How to Set Up Propane Grills
Setting up the inside of a propane grill for cooking can be as simple as igniting all burners and throwing meat directly above the flames, or as involved as grilling with indirect heat and wood chips encased in heavy-duty foil pouches to impart smoky flavors. As with charcoal grilling, propane grills can incorporate either direct or indirect grilling setups. Direct grilling works best for meats requiring fast, searing heat, such as steaks, burgers and sausages. Indirect grilling is best-suited for tougher whole-meat slabs, ribs and whole chickens, all of which require longer cooking times over lower temperatures for best results. Does this Spark an idea?
Things You'll Need
- Multiple-burner propane grill
- Vegetable oil grilling spray
- Meat or poultry of choice
- For indirect method only:
- 3 feet heavy duty aluminum foil
- 2 pounds hardwood smoking chips
Instructions
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Setting Up for Direct Grilling
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1
Open the grill lid and coat the cooking grate with a thin layer of vegetable oil grilling spray. This lubricates the grate and leaves attractive grill marks on food as it cooks.
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2
Ignite all propane burners using either automatic ignition switch (if the grill is so equipped) or a long-stick match, turning all dials to lighting mode before introducing the flame.
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3
Close the grill lid, adjust burner dials to medium or medium-high heat, and allow the grill to heat to about 400 degrees.
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4
Place meat directly above the lit burners and grill to taste or to recommended cooking times and internal temperatures based on meat type and size.
Setting Up for Indirect Grilling
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5
Soak hardwood chips in a large bowl of water for at least an hour prior to grilling time.
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6
Open the grill lid and coat the cooking grate with a thin layer of vegetable oil grilling spray.
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7
If using a two-burner propane grill, ignite only one burner. If using a three-burner grill, ignite the two side burners and leave the center burner unlit.
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8
Close the lid, adjust heat to medium-low, and allow the grill to heat to between 250 and 300 degrees Fahrenheit.
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9
Place wet wood chips in the center of the heavy-duty aluminum foil sheet and fold the foil up around the chips, fashioning a square pouch about 5 inches long on each side. Poke the pouch with a fork several times on both sides to create vent holes.
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10
Open the grill and use long-handled pliers to lift up the cooking grate. Place the foil pouch directly atop or beside one of the lit burners and close the grill lid.
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11
Wait until smoke rises from the foil pouch before adding meat to the grilling grate directly atop the unlit burner.
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12
Grill meat or poultry to taste or to recommended internal temperatures, testing with a meat thermometer every hour or so.
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1
Tips & Warnings
Though not required for indirect propane grilling, foil wood chip pouches create smoke that gives food a traditional barbecue flavor. Always use wet chips--dry wood will not smoke properly in propane grills--and use heavy-duty foil because regular aluminum foil will melt under high, direct temperatures.
Adding dry rubs or marinades to meats brings out flavor and keeps the dish from drying out during grilling.
Always add grilling spray to grates prior to lighting grills. Spraying over lit burners causes major flare-ups and increases risk for burns.
Use fire-resistant cooking mitts when handling hot grill lids, vents or grates to avoid serious burns, and use long-handled grilling tongs or spatulas to handle meat.
