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Safety and Cooking Tips for Outdoor Gas Grills

This article has been reprinted courtesy of the Propane Education & Research Council.

The sounds, smells, and sizzle of summer are back... and it's about time. Few things are as enjoyable during summer months as outdoor grilling, and nothing heats a grill like clean, reliable propane.

Propane gas grills are equipped with convenient on/off switches, allowing propane grills to heat up and cool down quicker than charcoal. Propane is a clean burning energy and, according to the Environmental Protection Agency, it releases 105 times less carbon monoxide than charcoal.  Plus, propane grill owners have discovered that the distinct flavor of barbecued food does not come from charcoal.  It is instead created when meat juices drop down onto a hot surface and then vaporize back onto the meat.

"Grilling with propane is a wonderful way to cook outdoors," says Rick Browne, host of PBS Television's "Barbecue America" and author of Grilling America.  "Propane grills heat up fast so you can get your food on the grill quickly and you are able to manage precise temperatures providing you the flexibility to prepare a variety of dishes."

Below are a few safety and cooking tips from the Propane Education & Research Council (PERC) that will help make your backyard barbecues a hit:

Safety Tips

Various states across the country have adopted National Fire Protection Association (NFPA) regulations requiring that all small propane cylinders (4-40 lbs.) be equipped with an Overfilling Prevention Device (OPD) by April 1, 2002. Propane cylinders manufactured after October 1998 already contain OPDs and are available in all 50 states.  PERC recommends that consumers check their propane cylinders for OPDs. For additional information on OPDs, visit the NFPA's website at or the National Propane Gas Association's website at

Cooking Tips

This article has been reprinted courtesy of the Propane Education & Research Council, whose purpose is to promote the safe, efficient use of propane.

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