and the longevity of the metal, not the safety of the gas delivery.
Another myth is that you can’t get a good sear. Total nonsense. Heat is heat. If you let the cast iron grates soak up the thermal energy for 15 minutes, they will put those beautiful diamond marks on a ribeye just as well as a grill that costs three times as much. You just have to be more mindful of the wind, as the thinner hood loses heat faster when opened.
Dealing With Customer Service
Let's be honest: dealing with a massive manufacturer based overseas can be a bit of a hurdle. If a part arrives dented—which happens because shipping companies treat boxes like footballs—don't just scream into the void. Royal Gourmet usually has a parts request form on their site. Use it. They are generally pretty good about shipping out replacement panels if you have your proof of purchase. Don't wait three months to open the box; check it the day it arrives.
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Actionable Steps for Your New Setup
If you’ve just pulled the trigger on a Royal Gourmet gas grill, or you’re about to, here is your day-one checklist to ensure the thing doesn't fall apart by next July.
First, go to the hardware store and buy a set of stainless steel washers. When you’re assembling the legs and the firebox, use those washers to provide a bit more surface area for the bolts. It stops the vibrations from loosening the frame over time.
Second, perform a leak test. It’s boring, but do it. Mix some dish soap and water in a spray bottle and douse the connections while the gas is on (but the burners are off). If you see bubbles, tighten the fitting.
Third, do a "burn-off." Run the grill on high for 20 minutes before you ever put food on it. This gets rid of the factory oils and that "new metal" smell that you definitely don't want in your burgers.
Lastly, keep a log of your "hot spots." Spend one afternoon with a loaf of cheap white bread. Lay the slices across the entire grate surface and turn all burners to medium. After a few minutes, flip the bread. The slices that are toasted dark tell you exactly where your grill is the hottest. This is the "pro" way to learn your specific machine's quirks without ruining an expensive piece of salmon.
Grilling shouldn't be a gatekept hobby for people with deep pockets. A Royal Gourmet gas grill is a solid entry point. It’s a workhorse that, with about 20% more maintenance than a premium brand, will give you 90% of the same results. Just keep it covered, keep it clean, and don't expect it to survive a hurricane without a scratch. It’s a grill, not a tank. Treat it like one, and you’ll be the hero of the neighborhood cookout for years.