As much as I love the ritual of an open-fire asado, not everyone has the space—or the legal clearance—to grill over wood or charcoal. Fire codes, HOA restrictions, and apartment living can make traditional grilling impossible, but that doesn’t mean you have to give up on the experience entirely. Electric grills don’t quite replicate the […]
As much as I love the ritual of an open-fire asado, not everyone has the space—or the legal clearance—to grill over wood or charcoal. Fire codes, HOA restrictions, and apartment living can make traditional grilling impossible, but that doesn’t mean you have to give up on the experience entirely. Electric grills don’t quite replicate the depth of flavor you get from real embers, but they come surprisingly close, delivering beautiful sear marks and caramelized crusts on meat, fish, and vegetables.
These grills heat up quickly, work indoors or on covered patios, and often double as griddles or panini presses, making them a versatile solution for urban grillers. To make sure we’re recommending only the best, I tested six new models against my previous favorites—here are the ones that made the cut.
If you’re serious about grilling beef ribs, vacío, chorizos, and even whole cuts of meat, here’s what to look for in the best electric grill brands:
1- Smoking Performance (Low & Slow)
The best electric BBQ grill should be capable of low-and-slow cooking with consistent heat and real smoke infusion. We tested asado de tira (Argentine-style beef ribs) at 225°F, evaluating smoke output, bark formation, and the depth of the smoke ring—essential elements for achieving that rich, wood-fired flavor.
2- High-Heat Searing for the Perfect Crust
Argentine asado is all about the perfect balance of a deeply seared crust and a juicy, tender interior. We grilled vacío and entraña (flank and skirt steak) at 450-500°F to see if the grill could create a proper Maillard reaction without overcooking the meat. Look for a grill that delivers even heat and intense searing power.
3- Heat Consistency for Large Cuts
A proper asado often includes whole cuts, like a lechón (suckling pig) or an entire ribeye section. We tested how well each grill maintained a stable temperature over long hours of cooking. Consistency is key—uneven heat can ruin an expensive cut of meat.
4- Chorizo & Achuras Test
An authentic Argentine asado isn’t just about beef—it includes sausages and organ meats. We grilled chorizos, morcillas (blood sausage), and mollejas (sweetbreads), checking for proper fat rendering, crispiness, and even cooking. If your grill can’t handle these, it won’t deliver a full asado experience.
5- Ease of Use & Fuel Efficiency
An asado is an event, not a quick meal, so you don’t want to be constantly adjusting settings or running out of fuel. We looked at how easy it was to control temperature, adjust for indirect cooking, and how efficiently the grill used pellets (or electricity). A good grill should let you focus on enjoying the asado, not babysitting the heat source.
For those who crave a traditional Argentinian Asado but cannot afford the old-school method, the Traeger Pro Series 34 offers just what they need–a full-sized grill that can do it all. With 884 square inches of room, it’s suitable for whole costillares, roast beef, multiple racks of asado de tira, and good for big parties.
Pros
894 total square inches of space allows enough room for everything, from whole costillares to multiple racks of asado de tira, allowing you to entertain a large group of people.
It has an easy-to-use Digital Pro Controller, unlike charcoal or gas, with a consistent heat command enabling uniform cooking across the entire surface.
Great Temp Control with Smoker, which retains heat throughout the fire, so you won’t be have to hover over hot coals or warm wood block like you would with a traditional parrilla.
It provides a cooking area of 884 square inches, very large that you can cook big cuts of beef, whole chickens, or multiple racks of ribs at one time.
Cons
While it reaches 450°F, it doesn’t deliver the intense direct heat needed for the perfect crust on a bife a la parrilla. A cast-iron skillet or a separate grill may be necessary for high-heat searing.
Some users report paint peeling and mechanical issues over time, especially if the grill isn’t well-maintained.
Extra info
Weight: 152.11 lb
Cooking area: 53×27 in
Special Features: Dual Meat Probe Ports, All-Terrain Wheels
The Ninja Woodfire Pro surprised me with its versatility and performance, making it a solid option for an electric asado setup. It reaches impressive searing temperatures, delivering a proper crust on bife de chorizo and other classic Argentine cuts. While it won’t replace a full parrilla, this small electric grill is a great compact alternative for grilling, smoking, and even air frying outdoors.
Pros
High-Heat Searing – Unlike many electric grills, this one gets hot enough to develop a proper crust, something that’s often missing in electric cooking.
Multi-Function Cooking – Besides grilling and smoking, it works as an outdoor air fryer, which is perfect for making crispy papas fritas, empanadas, or provoleta.
Set-and-Forget Simplicity – The built-in thermometer helps maintain steady cooking temperatures, so I don’t have to check my meat’s doneness constantly.
Cons
With 141 square inches, it’s best for small gatherings. If you’re grilling for a crowd, you’ll need to cook in batches.
One issue I ran into was the built-in thermometer, which wasn’t always accurate. I found myself double-checking temperatures with a separate meat probe to avoid undercooking or overcooking my meats.
The Hamilton electric grill turned out to be a solid option for grilling Argentine-style meats indoor or outdoor. The temperature control can be cranked all the way to 450°F, which actually gives a decent sear on cuts like bife de chorizo, entraña, and ham steak. It traps the juices inside, so the meat stays pretty flavorful. I love that the grill plate pops right off and doesn’t stick – makes cleaning up so much less of a headache.
Plus, having that glass lid means I’m not constantly lifting it to check how things are cooking. Truth be told, you don’t get that amazing smoky flavor you’d get from a real wood-fired parrilla, but when it’s pouring rain or freezing cold outside, this indoor option works surprisingly well for satisfying my asado cravings without turning my kitchen into a disaster zone.
Pros
Unlike other indoor grills that tend to burn the outside of meat while leaving the inside raw, I’ve found you can really dial in the heat on this one. That’s been crucial when I’m cooking Argentine cuts that need different temperatures to stay tender and juicy.
I was surprised by how much food it can handle. Last weekend I managed to fit four steaks and a couple chorizos all at once – plenty for a small indoor asado without having to cook in frustrating little batches.
The cleanup situation is honestly what sold me after my last inside grill was such a pain. Everything important pops right into the dishwasher, and that drip tray actually catches the grease instead of letting it run all over my counter like my previous model.
One thing I really appreciate is being able to see what’s happening through the glass top. I used to lift the lid every two minutes to check, letting all the heat escape. Now I just peer through the glass instead.
Cons
The cord is frustratingly short, meaning I need to position the grill right next to an outlet or use an extension cord—definitely not ideal for a flexible setup.
While the removable lid is helpful, I have to hand-wash it, which is a bit inconvenient compared to fully dishwasher-safe grills.
Extra info
Weight: 8.1 pounds
Cooking area: 16.73 x 6.81 in
Special Features: Viewing window, Removable non-stick plate
For anyone wanting to make Argentine asado indoors, this grill gets the job done, especially with coulotte steaks, chorizo, and chicken. It does take longer than I’d like to heat up properly, and I’ve noticed foods at the edges don’t cook quite as evenly as stuff in the middle, but you still get a nice crust when it’s cranked up.
The smokeless feature is no joke – as long as I remember to fill the water tray, my apartment doesn’t smell like a steakhouse for days afterward. Also, cleanup is pretty straightforward with the non-stick surface, though I’ve noticed some scratching after about six months of regular use. It’s not great with vegetables (they tend to steam rather than grill), but for enjoying asado without braving the weather, it’s been worth every penny.
Pros
It truly delivers on its “smokeless” promise, making it ideal for indoor grilling without setting off alarms.
Simple setup, intuitive controls, and quick cleanup with a non-stick surface and removable water tray.
Cooks steaks, burgers, sausages, and chicken well, achieving a decent sear with an adjustable temperature.
The price is very convenient, especially when compared with other electric and barbecue grills on this list.
Cons
Takes time to heat up, and the edges cook cooler than the center.
Struggles to grill vegetables properly, often leaving them undercooked.
The Traeger Ranger is a nice option for those who want a portable electric grill, but it’s not exactly built for an authentic Argentine asado. While the Digital Arc Controller provides precise temperature control, traditional asado relies on managing fire and embers, which this electric smoker doesn’t replicate.
On another note, the cast iron griddle and porcelain-coated grates are easy to clean, making it convenient for quick outdoor grilling. The built-in meat probe ensures proper doneness, but it won’t give you the deep smoky flavor of wood or charcoal. If you’re looking for a compact, hassle-free way to grill meat on the go, it works well—but for a true asado experience, a charcoal or wood-fired setup is still the way to go.
Pros
It delivers excellent wood-fired flavor and is more forgiving than gas grills, preventing charring even if left unattended for a few minutes.
Its compact, travel-friendly design makes it a solid choice for tailgating or RV camping, with a sturdy build that retains heat well.
The Digital Arc Controller maintains stable cooking temperatures, ensuring even cooking and predictable results.
Made of heavy-gauge metal with a sturdy cast iron griddle, built to withstand high temperatures and outdoor use.
Cons
The built-in controller has known issues, with some units failing to recognize the temperature probe or access essential timer functions.
At nearly 60 pounds when fully loaded, it’s quite heavy for a “portable” grill, making it difficult to carry over long distances.
Extra info
Weight: 54 pounds
Cooking area: 21×13 in
Special Features: digital arc controller, porcelain-coated grates.
Tips for Grilling on Electric Grills for Argentine Asado
I’ve grilled countless asados, from traditional wood-fired setups to the convenience of a top-rated electric grill. While nothing beats the ritual of tending a live fire, I’ve learned that with the right approach, you can still get deep flavor and a perfect crust—even on a top rated electric grill.
Here’s what works:
Electric grills take longer to reach peak heat than wood or charcoal, so I always give mine at least 15-20 minutes to get ripping hot. A properly preheated grill is the difference between a weak sear and that deep, golden crust.
One of the biggest challenges even with good electric grills is the lack of natural smoke. I always use humo líquido (liquid smoke): it makes a massive difference in flavor, especially for asado de tira.
Even on a portable electric grill, I try to create a two-zone setup: one side cranked up for searing, the other on medium for slow cooking. This is key for keeping chorizos juicy while getting a perfect crust on vacío or entraña.
A proper asado isn’t just about steak. I always throw on mollejas (sweetbreads) and morcillas (blood sausage) at a lower temp, letting them crisp up slowly. Rushing them over high heat will dry them out before they get that perfect texture.
The hardest part is waiting, but letting meat rest for at least 10 minutes keeps it juicy. When I slice, I always go against the grain—especially for fibrous cuts like entraña—to get that melt-in-your-mouth tenderness. An electric grill will never replace the crackle of burning wood, but if you dial in these techniques, you can still pull off an asado that does justice to the tradition.
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