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Tips For Using And Cleaning Your Propane Grill

Tips For Using And Cleaning Your Propane Grill

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If you’re like many people in the Empire State, you chose a staycation this summer, staying safe at home with your family and enjoying outdoor living in your own backyard, including cookouts. And it’s a good bet that you’ll be giving your outdoor grill a workout through most of the fall, as long as the weather holds up.

If you’re fortunate enough to have a propane grill, you’re way ahead of the game. Propane grills can handle all of your outdoor meals with less work and more ease than a charcoal grill.

With a propane grill, you get the precise temperature control that makes grilling easier, with better results. You can go from high heat for steaks to low and indirect heat for pulled pork with just the turn of a dial. Grilling with propane offers you the options and control that make cookouts as easy as possible.

Grilling meat safely

When you grill with propane, you greatly reduce your exposure to carcinogens that could end up in your food when you grill with charcoal. Cooking on a charcoal grill burns hotter and generates more smoke.

  • Trim excess fat and blot marinade off meats before grilling to prevent flare-ups.
  • Use a marinade with rosemary, which has been shown to reduce toxin in some studies. Lemon juice, garlic and onion are other recommended marinade ingredients.
  • Grill your meat to a safe temperature. Use an instant-read thermometer and you’ll hit the safe temperature without overcooking.
  • When you’re done grilling, don’t put grilled meats on the same platter you brought out the raw meat on. A clean platter prevents the spread of bacteria that can live in meat juices and residue.

How to deal with flare-ups

Flare-ups are caused by fats and oils dripping down over your propane burners. They’re usually temporary, but can create unappetizing burns on your food.

Keep part of your grill empty when grilling. This way, you can quickly move the food there if a flare-up happens. After moving the food, keep the grill lid up and let the flare-up burn off.

If the fire spreads, take all food off the grill and let the fire burn off the grease. If the fire gets out of control, remove the food and turn off the burners and gas. Leave the lid open to let the fire die on its own. For safety sake, you should always keep a fire extinguisher nearby.

Deep cleaning your propane grill

To avoid flare-ups and other problems, you should always do a deep cleaning of your grill at least once a year—or more if your grill has been working overtime. Of course, you should also use a grill brush to scrape off any food residue every time after you finish cooking.

You don’t need any high-tech tools to do a thorough job of cleaning a propane grill from top to bottom. All you need are some basics: rubber gloves, aluminum foil, a grill brush, and a large bucket of hot and soapy water. Dish soap is recommended.

  • Make sure all the grill burners are off and that the dials are in the “OFF” position.
  • Turn off and disconnect the propane tank. If you’ve just finished grilling, wait until the grill is barely warm before doing this.
  • Take out the grease trap and turn it upside down over a trash can so it can drip.
  • Put on the rubber gloves and remove the grates as well as the burner protectors under them. Put the grates and burner protectors in the bucket of hot, soapy water for a good soak. Put the grease trap in as well.
  • Use aluminum foil to cover the burner tubes and other heating elements. Then thoroughly clean the underside of the hood and the inside walls. Wipe dry with paper towels.
  • Take the grates, burner protectors, and grease traps out of the bucket and clean those. Rinse well.
  • Take the foil off the burner tubes and gently wipe the tubes.
  • Carefully check burner holes with a toothpick to dislodge any clogs. Replace the burner covers, grates and grease trap.
  • Clean the grill exterior with a manufacturer-recommended cleaner.

Please visit this page to read more information and tips on overall propane safety.