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What should I consider? Want something relatively cheap, so we are buying now thinking its wise to buy offseason. Not sure between propane (what is liquid propane?) or gas. I know nothing about Grills.

Check out the "Big Box" stores like Lowes or Home Depot...most of them have grills on sale, especially now.; just as importantly, they're all assembled.... you don't want the hassle of trying to read directions that were translated from the Chinese.
You indicated you wanted to go Cheap....may or may not make sense, depending on your budget or anticipated usage. Might be worth a few extra bucks to upgrade to a better, usually heavier unit.

We bought a new grill this spring as both our old ones "passed on". Paid about
$190 or so, but ours has an extra burner "attached" if you will to the main cooking unit. Good for putting pots on to boil things etc.
As to the concept of Gas Grill or Propane, I think they basically mean the same thing. You buy a tank of propane (gas), hook it up, and away you cook!
Some of the grills include an empty tank, others don't, so ask if you're not sure.

Try to get one that cooks meat...

Pretty much any "gas" grill is going to be a propane grill. You purchase liquid propane in the white tanks, pretty much anywhere...usually cheaper if you find a station that fills it versus doing the tank swaps. The only way you're going to find a gas grill is if it's one that connects directly to the gas line of your house (assuming you have natural gas). Generally that's just going to be a propane grill that gets converted to natural gas anyways.

Personally, I'm a Weber fanboy. Their grills are great quality and seem to last a heckuva lot longer than the cheaper ones have in my experience.

Of course I have to chime in that I RARELY if ever use the gas grill...Give me my Weber Kettle any day.

Thanks guys.

I'm with Hammb all the way on this one. I don't even have a gas grill. 100% Weber Kettle for me (unless I'm smoking in the Smokey Mountain).

Try this one. 1100 square inches of cooking pleasure. . .

Weber Ranch Kettle

Unless, of course, you're looking for something bigger.

Globe-ster
Here is some info from Consumer Reports. You can also check for some other info on their site.

Getting started

More and more homeowners are choosing gas grills that do more than grill. But you don't need to spend a fortune to get great-tasting burgers, steaks, and chicken at your next barbecue. Nor do you need to sacrifice style. As you'll discover in this grill buying guide, many lower-priced models now have at least some stainless-steel trim, side burners for side dishes, and other perks once found only on the priciest grills. Keep the following tips in mind when shopping.

Size it up
Match the size of the grill's cooking area to the number of people generally around the table. Remember, manufacturers might include racks and searing burners when tallying cooking area. Our measurements are based on the main cooking area and how much food it will hold. Next factor in how much space the grill will take up on your patio or deck. Some of the grills we tested are a whopping six feet wide.

Look over the menu
A basic grill is fine for cooking hamburgers and hot dogs, but if whole chickens, turkeys, or large roasts are regularly on the menu, look for a model with a rotisserie burner. Side burners and griddles let you prepare or warm side dishes while using the grilling area for the main course.

Beyond Btu
BTUs (British thermal units) tell you how much gas a grill uses and the heat it can create, but our tests have found that more Btu doesn't guarantee faster preheating or better cooking.

Keep infrared claims in perspective
Infrared burners typically emit intense heat to sear and cook food, though designs differ by manufacturer. We haven't found one infrared burner design that's better than other infrared designs or better than standard burners.

Safety concerns
The more stable the grill, the better. When shopping, gently push the grill from several angles to see if it tips. Check the cart, firebox, lid, and shelves for sharp corners and edges. Grip the handle. Your knuckles or fingers shouldn't be too close to the lid or your hand could get burned. And while some flaring is normal, typically the greater the distance between the grates and burners or flavorizer bars, the fewer the sustained flare-ups. And never grill in the garage or in an enclosed area. The carbon-monoxide buildup could be lethal.

Good Luck.

I've been yearning after a Kamado grill for some time. I wanted the large Primo but the cost was far out of my range.

My mother gave me a knock off Kamado where it's steel with ceramic lining. http://www.gandermountain.com/modperl/p ... rchID=4005

I freaking LOVE this thing. I cooked the best steaks every over a 650 degree fire made with about a pound of charcoal. You can also smoke and bake with this [although I haven't tried this yet]. I tried pizza, but didn't balance the temperature of the stone with the fire well enough. Lessons were learned for the next time.
Anyway, it's great because it's charcoal but when you shut all the vents and the lid, the fire, basically turns off leaving coal for the next time. I strongly favor lump charcoal.

It's relatively light, fairly well made, and a great starter for when I move up to my primo large [$1,200]

Good luck.