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How To Use Your First Gas BBQ Like A Pro

Written by Ian Soma

So, you've just bought your first gas barbecue (or maybe you're thinking about it) – exciting, right? But if you're feeling a bit unsure about where to start, don’t worry, you’re in the right place! We’ve got your back with everything you need to know, from setup to seasoning and grilling. Let’s make sure your first time using a gas BBQ is fun, safe, and totally delicious. Let’s dive in!

How To Use Your First Gas BBQ Like A Pro
  • What gas do I use for my BBQ?
  • Propane Gas:
  • Butane Gas:
  • How to Season Your Gas BBQ:
  • Why Season Your BBQ?
  • Seasoning Your BBQ Step-By-Step
  • Grilling on Your Gas BBQ
  • Shutting Down and Cleaning Your BBQ
  • Troubleshooting Common Gas BBQ Issues
  • What Gas Do I Use for My BBQ?

    First thing’s first—once you’ve unboxed and assembled your shiny new CosmoGrill gas BBQ, it’s time to hook it up to the gas. There are two main types of gas you can use: propane or butane. Both are great, but depending on what kind of cooking you’re into (and the weather), one might suit you better.

    Propane Gas:

    Propane is a popular choice for gas barbecues due to its versatility and ability to perform well in colder temperatures. It evaporates at lower temperatures, meaning it’s effective for year-round grilling, even in the chillier months. Propane is also widely available and typically comes in red or green cylinders in the UK. With a higher pressure output than butane, propane heats up quickly, making it ideal for fast and consistent grilling sessions.

    • Performance: Works great in all weather, even in the cold, so it’s perfect for grilling year-round.
    • Best For: High-heat cooking like searing steaks or grilling burgers.
    • Regulator: Make sure you’re using a 37 Mbar regulator for Cosmogrill barbecues.

    Butane Gas:

    Butane, on the other hand, is best suited for summer barbecuing or warmer climates. It doesn’t perform as well in colder weather, as it struggles to vaporise when temperatures drop below freezing. However, butane provides more energy per litre compared to propane, which can make it slightly more efficient for long, steady grilling. Butane cylinders are usually blue in the UK, and while it's a good option for camping or portable barbecues, its temperature sensitivity makes it less suitable for year-round use.

    • Performance: Ideal for warmer weather – but struggles in the cold.
    • Best For: Low, slow cooking like smoking meats or slow-roasting.
    • Regulator: For CosmoGrill barbecues, you’ll need a 28-29 Mbar regulator for butane.

    Pro Tip: Need a quick way to tell them apart? Propane cylinders are red or green, and butane ones are blue. Just be sure you’re using the right regulator!

    How to Season Your Gas BBQ:

    Seasoning a barbecue means applying oil to the grates and heating it up to create a protective, non-stick layer. The benefit of seasoning is that it prevents food from sticking to the grill, protects against rust, and removes manufacturer coating. To season a barbecue, coat the grates with vegetable oil, then heat the grill on high for about 20 minutes until the oil burns off and forms a layer.

    Why Season Your BBQ?

    • Remove Coating: During manufacturing, grills are often coated with chemicals, oils, or residues to prevent rust or damage while in transit. Before you use your new grill, it's essential to burn off these substances to ensure your food is safe from harmful chemicals. By heating the grill after applying a layer of oil, you effectively remove these residues, leaving the grates clean and ready for cooking.
    • Prevent Rust: A good layer of oil keeps the rust away. Metal grills and grill grates are prone to rust, especially when exposed to moisture and humidity. Seasoning helps by creating a protective barrier between the metal and the environment. When you coat the grill and grates with oil and heat it, the oil bonds to the metal, filling in tiny pores and forming a layer that repels moisture. Regular seasoning ensures your grill stays rust-free, even when stored in less-than-ideal conditions.
    • Non-Stick Surface: One of the most frustrating things for any griller is food sticking to the grates. Seasoning helps create a naturally non-stick surface by carbonising the oil at high temperatures. As the oil bakes into the grates, it forms a slick layer that makes grilling much easier, allowing your food to lift cleanly off the grates. This also makes post-grill cleanup more manageable, as food and grease are less likely to get stuck on the surface.

    Seasoning Your BBQ Step-By-Step

    1. Clean it up: Wash the grates and flame tamers with warm soapy water, then dry them completely.
    2. Preheat the Grill: Fire up the burners on high for about 15-20 minutes with the lid closed.
    3. Oil the Grates: Once it’s hot, turn off the BBQ and let it cool a bit. Then, using a paper towel, rub some high-heat cooking oil (like canola or sunflower oil) on the grates, warming rack, the inside of the hood, and the firebox. Avoid oils with low smoke points, like olive oil or butter.
    4. Heat Again: Turn the grill back on for another 30 minutes to bake in that oil, creating a non-stick surface.
    5. Repeat Regularly: Do this 2-3 times a year or whenever your grates start looking a bit dull or after you clean them with soapy water.

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    Grilling on Your Gas BBQ

    Gas grills offer a convenient, quick, and versatile way to cook delicious meals outdoors. Whether you're a first-time griller or transitioning from a charcoal setup, using a gas grill is all about mastering heat control and optimising your cooking technique. Now that you've seasoned your barbecue and prepared the grill, it's time to learn the essential tips that will make your grilling experience smooth and successful. By following these simple guidelines, you’ll ensure that your food cooks evenly, retains its flavour, and stays safe from overcooking or flare-ups.

    Step-by-Step Guide to Using Your Gas Grill After Seasoning:

    1. Oil the Food, Not the Grill: Instead of spraying oil directly on the grill grates (which can cause excess smoke and flare-ups), lightly coat your food with oil. This helps create a natural barrier between the food and the grates, preventing sticking and promoting even browning. Use a high-smoke point oil like vegetable or canola oil to avoid burning.
    2. Don’t Overcrowd the Grill: When placing food on the grill, give each piece enough space to cook evenly. Overcrowding can trap moisture, leading to steaming rather than grilling, and may cause flare-ups from dripping fats. This is especially important when cooking items like steaks, burgers, or chicken breasts—each piece should have enough room for air and heat to circulate.
    3. Direct vs. Indirect Heat: Understanding heat zones is key to grilling success. Use direct heat (high heat) for fast-cooking foods such as burgers, steaks, hot dogs, and vegetables. This method allows for a quick sear and char. On the other hand, indirect heat (lower heat) is perfect for larger cuts of meat like whole chickens, ribs, or roasts, which require slower, even cooking without burning. To set this up, turn on one side of the grill to high, while keeping the other side on low or completely off.
    4. Use a Meat Thermometer: Avoid the guesswork and use a meat thermometer to ensure your food reaches the perfect internal temperature. This is especially important for thicker cuts of meat, poultry, or foods that require a specific doneness, like steak. A thermometer ensures that your food is not only delicious but safe to eat, reducing the risk of undercooked or overcooked.
    5. Keep the Lid Closed: For thicker cuts of meat or when you’re using indirect heat, it’s essential to keep the lid closed as much as possible. Closing the lid traps the heat inside the grill, ensuring a more consistent cooking environment and helping food cook evenly. This is particularly important for slow-cooked items or when smoking meats.

    By following these steps, you’ll achieve better control over your grilling, reduce the chances of flare-ups, and cook your food to perfection. With the right techniques, your gas grill will soon become your go-to tool for flavorful, evenly cooked meals!

    Shutting Down and Cleaning Your BBQ

    After an awesome BBQ session, shutting down and cleaning your grill is key to keeping it in top shape. Here’s how:

    • Turn Off the Burners: Always make sure all burners are off when you’re done.
    • Disconnect the Gas: If you’re done grilling for the day, disconnect the gas cylinder.
    • Clean the Grates: Once the grill has cooled down, give the grates a good scrub with a grill brush to remove any food residue or grease.
    • Empty the Grease Tray: Don’t forget to clean out the grease tray after each use to prevent buildup.

    Troubleshooting Common Gas BBQ Issues

    Even with all the right steps, you might run into some minor issues when using your gas BBQ. Here’s how to handle them:

    • Low Flame or No Flame: This could be low gas, a blocked burner, or a loose regulator. Check the gas level, clean the burner, and make sure the regulator is connected securely.
    • Flare-Ups: These happen when fat drips onto the burners. Trim excess fat from meats and keep a spray bottle of water nearby to put out any flames.
    • Uneven Cooking: This can happen if heat isn’t distributed evenly. Try rearranging the food or adjusting the heat.

    Grilling with a gas BBQ is all about having fun, cooking up tasty meals, and spending time with friends and family. By following these steps, you’ll be well on your way to becoming a gas grilling master. And remember, the more you grill, the better you’ll get! Want to level up your BBQ game? Check out our range of Gas BBQs that take grilling to the next level. Head over to our website for more tips, expert advice, and everything you need for the ultimate grilling experience. Happy grilling!

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