I run my BBQ on Propane and have done for years. I see no problems doing so on yours.

regards

Good luck, there seems to be a shortage.

Pretty much my view of it as well!

Edited By V8Eng on 15/06/2021 18:52:37

They had to invent a new push fit to make it not the same as butane as they couldn't trust the general public to handle the reverse thread on a regular propane cylinder. A convenient side effect of this enabled them to sell more cylinders at inflated prices and charge more for the refills.

Anyway gas BBQ is cheating. Rub two sticks together like a proper boy scout.

Plant your own willow trees and be carbon-neutral. You can come and coppice some of mine…

pgk

I've decided to skip the BBQ's this year, with China's 1082 coal fired power stations, it might be the straw that broke the camels back 🤡🌍

Absolutely – cooking with gas is just that – cooking with gas – no BBQ involved..And we won't even mention the induction hob – that's just the kitchen outdoors..

And this….! 'Ask an Aussie friend ! N o -one knows more about BBQ,s than they do !!'

They stole the idea from we South Africans! We invented it more than a million years ago!

The First Braai…

( and if you really have no choice – use a COBB..

The COBB Braai.

Edited By Joseph Noci 1 on 17/06/2021 06:57:59

Vic oh Vic you had to just go and mention the B acronym.
Yesterday I had 25C, blistering sun and a zephyr from the south. Today 16C and cloud and rain and wind from the north.

Sorry, but to me a BBQ (especially a gas one) is just an upside-down grill. Why mess about with one, when there are perfectly good cooking facilities in your kitchen. More chance of having the food cooked properly, instead of burnt on the outside and raw in the middle and far less risk of burn injuries.

Oh come on! Burnt or undercooked does not depend on what you cook on but rather on one's ability to cook. But that said, I'd rather cook a piece of ribeye on a bbq than in the kitchen on a pan, you could get similar results if you got the right pan, but I wouldn't want the smoke and smell in the kitchen.

I don't understand the reasoning against gas bbqs. Why is gas a no-no? I use both gas and wood, each have their uses, their advantages and disadvantages.

At home I only use gas bbq for multiple reasons. First of all, although I live in the country side my house is an apartment so I would not want to disturb the nieghbours by lighting a wood or coal fired bbq on the terrace, I'd love to but I can't. Given the climate where I live the bbq is used all year round on a weekly basis if not more often so ease of use plays a big role. A gas bbq is ready to use immediately, quick to get to temperature and quick to turn off. Cleaning would become an issue if using solid fuels, you need to lei it cool down and clean the ash. With gas I can just brush off the grills when still hot and it's ready for the next day.

Taste wise I think there's a slight difference, not much compared to charcoal but more pronounced when compared to wood, I use dead carrob wood which is local to me.

Nowadays I use it for almost every type of cooking not just meats, everything goes in, vegetables, fish, pies, pizzas…

You could put a similar question to the guys on here who spend hours playing around with steam engines etc when there are far more efficient and cleaner methods of obtaining power and propulsion.

Anyway I don't BBQ in the rain but I do think that steaks cooked on BBQs taste much better, more like the flame cooked ones you get in steakhouses.

John