Gas barbecues are relatively new to the barbecue world, and their popularity has been steadily growing. Traditional barbecues are fueled by either briquettes or lump charcoal, either of which must be allowed to ash-over before food can be cooked. One of the most common complaints with traditional barbecues is the smoke produced by the burning fuel, as well as the difficulty in maintaining a desired temperature. Gas barbecues do not require charcoal or briquettes so little if any smoke is produced, and the grill can be ready for use within just a couple of minutes. Temperature can easily be controlled by the barbecue's burner knobs. However, because gas is used to power the burners, it is important to use a gas barbecue properly.
Instructions
1. Inspect all gas hoses for any cracks, cuts or other signs of wear. If any hose appears to be damaged, it should be replaced before using the grill to avoid dangerous gas leaks.
2. Ensure that all gas-line fittings are tight by covering the fittings with a soapy water solution and a sponge. No exact proportion of water and soap is required. A few drops of liquid soap, such as dishwasher soap, will suffice. If the solution bubbles, a leak exists and the fire department should immediately be contacted.
3. Open the grill lid to ensure that any unlit gas fumes escape from the cooking box. Then slowly open the valve on top of the gas tank all the way by twisting the valve in a counterclockwise direction.
4. Turn the burner knobs to the "high" setting, then press and hold down the ignition button for five seconds, or until the burners are lit. If the burners do not light within five seconds, turn the burner knobs off and wait at least five minutes for any gas fumes to dissipate, then attempt to light the burners again.
5. Close the lid of the barbecue and wait at least five minutes for the grill to preheat. If the smell of gas is present, a gas line might be leaking. Immediately turn off the burners and close the gas valve on top of the gas tank; contact the grill's manufacturer.
6. Prepare the grill for direct and indirect cooking, if required. Direct cooking means that the food is placed directly on top of the heat source. Indirect cooking refers to a style of cooking whereby the food placed to the side of the heat source. Direct cooking is appropriate for boneless food, such as hamburgers and vegetables. The indirect method is appropriate for food which contains bones. Gas barbecues typically feature three burners. For indirect cooking, either leave the middle burner turned off or leave one side burner off, then place the food over the unlit portion of the grill.
7. Turn the grill off when food has finished cooking. To turn off a gas barbecue, close the grill lid, then turn all of the burners to the "off" position. Turn the gas valve on top of the gas tank in a clockwise direction until the valve stops.
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