Gas grill? We do not have one.
You are looking for a gas grill to rent. We do not have one, on purpose. Here is why, and what we recommend instead.
Real grilling happens over charcoal or wood.
Five reasons we consider good ones
- 01
Smoke is an ingredient, not a side dish
What makes a steak taste grilled happens when fat drips onto embers and comes back as smoke. Gas produces heat, but not that loop. Which is why gas-grilled food tastes like a kitchen, not like outdoors.
- 02
Embers do more than a flame
Charcoal glows past 800 °C and radiates heat instead of blowing it at the food. That is where the crust comes from. And by moving coals around you build heat zones no control knob can imitate.
- 03
It is a craft, not reheating
Lighting it, waiting, steering the air, holding temperature: that is the enjoyable part. Skip it and you are operating an outdoor hob. And with a chimney starter, lighting charcoal takes 20 minutes — not the two hours people fear.
- 04
Range, not just heat
With charcoal and wood you can smoke for twelve hours at 110 °C, bake pizza at 250 °C and sear a steak at 800 °C. A gas grill covers a narrow middle band well — and that is it.
- 05
BBQ culture predates the gas line
Texas brisket, Brazilian churrasco, Japanese yakitori: none of these traditions grew up on gas. When we choose equipment, we follow what made those kitchens great.
The honest comparison
Gas has real advantages. Just not the ones we care about.
| Gas grill | Charcoal & wood | |
|---|---|---|
| Time to start | about 5 minutes | about 20 minutes with a chimney |
| Smoke flavour | barely any | the whole point |
| Top temperature | usually up to 300 °C | past 800 °C |
| Low & slow | difficult | the core skill |
| Effort afterwards | low | dispose of the ash |
| Rentable from us | no | yes, in seven categories |
When gas genuinely is the better choice
If you need sausages on the table twenty minutes after work on a Tuesday, a gas grill makes sense — buy one, we will not hold it against you. Our equipment is meant for the Saturday where the cooking itself is the point. And if you want somebody to show you how embers work, that is what we are here for.
What we have instead
Four routes to real fire — pick the one that fits your evening.
Pellet smokers
Light it, close the lid, open a beer. The smoker holds the temperature, you hold the conversation.
Learn more
Charcoal grills
Embers, grate, crank handle. Good grilling needs nothing else.
Learn more
Kamado grills
A ceramic egg that does everything: a 300 °C steak, then pizza, then twelve hours of low & slow.
Learn more
Pizza ovens
Hot in 20 minutes, then a pizza every two. Guests top their own, you just slide them in.
Learn moreOne exception: the SKOTTI is a gas grill built for being on the move — park, lake, balcony. For camping that is the right call, which is why we rent it out.
See the SKOTTIRent. Grill. Return.
Pick your equipment, we handle the rest. We deliver your first rental free from 50 €, within 50 km of Walldorf.