Broil King Imperial Gas Grills Review

The Broil King Imperial Series contains the company’s premium grills. There are three models in the Imperial series which we’ll analyze in this review and which you can easily compare in the table below.

Cooking Performance & Features

The number of primary burners and power output of the Broil King Imperial gas grills varies across the three models as follows:

  • four stainless-steel primary burners generating 50,000 BTUs on the Broil King Imperial 490 gas grill,
  • five stainless-steel primary burners generating 55,000 BTUs on the Broil King Imperial 590 gas grill and
  • six stainless-steel primary burners generating 60,000 BTUs on the Broil King Imperial XL gas grill.

All of the Imperial grills also feature a 10,000 BTUs side burner, useful for preparing side dishes or more cooking at the same time. The grills also come equipped with a 15,000 BTUs stainless steel rear rotisserie burner and a premium rotisserie kit, which is a great feature opening more cooking options.

All the models are generating an impressive amount of power and while the power output is not a direct indication of a grill’s cooking performance, it is a helpful measurement of its potential. The numbers of the Imperial gas grills series are able to satisfy even the most demanding cooking needs.

Operating the grills and ignition are super-easy with the front mounted control panel and electronic ignition system.

If you need a lot of cooking space, a Broil King Imperial gas grill is an excellent grilling option. The largest model, the Imperial XL grill features two cook boxes offering a total of 750 sq.in. cooking space and 250 sq.in. porcelain-coated warming rack.

All the Broil King Imperial gas grills also come equipped with a 10,000 BTUs commercial grade side burner and a 15,000 BTUs stainless steel rotisserie burner. A premium rotisserie kit is also included.

The side shelves are made of stainless-steel, useful for storing items while cooking and also have small hooks for keeping your barbecue tools at hand.

Grilling at night is not a problem as the grills come equipped with built-in oven lights.

Fuel

The Broil King Imperial gas grills are available as natural gas or liquid propane fueled units. Natural gas fueled models have a great advantage as you don’t need to worry about refilling the tank and are quickly becoming a popular alternative.

Construction

Equipped with many primary burners and a large cooking space, the exterior dimensions and weight of these grills are pretty serious. Even if they are not really portable, all the grills are equipped with heavy-duty locking casters which help in moving your machine to the desired position.

The grill is constructed extremely well, and it’s built to last. The stainless steel housing prevents rust and wear as do the stainless steel cooking grates and burners. Every part of the Broil King Imperial looks solid and reliable.

Help & Support

The Broil King Imperial gas grills are covered by a Limited Lifetime Warranty which covers the cast aluminum components for lifetime, the burners for ten years and all the remaining parts and paint are covered for two years. This isn’t the best warranty program we have seen in the industry, but Broil King stands proudly behind their grills and considering the quality materials used you are probably going to be grilling without any problems on your Broil King equipment.

If in need for help, you can easily find it on the Broil King website. On the company website you can find product specifications, user manuals and a useful F.A.Q. section which even contains video answers to your most common questions. You can always contact customer support for additional questions. We were pleased with the friendly and informative interaction we had with the customer support team of Broil King.

Summary

Broil King Imperial gas grills are excellent grilling machines. With plenty of power, lots of space, features and a solid construction, the Broil King Imperial gas grills are surely going to meet the needs of the most demanding griller.

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Broil King Imperial 490 Gas Grill


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Broil King Imperial 590 Gas Grill

 

 

 

 

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Broil King Imperial XL Gas Grill

 

 

 

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Spiced Banana Chocolate Sundaes

Servings: 4 to 6 | Preparation time:  10 minutes | Grilling time: 2 to 3 minutes

Ingredients

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  • 4 tablespoons unsalted butter;
  • ½ teaspoon ground cinnamon;
  • ¼ teaspoon ground ginger;
  • ⅛ teaspoon ground cloves;
  • 4 bananas, firm but ripe, peeled;

 

  • 1 pint vanilla ice cream;

Chocolate Sauce

  • ½ cup heavy whipping cream;
  • 3 ounces semisweet chocolate, finely chopped;

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Instructions

  1. In a small saucepan over medium-high heat, bring the cream to a simmer. Remove the pan from the heat and immediately add the chocolate. Stir until the sauce is dark and smooth.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. In a large skillet over medium heat, melt the butter. Add the cinnamon, ginger, and cloves and stir to combine the ingredients evenly. Remove the skillet from the heat. Place the bananas in the skillet and brush them on all sides with the butter mixture. Gently pick the bananas out of the skillet and grill over direct medium heat until warm and well marked, but not too soft, 2 to 3 minutes, gently turning once. Transfer the bananas to a work surface and cut them on the bias into ½-inch slices.
  4. Reheat the chocolate sauce over medium heat. Scoop the ice cream into bowls. Top with the warm bananas and chocolate sauce. Serve immediately.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

Cedar-Smoked Pork Loin with Pineapple Salsa

Servings: 6 | Preparation time: 30 minutes | Grilling Time: about 1 hour | Special equipment: 1 untreated cedar plank, 12 to 15 inches long and ½ to ¾ inch thick

Ingredients

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  • 1 pork loin roast, 3 to 3½ pounds, trimmed of excess fat and silver skin

Salsa

  • 4 cups finely diced fresh pineapple;
  • ½ cup granulated sugar;
  • ¼ cup white wine vinegar;
  • 2 tablespoons fresh lime juice;
  • 1 teaspoon minced jalapeño chile pepper;
  • ½ teaspoon ground cumin;
  • ½ teaspoon kosher salt;
  • ⅛ teaspoon freshly ground black pepper;
  • 4 scallions (white part only), finely sliced;
  • ⅓ cup finely chopped fresh basil leaves;
  • Kosher salt;

Rub

  • 1 tablespoon finely chopped fresh sage leaves;
  • 2 teaspoons finely chopped fresh thyme leaves;
  • 2 teaspoons paprika;
  • 1 teaspoon kosher salt;
  • ½ teaspoon freshly ground black pepper;

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Instructions

  1. Soak the cedar plank in water for at least 1 hour.
  2. In a large sauté pan combine the pineapple, sugar, vinegar, lime juice, jalapeño, cumin, salt, and pepper. Bring to a boil, and cook over medium-high heat for 7 to 10 minutes. If there is still a lot of liquid in the bottom of the pan, remove the pineapple with a slotted spoon and transfer it to a serving bowl. Continue to cook the remaining liquid in the pan over high heat for another 5 minutes, or until the liquid has reduced and thickened. Pour the liquid over the pineapple. Add the scallions and basil, and adjust the seasoning with salt. Mix well.
  3. In a small bowl combine the rub ingredients. Season the rub evenly onto all surfaces of the roast. Allow to stand at room temperature for 15 to 30 minutes before grilling.
  4. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  5. Place the roast on the soaked cedar plank. Brush the cooking grates clean. Grill over direct medium heat, with the lid closed, until the internal temperature reaches 155°F, about 1 hour. Carefully remove the roast and plank from the grill and let rest for 3 to 5 minutes before slicing. Serve warm with the salsa.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae]

Simple Salmon

Servings: 6 | Preparation time: 5 minutes | Marinating time: 15 to 30 minutes | Grilling time: 10 to 12 minutes

Ingredients

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  • 6 salmon fillets (with skin), each 6 to 8 ounces and 1 inch thick;

Marinade

  • ¼ cup extra-virgin olive oil;
  • ¼ cup soy sauce;
  • ¼ cup Dijon mustard;
  • 3 tablespoons prepared horseradish;
  • 2 tablespoons packed golden brown sugar;
  • 1 teaspoon rice vinegar;

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Instructions

  1. In a medium bowl whisk the marinade ingredients until smooth. Pour ⅓ cup of the marinade into a small bowl and set aside.
  2. Place the fillets in a large, resealable plastic bag and pour in the marinade from the medium bowl. Press the air out of the bag and seal tightly. Turn the bag to distribute the marinade, place in a bowl, and refrigerate for 15 to 30 minutes.
  3. Prepare the grill for indirect cooking over high heat (450° to 550°F).
  4. Remove the fillets from the bag and discard the marinade. Brush the cooking grates clean. Grill the fillets, skin side down, over indirect high heat, with the lid closed, until opaque throughout, 10 to 12 minutes. During the last 2 minutes of grilling time, brush the fillets with the ⅓ cup reserved marinade. Slide a spatula between the skin and flesh and transfer the fillets to serving plates. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Big Book of Grilling™ by Jamie Purviance and Sandra S. McRae]

Family Fajita Bar

Servings: 8 to 10 | Preparation time: 30 minutes | Grilling time: 18 to 23 minutes

Ingredients

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  • 1-½ pounds flank steak, about ¾ inch thick;
  • 1-½ pounds boneless, skinless chicken thighs;
  • 4 medium green bell peppers, seeded and cut into flat sections;
  • 2 medium red onions, cut crosswise into ⅓-inch slices;
  • Extra-virgin olive oil;
  • 10 flour tortillas (9 to 10 inches);
  • 2 cups good-quality, store-bought chunky salsa;
  • Tabasco® sauce;

Marinade

  • 3 large garlic cloves;
  • ½ cup loosely packed fresh cilantro or basil leaves;
  • ¼ cup fresh orange juice;
  • 3 tablespoons extra-virgin olive oil;
  • 1 tablespoon fresh lime juice;
  • 2 teaspoons pure chile powder;
  • 1 teaspoon mustard powder;
  • 1 teaspoon dried oregano;
  • 1 teaspoon kosher salt;
  • 1 teaspoon ground cumin;
  • ½ teaspoon ground coriander;

Guacamole

  • 4 Hass avocados, mashed;
  • 2 tablespoons finely chopped fresh cilantro or basil;
  • 1-½ tablespoons fresh lime juice;
  • 1 teaspoon kosher salt;
  • ¼ teaspoon ground black pepper;

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Instructions

  1. In a medium bowl combine the guacamole ingredients and stir with a fork until thoroughly combined. Cover the surface with plastic wrap until ready to use.
  2. In a blender or food processor finely chop the garlic and cilantro. Add the remaining marinade ingredients. Process until smooth.
  3. Put the flank steak in one medium bowl and the chicken thighs in another. Add half the marinade to the steak and half to the chicken and turn to coat all sides evenly. Cover and refrigerate for 1 to 2 hours.
  4. Prepare the grill for direct cooking over for medium heat (350° to 450°F).
  5. Lightly coat the bell peppers and onions on both sides with oil. Brush the cooking grates clean. Grill them over direct medium heat, with the lid closed as much as possible, until tender, turning once and swapping their positions as needed for even cooking. The bell peppers will take 6 to 8 minutes, and the onions will take 8 to 10 minutes. Cut the bell peppers and onions into ⅓-inch strips.
  6. Remove the steak and chicken from their bowls and discard the marinade. Grill them over direct medium heat, with the lid closed as much as possible, until the steak is medium rare and the chicken is brown on the surface and no longer pink in the middle, 8 to 10 minutes, turning once and swapping their positions as needed for even cooking. Let the steak rest for 2 to 3 minutes. Evenly divide the tortillas into two foil packets and grill over direct medium heat to warm them, 2 to 3 minutes, turning once.
  7. Cut the steak in half lengthwise and then cut crosswise into ¼-inch slices. Cut the chicken into ¼-inch slices. Place the tortillas, steak, chicken, peppers, onions, guacamole, and salsa in separate serving dishes. Let each person make their own fajita by placing the fillings down the center of each tortilla and adding Tabasco® sauce. Serve warm.

Bon appetit!

 

[Recipe source: Weber’s Charcoal Grilling™ by Jamie Purviance]

Grilled Peaches with Fresh Cherry Sauce

Servings: 4 | Preparation time: 15 minutes | Grilling time: 8 to 10 minutes

Ingredients

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  • 4 medium fresh peaches;
  • 4 rolled wafer cookies;
  • 1 cup vanilla ice cream;
  • 2 tablespoons unsalted butter;
  • 2 tablespoons packed brown sugar;

Sauce

  • 1 pound (about 1 cup) fresh dark cherries, pitted;
  • ½ cup dry red wine;
  • 1 tablespoon granulated sugar;
  • 1 teaspoon kirsch (cherry liqueur);
  • 1 teaspoon balsamic vinegar;

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Instructions

  1. In a sauté pan over medium-high heat, combine the pitted cherries, sugar, red wine, and balsamic vinegar. Bring to a simmer and cook, stirring occasionally, until the fruit is soft, 6 to 8 minutes. Transfer the mixture to a food processor and purée until completely smooth. Return the mixture to the sauté pan over medium-high heat. Add the kirsch. Simmer until reduced to about ¼ cup, 1 to 2 minutes.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Cut the peaches in half and remove and discard the pits. Place the halves in a medium bowl. In a small saucepan set over low heat, melt the butter and brown sugar together. Coat the peaches with the butter mixture.
  4. Brush the cooking grates clean. Grill the peaches over direct medium heat, with the lid closed as much as possible, until grill marks are clearly visible and the peaches are soft, 8 to 10 minutes, turning once.
  5. While the peaches are still warm, layer each serving glass with two peach halves, one scoop of ice cream, and 1 tablespoon cherry sauce. Tuck a cookie into each glass. Serve immediately.

Bon appetit!

 

[Recipe source: Weber’s Art of the Grill™ by Jamie Purviance]

Salmon Burgers with Citrus Herb Sauce

Servings: 4 | Preparation time: 20 minutes | Refrigeration time: 1 hour | Grilling time: 6 to 8 minutes

Ingredients

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  • Extra-virgin olive oil;
  • 4 hamburger buns, split;
  • 2 yellow heirloom tomatoes or red garden tomatoes, each cut into 4 slices;
  • 4 leaves butter lettuce;

Patties

  • 1 skinless salmon fillet, about 1 pound, pin bones removed, cut into 1-inch pieces;
  • ¾ cup panko bread crumbs;
  • ¼ cup mayonnaise;
  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 3 tablespoons finely chopped shallot;
  • Kosher salt;
  • Freshly ground black pepper;

Sauce

  • 2 tablespoons finely chopped fresh cilantro leaves;
  • 1½ tablespoons capers, drained and finely chopped;
  • 2 tablespoons finely chopped fresh basil leaves;
  • Freshly grated zest of 1 orange;
  • 1 tablespoon fresh lemon juice;

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Instructions

  1. In a food processor pulse the salmon pieces five to ten times until coarsely chopped (but not finely chopped). Transfer the salmon to a large bowl. Add the remaining patty ingredients, including ½ teaspoon salt and ¼ teaspoon pepper, and stir gently to combine. With wet hands, form four patties of equal size, each about ¾ inch thick. Arrange the patties on a platter, cover with plastic wrap, and refrigerate for 1 hour.
  2. In a medium bowl mix the sauce ingredients, including ¼ cup oil, and season with salt and pepper.
  3. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  4. Brush the cooking grates clean. Lightly brush the patties on both sides with oil. Grill the patties over direct medium heat, with the lid closed, until nicely browned, 6 to 8 minutes, carefully turning once. During the last minute of grilling time, toast the buns, cut side down, over direct heat.
  5. Build each burger on a toasted bun with lettuce, a patty, tomato slices, and sauce. Serve warm.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]

Rosemary Lamb Chops with Grill-Roasted Potatoes

Servings: 4 | Preparation time: 20 minutes | Grilling time: 23 to 28 minutes

Ingredients

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  • 8 lamb loin chops, each about 4 ounces and 1¼ inches thick, trimmed of excess fat;
  • Extra-virgin olive oil;
  • 2 pounds new potatoes, each about 1½ inches in diameter, quartered;

Seasoning

  • 1 tablespoon finely chopped garlic;
  • 1 tablespoon finely chopped fresh rosemary leaves;
  • 2 teaspoons finely chopped fresh thyme leaves;
  • 1 teaspoon kosher salt;
  • ¾ teaspoon freshly ground black pepper;

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Instructions

  1. Roughly chop the garlic and then sprinkle the salt on top. Using both the sharp edge and the flat side of the knife blade, crush the garlic and salt together to create a paste. Add the remaining seasoning ingredients and chop them together.
  2. Prepare the grill for direct cooking over medium heat (350° to 450°F).
  3. Lightly brush or spray the chops on both sides with oil. Spread half of the seasoning mixture on both sides of the lamb chops. Allow the chops to stand at room temperature for 15 to 30 minutes before grilling.
  4. Put the cut potatoes in a medium bowl. Drizzle 2 tablespoons of oil over the top and add the remaining half of the seasoning mixture. Stir the potatoes to coat them evenly.
  5. Brush the cooking grates clean. Grill the potatoes over direct medium heat, with the lid closed as much as possible, until tender, 15 to 20 minutes, turning every 5 minutes. Remove from the grill and keep warm while you grill the lamb.
  6. Grill the lamb chops over direct medium heat, with the lid closed as much as possible, until cooked to your desired doneness, about 8 minutes for medium rare, turning once or twice (if flare-ups occur, move the chops temporarily over indirect heat). Remove from the grill and let rest for 3 to 5 minutes. Serve warm with the potatoes.

Bon appetit!

 

[Recipe source: Weber’s Real Grilling™ by Jamie Purviance]

Using the Chimney Starter for Lighting a Charcoal Grill

Chimney Starter for Charcoal Grills Lighting

The easiest method for lighting any charcoal grill is by using a chimney starter. The chimney starter is an upright metal cylinder with a handle on the outside and a wire rack inside. Simply fill the space under the wire rack with a few sheets of newspaper or a few parafin cubes and fill the space above the rack with briquettes.

Chimney Starter for Charcoal Grills Lighting

Once you light the newspaper, the heat is evenly spread throughout the briquettes.

Chimney Starter for Charcoal Grills Lighting

Once the briquettes are red and lightly covered with white ash, put on two insulated barbecue mitts and grab hold of the two handles on the chimney starter. The swinging handle helps lifting the chimney starter and safely aiming the coals just where you want them.

 

Please see below some of the customers’ favorite chimney starters.

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Blue Cheese and Bacon Burgers with Red Onion

Servings: 4 | Preparation time: 25 minutes | Grilling time:  8 to 10 minutes

Ingredients

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  • 4 slices bacon;
  • 1½ pounds ground chuck (80% lean);
  • ½ teaspoon garlic powder;
  • 1 medium red onion, cut crosswise into 4 slices, each about ⅓-inch thick;
  • Extra-virgin olive oil;
  • 4 tablespoons crumbled blue cheese, such as Gorgonzola;
  • 1 teaspoon kosher salt;
  • ¾ teaspoon freshly ground black pepper;
  • 4 hamburger buns, split;
  • Dijon mustard;
  • 4 leaves Boston lettuce;

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Instructions

  1. In a large skillet over medium heat, cook the bacon until crisp, about 10 minutes, turning occasionally. Drain the bacon on a plate lined with a paper towel.
  2. Prepare the grill for direct cooking over medium-high heat (400° to 500°F).
  3. In a large bowl mix the ground chuck, salt, pepper, and garlic powder, and then gently form four patties of equal size, each about ¾ inch thick. With your thumb or the back of a spoon, make a shallow indentation about 1 inch wide in the center of each patty to prevent them from forming a dome as they cook. Refrigerate the patties until ready to grill.
  4. Brush the cooking grates clean. Brush the onion slices on both sides with oil, and then grill over direct medium-high heat, with the lid closed, until charred and caramelized on both sides, 6 to 8 minutes, turning once or twice. At the same time, grill the patties over direct medium-high heat until cooked to medium doneness (160°F), 8 to 10 minutes, turning once. During the last 30 seconds to 1 minute of grilling time, toast the rolls, cut side down, over direct heat.
  5. To assemble the burgers, spread the tops and bottoms of the rolls lightly with mustard and then top each with lettuce, cheese, a patty, a strip of bacon, and an onion slice. Serve warm.

Bon appetit!

 

[Recipe source: Jamie Purviance, weber.com]