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Posted: June 3, 2019
Charcoal may be great for the old-school, low-and-slow barbecue. But when it comes to easy weeknight dinners or piles of hot dogs and hamburgers for your backyard cookout, propane is the grilling method of choice for the majority of people.
On a hot summer day in the Delaware Valley, do you really want to be turning on the stove in the kitchen and heating up the house? When you grill with propane, all you have to do is step outside, turn on the propane, push a button, and your grill will be ready for you when you return with the food.
One of the things cooks love about gas stoves is the precise control of heat it offers. Turn the dial and instantly get more heat or less heat.
That control is a big advantage for propane grilling. It’s easy to make one side direct grilling and one side indirect. You can decide in an instant just how hot you need it, and adjust on a dime. Need medium heat for barbecued chicken drumsticks and then high heat for the veggie kebabs on the side? Propane can do that!
When you grill with propane, there’s no messing with lighter fluid or the messy after-meal disposal of ashes like with charcoal. When you’re done with your propane grill, turn the grill and gas valve off, clean the grates and go inside. Done!
Charcoal gives off a smoky smell and taste to food that can overpower other flavors in a food. And if someone gets a little too zealous with the lighter fluid, you’re also going to get an unappetizing whiff and taste of butane.
When you grill with propane, the flavors and seasonings in the food stand out, especially when it comes to lighter foods like fish, chicken breasts or fruit. And propane grills can handle everything from steaks to pulled pork.
Keep your summer grilling filled with fun by following these safe practices:
Read more about propane safety and look for our next post, where we will explore in more detail, ways to ensure safe grilling.
