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The recent Hearth, Patio and Barbecue Expo was a feast for the eyes. On display were high-end grills, wood-fired pizza ovens, and upscale fire pits, among other inspirations for creating an outdoor oasis. If the wares on display were any indication, there will be a lot of posh parties this summer. Consumer Reports' experts walked the floor of the show and here are three trends they spotted.
The first thing you'll notice about the Saber Smart Edge Grill, which won best in show, is its slim profile. The lid on the infrared grill looks almost flat and you can replace it with a ceramic glass lid if you want to see what's cooking. The smart part comes from connecting the grill to your Wi-Fi so you can use your phone to monitor cooking time, fuel level, and when the grill is cool enough to clean. The grills will ship in May. Other grills on display included:
Unlike the $11,000 built-in pizza oven that we saw at an earlier trade show, most of the pizza ovens at the expo were freestanding or can be installed on top of a cart or other base. The models from New American Ovens can be used right out of the box, no masonry required. The ceramic oven's two-floor cooking system separates the firebox from the cooking surface. It costs about $2,800. Other pizza ovens included:
Its website is called rethinkingfire.com and that's exactly what Breeo has done with its Luxeve smokeless fire pit. Designed to pull the smoke into the rim, the Luxeve does away with the annoying issue of smoke migrating to wherever you and your guests happen to be sitting. Other fire pits at the expo included:
Consumer Reports' tests of gas grills include dozens and dozens of top-performing grills at affordable prices. And if you like to grill pizza, you can even trick out your grill with a BakerStone Pizza Oven Box for only $150. Here are top small, medium, and large grills from our tests.
For more choices, see our full gas grill Ratings and recommendations. In the next few weeks we'll be adding more newly tested grills to our Ratings.
—Mary H.J. Farrell with Mark Allwood
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