Gas vs. charcoal
The grilling season heats up
By By Penny Randall / staff writer
March 26, 2003
Pizza, portabellas and pineapple all have one thing in common. The same goes for salmon, sausage and squash.
All become delicious delicacies when prepared on a grill.
As warmer and longer days beckon us outdoors, we're drawn to our grills like bees are to honey.
Today's grills range from simple charcoal models to those that will go anywhere and do just about anything.
When it comes to the question of gas vs. charcoal, begin by asking yourself a few questions.
Do I want propane or lighter fluid and charcoal?
Do I want to have to clean up and dispose of charcoal briquettes?
Do I have the time it takes for a charcoal grill to heat up or do I want the ease of just turning a knob on a gas grill?
Do I want the savory, cooked-over-an-open-fire taste that I get from charcoal and wood chips?
For charcoal lovers, cooking on an open flame is the thrill.
However, if you prefer precision temperature to poking at coals, pick a gas grill.
The answer is strictly personal.
And that's what Kendra Stanley, a cashier in the gardening department at Wal-Mart SuperCenter, tells her customers when they ask for her opinion on buying grills.
When it comes to cooking with gas or charcoal the most important factor is safety. Here are a few notes on grilling from the Barbecue Industry Association:
When using charcoal briquettes or wood chunks, form a pyramid and douse the briquettes or chunks with lighter fluid. Wait until the fluid has soaked in before lighting.
Never add lighter fluid to existing hot or warm coals.
Never use gasoline or kerosene or other highly volatile fluids as a starter. They can explode.
As an alternative to lighter fluid, use an electric, solid or other starter specifically made for lighting charcoal briquettes or wood chunks.
All vents should be wide open while cooking. Charcoal briquettes and wood chunks require oxygen to burn.
Allow coals to burn out completely and let the ashes cool for 48 hours before disposing them.
Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a non-combustible container. Be sure there are no other combustible materials in or near the container.
There are limits on how much propane can be put into a cylinder. The typical cylinder holds approximately 20 pounds of propane. This leaves some room for the liquid to expand.
When the cylinder is connected, the grill must be kept outside in a well-ventilated space. When not in use, the cylinder valve must be turned to the off position.
Always check for gas leaks every time you disconnect and reconnect the regulator to the cylinder.
Clean the grill twice a year. Watch for rust, paint the cylinder to make it more rustproof, and check the regulator, hoses, burner parts, air shutter, and venturi/valve section carefully.
When lighting a gas grill, always keep the lid open to prevent an explosion from gas build-up.
Do not lean over the grill when igniting the burners or cooking.
