Plank You Very Much

Grilling with solid hardwood planks can add a smoky twist to your favorite grilled meats and foods.

Plank grilling is a very simple concept. Instead of grilling directly on the surface of your cooking grate, you place your food on a slab of wood and cook the whole thing on your grill. There is little prep work involved, and the results can range from subtle to spectacular. You get a smoky taste unique to the chosen hardwood without the preparation and time required for traditional smoking or wood-fired grilling. Using a plank is especially well-suited for users of propane grills because it adds flavor without using charcoal.

The Plank

While cedar is most commonly used, grill planks come in a variety of other hardwoods including alder, mesquite, oak, maple, hickory, cherry, peach, and apple. Some are more appropriate for grilling specific foods than others, but it doesn't hurt to experiment or use the type that's most readily available in your area. Just make sure that you use untreated planks so you don't introduce any harmful chemicals or nasty flavors into your food. It's also best to avoid woods with a high resin content, such as pine or birch. You can find grill planks at gourmet cooking stores, but be creative! Gas Grill Fanatics have found many sources of grill planks. Check grocery, specialty food, or hardware stores. Lumberyards and cabinet shops may even cut planks to fit your grill. Make sure to buy untreated wood no thicker than 1 inch. Thinner planks will work fine, but they tend to crack and burn more than thicker planks. The upside is that thin, disposable planks require less cleanup. If you can't find good wood planks locally, you can order grill planks online at Northwest Plank Company, Outdoor Gourmet, or Currier & Reeves. Or just google "grill planks" for even more options.

Preparation

The secret to using planks for grilling is soaking them in advance. This prevents the wood (and your food) from burning up in your grill and also gives the wood better smoking qualities to impart that smoky flavor to your food. Immerse your plank in water and soak for at least 4 hours or overnight. If your plank floats, just weigh it down with canned goods or a heavy bowl.

Technique

After your plank has soaked, and you're ready to grill, brush the cooking side of your plank with vegetable oil to prevent food from sticking. If your plank is new, toast both sides on your grill for a few minutes before using. Place your food on the center of the plank, and then place the prepared plank on your hot grill. Make sure your grill is pre-heated to medium or high heat. Check your food periodically to make sure your plank isn't flaring up. Keep a water-filled spray bottle handy to spritz any flames on your plank. If you're grilling meat or fish, you may want to coat it with barbecue sauce, fresh herbs, or spices during the second half of its grilling time. Once your food is done, you may remove it from the plank to serve, letting the plank cool on your grill's cooking grate. However, one of the great things about plank grilling is that it makes for a great presentation. Just be careful with that schorching-hot piece of wood.

A Clean Grill is a Happy Grill.

Gas grills are relatively easy to maintain, and cleaning is no exception. With regular cleaning, your grill should give you years of fanatical grilling pleasure and better tasting food. As with many things in life, an ounce of prevention is worth a pound of cure. In other words, if you clean your grill at least lightly every time you use it, you'll end up saving yourself a lot of trouble in the long run. When the time comes to give your grill a thorough cleaning, the task will be much easier.

Cleaning the Cooking Grate

Every time you grill, you should clean the cooking grate. Some people prefer to clean the grate before grilling, while others clean it after they're done. It's usually easier to clean the grate after grilling, once the grill has had some time to cool down, but before the food residue has hardened into a sticky, barnacle-like crust. Cleaning the grate after every use will also help prevent food from sticking to it the next time you grill.

Ceramic, cast iron, and stainless steel cooking grates all require slightly different cleaning methods, so see your grill's manual for specific instructions and precautions. Usually a stiff wire brush or scouring pad is used to scrape the food residue from the grate, and any remaining particles are burned off by the grill. Brass brushes are often recommended because they won't scratch harder materials. If you don't like the typical brass brushes that tend to get clogged with gunk, there are many specialized grate cleaning tools available. Two of these cleaning tools include the Grill Gadget and the Grill Wizard. The Grill Gadget features a solid brass "universal disc", while the Grill Wizard has a long handle that can accommodate various scouring pads.

To clean your gas grill grate, set the flame to high heat or "clean" for a few minutes to vaporize some of the residue. The "clean" setting doesn't actually clean the grill; it just reduces the amount of elbow grease needed for you to clean it. Wait for the grill to cool down until it's just warm, and use your implement of choice to scrape off the remaining food particles. It's easy and should only take a few minutes. Some people like to clean the cooking grate while it's hot with half of an orange or onion. Just don't do this while the flame is on, and be careful not to burn yourself. A grill fork can be used to push the orange or onion and keep your hands from the heat.

Cleaning the Grill Hood

It's a good idea to wipe out the inside of the grill hood regularly so that the smoke residue and accumulated grime doesn't bake while you're grilling and affect the flavor of your food. A visual check will tell you if this needs to be done.

Cleaning the Burner Barrier

It's also important to regularly clean the burner barrier and the catch pan, but you don't need to clean them as frequently as the cooking grate. Do this with a cool grill, before grilling. Your grill's burner barrier may hold lava rock, briquettes, flavor bars, or metal plates. Lift out the grate, remove any briquettes or lava rocks, and clean the cooked-on grease and food particles from these accessories as directed by the manufacturer, or replace them once they get too crusty to clean. Metal burner barrier parts can be cleaned with a solution of warm water and mild dish soap. Briquettes and lava rocks can be brushed off and flipped once, so that the greasy side is facing down. They should be replaced every year or two.

Cleaning the Catch Pan

To clean the catch pan, use a wet/dry vac to remove any loose debris, and then wipe it down with warm, soapy water. If your catch pan has a removable liner, replace it with a new one. Keeping the catch pan and burner barrier clean will help maintain even heat and avoid flare-ups.

Thorough Cleanings

At least once a year you should give your grill a thorough cleaning. It's a good idea to do this at the beginning and end of your grilling season, especially if you store your grill during the winter. A thorough cleaning means disconnecting the gas and taking out all the removable parts of your grill, cleaning them, cleaning the gas burners, and cleaning the grill body inside and out. It may sound like a lot of work, but if you've been giving your grill regular light cleanings, the thorough cleaning should be relatively quick and easy.

Cleaning the Burners

Grease drippings and insects can clog the gas burner ports and tubes. To clean the gas burners, first disconnect and remove the propane tank, and then remove the grate and burner barrier. Following the instructions in your manual, remove the burner units, and clean them with a soft cloth and warm, soapy water, then towel them dry. Check the burners for blockages that prevent the gas from burning evenly. Once the burners are dry, clean out the gas ports using toothpicks. Make sure that the gas tubes aren't obstructed, and then either re-attach the burners, or continue cleaning the inside of the grill. If any burners are damaged or too clogged to be cleaned effectively, you should replace them.

Cleaning the Grill Body

To clean the grill body, take out all of the removable parts and wipe it down completely with soapy water. It's a good idea to cover the gas orifices behind the control panel with aluminum foil before starting in order to avoid corrosion, especially if you use your garden hose to rinse out the grill body. Don't forget to remove the foil when you're done, though. If necessary, use a non-toxic degreaser to remove grease build-up, but never use abrasive cleaners or oven cleaner. Use a fine metal scouring pad with soapy water and very light pressure to remove smoke residue on the body and lid. Follow the manufacturer's recommendations to avoid damaging the surfaces. Once the grill body is clean, re-assemble the grill and check all the connections before lighting the grill again to burn off any remaining soapy water residue. Allow the grill to air dry, and with the grill off and cool, coat the inside surfaces and grate with peanut oil to make the next cleaning easier. To keep your grill clean and protected from the elements, cover it with a grill cover when not in use. By cleaning your grill regularly, you can get full enjoyment from your grilling ritual and be a Gas Grill Fanatic for years to come.

Propane vs. Charcoal

Go into any home improvement store and compare the selection of gas grills to charcoal grills. Chances are you’ll find a much wider selection of gas grills, which indicates the relative popularity of cooking with propane over charcoal. The benefits of using propane grills are fairly obvious. Propane is a cleaner fuel than charcoal, and propane grilling requires less preparation and cleanup. Propane is a less expensive and more convenient fuel choice. With propane grills, you always taste the full flavor of the food, unlike charcoal grills where overuse of starter fluid can result in burgers that taste like butane. It’s no wonder that most people prefer gas grills to charcoal grills by a ratio of about 10 to 7, according to the Hearth, Patio and Barbecue Association. Propane grills may even be better for the environment, although this point is debatable. It is true, though, that propane grilling emits less smoke into the air. For all of these reasons, propane is the obvious choice for Grilling Fanatics.

Convenience

Propane grills require minimal maintenance and are ready to go at a moment’s notice, saving you valuable time and effort. Charcoal grills, on the other hand, require tedious and messy preparation work every time you grill. Charcoal briquettes must be loaded and ignited, typically with liquid butane (lighter fluid). With charcoal sometimes you'll need more heat or cooking time, and will have to manually add more briquettes. Not so with propane – you just keep on grillin'. Once charcoal has finished burning, you also need to clean out and dispose of the messy ash that's left behind. Propane grills cool down faster, and the only cleaning that is required is the removal of any food residue and the occasional cleaning of the burner elements.

When grilling with charcoal, you need to make sure in advance that you have enough briquettes for your grilling session. This results in frequent trips to the store to replenish your fuel supply. A propane grill has a much higher fuel capacity; a 20-lb. tank can typically be used for weeks or months before it needs to be refilled. There are also several products on the market that tell you how much propane you have left. One of the best is called The Tank, which is a standard 20-lb. tank with a built-in level gauge. Also, if you keep a spare, full propane tank on hand, you’ll always be ready to grill, and you can refill or exchange the empty tank at your convenience. Instead of lugging around heavy bags of charcoal every time you grill, you only need to replenish your propane once or twice a season.

The convenience factor shouldn’t be underestimated. Since grilling with propane is so much more convenient, you’re much more likely to grill your meals and incorporate grilled ingredients into your recipes. It’s also easier to regulate the cooking temperature with propane. This means that you’re also more likely to get more use out of your initial grill investment and be happier with your purchase decision.

Cost

Propane grills are much less expensive to use than charcoal grills in the long run. It’s true that a bag of charcoal and a can of starter fluid will cost less than a full tank of propane. However, that one tank of propane will last for many barbecues, while the bag of charcoal is probably good for one or two cookouts at best. This makes propane grills a very inexpensive cooking option.

Taste

Some people do prefer the smoky taste of expensive hardwood charcoals. This comes down to a personal preference issue. Propane burns clean, offing pure heat that doesn't contaminate the natural taste of your food. I'm sure you've all experienced a barbecue where the overuse of starter fluid results in butane burgers and hazmat hotdogs. Charcoal grilling can produce some lovely flavors if done right, but gas can be equally effective, especially with new innovations like ceramic flavor bars. Again, the taste issue comes down to personal preference.

Safety

Both propane and charcoal grills have risks and need to be used with respect and safety in mind. Because liquid propane is a pressurized, flammable gas there is a risk of explosion if proper safety practices aren't followed. Both propane and charcoal grills present a fire hazard if not used properly. Charcoal, however, additionally poses a much greater risk of carbon monoxide poisoning from the incomplete combustion of smoldering coals. This is the one area where there is no clear winner. Each grilling method has inherent safety concerns, and care needs to be taken to avoid personal injury.

Now, we admit that charcoal has its place. Some people just prefer the smoky taste of grilling over hardwoods like mesquite. And you can't smoke meats without the smoke. But for clean and convenient everyday grilling, there is simply no comparison. Just ask any Gas Grill Fanatic.

Safety First!

There have been many news stories this season about grilling accidents involving fires and explosions. Propane gas is a convenient, clean-burning fuel for grilling. However, gas grill fanatics everywhere need to be aware that liquid propane is pressurized, highly flammable, and potentially dangerous if proper safety precautions and practices aren't used. Each year approximately 600 fires and explosions occur in the United States resulting in injuries to about 30 gas grill users. Don't be an unfortunate statistic. Learn how to use propane safely, and keep on grillin'!

Fires and explosions are most common when a grill is first used after a long period of storage and when a new propane tank is attached. However, it's also important to maintain vigilance with safe grilling practices to ensure that your grill continues to operate safely.

Safe Grill Usage Tips

• Always inspect your grill closely before its first use of the grilling season.Check the metal tubes that lead directly to the burner. Insects can block them during storage. Clean any blockages according to the manufacturer's instructions.
• Every time you connect a propane tank to your grill, use a 50/50 mixture of water and liquid hand soap to check all connections for gas leaks. Bubbles forming at a connection indicate leakage. Avoid using dish soap or window cleaner containing ammonia as it will corrode brass fittings.After checking for leaks, rinse thoroughly with clean water. Never use matches or lighters to check for leaks.
• Never try to connect a propane tank to a grill unless they have matching connections.
• Check grill hoses for cracking, brittleness, holes, and leaks. Make sure there are no sharp bends in the hose or tubing. Replace any hose that appears to be damaged.
• Move gas hoses as far away as possible from hot surfaces and dripping hot grease.Residual grease may attract animals that can chew on hoses and damage them.
• Always keep the lid open when lighting a grill.
• Make sure your spark igniter is consistently generating a spark to create a flame and burn the propane gas. If the flame is not visible, the heavier-than-air propane gas may be escaping and could explode.
• Always keep your grill on a level surface 10 feet from any building. Never grill indoors or under a carport or breezeway.
• Never move a grill that's in use.
• Never leave a hot grill unattended.
• Keep children and pets away from the grill area.
• Always keep your grill clean inside and out for safe and efficient operation and to avoid grease fires.
• Never pour an accelerant such as lighter fluid or gasoline on a propane grill.
• When finished grilling, turn off the grill's burner controls and close the propane tank's valve.
• Always make sure the grill is shut off and cooled off before covering after use.
• Never allow children to play or tamper with a grill or propane tank.
• When a grill is being stored or not being used regularly, disconnect the propane tank and cover disconnected propane hose fittings with plastic bags or protective caps. Never store a propane tank indoors.
• Always follow grill manufacturer's instructions and keep written materials accessible.

Proper Propane Tank Handling Tips

• Never store a spare propane tank or any other flammable liquids under or near the grill.
• Never use, store, or transport propane tanks near high temperatures or ignition sources.
• Never smoke while handling a propane tank.
• When not in use, the propane tank's valve should be turned off.
• Always keep propane tanks in an upright (vertical) position, whether full or empty.
• When transporting propane tanks secure them upright in your vehicle.Keep your vehicle ventilated.
• Be aware of safe transportation regulations for propane tanks, as they vary from city to city. Contact your local fire department for propane transportion regulations.
• Never keep a propane tank in a hot vehicle or trunk. Heat will cause the gas pressure to increase, which may open the relief valve and allow gas to escape.
• When a propane tank is refilled, have the supplier check for dents, damage, rust, and leaks.
• Never store or use a propane tank in your home or any other enclosed space, such as a garage, basement, or shed.
• Always cover valve fittings of disconnected propane tanks with plastic bags or protective caps to keep them clean.
• Never attempt to repair a damaged propane tank yourself. Return the damaged propane tank to a qualified propane supplier for repair or disposal.
• Make sure to read all warning labels attached to the propane tank

Emergency!

• If you smell gas before using your grill, turn off the grill and tank valve immediately. Don't use it again until the problem has been fixed. If you smell gas while the grill is in use, get away from the grill and call the fire department.
• If there is an uncontrollable release of gas or a fire, call the fire department immediately and move all people and pets away from the grill. Do not attempt to move the grill or put the fire out with a fire extinguisher. If you do, you may end up injuring yourself or spreading the fire to nearby objects.

You down with OPD?

An Overfilling Prevention Device (OPD) is a safety device incorporated into the filling valve of a propane tank. An OPD shuts off the flow of gas after 80% capacity has been reached. This limits the potential for release of gas when the propane tank is heated. All new 20-pound consumer propane tanks manufactured after October 1, 1998 require an OPD valve. Since April 1, 2002, consumer propane tanks have been required to be equipped with OPD's before refilling to help avert fires and possible injuries from propane leaks. Obsolete tanks can be retrofitted with OPD valves by qualified propane dealers. You can also exchange an obsolete tank for a new one with an OPD valve at an exchange station for an extra fee.

Make sure your propane tank is equipped with an OPD valve. The unique triangular shape of the valve's hand wheel and the letters “OPD” can identify OPD-equipped propane tanks. Propane tanks with a round or star-shaped hand wheel are obsolete.

Also, in the United States any propane tank over 12 years old must be re-certified before it can be filled. The date of manufacture is usually stamped on the tank, often on the collar. Always have your propane tank filled by a trained, certified propane professional.

For those who think grilling with propane is more dangerous than using charcoal, beware. Charcoal grills also have risks associated with fire and pose a serious carbon monoxide risk if used without adequate ventilation. No matter what kind of fuel you use for grilling, always follow all safety recommendations to avoid potential injuries. Grilling is all about enjoying food and life, so play it safe and avoid the risks.

For additional information, see:

• www.cpsc.gov
• www.usepropane.com
• www.nfpa.org
• www.npga.org

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