Monthly Archives: August 2012

Who is the King of the Grill ?

We are often asked if we “King of the Hill.”

We are  …. We sell propane and propane accessories and have been since 1956.

(Long before Hank Hill)

So, Spoofed off of the Popular TV series, “King of the Hill”, we thought it would be appropriate to grill up our own category for Funny Quotes, Pics or just about anything poking fun at the BBQ Industry.

Here are a few of our favorites to kick off the Holiday Weekend….

BBQ Gun Smoker
That will leave a Grill Mark
Never run out of Gas again… Literally

We implore our fellow Kings and Queens of the Grill to send us funny pics, comments, quotes relating to the grill business. You never know, if something knocks our buns off  :)  this may have to turn this into a contest…

Have a Safe Labor Day and Happy Grilling…

Hey Meathead …

BBQ Grills and Food Safety – Keeping Your Family Safe

There are some important precautions you must take when cooking on BBQ grills to ensure the safety of those eating your foods.

The first food safety precaution for cooking with BBQ grills is to start right from the beginning. When you go to the store to buy meats make sure that you place them in separate plastic bags. Also, place the meats in a separate place in your shopping cart. Then, as soon as you are home place meats you will use within 1-2 days in the refrigerator and all others in the freezer.

A second food safety precaution for cooking with BBQ grills is to use safe thawing procedures. For slow, even thawing place your meat in the refrigerator or you can put the sealed package of meat in cold water. If you need to thaw your meat fast, then you can use the defrost setting on your microwave as long as the meat will be placed on BBQ grills directly after thawing.

Another food safety precaution for cooking with these tools is to use safe marinating procedures. When you marinate something, you are soaking your food in a savory sauce to tenderize it and to give it flavor. Foods should be marinated in the refrigerator before hitting BBQ grills. Marinating meats on the counter will attract harmful bacteria.

The final food safety precaution for cooking with BBQ grills is to pack your foods right. If you have to transport the meats you are going to use to a different location, make sure you have an insulated cooler. Pack your cooler with plenty of ice so that the meats stay at a temperature of 40 degrees Fahrenheit or less. Then, when you reach your destination and before the BBQ grills are ready for the meats, place them in the refrigerator.

If you are transporting the food you have already prepared, make sure you have something to keep the food hot. If you are going to be transporting the prepared foods a long distance, then refrigerate it prior to transporting it and then keep it cold in your cooler. Transporting the foods you plan to prepare on this cooking implement or that you have already prepared appropriately will prevent any food poisoning risks from happening.

If you follow the food safety precautions for cooking on BBQ grills, then you will have created an enjoyable grilling experience for yourself and also for those eating the foods you have prepared. The food safety precautions are in place to keep from starting any kind of food poisoning issues. All those eating the foods from your BBQ grills will thank you.

Grill Safe this Labor Day

Holiday Grilling
Essential BBQ Safety Tips

Accidental fires can happen quicker than you might think. Just look at the poor guy pictured! Follow these basic safety tips to ensure a happy and safe cookout every time.

Before you Barbecue

•Before using your BBQ grill, a thorough check for cracks, leaks, or brittle parts should be done.

•Clean out the tubes that lead into the burner and any loose dirt.

•Keep the grill three (3) feet away from anything you don’t want to lose in the event of an accident (people, pets, walls, trees, garbage etc.).

•Use your grill on a large flat surface that cannot burn (i.e. concrete or asphalt). Store it on a flat surface as well when not in use.

•Don’t use grills in any enclosed space (garage, porch, deck, or balcony) or on top of anything that can catch on fire.

•Keep children away from fires and grills AT ALL TIMES. Try setting up a “safety zone” around the grilling and instruct children to stay outside that zone.

•Have a working fire extinguisher close by. If not, you should have a garden hose attached to a water supply, or at least 16-quarts of water close by in case of a fire.

While you Barbecue

•Do not wear loose clothing that can ignite from the flames.
•Use barbecue tools with long handles and if possible flame resistant mitts.
•Never use any flammable liquid other than a barbecue starter fluid to start or refresh a fire.

•Use starter fluid very carefully – never pour or squirt it onto an open flame because the flames can easily flashback along the fluid’s path to the container (in your hands).

•Alcoholic beverages are flammable – Keep them AWAY from the grill.

•Never leave the grill unattended.

After you Barbecue

•Clean your grill after every use to prevent grease build-up.

•Use the manufacturer’s cleaning and storing instructions that came with your grill. Or call us at 954-983-0451 for assistance

•Never store pressurized fuels inside your home or near any possible sources of flame.

The Grate Debate

The Grate debate between Cast Iron, Porcelain Coated Steel, Stainless Steel and Chrome Wire

is always followed by ……..

Which do I choose?

Which is better?

All Gas Grills have some sort of cooking surface. These surfaces are made from either cast iron, porcelain coated cast iron, stainless steel, porcelain coated steel or chrome wire. 

Usually, chrome wire grates are the thinnest and least expensive. This thin rod type grate is the least expensive because it generally lasts the least amount of time. The chrome rusts and you do not want to cook meat on rusted metal, so our opinion is avoid purchasing chrome wire grates. 

Stainless steel generally lasts the longest. Now, with that being said, it depends on the quality of stainless. Is it solid stainless rod or “steel rods” wrapped in stainless. The biggest con is that it is expensive (when you purchase a high quality grid) and it has virtually no non-stick abilities, therefore, non-stick cooking spray would be needed. The biggest pro is longevity when cared for. It is totally normal for these grids to discolor from the heat.
Porcelain coated grids on the other hand, is infamous for chipping and exposing the metal which leads to rust. The best way to avoid this, is to only use a brass bristle brush, NO Scraper. Remember, brass is a soft metal and the bristles will melt if the temperature of the grid is too hot. We suggest letting the grates cool and use a bbq degreaser. REMEMBER no scrapers (kinda reminds me of Mommy Dearest “No Metal Hangers” haha). Lastly, the look for a thick coating of porcelain, this will help them to last longer as well.
Now alot of people prefer cast iron. They are very heavy grates. Cast iron can come bare or with a porcelain coating. The porcelain coating will either be with matte, giving the appearance of traditional bare cast iron or a gloss finish like the coating you will see on the rod grates. Keep in mind a bare cast iron cooking grate needs a lot of TLC through keeping them clean, well oiled and seasoned. Without the oil protection, the bare cast iron will dry out, peel away and rust. The porcelain coating on cast iron grates, will protect the iron from rusting. The care with the porcelain is the same as the porcelain wire grates.
Pretty much, and quality cast iron grate, porcelain coated rods or stainless should last for years if you take care of them. If you simply are not willing to care for the grates, you cannot expect any of them to last. 

The Anatomy of a Grill

Important Terms from beginning to grilling….
Parts of a Grill
Parts of the Grill
Built-in Grill
A built in grill is called a grill “head” as it is built in to a custom island, therefore it does not have the traditional cart with wheels.

Ceramic Briquettes

Ceramic briquettes is one method used to distribute the heat from the burners across the grilling surface. They are great because they last longer than lava and do not crumble as easily. They are also great at holding heat, better than flame tamers as metal can only conduct heat to a point. You will find briquettes housed in some sort of tray.


The fuel source widely used in charcoal grills.

Charcoal Grill

Charcoal grills use charcoal briquettes or all-natural lump charcoal as their fuel source. When the charcoal gets hot, it radiates the heat necessary to cook your food.

Chimney Starter

A chimney starter is a circular metal cylinder used to hold the coals to start the fire.

Direct Grilling

Direct grilling is a method of quickly cooking “grilling” food by placing it on the cooking grate on top of the grill burner.

Drip Pan/Tray

A metal sliding tray underneath the grill or disposable foil tray or can used to catch drippings during grilling. 

Electric Grill

Simply put, electric grills use electricity as the fuel source. They get power from a 120v or 220v outlets. These grills are great for living spaces that do not permit “open flame.”


A firebox is the bottom part of the grill (directly below the hood). The firebox houses your burners, cooking grates, rock grate, etc. 

Freestanding Grill

A freestanding grill, or cart model grill is a grill on wheels. They are easy to wheel around and the most widely sold product. 


All grills need some sort of grate to cook your food. It is also known as the cooking surface. They can be stainless steel, cast iron, porcelain coated steel or chrome. Stainless Steel usually lasts the longest where porcelain coated have the same effect as your “non-stick” pan.

Grill Basket

A grill basket is a great accessory used to grill veggies or fish which otherwise may fall between the cooking grates. 


The Ignition is the way you light your grill. With gas grills, it is usually some sort of battery sparked generator that is designed to “quick start” your grill and charcoal we typically use lighters. 
Indirect Grilling 
The method of grilling slowly (aka barbecuing), on the opposite side of the heat source.

Infrared Grill

Infrared grills have become one of the most rapid growing area of grilling. Infrared cooking high heat quickly. They usually take about 3 minutes to reach over 1000 degrees. The result of cooking with infrared, seals in the juices (conceptually like a deep fried turkey)
Kettle Grill
Originally invented by Weber, the kettle grill is a round charcoal grill. Often imitated, it is often mounted to a tripod style base and is effective for direct or indirect cooking.

Liquid Propane (LP) Grill

Liquefied petroleum gas, also called LPGLP Gasliquid petroleum gas or simply propane is the fuel source behind LP Grills. These tanks are easy because they are portable and refillable.

Natural Gas Grill

Fuel source for these grills is piped from the earth. With a natural gas connection, your grill is always ready to use and you do not have the worry of running out of gas.

Portable Grill

Portable grills, Tailgating grills or table top grills are ideal for small patios and usually come with a regulator ready for a 1lb propane tank. You can use an adapter hose and hook the grill to a traditional BBQ tank. 


A Rotisserie Burner is the rectangular white ceramic burner at the back of your grill (if your grill is equipped with one). If not you can still use the grill burners. You will just need a rotisserie kit and mount the motor to your grill hood. The motor causes the spit to rotate your food within either the burners in the firebox or the rotisserie back burner (so if you have a rotisserie back burner, you do NOT use the burners in the grill). Rotisserie cooking is slow roasting. Results are juicy flavorful meat.

Side Burner

A side burner is a gas powered burner (like your home stove) for cooking foods that you would have had to go in the house to cook. You can use to make beans, heat sauce, or side dishes like corn. 

Smoker Box

A smoker box is a vented box you place in the grill for smoking wood chips or even fresh herbs.


The thermometer is mounted to the grill hood so you can see the temperature without lifting the lid. A great feature on a grill.