I want to build a BBQ smoker but don't know how to get started. any plans out there?

Are there any good DIY BBQ Smoker plans out there?

22nd April 2011 Cat: Uncategorized with Comments Off

Gas grills are different from charcoal and solid wood grills mainly because gas grills derive their energy source from natural hydrocarbons like gas, butane etc. These sources are also known as gas and for this reason the grills obtained the name of gas grills.

There are a number of problems with charcoal and wood grills like some people do not have a lot of time and want fast grilling of foods to eat and simply cannot wait for the coals to get heated up. Gas grills are very easy and comfortable to use. All you have to do is to turn the fuel close to the bottle and lift the lid before you turn on the device present on the gas grill. Food that is prepared on the gas grills tastes great but a real bbq is never recommended to be cooked on gas grills because it requires a lot of time to be cooked properly and therefore wood and charcoal grills are preferred for barbecueing. Gas grills are definitely not the choice of preference for extended cooking or grilling.

There are many choices for the users as there are different types of gas grills available in the market. the choices of gas grills depend on size, efficiency and construction of the grills. those who are rookies should take care of functionality rather than convenience. If one has to cook for a large event than he really should go for a large gas grill. Gas grills are generally meant for cooking smaller volume of food but just in case if you have to host a big party then you can choose a larger grill size.

There are various shapes and sizes of gas grills available in the market. They are also for sale in different types of material like cast aluminum, solid steel and stainless steel. Grills made up of cast aluminum and stainless steel are better because they do not get corroded and are resistant to decay therefore they do not get deteriorated because of which they have long life.

Gas grills make use of lava rocks which are generally available alongside with the grills. These lava rocks get very hot by the fire of the gas grills. when you use gas grills, you should always keep the lava rocks clean because if there is any filth or grease on the lava rocks then there would be numerous blazes of the fire because of which your food may burn or harmful gases could be created.

While grilling on gas grills there are several things to be kept in mind, like first of all gas burners should be flipped to high as the part of initial cooking. While cooking food, you should also keep on rearranging the lava rocks, in order to get a more targeted heating. You should also immediately swap the lava rocks of the grill when they start breaking into pieces. always remember that you can cook great food on gas grills but they are actually not meant for prolonged cooking.

Also, if you need to cook delicate items in the gas grills like fish or fruits then you should make use of hinged grill basket.

More Info on our Website over at Spanferkelgrill and Landmann Gasgrill.

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Gas Grill - What They Are And What They Do - New Gadgets

April 11, 2011 with many homeowners doing their spring cleaning, some are replacing their old barbecue gas grills with a new one, just in time for the summer. many parts of the grill can be recycled, including the gas tanks, but there are many safety factors to consider. Gershow Recycling says people must show great care in properly disposing of used propane gas tanks and other parts of the grill when bringing them in to be recycled.

With the health risks associated with the handling of propane tanks, states are cracking down on illegal disposal of propane tanks. As a result, many people are turning to scrap metal recyclers to properly dispose of the barbecue grills. When disposing of a barbecue gas grill, observe the following rules: ? Dispose of the propane tanks first. The tanks must be "discharged," or emptied, before they can be disposed of. Do not empty the tank by letting the gas escape through the valve; it is dangerous and bad for the environment. ? never store propane tanks inside a building. it is not only dangerous, it is also illegal. Once the tank has been disposed of, the rest of the grill can be recycled. Clean off any grease from the plastic and metal parts before recycling, as grease -- like propane -- can be flammable. ? Burn off the rest of the charcoal bricks in the grill. this can be done by simply leaving the grill alight until all of the bricks are gone. when disposing of the coals, wait until they have cooled down. Close the cover to avoid exposure to the heat, which would lead to burns. You can let them cool overnight or, for a quicker solution, pour sand over them. when the risk of fire has passed, dispose of properly in a non-combustible container. ? if you must dispose of the ashes before they are completely cold, place the ashes in heavy-duty aluminum foil and completely soak with cold water before placing them in a non-combustible container. Placing them in any other receptacle may cause a fire, especially if the receptacle contains flammable or combustible material. "It is important that the gas tanks that are brought to Gershow Recycling are fully emptied," said Elliot Gershowitz, Vice President, Gershow Recycling. "The contents are under pressure and, if they are not properly discharged, it can result in a fire, serious injury or death. we accept propane gas grills, but we ask that people properly discharge the tanks before bringing them to be recycled." Gershow Recycling has seven locations in the Long Island and metropolitan New York area: Brooklyn, New Hyde Park, Freeport, Lindenhurst, Huntington Station, Bay Shore and Medford. for more information, call (631) 289-6188 or visit gershow.com. About Gershow Recycling Started in 1964 by Sam Gershowitz, Gershow Recycling began as a two man operation with a tractor and trailer, a boom truck and the first portable car flattener. now with the second generation carrying on the legacy, Gershow generates over 750 jobs, contributing millions of dollars to the local economy, while helping to preserve Long Island's environment. Gershow Recycling takes aluminum, brass, copper, steel, cast iron, appliances, cars and vehicles. In keeping with its philosophy of "Conserving the Future by Recycling the past," Gershow Recycling purchases scrap metal that would have otherwise wound up in local landfills, and turns them into high-quality scrap products for recycling. The company produces both ferrous and non-ferrous products.

<a href="http://www.waste-management-world.com/index/from-the-wires/wire-news-display/1397390733.htmltag:news.google.com,2005:cluster=http://www.waste-management-world.com/index/from-the-wires/wire-news-display/1397390733.htmlTue, 12 Apr 2011 15:21:53 GMT 00:00">Gershow Recycling Reminds Everyone to Properly Dispose of BBQ Gas Grills ...

Before you run to your computer to send us a letter to the editor about my matza adventure, be open-minded and have a sense of fun.

Full disclosure — the matza I made in no way, shape or form is kosher for Passover. Although not impossible to make kosher for Passover matza, you would have to be a “chosen one” to do it at home.

But perfection and kosher for Passover were not what I was going for. Inspired by Edmon J. Rodman’s article for JTA, “Escaping the box: 18 minutes to Passover freedom,” (you can read it on our website, thejewishchronicle.net) and our executive editor’s inspiration at the same time, making matza seemed like it could be fun.

And it was.

After fretting for days about not being able to get kemach shel matza shamura (flour watched from the moment of harvest to the moment of packing, making sure it does not come in contact with moisture), I decided not to get hung up on that. There would be so many reasons that this matza would not be kosher for Passover, I just let it go.

Problem one solved. I went to the East End Co-op and shoveled what looked liked endless scoops of wheat flour into a bag. Turns out it was only enough for two giant matzot.

My next hurdle was getting over the fear of judgment. OK, so the matza won’t be kosher. the process would be about the experience, getting my hands full of flour and kneading dough. And possibly to have something delicious to put my whitefish salad on.

Monday afternoon I cleared off my counters and made them spotless (sort of). They are stone, which would mean it would be easy to work the dough on them. I lined up my tools: a glass bowl, Pyrex measuring cup, rolling pin, dry measure cup and a fork.

Earlier in the afternoon, I recognized the need for another set of hands. I was going to be working with a gas grill that would be at approximately 550 degrees, putting matza on burning hot tiles. also, our editor wanted photos, and I don’t keep a photographer on payroll. I called my friend Judy Vernick for help.

Before Judy arrived, I figured I’d get everything ready: light the grill, line up the tools and then contemplate how the heck I would get the matza to the grill. I needed a tray.

I was ready to go, but Judy was still driving back from Monroeville. I took photos of the tiles on the grill and my tools assembled on the counter and then got restless.

I decided to make my first batch on my own and got the timer ready to start at 18 minutes on the microwave. I would have 18 minutes from start — the water touching the wheat — to finish — all cooked and ready to eat.

The recipe — three parts wheat to one part water — couldn’t be easier. When the water hit the wheat I started mixing the dough with the fork and then with my hands. Just as I had my hands nice and sticky, Judy pulled up. Luckily I had unlocked the front door.

While I kneaded the dough, never taking my hands off it, I explained how to use the camera. Naturally, we had to catch up, but I kept kneading until the dough was ready to roll.

Rolling it out as thin as I could, which I knew was not enough (I probably should have divided it in two) I then used the fork to poke holes in it. This was one gigantic slab of matza, but very cool looking. with the tip I was reminded of, when I was reading about piecrusts earlier in the week, I rolled the matza onto the rolling pin and unrolled it onto a tray.

Now it was stress time — 18 minutes, fire hot grill, Judy talking and taking pictures. the matza lifted up perfectly and I planted it on the grill as carefully as I could. Any part of it that folded a bit in the process could not be rearranged on the tiles because of the heat.

We went back into the house to check the timer and set another one for baking time — two to three minutes. Uh-oh, I forgot to press the start button on the timer, so it still read 18 minutes. we looked at each other and made an executive decision — we were still within 18 minutes, including the baking time.

Not having the time to get the second matza ready to bake before we went back to the grill, we just stood around talking and laughing until it was time to get the matza. It was perfectly grilled and we started nibbling on it as soon as it was in the house.

We remembered to start the timer on the second matza and nailed it at 13 minutes. Success.

(Angela Leibowicz can be reached at angelal@thejewishchronicle.net.)

<a href="http://thejewishchronicle.net/view/full_story/12824709/article-Think-matza-baking-is-easy--Well--it-is-%E2%80%94-kind-of--sort-of-?instance=lead_story_left_columntag:news.google.com,2005:cluster=http://thejewishchronicle.net/view/full_story/12824709/article-Think-matza-baking-is-easy--Well--it-is-—-kind-of--sort-of-?instance=lead_story_left_columnSun, 17 Apr 2011 16:01:10 GMT 00:00">Think matza baking is easy? Well, it is — kind of, sort of

• Two infrared burners, rear infrared rotisserie burner and electronic push-button ignition; fully assembled, propane tank not included
• 703 square inches of grilling space (fits twenty-four 4-inch hamburgers); 69,000 BTU/hour; 50.9 Infrared Intensity Index
• Stainless steel welded construction; made in the USA by 102-year-old family business
• V-shape stainless steel grilling grids increase flavor while reducing flare-ups; includes rotisserie motor, spit rod, pair of forks and counter-balance; includes cover
• With lid down, grill measures 51 wide by 28 1/4 deep by 14 1/2 inches above counter; shipping weight 152 pounds

Solaire is the Muscle Car of gas grills. Sleek. Powerful. Efficient. Each Solaire grill has a “rocket under the hood” – the Solaire Infrared Burner. This superior burner gives you the high heat to lock in the juices for more tasty, flavorful food than you can ever get from a conventional barbecue grill. Professional chefs demand high heat to create great taste – and now you can too with a Solaire Infrared. This grill is for use in non-combustible built-in grilling islands. For islands made of combustible material, use with Insulated Jacket item #SOL-IRIJ-30. Cut-out dimensions are 28 1/2 inches wide by 23 inches deep (plus 13/16-inch notch) by 10 1/4 inches high. it is factory assembled for use with propane and includes the regulator with 3-foot hose to connect to a propane tank. it also includes the proper orifices and convertible regulator needed to convert to natural gas. The Grill Head includes two main infrared burners, each delivering 27,500 BTU/hr, metal knobs, and battery power
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List Price: $ 3,289.00

Amazon Price : $ 3,129.00

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Solaire 30-Inch Infrared Propane Built-In Grill Rotisserie Kit ...