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There is nothing complicated about the process — except in the mind of the manufacturers. As a class, manufacturers know less about what a grill is supposed to do than a fifth grade social studies class. Apparently their consuming interest is in manufacturing products which will satisfy the retailer and, thereby, generate sales and profits for their companies. You have only to read their brochures to discover that they are unburdened by the weight of obligations to the consumer to provide complete and accurate information. Follow their recommendations for operation and maintenance, but ignore their cooking hints and recipes.

A couple of gas grill manufacturers have incorporated the new ceramic burner technology which, although more expensive, is much more efficient in converting gas to usable, radiant heat. Such grills are capable of producing temperatures almost as high as their prices, but I am not convinced that either is justified for the backyard broiler. If any heat source can produce temperatures in the 7-800o range, it is entirely adequate for broiling a steak. I know of no other cooking use which requires a higher temperature. I suspect that the boasts of grill manufacturers and restauranteurs of 1500-1800° for broiling steaks most likely comes from hot air. Iron begins to soften at 1530° Fahrenheit.

If not enough oxygen is available for the additional fuel to fully burn, carbon soot and carbon monoxide - a poisonous gas - will be produced. If enough oxygen is available for the fuel to fully burn, the flame will be much higher than anticipated. In either case, the results can be dangerous. Grill orifices can safely be converted from one gas to another, even though some manufacturers deny it. They want to sell you a new grill. Some natural gas suppliers will tell you that it costs to much because they want to sell you a new grill. It is a simple, inexpensive task. If you need to convert, the first step is to talk with your local gas supplier. Replacement/conversion orifices can bought for most older grills. Modern gas stoves have an adjustable orifice which I have never seen on a gas grill.

Gas flames should always burn clear, bright blue with, at most, a small yellow tip. Yellow color in the flame indicates incomplete combustion and produces deadly carbon monoxide and other polluting, but less dangerous, compounds. Normally, the problem is caused by lack of sufficient oxygen getting to the point of combustion . Most often this can be corrected by a good cleaning. Refer to your owner's manual for cleaning - but not for cooking.

I recommend that the gas bottle be so located that, if there were a serious flame up or a regulator failure (a remote possibility) allowing uncontrolled gas flow, the bottle valve could be safely operated. On my bottle-fired cookers, I use a 3-4' hose to connect to the bottle.

Auto-ignition systems should have either a time limit or other shut off device which would prevent the continued release of unlit gas. Otherwise, a deficient igniter, which takes a minute or so to generate an ignition spark, may allow enough gas to accumulate to cause an explosion. If there is an igniter, the grill should also have a clear, convenient passage for lighting by other means, after the ignition system fails. Igniter systems on gas grills have about the same life span as a fruit fly.

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Smoky's 5th basic position for really great barbecue'n.

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