Dan Davis, an experienced barbecue-competition judge and the founder of the Backyard Barbecue Society, reviews some of the basics of using and maintaining a gas grill. Gas grills come in two basic types: - Natural-gas fueled
- Propane fueled.
Their delivery of heat is about the same. The main difference is in the physical set-up for the gas itself. Propane gets its fuel from a disposable or refillable tank that connects to the grill. The tank is usually stored on a shelf or ledge mounted beneath the grill.
Tip: When using a propane gas grill, always have a second full fuel-canister on hand as a backup. If you run out of propane before your food is done, your guests are likely to be less than pleased.
Natural-gas grills are affixed to a permanent gas-line connection, in the same way that a gas stove or water-heater would be. The gas-supply pipe is installed by a licensed plumber or by your gas company. As a safety precaution, once your grill is hooked up to the gas line, check the attachments for leaks by putting a soap-and-water solution on the connections. Bubbles forming in the solution indicate a gas leak. Check the connection at the gas line and at the grill itself.
If you detect a leak, shut off the gas supply at the main valve (figure A). One quarter-turn on the valve should shut off the flow of gas. Check and tighten all connections, turn the gas back on and recheck using the soap-bubble method.
In winter, you may want to disconnect your natural-gas grill from the gas line. If you do, cap the end of the line with the plastic cap to keep debris from getting inside the line (figure B).
Tip: If your gas grill is not equipped with a built-in grease-catcher, you can fashion one out of an empty tin can. Simply hang the can from a metal hook beneath the drain-hole in the bottom of the grill (figure C). When it fills up, place it in the freezer to solidify the grease before disposing of it in the trash.
Remove the cooking grid from your gas grill periodically and clean it with soapy water and a sponge. For stubborn, stuck-on residue you may want to use a scouring pad. If your grid is enamel-coated, use caution when scrubbing it so that you don't remove any of the coating.
Beneath the grid is a heat rod, a baffling device that helps disperse the heat. This is also where the burner and the lava rocks or stone briquettes are located (figure D). The rocks are what radiate the heat to cook the food. There are also flavored briquettes available that help flavor the meat for two to three months of use. They continue to be useful for heating even when the flavoring is gone.
Modern gas grill are very easy to light. They use flame controls (separate controls for each burner, if there are multiple burners) and an igniter button. The igniter eliminates the need for a pilot light. Simply turn the controls to an "on" position and press the igniter button to start the grill (figure E). Once the fire is lit, lower the cover and wait for 10 to 15 minutes to allow heat to build up before you start cooking.
Other features and options for gas grills include a chip box for adding wood-chips for flavoring, warming shelves, optional side grills. Web site resources for gas grills, general barbecue information and Brazilian barbecue (churrasco): Information and supplies for gas grills and accessories barbecue gift packages and accessories One of the most popular sites about barbecue on the Internet -- great general information. A site dedicated to Brazilian barbecue (churrasco) About.com barbecue information, including a list of associations
RESOURCES :
Skewer Cooking on the Grill
Model: 1558671226
Author: Bob Simmons and Coleen Simmons
(1995)
Bristol Publishing Enterprises
Website: www.bristolpublishing.com
National Barbecue Association
National Barbecue Association
Douglas , GA 31533
Website: www.rbjb.com/rbjb/nbbq.htm
Barbecue Supplies (Barbeques Galore)
Barbeques Galore
Website: www.bbqgalore.com
The Great Barbecue Companion: Mops, Sops, Sauces, and Rubs
Model: 0895948060
Author: Bruce Bjorkman
(March 1996)
Crossing Press
The New Grilling Book: Charcoal, Gas, Smokers, Indoor Grills, Rotisseries
Model: 0696210290
Author: Kristi Fuller
(April 2000)
Better Homes & Gardens Books
National Agricultural Library (USDA)
USDA's national agricultural library
National Agricultural Library
Website: www.nal.usda.gov
Memphis Barbecue, Barbeque, Bar-B-Que, Bar-B-Q, B-B-Q
Model: 0925175161
Author: Carolyn S. Wells
Finger Lickin, Rib Stickin, Great Tasting Barbecue
Model: 0894802089
Author: Jane Butel
Workman Publishing Co. Inc.
Website: www.workman.com
Weber's Art of the Grill : Recipes for Outdoor Living
Model: 0811824195
Author: Jamie Purviance
(1999)
To order this title from Amazon, click here.
Chronicle Publishing Company
Website: www.chroniclebooks.com
On the Grill : A Complete Guide to Hot-Smoking and Barbecuing Meat, Fish, and Game
Model: 1558218068
Author: A.D. Livingston
Jerk: Barbecue from Jamaica
Model: 0895944391
Author: Helen Willinsky
The Cook's Encyclopedia of Barbecues, Grills & Outdoor Eating
Model: 0754808025
Author: Christine France
Weber's Big Book of Grilling
Model: 0811831973
Author: Jamie Purviance
Chronicle Publishing Company
Website: www.chroniclebooks.com
The Gas Grill Gourmet: Great Grilled Food for Everyday Meals & Fantastic Feasts
Model: 1558321101
Author: A. Cort Sinnes, John Puscheck
Harvard Common Press
Website: www.harvardcommonpress.com
Better Homes and Gardens Gas Grill Cookbook
Model: 0696000628
Author: Shelli McConnell (Editor)
Better Homes and Gardens Books
Website: www.bhg.com
GUESTS :
Dan Davis
Director, Backyard Barbecue Society
E-mail: dandy@lightspeed.net
Web site: www.learnbbq.com
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