Abstract: A gas broiler for outdoor use and having two gas-fired burner tubes located within a cabinet above a broiling rack and below ceramic burner blocks. Food on the rack is broiled by heat radiating downwardly from the burner blocks. The latter are spaced above the burner tubes to reduce the carbon monoxide level in the cabinet, products of combustion being exhausted into an upper hood and then downwardly along the outer side of the cabinet. When the door of the cabinet is opened and closed, the rack is automatically pulled out of and pushed into the cabinet. A drip pan filled with water underlies the rack and catches grease dropping from the rack and the door.