Grillin’ with Gas

Lesson

Barbecue purists might balk at the idea of using gas grills instead of charcoal or wood smokers, but we would be remiss not to mention cooking with gas.

Gas barbecues come in two varieties: one that uses propane in bottles and one that uses natural gas.

In this lesson, we’ll concentrate on the bottled gas barbecues, because those are the most commonly used.

Did you know that flames from your gas grill produce both carbon dioxide and water vapor? Each molecule of burned propane produces four molecules of water. In a typical 40,000 BTU-per-hour gas grill, that translates to 1-1/2 quarts of water being given off per hour.

The bottom surface of the meat is thus being steamed. And a gas grill cannot get as hot as dry-burning charcoal. That’s why you can’t quite achieve that flavorful, seared, brown crust that charcoal produces, and why fancy restaurants use charcoal, not gas, to sear their steaks.

Here are a few hints for prepping your gas BBQ for grillin’:

Never attempt to light your grill with the lid down. Gas could build up and explode, but with the lid up that won’t happen. This is true whether you use the electric starter, which is built into most new gas barbecues, or use a long charcoal lighter to ignite the gas flames.

Keep your grill surface clean. Scrape it clean with a grill brush soon after using the grill, while it’s still relatively warm, then wipe it off with a damp paper towel or cloth. Wipe off the grease at regular intervals. This way, you’re always ready for your next BBQ.

Do not buy or use fake lava rocks. These “rocks” provide plenty of space to trap grease, which can produce nasty flare-ups. Instead, buy and use ceramic bricks, steel plates, or triangular bars that vaporize much of the dripping fat, allowing the rest to drip through to a built-in grease pan or drawer.

Once you’ve got the grill lit, close the lid, turn all burners to high, and let the grill bake for about 15 minutes. This makes sure there are no nasty bacteria hanging out in the grease left on the grill.

Oil the grill using tongs holding a folded-up piece of paper towel dipped in olive or cooking oil, making sure the entire surface is oiled. If you want to use nonstick grillin’ spray, do so before you ignite the coals or light the gas. (Spraying into an open flame can cause dangerous flare-ups.) You can also remove the rack, spray oil on a piece of newspaper and rub that on the rack. Then return the rack to the barbecue.

Ready to move on? Try a lesson on using our favorite method: Cooking with Direct and Indirect Heat.