Choosing the Right Outdoor Grill

Until just recently, most barbecue grills all looked basically the same. Weather shaped like kettles or large saucers, they stood on thin legs and charcoal was the primary option for fuel. Under the vigilant eye of the cook, they could be depended on for classic hamburgers, flame-licked hot dogs and juicy steaks. The inaugural “lighting-of-the-grill” brought with it the aroma of summertime and the anticipation of good food and great times.

While modern outdoor grills still bring forth mouthwatering summer foods, that is where the similarities end. Today’s grills are more likely to resemble full-size kitchen ranges than kettles, and many models feature stainless steel exteriors instead of enamel-coated metal. And although charcoal still remains a popular fuel for grilling, propane and natural gas are quickly gaining ground. Moreover, the scrumptious foods have moved far beyond basic burgers and franks to include succulent grilled seafood and roasted vegetables.

Do You ‘Cue?
Mastering the art of cooking outdoors is nothing new. What is new are the advanced, weatherproof units that can instantly transform an average yard, patio or terrace into an extension of your home. People have stopped traveling as much. They are investing more time — and money — in their homes. The grill, now more than ever, has become place where everyone gathers.”

A brand name, top-quality grill can still be small and portable, but they also might be the centerpiece component in a gourmet outdoor kitchen island. Real estate brokers say that, while the price tag may sound high, an outdoor kitchen adds to a homes living space and increases a property’s value. Available online, plans for do-it-yourself, all-weather cooking islands and their components can help keep costs reasonable. Additional components and materials necessary can be purchased at local building suppliers and home centers. Handy homeowners can customize there islands and face them in brick, stucco, cast stone, or slate.

Choosing  Your Fuel
Prior to purchasing a grill, decide whether it will be powered by gas, charcoal, or electricity. First, look into any regulations that may limit you choice. Condominium owners, for instance, may not be allowed to install natural-gas lines, likewise if you live in an apartment, you might not be allowed anything other than an electrically powered grill on the balcony.

Once you have determined which types of grills are allowed, ask yourself how you like to cook. If standing over an open flame and a quick-cooking steak your style, a charcoal grill might be the direction to go, as your presence during the cooking process will usually be necessary. If you’d rather join your guests while a whole chicken turns gently on a rotisserie, propane or natural gas is probably for you. Precisely calibrated thermostats regulate temperatures, and allow the cook to fix the salad and mix the drinks. Electrically powered water smokers are best for slow-cooking a side of beef for several hours and flavoring it with aromatic woods and herbs. Outdoor chefs who want the fire ready right away choose gas, while those who don’t mind waiting 45 minutes for the grill to heat seem happy with charcoal.

Does one fuel bring out flavor that are superior to another? This debate it seems may never be conclusive. Those who prefer charcoal insist that as meat juices drip down and mingle with the briquettes it creates a superior smoke that permeates the food. However, the opposition claims gas grills offer similar flavor. Gas grills use ceramic briquettes, volcanic rock, or steel bars to convert gas flames into radiant heat and to collect flavorful juices.

Regardless of what fuel they use, the best grills come with a long warranty (10 years is good). The grill’s legs should be sturdy, and the main body constructed of heavy-gauge aluminum or heavy sheet metal finished with baked-on enamel. Rustproof stainless-steel models offer the most sound investment and are generally worth the difference in price

When shopping for  gas grills, look for models with two or more separate burners. This will allow you more control over the temperature. You can control the heat more easily.

Safety First
A few simple precautions make all of your grilling experiences happy ones. To begin with, keep your grill clean. Excessive grease build up leads to unexpected flare-ups. Cleanliness is particularly crucial when using a gas grill. Insects, spiders, and grease can block gas lines and burner openings. Use a pipe cleaner to clean debris from gas hoses, burners and fittings while at the same time checking them for nicks and cracks that may allow gas to leak. Replace any worn or damaged parts before use and remember…. If you smell gas, turn the unit off immediately.

Gas grills are fueled by either liquid propane, or by natural gas. Propane is available in convenient, easily transportable, refillable containers. Natural gas (if available in your area) must be piped into your yard by a public utility. For some, this makes propane an obvious option even if natural gas is available. When using propane, you should always transport the containers upright to prevent spillage. Never place them the trunk of your car. Excessive heat can cause the gas pressure to build inside the tank.

Though gas grills ignite with the push of a button, charcoal grills require matches and a starting fluid or, preferably, an electric starting wand. Simply plug the wand into an outdoor outlet and place the heating coil in the charcoal. Within five minutes the briquettes are ignited; another 15 minutes and you’ll be cooking; without the taste or smell of starter fluids.

Fire codes caution against using  propane barbecue grills on a balconys’, terraces, and roofs. Charcoal grills should only be used when there is at least a 10-foot clearance between the grill and any structure. This includes the bottom of the balcony above you and the ceiling of your garage or carport. In addition, a fire extinguisher, water from a garden hose or a filled 4-gallon bucket should be close at hand.

Originally posted 2010-02-05 20:31:20. Republished by Blog Post Promoter