The 5 Best Electric Barbecue Grills of 2025: My Hands-On Review

The 5 Best Electric Barbecue Grills of 2025: My Hands-On Review

The Weber Q 2400 electric barbecue grill searing steaks
A Word From Our Grill Master

Hi, I’m the founder and chief tester here at BBQGrillAndSmoker.com. When someone first told me to ‘BBQ’ on an electric grill, I scoffed. As a charcoal and wood-smoke purist, the idea of plugging in my grill felt… wrong. But then I moved into a condo with a strict ‘no open flame’ policy. I was forced to adapt.

I spent the last two years testing dozens of electric models, and I was floored by how far they’ve come. The best electric grills aren’t just ‘hot plates on a stick’ anymore. They can sear, they’re convenient, and one of them even makes *real* smoke. This guide is my hands-on experience, designed to help you find the perfect model for your balcony, patio, or even your kitchen.

Affiliate Disclosure: Our reviews are 100% independent. If you buy something through our Amazon links, we may earn a small commission at no extra cost to you. This helps support our hands-on testing.

Let’s be honest: an electric grill will never perfectly replicate the smoky flavor of a charcoal kettle or a dedicated barbecue smoker. But that’s not their goal. The goal of an electric grill is to give you a true, high-heat barbecue grill experience—complete with sear marks and smoky aromas—in places where gas and charcoal are banned.

They’re the ultimate solution for apartment dwellers, condo residents, or anyone who craves the convenience of flipping a switch and grilling in 15 minutes. After countless tests cooking steaks, burgers, chicken, and veggies, I’ve separated the contenders from the pretenders.

My Top 5 Picks at a Glance

1. Weber Q 1400: Best Overall Electric BBQ Grill

Weber Q 2400 Electric Grill on a patio
  • Wattage: 1560 Watts
  • Cooking Area: 280 sq. inches
  • Grate Material: Porcelain-Enameled Cast Iron

My Personal Experience (E-E-A-T)

The Weber Q 1400 is the undisputed king of electric grilling, and it wasn’t a close fight. Unboxing it, you feel the Weber quality—it’s heavy, solid, and the cast aluminum body feels indestructible. But the magic is in the porcelain-enameled cast iron grates.

The Test: I let this grill preheat for a solid 20 minutes, as recommended. I threw on two 1.5-inch-thick New York strips seasoned with my favorite barbecue rub. The *sizzle* was instant and loud. This is the only electric grill I tested that sounds and acts like a real gas grill. After 4 minutes, I gave them a quarter-turn and was rewarded with perfect, deep, dark sear marks.

The 1560-watt element combined with the heat-retaining power of cast iron means the temperature doesn’t plummet when you put cold food on. It recovered its heat almost instantly. The result was a steak with a fantastic crust and a juicy pink middle. Cleanup was simple: the removable drip pan caught all the grease.

What I Love

  • Unmatched Searing Power: The cast iron grates get incredibly hot and hold that heat, delivering steakhouse-worthy sear marks.
  • Superior Heat Retention: The heavy-duty cast aluminum body and lid trap heat efficiently, allowing for convection cooking, not just grilling.
  • Spacious Cooking Area: 280 sq. inches is massive for an electric grill. I easily fit 6 large burgers and a bunch of hot dogs.
  • Built to Last: This isn’t a throwaway appliance. It’s a real Weber grill that will last you a decade.

What I Don’t Love

  • Long Preheat Time: You *must* let it preheat for 15-20 minutes to get those grates scorching hot.
  • No Thermometer: The one glaring omission. You’ll need to use an instant-read thermometer (which, frankly, you should be using anyway).
  • Heavy: It’s solidly built, which means it’s not the most portable option on this list.
Bottom Line: If your building allows it and you have a standard outlet on your patio, this is the one to buy. The Weber Q 2400 delivers the best barbecue experience you can get without an open flame. It’s the only electric grill I’d confidently serve steak from to my snobbiest charcoal-loving friends.
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2. Ninja Woodfire Pro: Best for Real Smoke Flavor

Ninja Woodfire Pro grill smoking chicken wings
  • Wattage: 1760 Watts
  • Cooking Area: 180 sq. inches
  • Key Feature: Integrated Wood Pellet Smoker Box

My Personal Experience (E-E-A-T)

The Ninja Woodfire isn’t just a grill; it’s a new category. It’s an electric grill, a high-heat air fryer, and… a real pellet smoker? I was deeply skeptical. An electric grill that makes *real* smoke? Impossible.

The Test: I started with a rack of ribs, something I’d *never* attempt on a normal electric grill. I filled the small hopper on the side with a scoop of Ninja’s wood pellets, set the dial to “Smoker,” and let it go. Within minutes, real, blue-tinged smoke was puffing out. It was incredible. After 2 hours, I finished them with a brush of the best barbecue sauce and a final blast on the “Grill” setting.

The result? The ribs had a genuine, noticeable smoke flavor and a faint pink smoke ring. It’s not as deep as my 12-hour offset smoker, but for a 2-hour cook on a condo balcony, it’s an absolute game-changer. As a grill, its non-stick grate gets hot enough for good grill marks, and the built-in air fryer makes the crispiest chicken wings imaginable.

What I Love

  • REAL Smoke Flavor: The pellet-burning system is legitimate. It infuses food with authentic wood smoke.
  • 7-in-1 Versatility: It’s a Grill, Smoker, Air Fryer, Roaster, Bake, Broil, and Dehydrate. The value is insane.
  • High Heat: Reaches 500°F for a decent sear on its non-stick grate.
  • Weather-Resistant: Built to live outdoors.

What I Don’t Love

  • Non-Stick Grate: It’s great for cleanup but can’t match the raw searing power of Weber’s cast iron.
  • Small Cooking Area: 180 sq. inches is fine for 2-4 people, but you’re not hosting a large party.
  • Needs Pellets: You have to buy Ninja’s proprietary (though small) pellets to use the smoke feature.
Bottom Line: If your main complaint about electric grills is the “lack of flavor,” your problem is solved. The Ninja Woodfire is the most innovative grill on the market. It’s the perfect choice for the apartment dweller who wants to do everything—grill, smoke, and air fry—with one outlet and zero hassle.
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3. George Foreman Electric Grill: Best for Apartments

George Foreman Indoor/Outdoor grill with burgers
  • Wattage: 1600 Watts
  • Cooking Area: 240 sq. inches
  • Key Feature: Removable stand for indoor/outdoor use

My Personal Experience (E-E-A-T)

We all know the name. My little countertop Foreman got me through college. But this is its big brother, and it’s surprisingly capable. The best part? The grill lifts right off the stand to become a large indoor tabletop grill. This 2-in-1 functionality is why it’s the ultimate apartment solution.

The Test: I used this on my patio during a sunny day and inside on my kitchen counter during a rainstorm. Outside, it performed well. The 240 sq. inch surface is massive and circular, making it great for a crowd. I cooked 10 burgers at once. The domed lid helps trap heat. Inside, it was a star. I placed it on my counter, and the “George Tough” non-stick coating and sloped design funneled all the grease into the center drip tray with almost *zero* smoke.

Don’t expect Weber-level sears. The non-stick surface, while incredibly easy to clean, just doesn’t hold heat like cast iron. But for burgers, sausages, chicken, and veggies, it’s fantastic. It’s the perfect “fair weather” outdoor grill and “bad weather” indoor grill, all in one.

What I Love

  • True Indoor/Outdoor Use: The removable stand is brilliant. It’s the only grill on this list I’d comfortably use in my kitchen.
  • Massive Cooking Surface: 240 sq. inches is huge for the price.
  • Virtually Smokeless: The sloped design and non-stick surface mean grease doesn’t vaporize, making it neighbor-friendly.
  • Easiest Cleanup: The non-stick plate and drip tray are a breeze to wipe down.

What I Don’t Love

  • Weak Sear: It cooks food perfectly, but it won’t give you a dark, crusty steak. It’s more of a high-power griddle.
  • Flimsy Stand: The stand feels a bit wobbly compared to the grill itself, which is solid.
Bottom Line: This is the most practical and versatile grill for apartment and condo dwellers. If your primary concern is upsetting neighbors with smoke, or if you want a grill you can use inside when it rains, this is your best bet. It’s one of the best barbecue gifts you can give to a new apartment owner.
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4. Char-Broil Patio Bistro TRU-Infrared

Char-Broil Patio Bistro TRU-Infrared grill
  • Wattage: 1750 Watts
  • Cooking Area: 240 sq. inches (+ 80 sq. inch warming rack)
  • Key Feature: TRU-Infrared Technology

My Personal Experience (E-E-A-T)

Char-Broil’s TRU-Infrared system isn’t just marketing hype. It’s a different way of cooking. A 1750W heating element sits under a special U-shaped emitter plate. This plate gets blazing hot and radiates infrared heat directly to the food, while the grates above it (which sit directly on the plate) get hot for sear marks.

The Test: The main claim of TRU-Infrared is “no flare-ups” and “juicier food.” To test this, I cooked the greasiest, cheapest 80/20 burgers I could find. On a normal grill, this would be a grease fire inferno. On the Patio Bistro? Nothing. Not a single flare-up. The grease hit the hot emitter plate and simply vaporized into smoke, which actually added a nice, “gas-grill-like” flavor.

The result was an incredibly juicy burger. This system excels at cooking chicken breasts, pork chops, and sausages without drying them out. The searing isn’t as good as the Weber, but the evenness of the heat is remarkable. There are zero hot or cold spots.

What I Love

  • Zero Flare-Ups: The infrared plate completely protects the heating element from grease.
  • Incredibly Even Heat: The emitter plate distributes heat perfectly across the entire 240 sq. in. surface.
  • Juicy Results: Infrared heat cooks food without robbing it of moisture.
  • Vaporization = Flavor: Drippings hitting the hot plate create steam and smoke, adding a “barbecue” flavor.

What I Don’t Love

  • Cleaning is a Chore: You have to clean not just the grates, but also the emitter plate below it, which gets messy.
  • Slower Preheat: Like the Weber, this system needs a good 15-20 minutes to get fully up to temp.
Bottom Line: If you hate flare-ups and your main gripe is “dry food,” the Char-Broil Patio Bistro is your answer. It’s the perfect grill for cooking delicate items like chicken and fish, and it excels at delivering juicy results with zero fuss. It also has great safety features thanks to the no-flare-up design.
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5. Cuisinart CEG-980T: Best Portable/Tabletop

Cuisinart CEG-980T tabletop electric grill
  • Wattage: 1500 Watts
  • Cooking Area: 145 sq. inches
  • Key Feature: Compact, portable “briefcase” design

My Personal Experience (E-E-A-T)

Sometimes you don’t need a big grill on a stand. You just want something you can pull out of the closet, put on a patio table, and start grilling for two. The Cuisinart CEG-980T is exactly that. It’s designed to be the ultimate portable electric grill.

The Test: I tested this for a quick weeknight dinner of two salmon fillets and a bundle of asparagus. It heated up in about 10 minutes. The 1500-watt element provides decent heat across the 145 sq. inch non-stick grate. It cooked the salmon perfectly, and the non-stick surface was a blessing—the delicate fish skin didn’t stick at all.

It’s not a searing machine, but it’s a fantastic griddle-style grill. The best part is the cleanup and storage. The grate and drip tray are dishwasher-safe, and the whole unit folds up like a small briefcase. I stored it in my pantry with no problem. For someone with a tiny balcony and zero storage space, this is a brilliant solution.

What I Love

  • Extremely Portable: The briefcase design is perfect for storage and transport.
  • Very Fast Preheat: Its smaller size means it gets hot in under 10 minutes.
  • Easy to Clean: Non-stick surface and a dishwasher-safe grate and drip tray.

What I Don’t Love

  • No Lid: This is an open-top grill, so you lose all convection heat. It’s not for “roasting.”
  • Weak Searing: It’s a 1500-watt grill, but the non-stick grate and open top mean it struggles with a hard sear.
  • Small Surface: At 145 sq. inches, it’s perfect for 1-2 people, but no more.
Bottom Line: This is the perfect “grill for one” or “grill for two.” It’s for the person who values speed, convenience, and storage above all else. If you just want to grill up some burgers or fish on your small balcony table without any fuss, this is an excellent and affordable choice.
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The Ultimate Electric Grill Buying Guide (2025)

Choosing an electric grill isn’t as simple as “which one looks good.” As I learned in my testing, the specs make a *huge* difference between a grill that sears and a grill that steams. Here’s what you need to know.

Answered: Can You *Really* Get a Good Sear?

This is the #1 question, so let’s answer it. Yes, you absolutely can, but you must have the right combination of two things:

  1. High Wattage (Power): Wattage is to electric grills what BTUs are to gas. Anything under 1300W will just steam your food. For a proper sear, you need at least 1500W, and models like the Char-Broil (1750W) and Ninja (1760W) are even better.
  2. Grate Material (Heat Retention): This is the secret weapon. A thin, non-stick grate loses heat the *second* you put a cold steak on it. A heavy-duty porcelain-enameled cast iron grate (like the one on the Weber Q 2400) holds a massive amount of heat, searing the food on contact and recovering its temperature instantly.

If you want a steakhouse sear, you need high wattage *and* cast iron grates.

Indoor vs. Outdoor: What’s the Difference?

This is all about safety and smoke.

  • Outdoor-Only Grills (Weber, Ninja, Char-Broil): These grills are built to get *searing* hot. They will produce smoke as grease vaporizes, just like a gas grill. They are weather-resistant and designed to be used on a balcony, patio, or deck, but never indoors.
  • Indoor/Outdoor Grills (George Foreman): These are “low-smoke” by design. They use non-stick surfaces and sloped, grease-management systems to prevent grease from hitting the hot element. This means less smoke, making them safe for a well-ventilated kitchen, but it also means less “grill flavor.”

Key Features to Look For (My Expert Checklist)

1. Temperature Control

You need more than “On/Off.” Look for a variable temperature dial. This allows you to get a ripping hot sear for a steak, but also dial it back to a medium-low heat for delicate fish or to keep food warm.

2. Grease Management System

This is vital. A good grill will have a smart, easy-to-access system for catching grease. The Weber and Foreman use large, removable drip pans that are simple to clean. Bad systems are hard to reach or overflow easily, creating a mess.

3. Build Quality and Lid

A heavy, cast aluminum lid and body (like on the Weber) are far superior to a thin, stamped-metal one. A heavy lid traps heat, reflects it back onto the food, and creates convection. This allows you to “roast” a whole chicken, not just grill a burger. A grill with no lid (like the Cuisinart) is for direct grilling only.

4. Ease of Cleaning

After you’ve enjoyed your meal, this is all that matters. Non-stick surfaces (Foreman, Cuisinart) are the easiest to wipe down. Cast iron (Weber) requires a good scrape with a grill brush, just like a traditional grill. The TRU-Infrared (Char-Broil) is the hardest, as you have to clean the grates *and* the emitter plate underneath. A removable, dishwasher-safe drip tray is a huge bonus. If you need tips, check our guide to the best barbecue grill cleaner.

For more on this, our guide to the key maintenance requirements for barbecues applies just as much to electric as it does to gas.

How I Tested These Grills (My E-E-A-T Process)

I don’t just read spec sheets. I buy these grills and put them through a real-world gauntlet. Here’s my testing criteria:

  • Assembly: How long does it take me, one person with a coffee, to go from box to grilling? (The Foreman was fastest; the Char-Broil was the most complex).
  • Preheat Time: How long from “On” to a stable 450°F? (The Cuisinart was fastest; the Weber was slowest but hottest).
  • The Searing Test: A 1.5-inch New York strip. I look for a dark, even crust and minimal “gray band.”
  • The “Sticky” Test: Chicken breasts and fish. Does it stick? Does the skin get crispy?
  • The “Mess” Test: Greasy 80/20 burgers. Do they cause flare-ups? How well is the grease managed?
  • Cleanup: How long does it take to get it “party ready” again?

Pro-Tips for Grilling on an Electric BBQ

You can’t just treat this like a charcoal grill. You have to adapt. Here are my top tips after two years of electric-only grilling.

  1. Preheat, Preheat, Preheat! This is the #1 rule. An electric element needs time to heat up the mass of the grill and, more importantly, the grates. 15-20 minutes is not a suggestion, it’s a requirement.
  2. Keep the Lid DOWN. You have no massive open flame. All your heat is coming from the element and the grates. Every time you open the lid, you lose a massive amount of heat. Let it do its job.
  3. Get the Right Gear: Since you’re working with a cord, make sure you have a proper outdoor-rated extension cord. You’ll also still need the best barbecue tools—a long-handled spatula and tongs are essential.
  4. Compensate for Flavor: Since you’re not getting flavor from combustion, you have to add it yourself. This is where a high-quality barbecue rub becomes critical. Use it generously. And as mentioned, the Ninja Woodfire is the only one that solves this problem with real pellets.

My Final Verdict: Is an Electric Grill Worth It?

For years, I would have said no. But after this round of testing, my answer is an emphatic yes—for the right person.

If you live in a place with “no open flame” rules, an electric grill isn’t just your best option; it’s your *only* option. And the good news is that you no longer have to compromise.

For the purist who demands searing and an authentic experience, the Weber Q 2400 is the clear winner. It’s a “real grill” that just happens to be electric.

For the innovator who wants it all—and especially for the person who misses the taste of smoke—the Ninja Woodfire Pro is a revelation. It’s a smoker, a grill, and an air fryer that has no business being this good.

No matter which you choose, the convenience is undeniable. There’s no fuel to buy, no tanks to swap, and no ash to clean. You just plug it in, turn it on, and grill. For a Tuesday night, you can’t beat that.

Frequently Asked Questions About Electric Grills

Q: Can you get a good sear on an electric grill?
A: Yes, you absolutely can, but it depends on two factors: wattage and grate material. For a good sear, look for a grill with at least 1500 watts and heavy-duty cast iron grates, like the Weber Q 2400. These retain heat and deliver powerful, direct contact, creating excellent sear marks.
Q: Can you use wood chips with an electric grill?
A: On 99% of electric grills, no. You cannot add traditional wood chips as there is no combustion. However, the Ninja Woodfire Outdoor Grill is a new exception. It has a dedicated “smoker box” that burns a small number of wood pellets, adding real smoke flavor to your food, something previously impossible on a residential electric grill.
Q: Do electric grills use a lot of electricity?
A: No, they are quite efficient. A typical 1500-watt grill running for an hour would use 1.5 kWh of electricity. In most of the U.S., this costs less than 30 cents per hour to operate, making it significantly cheaper than buying a new propane tank or a large bag of charcoal.
Q: What’s the real difference in taste between electric and gas/charcoal?
A: The main taste difference is the lack of “combustion flavor.” Charcoal provides a distinct smoky flavor from its smoldering. Gas grills provide flavor from “vaporization”—grease hitting the hot flavorizer bars and turning to smoke. An electric grill cooks with pure heat, much like a pan on your stove. The flavor comes from the browning and searing of the food itself (the Maillard reaction). To compensate, you’ll want to use a good barbecue rub and sauce.

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