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Make a mixture of dishwashing liquid and water. Pour it over the hose. If bubbles form, you will know that the connection is NOT secure. If it does not bubble, your tank is securely attached to your grill.

It is very important to preheat your grill before you cook—every time. This is true for both gas and charcoal. Preheat a gas grill with all burners on high, or cover a charcoal grill while the briquettes are still flaming. The preheat stage can be completed in about 20 minutes or until the inside of the cooking box reaches 550°F. The preh

In my opinion, they all taste primarily smoky. But there are subtle differences between the various woods. Oak produces a clean, uncomplicated taste and is a favorite of the barbecue circuit, especially around Memphis, TN. Post Oak from Central Texas has a sweet and delicate flavor that makes Texas Hill Country barbecue unique. Apple (and other fru

The analogy that I most often use is baking a cake. You wouldn't bake a cake with the oven door open because it would take forever to cook, wouldn't rise or brown properly etc. because all the heat escapes. Likewise, it is better to grill with the lid down. Cooking with the lid down captures the heat and lets it do its magic on the food; the food w

Propane smokers also give a better smoky flavor when compared to electric smokers. Similar to the advantages of a gas grill, propane smokers are more convenient than charcoal or pellet smokers. A propane smoker is also similar to a propane grill in that it has push button ignition and a built in temperature gauge.

The vents on a gas grill are factory set, so this really only applies to charcoal grills. Just like us, fires need to breathe oxygen. The vents have to be open so the fire can breathe and keep burning. If you close the vents, you'll cut off the oxygen supply and presto! your fire will go out. The vents on the top, bottom or sides of the grill