Timeline for Why does my food taste like propane when i grill?
Current License: CC BY-SA 3.0
7 events
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| Jul 25, 2022 at 17:23 | comment | added | RoboJ1M | I know this is donkeys years ago, but you can really reduce the ignition time for a charcoal (or briquettes) BBQ by using a BBQ chimney starter. Weber make a fantastic one that comes in 3 sizes for small, medium and large BBQs. We actually own a portable BBQ (marketed as a replacement for disposables) which has an integrated chimney and air pump for even faster Ignition and more complete combustion (smokeless) Called a B&O Smokeless BBQ (and there's one by Smith & Barker that's even better, for a week away camping) | |
| Mar 9, 2017 at 17:30 | history | edited | CommunityBot |
replaced http://i.stack.imgur.com/ with https://i.stack.imgur.com/
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| Apr 4, 2015 at 1:21 | comment | added | Ecnerwal | You can save a lot of that excess charcoal by breaking the fire up/spreading it out when done grilling. Separated enough, the coals go out; Or you can water it down and let it dry out if it will be a while before your next grill session. | |
| Apr 3, 2015 at 20:38 | comment | added | Sobachatina | I agree that real wood charcoal is fantastic but there is room at my house for both. Real charcoal takes more planning, costs a lot more, and wastes heat when I'm done cooking but there are still coals left. I use charcoal when I have time and want something special. I use propane when I want a broiler without air conditioning the house back down. | |
| Apr 3, 2015 at 20:16 | history | edited | Ecnerwal | CC BY-SA 3.0 |
added 43 characters in body
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| Apr 3, 2015 at 20:12 | comment | added | Escoce | If your grill uses Venturi tubes make sure a spider hasn't made a home and then died in there | |
| Apr 3, 2015 at 20:00 | history | answered | Ecnerwal | CC BY-SA 3.0 |