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PGS A40 Gas Grill Review

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Construction Quality


Temperature Control









  • Solid, durable construction
  • Excellent heat output
  • Long Lasting
  • Wide Range of Mounting Options


  • Simple Grill
  • Two Burner Design


  • One dual control stainless steel H-type burner
  • 434 square inches of primary grilling space for a total cooking area of 612 square inches
  • 40,000 BTU total output from the main burners
  • Electric (AA-Battery) ignition
  • Stainless steel rod cooking grates
  • Ceramic briquette barrier
  • Cast aluminum body
  • Cover and propane tank sold separately
  • Convertible between propane and natural gas
  • Made in the USA by the AEI Corporation

Full Review – PGS A40 Gas Grill

PGS is another of the oldest gas grill makers who still build their products on the old model, to last forever. This is not a flashy gas grill. It isn’t huge and it isn’t loaded with extras. The body is made from thick cast aluminum that will last for decades, if not longer. There are versions of this grill that have been in continuous use since the 1960s. If you hate replacing your gas grill every few years, you might want to consider this unit.

At the heart of the PGS A40 is a single unit, dual control stainless steel H-type burner. Each side of this burner can produce up to 20,000 BTUs. With 434 square inches of primary grilling space, this is a small, but powerful grill. Over the burner sits a layer of ceramic briquettes. These burn off drippings, even and hold heat, and help to keep the grill clean (turn them over periodically to keep them from developing layers of gunk).

The cooking grates of this grill are heavy stainless steel. Combine these factors with the heavy cast aluminum body and you have a grill that holds in the heat much more efficiently than most modern grills. Aside from this, there isn’t much else to this grill. It doesn’t have loads of extras, but it does have power and durability. It will grill and grill well. You can get a rotisserie kit for this grill and there are a number of mounting options, but that’s it.

Derrick Riches

I began writing about Barbecue & Grilling in 1997 with one mission, to help the backyard chef have the best experience possible.



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