About Gas Grills

Thom Richards asked:


Turning your gas grill into a raging barbecue machine may not be as difficult as you think.  All the hype about good barbecuing has always revolved around charcoal grills and wood burning barbecues.

The purist will tell you that it is impossible to be barbecuing with a gas grill.  But, with little ingenuity you can show them a thing or two, and be barbecuing like a pro in no time. Here are a few tips on just how to do that.

One of the first barbecues I ever purchased was a water smoker.  If by chance, you are not familiar with them, they are circular in shape and have a dome lid.

They usually operate, on charcoal, or are electric. A pan filled with water is placed between the source of the heat and whatever you are barbecuing.  It’s a form of self-basting and prevents burning.  The process adds a lot of moisture, and can add tremendous flavor to anything you put on the grill.

The idea comes from the Chinese way of cooking and steaming. You can do the same thing on a gas grill.  Your unit must have a lid and have enough clearance to accommodate a water pan, a grill to put over that water pan, and of course whatever you are going to barbecue. 

As opposed to the Chinese method, you do not want to really steam anything.  This means, you don’t want to boil the water, so cooking at fairly moderate temperatures is the answer.

Place the water pan in the center of your gas grill.  Spray a little non-stick product inside the water pan and onto the grill that’s on top of the pan.

Place everything in the center of your grill.  Add warm water to the pan.  Start your grill and turn the burners to medium.  You will have to adjust the heat to get it just right.  Try to maintain 325 to 340 degrees.

Let’s experiment with a watermelon sirloin tip roast, or we can do a pork loin:

Rub extra virgin olive oil on all sides of the roast

Put on a dry rub. (You can make your own, see my blog for the recipe)

Refrigerate over night

Sit out 45 minutes prior to barbecuing

Once the grill is up to temperature (325 to 340 degrees) place roast in the middle of the water pan grill

For enhanced flavor, you can add concentrated fruit juices to the water.  For example, add a can of concentrated apple or orange juice. 

And, you can add garlic, onion slices for further flavor

Shut the lid on your grill

Check meat before one and half hours

Using a meat thermometer check for doneness, 140 degrees for rare beef, 170 degrees for pork loin

Let the meat sit out 15 to 20 minutes before slicing and serving 

You will be surprised at the amount of flavor and moisture that will be added to your barbecuing using this method.  If you have a hard time finding a water pan and grill, consult my blog.  They are very reasonably priced. 

If you want to add a smoky flavor to your barbecue, there are several ways to do it.  You can add a commercial brand liquid smoke to the water, or you can apply it directly to the meat.  

Now, I don’t smoke watermelon roasts, or pork loins but you can.  I prefer to save the smoking for pulled pork or brisket. 

The preferable method is to use wood chips in a metal box wood smoker, or make a tent out of aluminum foil.  You can find wood chips in most hardware stores that carry barbecue grills, and you will find a wood smoker, too. 

Soak the wood chips for about fifteen minutes or so in water before you are ready to use them.  Ideally, you will want to sit the wood chips on the flame deflector, and this will mean lifting up, or removing the grill up to do that.  Be careful! 

If using aluminum foil cut off a big enough piece to accommodate the soaked chips.  Try to make it as waterproof as possible at the bottom.  To allow the smoke from the chips to escape, put half dozen small holes near the top of the foil. 

You do not want to start smoking the meat until it is just about done.  Turn the burners to their lowest settings, 100 degrees or less.  In fact, turn off the burner that doesn’t have the wood chips over it to get the desired temperature. 

Or, barbecue using only one burner.  This works fine, and you can have your wood smoker setup on the burner that is turned off.  When you are ready to smoke, turn the idle  burner on. 

You only need to smoke for one to one and a half hours to get desired results. 

Gas grills are more convenient to use than any other type out there.  You can be extremely innovative with your grill.  You can amaze family and friends, and the big bad purist with just these few simple gas grill tips that I have discovered throughout the years that I have been barbecuing.



Carrier Heat Pumps

Chef Todd Mohr asked:


Despite the fact that most people believe grilling is easy and that anyone can be successful on the barbeque grill, grilling is actually one of the most challenging of cooking methods. Now more than ever, savvy home cooks are looking for the best cooking tips for gas grills. As the weather starts to get nicer and the great outdoors beckons, attention starts to turn to outdoor cooking - and gas barbeque grills can’t be beat for simplicity and convenience. But grilling only becomes EASY when you know the basic procedure for grilling and the important cooking tips for gas grills that ensure better results every time. The greatest challenge presented by grilling is that it is the most intense form of direct heat cooking there is. If cooking is like driving a car, grilling is like being strapped to a rocket ship! The good news is that grilling, like any basic cooking method, can be mastered. And these cooking tips for gas grills will get you started on the road to awesome grilling all year round.

Preparing Recipes for the Grill

When preparing recipes for the grill, the most important thing to consider is how the grilling method of cooking acts differently on different types of foods. To begin, careful product selection is extremely important. Marinating meats when making recipes for the grill is the best way to apply some tenderizing properties before cooking because the grill will not tenderize meats. You must start with a tender product if you want to end with a tender product. You want to also make sure the product you choose will be able to withstand direct high-heat cooking. Different products will handle this differently and some are just not the best choice for standard grilling. A very delicate fish, such as tilapia, will not perform very well on the grill because the high heat may burn the outside of the fish before the inside cooks at all. Vegetables all cook at different rates, too, depending on their texture and firmness. When cooking different combinations of vegetables together (as in skewering), you will achieve far better results by par-cooking the “harder” items prior to skewering so that all vegetables are the correct done-ness at the same time.

Once you have considered the differences in the types of foods you will be grilling and preparing them accordingly, the basic procedure for creating recipes for the grill is the same across the board. First, heat up the grill as hot as it can get. Brush the food item with the oil of your choice and place it on the hot grates - presentation side down. Leave the cover open and let the item cook. After a few minutes inspect the item. You are looking for the item to start to brown around the edges and to see pink (almost clear) moisture bubbling up to the top. This will be your signal that the item is 75% cooked on one side and that is the time to flip it. Do not use a fork to flip the item and do not puncture it in any way. This will allow precious juices to escape, drying out your product. The ONLY way to know when your product is finished cooking is with a thermometer - testing internal temperature. Because there will be some carry-over cooking, remove the item 5-10 degrees BEFORE the desired final internal temperature.

A Gas Grill Cooking Twist

Although GRILLING is always done with the lid cover open, gas grill cooking can incorporate additional cooking methods that make it preferable to cook with the grill cover closed. With the grill lid closed, the grill changes from a CONDUCTIVE cooking vehicle to a CONVECTIVE cooking one - more like your oven. Of course you could just use your oven for using these cooking methods, but outdoor cooking does have some advantages over indoor cooking - particularly in warmer weather. So how do you turn your dry heat, direct source cooking vehicle (the grill) into one that can utilize a moist convective cooking process? It’s actually a pretty cool technique for gas grill cooking. This is a trick I use most often with delicate fish, such as tilapia. First, I turn the heat OFF on the side of the grill that my tilapia will cook. Then, I add a pan of water to the bottom of the other side of the grill - right on top of the heat elements. Keep in mind that this “water” can be any kind of liquid you like. I use shrimp stock sometimes with fish, but you can season it with chicken broth, wine - anything that is liquid and imparts nice, complimentary flavors to the product you are cooking. Then, the fish is placed either directly on the grill (if you have a flat grate option) or you can put it in a cast iron pan and put it on the grill grates. The rest of the procedure for this type of gas grill cooking follows the normal grilling process - cook with your eyes and observations, flip after 75% done, use a thermometer to determine final temperature and remove a bit “early” to allow for the carry-over cooking that occurs. And that’s it, now you can consider gas grill COOKING in addition to standard GRILLING for great outdoor cooking results.

Gas Barbeque Grills vs Charcoal Grills

It is hard to argue that the charcoal grill provides opportunity for a deep, smoky flavor that is not fully achievable with the gas barbeque grill. But other than that all of the “pros” go into the gas grill’s column. You may hear many self-proclaimed GRILLMASTERS insist that the traditional charcoal grill is far superior to the gas barbeque grill, but the gas grill has many advantages that make it a great choice for any outdoor cooking situation. For starters, gas barbeque grills provide consistent heat throughout the cooking process. With the charcoal variety, the cook has to really control the heat by actually moving products closer and further as heat increases and decreases. This takes some practice and experience to do well. The gas grill is also much easier and safer to start because it uses propane as fuel and starts at the press of a button. Charcoal grills can be easily started with lighter fluid, but this can be dangerous, and can impart an undesirable taste into the food. Nothing like the taste of lighter fluid to ruin a good steak! Plus, the gas grill turns OFF as easily as it turned on! No waiting for coals to cool so that you can empty and clean the grill and no messy coals to dispose of. For convenience, gas barbeque grills make it easy to grill outdoors everyday.

These cooking tips for gas grills seem simple but they truly are the difference between great grilling results and disappointing meals. The next time you get ready to grill, remember that careful product selection and a basic understanding of cooking methods is all you need to master the barbeque grill, creating outdoor meals and memories for life.



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Shelly Field asked:


If you’re considering purchasing a grill, there are many reasons why a gas model like one of the popular Jenn Air Grills is a good choice. First of all, Jenn Air Grills are mid-range as far as price. You can find them in places like Lowes, a home improvement store that carries everything from grills to plasterboard. They’re not the cheapest gas grills, but they’re not the most expensive either.

Choosing one of the least expensive grills might make good sense for your budget. But as in all things, you often get what you pay for. A cheap grill might have several drawbacks, from not being particularly sturdy to not have a great cooking surface. A very experienced griller might be able to make do with even the most low quality grill, someone with grilling experience is going to want a good model.

Someone new to grilling will have all kinds of problems with a cheap brand that’s not very good, and might be turned off the whole idea of grilling. And someone new to it doesn’t need to spend a lot for the most expensive grill, either. Until you’re experienced and can grill a variety of foods with confidence, you’ll want to look at the mid-range price models like Jenn Air Grills. With middle-priced grills, you get good quality but without all the bells and whistles that cost more, and that you probably won’t appreciate until you become a crack griller anyway.

What features should you look for in gas grills like Jenn Air Grills? Stainless steel grilling surfaces are ideal, because they make clean up so easy. Brass burners give you a worry free flame every time. And why not choose a model with storage drawers so you have a handy place to put your barbecuing accessories? You’ll want a big enough grilling area to hold more than just a few things, and the ability to control the flame very accurately. You also want the option of using natural gas or propane, and not all grill lines give you that option.

Gas grills like Jenn Air Grills have many advantages over charcoal grills. It’s true that you can buy a charcoal grill for very little money, because all you’re purchasing is essentially the metal drum, legs, grate and grill cover. Since you provide the charcoal that provides the heat, there’s no need for any mechanization. Charcoal grills are therefore inexpensive.

But your investment in a gas grill means that you’ll spend much less time cleaning up after grilling. Gas grills cool much quicker than charcoal grills, so you can get the grate out and clean it earlier, before things harden more. You also don’t have to fiddle with charcoal. Push a button to start the grill, instead of trying to light charcoal and waiting for it to be ready.

Another advantage of gas grills like Jenn Air Grills is that you can cook different meats at different temperatures because of different burners that can be independently controlled.



Learn The Basics Of Painting

David H. Urmann asked:


Grills are great kitchen equipment for cooking barbecues. It comes in a variety of sizes, shapes and designs.

There are several varieties of grills categorized into two such as gas-fueled grills and charcoal grills. There is a great discussion over the qualities of gas and charcoal for use as a cooking method between grills. The electric indoor grill is also becoming very popular in the industry of cooking.

Grilling is a persistent tradition in the US. There are several cook-offs for barbeque and steak grilling in the US, even with a cash prize involved. Almost all contest grillers use charcoal, especially in steel grills or custom design bricks.

Infrared grills work by igniting the natural gas or propane to a superheat ceramic tile, causing it to produce infrared radiation that cooks food. Infrared cooking varies other forms of grilling that uses hot air in order to cook the food.

Charcoal grills utilize either all natural lump charcoals or charcoal briquets as their source of fuel. Users of charcoal briquets stress the consistency in quality exemplified, heat creation, burn rate and size by briquets. The user of the lump charcoal emphasizes the consistency in high heat production, subtle smoky aromas and lack of fillers and binders present in briquets.

Gas fueled grills usually use natural gas or propane as their source of fuel with gas-flame either by heating grilling elements or by cooking food directly, that in turn radiates the heat essential to cooking food. These gas grills are obtainable in sizes that range from large, single steak grill types to industrial-sized restaurant grill varieties that are capable of cooking meat in order to feed more people.

Most of the gas grills follow the design concepts of cart grills. There are other popular types also. One of them is the flattop grill. The BRMGG or Brazilian Radizio Machine Gas Grill is a durable spitroast machine suitable for making a Brazilian Rodizio. The Brazilian Rodizio Machine Gas Grill runs having top radiant gas burners that roast meat in rotating spits. All types of gas grills are required to be maintained and cleaned if you want to safely cook delicious barbecues.

Here are some tips to clean the gas grills with materials you have in the house:

Before you start to clean your gas grills, ensure the total disconnection of the natural gas or propane gas tank and the controls in the off position. For complete safety, completely remove either the natural gas or propane gas tank.

Use water and soap as they are still the best cleaning solutions. Use the usual soap dishwashing liquid that is designed for cutting grease and combine it with hot water or warm water in the large bucket or container.

Remove the grill rack from the gas grill and put it directly in the soapy water. Leave the grill rack and soak it for about 30 minutes or more depending on how much grease are built in grilling racks. There are other options to remove grease in the grill racks, put the drip guard right with the grill racks in the container to eliminate the build-up of grease. Remove the remaining particles inside the grill by using wet-dry vacuums via hand-held tools.

Rinse off any excess soap after the drip guard and grill rack have finished soaking and put them back inside the grill. If baked-on grease is not removed, use the grill cleaning brush to remove any remaining residue. Do not use the metal grill cleaning brush on porcelain grills because it will cause damage.



Troubleshooting Trane Heat Pumps

Megan S asked:


i need to know how long to cook my roast for on a gas grill and also what is the best way to tenderize it?

Gas Furnace Reviews

Billy Bristol asked:


Let’s compare the benefits and disadvantages of using gas grills or charcoal grills. This is always a heated debate with fans from both sides. But let’s consider these points before we choose grills. Once you decide what grill fits your needs, then use this guide to help you choose which features you would like with your grill.

Gas Grill:

First we will start with the gas Grill. Gas grills give you the most control over the temperature, and are much easier to start than a charcoal fire. Other points to consider when looking at the gas grill option.

Construction of the Gas Grill: Choose among gas grills that are made of the highest grade of steel. They should have a baked-on finish, or a thick, quality stainless steel body.

The Basic Features: Your basic gas grill contains a quality food grate, burners, and angled metal bars. Lava rocks or ceramic briquettes distribute the heat evenly.

Look for a gas grill that has at least two burners, and an angled metal piece over those burners. Lava rocks collect grease, which causes flare-ups. These features allow for the best heat control.

Other Conveniences: Side burners are an option on some grills, and allow you to cook side dishes and sauces there, keeping every part of the cooking process in one spot. Condiment holders and other side tables add convenience to your gas grill.

Advantages of Gas Grills: As stated before, gas grills are very easy to start, in most cases with a button or rotary starter. Other accessories to consider are electric rotisseries, smokers, and steamers to expand your grilling options. Lastly, cleanup is very simple.

Disadvantages of Gas Grills: Gas grills are quite a bit more expensive than charcoal grills. And usually, food cooked on a gas grill does quite have the smoky intensity and flavor you would get from a charcoal grill.

Charcoal Grill:

The most die-hard charcoal grill users will tell you there is no other grill to consider. The whole process of building and tending to the fire is a big part of the excitement of charcoal grilling.

Construction of the Charcoal Grill: As with gas grills, look for a body that is constructed of high-grade steel. A baked-on finish is better than a painted-on one. Parts that are welded instead of screwed together are better.

The Basic Features: The grates found on charcoal grills are either nickel plated or stainless steel. This will make them easy to clean and rust resistant. Wooden or plastic handles help you open the lid without burning yourself. Choose a charcoal grill that is large enough to leave you room to grill over indirect heat. You want to be able to build a fire over on one side of the fire pit instead of both. This gives you better heat control.

Other Conveniences: A hinged food grate allows you to add more charcoal when necessary. A charcoal grill with a thermometer is very helpful.

Advantages of Charcoal Grills: They are generally much more inexpensive than gas grills. And they give food a stronger smoky flavor.

Disadvantages of Charcoal Grills: The coals can sometimes be difficult to light, and when they do, it takes quite a bit more time to get ready for cooking. The heat is often difficult to regulate. Cleanup is more difficult than with gas grills.



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