Venturis and Insect Infestations--To clean the venturis and check it for any insect problems including spider nests, cobwebs, or wasp homes, first remove the burner from the bottom of the grill. Inspect the inside of the lower end of the venturi tubes for any problems with insects. If you find any, clean them out with a special flexible venturi brush, then replace the burner assembly and make sure the valve orifices are in their proper venturi tubes.

Burner Inspection--it is important to not only clean the burner, but to also check it for any damage or corrosion. To do this, remove the burner from the bottom casing and remove any corrosion or burnt-on food with a wire brush. Double check the seams on the burner to make sure it is still holding together well and inspect the burner ports to ensure they are clear and clean. You want to make sure the burner was not left with any holes formed by the corrosion, as sometimes the burner or burner ports will become rusted out with prolonged use. If you notice any damage to the burner, you will need to replace it.

Ignition System--Occasionally you will need to inspect your ignition system to ensure it is operating properly. You can do this by double-checking to see that all wire connections are indeed connected and tight. Look where the electrode connects to the burner (you may need the help of a small mirror to see this). Then either turn the rotary knob or push the button and while doing that look for a spark from the electrode to the burner, collector plate, or box. Make sure there is nothing blocking the electrode from sparking. If there is no spark, check the connections again and if still no spark occurs, look to see if the electrode is cracked and if so, you will need to replace it with a new one. You also need to be sure the spark is not touching the frame of the grill or the bottom casing.

Cleaning Excess Grease and Food--In the case of grease and food drippings on the bottom of the grill casing, you need to be sure to clean that out on a regular basis in order to reduce flare-ups during cooking. To clean, you simply use warm soapy water or a good degreaser. If you have ceramic briquettes for your heat distribution, all you need to do is turn them over to the clean side. If they are broken, they need to be replaced.

Grill Cover--Using a properly sized grill cover will help to extend the life of your grill, so be sure to check out what the manufacturer of your grill has to offer in grill covers.

Caring for the Aluminum Casting Exterior--To care for the aluminum casting exterior, you will need to clean and paint it. Cleaning can be done with a gentle soap and water. Then sand it lightly with medium emery or fine sandpaper. Wipe away the residue with a vinegar and water mixture and then rinse with water only. After it is dry, paint it with paint specially formulated to withstand high temperatures and after the paint has dried, bake it on by turning the grill on for 15 minutes at a medium heat setting.

Gas Cylinder--the gas cylinder needs to be inspected for damage or corrosion. If you notice anything out of the ordinary, you will need to repace this part.

Summer--Summertime requires nothing extra than what the regular care and maintenance of your grill requires, particularly since this is the time of the year in which you will be using your grill most often and will be checking it on a consistent basis.

Fall and Winter--These are the seasons that are most likely to see your grill stored away for a while. Before you do this, and in addition to the regular care and maintenance items you should do before storage, you should:

Gas Cylinder--If you plan to store your gas grill in an indoor location, you need to remove the gas cylinder for safety.

Problems with the Burner not Lighting--If your burner is having trouble lighting, begin by cleaning the venturi, double checking the LP Units or the Natural Gas units by either filling the LP cylinder or turning on the natural gas source. Put the venturi over the orifice and clean the components. Double check the position of the ceramic electrode in the burner gas collector and also check the condition of the ignition wire, the ignition wire connections to the electrode and ignition and replace any parts that are damaged.

The Grill is Too Hot--If you grill is putting out an excessive amount of heat, be sure to double check your manual on taking care of grease fires so you know how to handle that should the need arise. Make sure to replace any damaged parts your grill might have. Clean the grill thoroughly and replace the grease can. Reduce the cooking setting. Place the orifice into the valve assembly, replace the burner, and check the tank for overfill. Also, remove the grill from direct sunlight on the hot days and also when it has been recently filled up.

Gas Leaks--If any of the gas parts are damaged, they could allow gas to escape, so be sure to replace any part that bubbles when a soapy solution is applied to it.

Humming Sound on the Grill--A humming sound is caused by liquid propane passing through the regulator. To fix the problem, have an LP dealer "bleed" the tank of some propane. Another solution could be to have the propane expand in the event the tank was filled in a cold temperature. Replacing the hose or regulator could also solve the problem.

Whistling Sound on the Grill--If you hear a whistling sound, it is probably when your grill is on the "high" setting and the existing orifice will need to be replaced with a new one.

Yellow Flame--If you see a yellow flame, there are several things you can check to see if they are causing the problem. Clean the venturi. Then check for residual oil by operating the grill for 15 minutes or until it stops smoking. Clean the burner. Also try using up a tank of propane as the yellow flame could reduce during the use. Another option is to place the venturi over the orifice.

Flame that Blows Out When on a Low Setting--If this happens to your grill, begin by preheating the grill for 5 minutes on its highest setting. Clean and reposition the venturi. Have the cylinder refilled. Also, try turning the grill away from the wind and turning up the control knob to a slightly higher setting to see if that takes care of the problem.

Source:
www.bbqhq.com

One of the things you need to consider when selecting your new gas grill is the type of gas you plan to use. Be sure to check out the section here on Beginners Guide under "Best Gas Grills Under $400" entitled "Should I go with natural gas or propane?" to give you a better understanding of what that means.

Details of the grill--
• The grill features a stainless steel dual burner which produces 56,000 BTUs and promises 600 degrees Fahrenheit of heat.
• There is an additional 10,000 BTU side burner
• Features multi-level and reversible cooking grates made of cast iron
• Offers a primary grilling space of 490 square inches and a total cooking area of 822 square inches
• Has a "flav-r-cast" barrier made of cast iron which allows for a high level of both vaporization and heat retention
• Rotary ignition
• Comes fully assembled
• Contains linear-flow control valves which allow for good temperature control
• Includes a solid rotisserie kit and rear mounted rotisserie burner

Broilmaster P3BL Gas Grill--
The Broilmaster P3BL can be found for around $790 and is considered to be a great grill for someone who is serious about grilling. Among its qualities are high control and adjustable cooking area and a large cooking space. When looking into this price range of grills, be sure to give the Broilmaster a fair shake.

Details of the grill--
• Features two "bow-tie" burners made of stainless steel and producing a total of 40,000 BTUs
• Offers 695 square inches of cooking space
• Has a unique feature of multi-level cooking grates made of porcelain coated stainless steel which can be adjusted
• Electronic ignition which starts with the push of a button
• Contains a built-in heat indicator and also a vaporization barrier made of stainless steel
• Body made of cast aluminum
• Offers a great warranty

Holland Legacy
This Holland grill costs around $1100 and is unique in that it offers a total separation between the burner and the cooking area in order to avoid flare-ups.

Details of the grill--
• There is a single burner made of cast iron which has a lifetime guarantee
• Offers a money back guarantee you will have no flare-ups during the cooking
• In addition to grilling, also smokes and steams
• Made of stainless steel parts and is easy to use and maintain

MHP Heritage Series WRG4DD Infrared Gas Grill--
This series of grills range in price from $900 to $1,100 and is the "first cast aluminum infrared gas grill." Among the pros of this grill are its super quick preheat time and infrared power. Among the cons, are the lack of flexibility the infrared allows for cooking at lower temperatures.

Details of the grill--
• Features three 12,500 BTI infrared burners made of stainless steel
• Allows for variety in its mounting options
• Offers a primary grilling area of 434 square inches and a total cooking area of 574 square inches
• Three minute preheat time
• Has two 5/16" cooking grates made of stainless steel
• Each burner features an electronic ignition
• Contains two fold down side tables
• The propane regulator features a built-in leak detector
• Temperature gauge is hood mounted

Napoleon Prestige II (PT450) Gas Grill--
This Napoleon Prestige grill can be found for around $699 and produces an amazing 61,000 BTUs on its grilling space, while also allowing you to control that amount all the way down to 6,000 BTUs. Versatility and quality combine to give you yet another great option in the world of grills with this particular model, so be sure to check it out!

Details of the grill--
• This grill is available in four different colors
• Offers three 16 gauge burners made of stainless steel which can produce between 6,000 and 61,000 BTUs based on the amount you need on 450 square inches of primary cooking space
• Ignition is electric and also includes a battery
• To obtain this great amount of control, there are adjustable brass valves
• Includes a standard rotisserie kit and rear mounted infrared rotisserie burner
• Construction is solid and rust resistant
• Features an easy lift, roll tip lid
• The galvanized cart is totally enclosed
• There is a wide, galvanized drip tray which collects and removes the grease from the burners
• Control valves are made of solid brass and include insect protected venturi tubes

Vidalia Grill Model 440 Gas Grill--
This Vidalia model can be found for right around $1,000 and has a unique convection oven design that allows for not only grilling, but also for smoking, broiling, baking, roasting, and more.

Details of the grill--
• Features one 40,000 BTU burner made of stainless steel and providing 220 square inches of grilling space and 440 square inches of total cooking area
• Though it uses gas, it is also able to use charcoal or hardwood
• Has a stainless steel drip tray which allows for ease of cleaning
• Capability of cooking a whole chicken or roast without the use of a rotisserie
• Constructed solidly of stainless steel and aluminum
• Versatility in cooking methods include: baking, broiling, and smoking
• Has an electronic ignition method

Weber Genesis Gold B Gas Grill--
The Weber Genesis Gold B can be found between $599 and $704 and is considered to be one of the best grills for this price. The Weber name is one people trust and regardless of the features it possesses, with the proper care, this grill will last for a very long time.

Details of the grill--
• Three 12,000 stainless steel burners which are tubular and in parallel configuration produce a total of 36,000 BTI output which has good heat retention
• Body made of thick, cast aluminum
• The primary grill space is 424 square inches, and the total cooking space is 611 square inches
• Hood mounted thermometer
• Solid in construction and attractive in design
• Includes flavorizer bars made of stainless steel which help to reduce flare-ups and keep the grease away from the burners
• Easy and quick assembly
• Built in LP fuel gauge
• Hood and handle made of stainless steel

Weber Summit Gold A4 Gas Grill--
This Weber grill can be found for around $950 to $1,100 and while not the top of the line for Weber grills, is still a great model, made by a respected company, with a reliable warranty.

Details of the grill--
• The heat from its 4 stainless steel, 11,000 BTU burners is high and even producing good output
• The construction of the grill is made of quality, double layer stainless steel for better insulation
• There are 504 square inches of primary grilling space and a total area of 700 square inches
• Stainless steel hood has a double layer and built-in thermometer
• Contains electronic ignitions and stainless steel cooking grates with flavorizer bars
• The enclosed cart is made of welded steel and stainless steel doors
• There are two attached work tables which swing up to increase the working space

Sources:
www.consumersearach.com
www.grillsearch.com
www.bbq.about.com

• DCS
• Electrolux
• Lynx
• Star Manufacturing International
• Viking

As with everything else in life, you get what you pay for. The smaller models with lesser features and fewer accessories begin in the lower $2,000s and the prices continue on up to the mid $3,000s and to the upper $4,000s. Many of the lower $2,000 models are considered barebones grills and they offer extra features for an extra fee including grill covers for $100, double gas side burner for $859, and an insulated jacket for $516. So when considering a grill on the lower end, be sure to add up the total costs for all the extras you want or need. It may just be as economical to go with the more expensive grill if it already includes what you need.

Details of the grill--
• Features 575 square inches of primary cooking space and a total cooking area of 759 square inches
• Removable warming rack
• Built-in grill light
• Contains two high precision U-shaped burners made of stainless steel which produce 25,000 BTUs each
• Stainless steel cooking grates and radiant baffling
• Electronic ignition
• Lifetime warranty on most of its parts

Lynx Grills--
These grills start out on the low end of the commercial and/or professional grade grills at around $2,550 to $2,800, but these also offer several extra features which might not be that optional to you depending upon your grilling needs, and those features will raise the total price of the grill in a hurry. Be sure to double check what these grills come with and what needs to be obtained on the side.

Standards of Lynx grills--
• Integrated ignition system, with a 9 volt battery back-up solution
• Control illumination with blue LEDs
• Halogen grill surface light
• Temperature gauge
• Fluid rotation handle
• Removable large-capacity smoker box
• Stainless steel grilling grates
• Dual-position internal rotisserie with a heavy-duty three speed motor and rear infrared burner
• Ceramic briquettes which facilitate even and radiant heat distribution

Details of the individual grills--
Lynx 30 Inch Professional Built-in Gas Grill with Rotisserie
• $2549
• Two red brass burners, which produce a total of 50,000 BTUs
• Contains 840 total square inches of cooking space

Lynx 30 Inch Professional Built-in Gas Grill with 1 ProSear Infrared Burner And Rotisserie
• $2,679.00
• One red brass burner and one ProSear burner, which produce a total of 50,000 BTUs
• Contains 840 square inches of total cooking space

Lynx 30 Inch Professional Freestanding Gas Grill W/ Rotisserie
• $3,299.00
• Two red brass burners, which produce a total of 50,000 BTUs
• Contains 840 square inches of total cooking space

Lynx 54 Inch Professional Built-in Gas Grill W/ 1 Prosear Infrared Burner And Rotisserie
• $4,779.00
• Three red brass burners and one ProSear burner, which produce a total of 100,000 BTUs
• Features 1,555 total square inches of cooking space

Extra available accessories--
• Lynx Vinyl Cover For 30 Inch Brick In Grill $81.00
• Lynx Brick-in Double Gas Side Burner Liquid Propane $859.00
• Lynx Single Side-Burners For Built-in Application Liquid Propane $613.29
• Lynx 30 Inch Insulated Jacket $516.86
• Lynx Vinyl Cover For 30 Inch Freestanding Grill $104.14
• Lynx Vinyl Cover For 30 Inch Freestanding Grill W/ Sideburners $111.86

Star Manufacturing International--
This grill manufacturer has a line of professional gas grills ranging in size from 24" to 48" and differentiates between its "professional" grills and its "combo professional" grills.

The standard features of all their grills include--
• Star POD; displays a digital timer, the grill temperature, and probe temperature
• Built-in rotisserie has a 60 pound capacity with rear infrared burner
• Halogen light
• Infrared searing section
• Reversible stainless steel grates
• Wrap-around splash guards to corral food and protect from the wind
• Smoker tray with dedicated burner
• Electronic ignition provides for ease of lighting
• Removable warming rack
• Utensil rack

Details of the individual grills--
48-inch Professional Gas Grill
• The grilling surface area is 890 square inches
• There are three U-shaped burners made of stainless steel which put out 23,000 BTUs each
• Contains one infrared searing burner which produces 23,000 BTUs
• Includes two rear infrared rotisserie burners at 11,000 BTUs each

48-inch Combo Professional Gas Grill
• The grilling surface is 650 square inches
• There are two U-shaped stainless steel burners, which put out 23,000 BTUs each
• Contains one infrared searing burner which produces 23,000 BTUs
• Has two brass side burners at 20,000 BTUs each
• Also features one rear infrared rotisserie burner at 14,000 BTUs

36-inch Professional Gas Grill
• The grilling surface is 650 square inches
• There are two U-shaped burners made of stainless steel which produce 23,000 BTUs each
• Contains one infrared searing burner at 23,000 BTUs and one rear infrared rotisseries burner at 14,000 BTUs

36-inch Combo Professional Gas Grill
• The grilling surface area is 410 square inches
• There are two U-shaped stainless steel burners, which produce 23,000 BTUs each
• There are two brass side burners with an output of 20,000 BTUs each
• Contains one rear infrared rotisserie burner at 14,000 BTUs

30-inch Professional Gas Grill
• The grilling surface area is 530 square inches
• There is one U-shaped stainless steel burner, which produces 23,000 BTUs
• Contains one straight stainless steel burner with an output of 10,000 BTUs
• Features one infrared searing burner at 23,000 BTUs and one rear infrared rotisserie burner at 14,000 BTUs

24-inch Professional Gas Grill
• The grilling surface area is 410 square inches
• There are two U-shaped stainless steel burners, which produce 23,000 BTUs each
• There is one rear infrared rotisserie burner at 11,000 BTUs

Viking Professional T-Series--
This 460 pound, $3,600 grill is 53" wide and offers the strength a professional grill should have along with special extras such as a smoker system and heavy-duty rotisserie. Warming drawers which hold a large amount of food will keep your grilled meats hot and fresh for the entire evening.

Details of the grill--
• Commercial cooking power
• 53" wide and includes three grilling areas and double side burners
• 25,000 BTU grill burners made of stainless steel
• Sealed burner box is extra-deep to keep the heat contained in the burner area and to provide for ease in maintaining the temperature
• Rotisserie is standard on all Viking models and consistes of a 15,000 BTU "Gourmet-Glo" infrared rear burner, heavy-duty rotisserie motor, ½" rotisserie rod made of stainless steel, and two rotisserie forks
• Features a removable smoker tray which accommodates both wood chips and large wood chunks
• 12,500 BTU burner underneath which can be adjusted for smoking purposes
• Push-button electronic ignition
• Flavor-generator made of stainless steel catches grease to minimize the potential of flare-ups
• Stainless steel warming rack
• Thermometer installed on the canopy shows which spots are best for warming, smoking, and grilling

Sources:
http://bbq.about.com
www.abtelectronics.com
www.cooking.com
www.amazon.com

Most barbecue sauces combine sour, sweet, and spicy ingredients. They are usually made with a smoke flavor. The most popular BBQ sauces are tomato-based, with vinegar and sugar; but vinegar- and mustard-based sauces are popular in the certain areas of the American south.

Different geographical regions have strong allegiances to their particular styles and recipes of barbeque, often creating a regional lore and keeping their unique recipes secret.

Some popular styles of sauce and their distinguishing ingredients:

• Kansas City (thick, red-brown, tomato, molasses)
• North Carolina (liquid vinegar, pepper flakes)
• South Carolina (mustard, vinegar, black pepper)
• Alabama (white mayonnaise based)
• Arkansas (thin vinegar and tomato base, spiced with pepper and slightly sweetened by molasses)
• Texas (tomato based with hot chilies, cumin, less sweet).

Marinades are commonly used to flavor foods and to tenderize tougher cuts of meat or harder vegetables. The marinating process may last just a few seconds or for several days. Different marinades are used in different cuisines.

In meats, the acid causes the tissue to break down, allowing more moisture to be absorbed creating a juicier end product. However, too much acid can be detrimental to the end product. A good marinade has a delicate balance of spices, acid and oil.
Often confused with marinating, "macerating" is also a form of food preparation. Often soft vegetables, legumes or fruits are used and are also coated in a liquid. This process, again, makes the food tastier and easier to chew and digest.

Ingredients:
2 cups brewed black coffee
2 cups Worcestershire sauce
3 cups ketchup
1 1/2 cup apple cider vinegar
1/2 cup Dijon mustard
1 1/2 cup brown sugar
1/2 cup honey
1/2 cup sweet soy sauce
1 large onion, chopped
1 Anaheim pepper, chopped
8 garlic minced cloves
5 tablespoons chili powder
1 tablespoon crushed cumin
Juice of one lemon

Combine all of these ingredients into a large stockpot and bring it to a slow boil, then lower the heat and simmer for at least two hours. Strain the sauce and it is ready for use.

This recipe will add great flavor to chicken, fish and shrimp and will extend the meat's refrigerator life. It takes about 10 minutes to mix together and makes enough to marinate one or two pounds of food.

Ingredients:
6-8 cloves garlic
1/2 c. chopped fresh herbs
1 c. olive oil
1 tbsp. freshly cracked black pepper
1 tsp. red pepper flakes

First, mince the garlic and place it in a mixing bowl. Then, rinse the herbs in cold water and dry them carefully with clean paper towels. Chop the herbs into small pieces and place them in the bowl with the remaining ingredients. If using rosemary, remove the leaves and discard the woody stems before chopping.

Combine all ingredients and mix well. Carefully place the food to be marinated in a sealable plastic bag or a clean container. Pour the marinade over the food and mix everything together well.

Marinate food in the refrigerator for several hours or up to two days. This particular marinade contains no salt or acid, so food can be left in it for longer periods of time.

Take food out of marinade and cook it on the outdoor grill for best flavor. You can also roast or sauté marinated foods.

You can make this marinade in advance for more convenience. Store it in a covered container in the refrigerator for several weeks.

Variations and tips:

• Parsley, thyme, oregano and marjoram are good in this marinade, in virtually any combination.
• Cilantro and basil lose their flavor quickly and are best avoided for marinades. Use them fresh, instead, on the finished product.
• Rosemary and sage are very bold and make a good combination for a western flavor. Tarragon is a distinctive herb that works well in this marinade, but because it has such a strong flavor, use it on its own.
• Try marinating foods in large, sealable plastic bags. They're easy to use, they allow all surfaces to be coated with the marinade, and they can be easily discarded after use.
• Once raw food has been stored in this marinade, discard the marinade immediately after use and do not use it again.

Sources:
http://www.ehow.com/how_17347_make-basic-marinade.html
http://en.wikipedia.org/wiki/Marinade
http://www.rubbermaid.com/rubbermaid/tips/tipsDetail.jhtml?id=HPFMA034&title=Food+Safety+-+Summer+BBQ+Tips