Gas Grilling 101: How not to burn your house down

[Kaido]

Well, after years of being a charcoal griller, I finally caved and picked up a gas grill last night. I prefer the taste of charcoal or pellets, but I just don't have the free time during the week to wait 40 minutes for the charcoal to get nice & hot. Gas-grilled food still has the essence of the smoke/BBQ flavor, like Burger King's flame-broiled burgers. You can argue for or against either method; personally, I like the taste of charcoal-grilled food better than gas, but I needed the convenience of a gas grill. Plus, there are some tricks you can do to get the smoke flavor (like adding wood chips in the grill), but

Anyway, I didn't see any threads on the basics of gas grilling, so I thought I'd post one since I had no idea how to use a gas grill before last night and wasn't super confident about not burning down my house due to exploding gas tanks, so doing the build/setup/grilling was a new experience for me since I'd only grilled on gas a couple times in the past. I picked up this grill at Home Depot:

http://www.homedepot.com/p/Brinkmann-Ranger-2-Burner-Propane-Gas-Grill-in-Red-810-4220-S/203524204

Only $129 and perfect for cooking for yourself & a few family and friends. The standard recommendation for gas grills is Weber; they make very good, high-quality gas grills, but they are also far more expensive. I'm not a big fan of investing in grills (other than a good pellet grill) because the results have always been the same for me either way & I don't cook for really large groups of people on a regular basis (I think this little model said it can handle 20 or 25 burgers anyway). I also liked the grill grates on the model I got; some of the larger models had weird patterns or the bars were too thick to get the look I wanted on grilled food.

Plus, the low-end grills are phenomenal these days. This Brickman one is a basic budget model, but it has 2 burners inside (reviews say about 350F per burner, or 600F combined on high, which was fairly consistent with my initial results last night) and one side burner. The right burner has a built-in ignitor, as does the side burner (the left burner inside mooches off the right burner after ignition), so you don't need a lighter or anything. I did install a $9 temperature gauge (using a 5/16" drill bit, per one of the reviews) so that I could monitor the temperature inside easily:

http://www.homedepot.com/p/Brinkmann-Temperature-Gauge-812-7229-S/203016476

I believe that Home Depots offer free assembly, so if you're not handy, you can just have them build it & you can pick it up. I don't have a car big enough to pick up an assembled grill, so I bought mine at the store and had to pull out the pieces from the box in the parking lot to get it to fit, haha. You can also rent a truck for like $19 at Home Depot, or just get it shipped (Amazon, Lowes, Home Depot, Walmart, etc.).

As far as accessories go, I would recommend getting an oven mitt and a basic grill toolkit (metal spatula, grill scraper, tongs, etc.). You don't necessarily need an oven mitt, but it can get pretty hot so it can help (they make high-temperature mitts). I'd also recommend getting a grill cover, that way the propane tank will be covered too. There's some other miscellaneous stuff you can get, but read up on what's good vs. what's not and figure out what works for you (rotisseries, lava rocks, wood chips, shish-ka-bob skewers, branding irons, beer can chicken molds, etc.).

Regarding propane tanks, you need to buy a tank and you need to have it filled. You usually get an empty 20-pound model between $25 and $45. When you take it back in, you can either have it refilled or do an exchange, depending on where you go. Refills typically cost between $15 and $30. You can also buy a propane gauge if you want to see how much is left, but usually you can just lift it up and see if it feels empty or not. Some people keep two tanks at home to swap out when the first one runs out, so you don't have to interrupt your cooking to run to the store to get a refill.

Modern tanks are much safer because they have OPD valves (Overfill Prevention Device). They kind of look like triangles - the old ones looked like hose faucet knobs (visual comparison). They don't engage until you put the hose from the grill on because there is a pin in the connector, so you don't risk blowing your house up by opening the valve without plugging anything in. I've read that Blue Rhino uses Tri-Safe II valves (TS2) which only they can fill, so beware of those tricks going on (in case you want to refill somewhere else). Also a lot of places apparently only fill the tank to 15 pounds instead of 20 pounds, so pay attention where you go.

The grill I bought came with the hose, so all I needed was a filled tank. As far as hooking it up goes, you basically just hand-tighten the hose connector onto the propane tank and then open up the OPD knob to get the gas flowing. When you're done grilling, turn the OPD knob off. On this particular grill, it has a spark ignition, so you flick the knobs a couple times to get the spark to light the gas, just like a modern gas range in the kitchen, then turn off when done. Pretty easy!

They do make a grill spray (Pam, Weber, etc.) that you can use to oil the grates before putting the food on so it doesn't stick (using regular oil spray will cause a nice fireball, don't ask me how I know that). I usually just get a small bowl of olive oil, my tongs, and some paper towels and goop them up and spread it on. Works great! I do recommend getting a fire extinguisher or at least a pitcher of water in case something catches on fire. There are some tips on controlling flare-ups here.

The main reason I got a gas grill is because I have a ductless ventilation system in my kitchen, which means if I cook smoky foods indoors, it just gets recycled back into the air & smokes out my kitchen. I also have a busy work schedule, and even though I prefer wood or charcoal for cooking outdoors, the convenience of a gas grill is just too nice to pass up, especially for $129. Plus it has a side burner, so I can cook veggies, baked beans, etc. on the side with the main meal in the grill, which is great. You can get as basic or as fancy as you want (like the $20,000 Kalamazoo combo grill) and even convert your grill to natural gas if you'd like to never run out of fuel while you're cooking.

Here are some extra resources:

Gas Grilling Basics (all about zones, wood, water, etc.)

Amazing Ribs grilling website (LOTS of grilling info, not just on ribs)

DIY Smash Burger

Home Depot's Pinterest page

Pinterest Grill Recipes compilation

Grilled Veggie Recipes

Using lava rocks to make the grill hotter

Silicon basting brushes (great for slopping on sauces like BBQ & Honey Mustard)

TL;DR:

1. Pick a gas grill you like
2. Buy a 20-pound propane tank
3. Get the propane tank filled
4. Eat delicious food

I'm sure there are some gas grilling experts here who can chime in with more information, recipes, and tips. Happy grilling!

 

[Sheik Yerbouti]

>>>> Between 3 and 4 >>>>>>> Season the grill.

 

[Kaido]

>>>> Between 3 and 4 >>>>>>> Season the grill.

Jes. And I should also note "clean the grill after using" using aforementioned grill cleaning tool :biggrin:

I'm excited to try my cast iron pans on this, 600F should be plenty hot enough for Smash Burgers :thumbsup:

 

[BUTCH1]

The cheaper grills will work, the issue becomes how often you have to buy replacement parts for them, usually the burners are the first to go, I had one grill that went through 4 burners in 3 years. I got lucky when I spotted a used Weber on CL for $100, turns out the guy's wife was pissed it didn't have a side burner so he sold it. I've had it 3.5yrs now, only thing I've had to replace was the cooking grates and I got them for $29 at Lowes.

 

[Kaido]

The cheaper grills will work, the issue becomes how often you have to buy replacement parts for them, usually the burners are the first to go, I had one grill that went through 4 burners in 3 years. I got lucky when I spotted a used Weber on CL for $100, turns out the guy's wife was pissed it didn't have a side burner so he sold it. I've had it 3.5yrs now, only thing I've had to replace was the cooking grates and I got them for $29 at Lowes.

Good to know. What typically breaks? Luckily the parts for my $129 Brinkmann are pretty dang cheap: ($4.25 burner etc.)

http://www.brinkmann.net/products/details.aspx?item=810-4220-S

I didn't think I'd care about the side burner, but I cooked up my Chump Burgers last night and it came in handy for frying up the Portabella mushrooms in olive oil in a pan, which was great because I could flip the burgers at the same time without having to go back inside to the stovetop!

 

[ponyo]

It might be easy to find parts for your cheap grill now but in 5 years you won't be able to. Not that it will matter as your grill won't last that long. Those are one to two season grill and you toss it. But you'll be able to find parts for 10-20 yr old Weber.

There's big difference with cooking with cheap and more expensive grills. The second will have better temp control and even cooking. The cheap ones will get the job done but the experience will not be as nice. It's like using cheap $50 Walmart tablet or $500 iPad to web browse. $50 Chinese tablet will work but it will be far pleasurable on the $500 iPad. You get what you pay for.

I switched to Weber Genesis S330 gas grill after decade of using Weber charcoal grill. I still have my Weber charcoal but I use gas 95% of the time because of the convenience.

 

[Kaido]

It might be easy to find parts for your cheap grill now but in 5 years you won't be able to. Not that it will matter as your grill won't last that long. Those are one to two season grill and you toss it. But you'll be able to find parts for 10-20 yr old Weber.

There's big difference with cooking with cheap and more expensive grills. The second will have better temp control and even cooking. The cheap ones will get the job done but the experience will not be as nice. It's like using cheap $50 Walmart tablet or $500 iPad to web browse. $50 Chinese tablet will work but it will be far pleasurable on the $500 iPad. You get what you pay for.

I switched to Weber Genesis S330 gas grill after decade of using Weber charcoal grill. I still have my Weber charcoal but I use gas 95% of the time because of the convenience.

I don't know if it compares quite to that extent. I've used all kinds of stuff and have ultimately settled on the $79 Walmart charcoal grill specials. They do last about 2 seasons (I didn't even bother getting a grill cover for my charcoal one because I knew it was going to rust apart before that haha), but they meet my needs (adjustable grate, removable ashtray, etc.) and also save me a lot of money. I think the cheapest Weber went for $400 (excluding the little portable one), so I can get 3 of the throwaway grills for the price one of Weber over the years. But you have an excellent point - if you want something that is going to last & have aftermarket support, it's better to go with a name-brand model. I'd love a Big Green Egg, but for an average cost of $40/year for the cheapo models, I get the same cooking results, so meh. Someday tho :awe:

I think I'll be joining you on using gas the majority of the time. However, when my current charcoal grill bites the dust, I'm going to upgrade to the Weber Performer Platinum, which has a built-in electric ignition system so you don't need a chimney or other device for quick-starting the fire. That sure sounds pretty convenient for when you want charcoal, but can just flick a switch to get the party started!

 

[ponyo]

If you have Weber charcoal grill, it will never die. Mine is over 15 years old and it sits outside on the deck uncovered 24/7. I don't own a cover for it. The only thing I've replaced is the grill grate which is like $20 and available everywhere. The grill is still fine and rust free.

I also have Weber Smokey Mountain charcoal smoker and that thing is a beast too. I've set fire to that thing so many times over the years and it's still going strong. I clean the smoker by pouring lighter fluid all over the inside of the unit and setting it on fire. That's how I clean the drip pan and the cooking grates. I figure the fire and the flame will kill any bacteria and mold. Saves me the trouble of scrubbing and washing the drip pan and the grates.

 

[waggy]

If you have Weber charcoal grill, it will never die. Mine is over 15 years old and it sits outside on the deck uncovered 24/7. I don't own a cover for it. The only thing I've replaced is the grill grate which is like $20 and available everywhere. The grill is still fine and rust free.

I also have Weber Smokey Mountain charcoal smoker and that thing is a beast too. I've set fire to that thing so many times over the years and it's still going strong. I clean the smoker by pouring lighter fluid all over the inside of the unit and setting it on fire. That's how I clean the drip pan and the cooking grates. I figure the fire and the flame will kill any bacteria and mold. Saves me the trouble of scrubbing and washing the drip pan and the grates.

/this

my smokey joe is roughly 22 years old. i got it when i was 17.
My 22 inch grill is a 20+ hand me down gift from my dad. i got it 9 years ago.

My 18 inch is only 10 years old.

all 3 get used.

 

[Red Squirrel]

Thanks for reminding me, I should probably put my BBQ away. I left it out last year and everything started to rust. :/ I should spray WD-40 all over it. Not sure what to do for the actual grill part though, I don't think I want to be spraying something flammable in there.

Come to think of it, nothing stops me from BBQing in the garage though. Well there's that whole issue about carbon monoxide I guess. I can open the door though and pull it closer to it.

 

[Kaido]

my smokey joe is roughly 22 years old.

That's amazing!

 

[Howard]

>>>> Between 3 and 4 >>>>>>> Season the grill.

Only if you're using cast iron grates.

 

[Kaido]

Thanks for reminding me, I should probably put my BBQ away. I left it out last year and everything started to rust. :/ I should spray WD-40 all over it. Not sure what to do for the actual grill part though, I don't think I want to be spraying something flammable in there.

Come to think of it, nothing stops me from BBQing in the garage though. Well there's that whole issue about carbon monoxide I guess. I can open the door though and pull it closer to it.

Put it away? I grill all year round! First snowfall of the year is always a big grill day for me :awe:

 

[BUTCH1]

Good to know. What typically breaks? Luckily the parts for my $129 Brinkmann are pretty dang cheap: ($4.25 burner etc.)

http://www.brinkmann.net/products/details.aspx?item=810-4220-S

I didn't think I'd care about the side burner, but I cooked up my Chump Burgers last night and it came in handy for frying up the Portabella mushrooms in olive oil in a pan, which was great because I could flip the burgers at the same time without having to go back inside to the stovetop!

Yea, that is cheap, my other grills typically had the "H" burner style, $25 for a universal wally world or $50 from the manufacturer. Whats nice about Weber's is the thickness of the steel, hold in heat really well although I've cooked quite a few tasty meals on cheaper grills as well..

 

[Kaido]

Yea, that is cheap, my other grills typically had the "H" burner style, $25 for a universal wally world or $50 from the manufacturer. Whats nice about Weber's is the thickness of the steel, hold in heat really well although I've cooked quite a few tasty meals on cheaper grills as well..

Yup, the Webers I played with at Home Depot were serious machines. One was like $949 haha :biggrin: Felt extremely heavy-duty! But, way overkill for my needs. I'll be happy for the next 2-3 years with this cheapo model & a basic grill cover, I think. Smash burgers on the cast iron pan tonight :thumbsup:

 

[HeXen]

I use a mix of charcoal and wood. Love it, I just buy the cheap grills and replace them when they get rusty.

 

[NetWareHead]

I prefer the taste of charcoal or pellets, but I just don't have the free time during the week to wait 40 minutes for the charcoal to get nice & hot.

Do you have a charcoal chimney? The one disadvantage of charcoal is waiting for the coals to heat up. That and the need to use lighter fluid. If you have a chimney, load it up with briquettes/lump charcoal and light a fire underneath with paper (I usually rip off pieces of the charcoal bag to use here). In 10-15 minutes you have glowing red coals that can be dumped into the grill pill. Stir them and even them out. I usually wait another 5 minutes for the flames to settle and the grill grates to get hot and then you can begin grilling. The chimney is a must have for anyone who seriously grills with charcoal.

It may not be instantaneous but 10-20 minutes is far better than 40+ minutes. You also don't mess with light fluid. I'm using the multiple bottles of lighter fluid I purchased over the years to start bonfires in the firepit instead.

 

[unokitty]

For decades the 22 inch Weber was my go to charcoal grill. I still have one. Though, it doesn't get used near as much as it used to...

Ever since I picked up one of the small Q series Weber Gas Grills, the charcoal grill doesn't get used much.

While its true that there is nothing like a charcoal grill. There is also nothing like starting the gas grill and having it ready to go in a few minutes without the extra charcoal fuss ...

The gas grill cooks fast. Though, my W series only have a single burner and the next step up to a multiple burner Weber will not be cheap.

In the interest of full disclosure, I used to work for the Central Illinois Weber distributor. Don't know if its changed. But, at that time, they had a great reputation and stood by their product really well. (Of course, at that time, Webers were also being made in Arlington Heights. Don't know if that is still true...)

Anyway, I'm confident that you will enjoy your grill. Gas is different than charcoal. But each has their own strong points.

I think one of my better investments was buying a couple of cookbooks dedicated to gas grilling.

Best of luck,
Uno

 

[ponyo]

Do you have a charcoal chimney? The one disadvantage of charcoal is waiting for the coals to heat up. That and the need to use lighter fluid. If you have a chimney, load it up with briquettes/lump charcoal and light a fire underneath with paper (I usually rip off pieces of the charcoal bag to use here). In 10-15 minutes you have glowing red coals that can be dumped into the grill pill. Stir them and even them out. I usually wait another 5 minutes for the flames to settle and the grill grates to get hot and then you can begin grilling. The chimney is a must have for anyone who seriously grills with charcoal.

It may not be instantaneous but 10-20 minutes is far better than 40+ minutes. You also don't mess with light fluid. I'm using the multiple bottles of lighter fluid I purchased over the years to start bonfires in the firepit instead.

I have a chimney. You still have to mess with charcoal and the smell. And it still takes like 20 minutes. And get your hands dirty. My gas grill is ready in less than 10 minutes, and I don't have to clean and deal with ashes when I'm done.

 

[Kaido]

Do you have a charcoal chimney? The one disadvantage of charcoal is waiting for the coals to heat up. That and the need to use lighter fluid. If you have a chimney, load it up with briquettes/lump charcoal and light a fire underneath with paper (I usually rip off pieces of the charcoal bag to use here). In 10-15 minutes you have glowing red coals that can be dumped into the grill pill. Stir them and even them out. I usually wait another 5 minutes for the flames to settle and the grill grates to get hot and then you can begin grilling. The chimney is a must have for anyone who seriously grills with charcoal.

It may not be instantaneous but 10-20 minutes is far better than 40+ minutes. You also don't mess with light fluid. I'm using the multiple bottles of lighter fluid I purchased over the years to start bonfires in the firepit instead.

Yes, I use a chimney, usually with newspaper. It takes a good 40 minutes to get the coals red-hot, whether I use regular charcoal (any brand) or hardwood charcoal. I also use a portable mini blowtorch (the throwaway kind you get at Home Depot with the little blue tanks) when I want to speed things up. I've heard a couple people here say they can get it red-hot in 10 or 15 minutes, but I've never seen this IRL anywhere. Always takes at least 30, usually closer to 45 minutes. I've used a couple different chimneys as well, including the one with holes on the sides.

 

[NetWareHead]

I have a chimney. You still have to mess with charcoal and the smell. And it still takes like 20 minutes. And get your hands dirty. My gas grill is ready in less than 10 minutes, and I don't have to clean and deal with ashes when I'm done.

I also have a Weber gas grill (best propane grill I ever owned BTW) so when I need to quickly grill food, it is there. I also grill with propane when I am cooking for 1-2 people as the time & charcoal routine is sometimes not worth it. But when I want better flavor and higher heat, I use charcoal. When I am cooking for a group of people: charcoal. It puts out more heat and is not affected IMO when you open the lid. It puts out blistering heat. I make a baba ghanoush eggplant dip that is 10x better when made with charcoal. You need to burn off the skin so it is easier to peel and the charcoal imparts a better smokiness than propane. I sometimes do 10+ eggplants at once at it is much faster with charcoal vs propane. Sure you need time to set it up and get it going. Yeah your hands get dirty and you smell smoky afterwords. Like most things in life, there are tradeoffs.

 

[preCRT]

Be careful when cleaning your grill:
http://www.cbsnews.com/news/cdc-war...tly-swallowing-grill-cleaning-brush-bristles/

 

[Kaido]

I have a chimney. You still have to mess with charcoal and the smell. And it still takes like 20 minutes. And get your hands dirty. My gas grill is ready in less than 10 minutes, and I don't have to clean and deal with ashes when I'm done.

Yeah, that's the thing. Instant gratification with gas. And it's not like the food comes out bad. I used to not like the flavor of propane-cooked food because I could taste it, but once I got into spices & sauces, it covers it up just fine since it's just a light taste. Plus you still get the BBQ effect, just without the charcoaly-ness. Some people say there's no difference, but to me there is a big difference. If I had free weekday evenings, I would charcoal-grill every night of the week :awe:

 

[NetWareHead]

Yes, I use a chimney, usually with newspaper. It takes a good 40 minutes to get the coals red-hot, whether I use regular charcoal (any brand) or hardwood charcoal. I also use a portable mini blowtorch (the throwaway kind you get at Home Depot with the little blue tanks) when I want to speed things up. I've heard a couple people here say they can get it red-hot in 10 or 15 minutes, but I've never seen this IRL anywhere. Always takes at least 30, usually closer to 45 minutes. I've used a couple different chimneys as well, including the one with holes on the sides.

40 minutes with a chimney?? I have used several chimneys and I think the Weber brand one is just the best. Home depot sells a chimney and it pales in comparison; using that one I remember needing alot of time. Have you tried the weber one?

I also don't just light it once and wait. I usually feed it paper a few times in a row to really get it going. Don;t pack it tightly with briquettes or else the airflow going through it slows down and you need more time. Briquettes with their uniform size will flow air better through the chimney. Lump charcoal can clog and be slower to fire if you jam the chimney with alot of smaller pieces. You also don't need to wait until the briquettes are red hot at the top of the chimney, once most of them are going, just dump it and the rest of them will also catch (in the grill pit instead of in the chimney.) Sorry but I just can't imagine leaving charcoal in the chimney for 40 minutes! :hmm: Just seems like a waste of heat to burn them up in the chimney instead of transferring them sooner to the grill.

What I also do is while the chimney is heating, I line the grill with some unlit briquettes. I dump the chimney on top of those briquettes, stir them and wait a few minutes. The fire from the lit briquettes will spread to all the charcoal eventually. Thats my routine...

 

[HomerSapien]

Kaido: How is the Brinkman holding up?

I had a Kenmore cheapo model ($150) for the past 7 years that was awesome for a small family and I like the cheap ones, but I also appreciate the quality of Weber. We moved and now I am looking for its replacement, but a 2-burner unit. The spousal unit has serious issues about me getting a Weber ( http://www.weber.com/grills/series/spirit/spirit-e-210 ) and after replacing most of the appliances in our new house, I kind of understand and am willing to get a cheaper alternate for the short term.

Any issues with hot spots? The reviews look decent on it, but you can almost never tell as people don't always update them.

A smoker will eventually be used for large chunks of animal flesh, but that comes later.