BAC Forum
General Boards => Technical Support => Topic started by: Richard Cooper on August 12, 2012, 05:14:50 AM
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My LP gas tank is on the left side of coach and I would like to have a small gas grill to use on the patio (right) side. Do any of you feed it from the LP tank? How do you do that?
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On mine there's a low pressure line on the right side that served the refrigerator. Now that I have a residential fridge the pipe has been plugged. I've considered putting in a quick connect and altering my Weber to operate from it.
I've been researching the issue and pretty much all LP appliances run on the same pressure on the low side of the regulator. If you can remove the regulator from the grill or other appliance it can be operated from the MH's low pressure line.
I realize this isn't what you asked for, but it is a way of providing a usable LP connection on the right side.
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I installed an adapter between the valve and the regulator to attach a high pressure line to my grill. It has the female adaptor which matches the small propane cylinder, and I bought 12 feet of hose to attach the grill.
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Joel's method works, but I have yet to see it on a Beaver. Other brands of coaches I've seen have a tee and a quick connector somewhere on the patio side. Usually, the coach came with a BBQ that does not have a regulator. But, has he said, you can remove the regulator from the Weber or other grill.
I've been doing it Robert's way for most of the 8 years we've had our Beaver. I used an adapter tee from Camping World marketed by Mr. Heater. http://www.campingworld.com/shopping/item/propane-adapter-tee/30336
Because of space at the propane tank outlet, I had to adapt the adapter with some brass 45 degree elbows to get it to fit. I can post a photo next week if you want.
From the adapter I ran a 12 foot hose across the motorhome, along the flap brackets to an open space under the slide. When I set up the BBQ, I reach under, pull out the hose and attach the BBQ.
Recently we bought an Arizona RV lot. I decided to add a fireplace. I bought enough extension hoses at Wall Mart to run to an additional tee at the back end. Now we can BBQ around the smokeless fire pit with fake logs.
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I don't yet own a portable grill for RVing, but considering some. But after reading the specs on one in particular -- a Cuisinart CGG-180T, I see that you can use the small cylinders that come in either 14.1 or 16.4 ounce of propane.
This grill says propane and I have LP Gas in my coach. Will the LP gas work the same as propane? Hate to ask such a question, but I don't have any experience with this. But for ease of use, etc. I suppose buying the small cylinders is the way to go, right? But before each use of either -- you have to do a soap bubble test to make sure there are no leaks near the flame of your grill. Do all of you do that each time you hook up a cylinder to your portable grill?
Which portable grill do you recommend? What features should I look for other than weight?
Thanks! I'm in the market for a portable gas grill to use outside my coach. I don't need anything to cook a whole hog --- just a couple steaks, chicken breasts, etc. --- only large enough for a few people.
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Richard,
Your coach uses propane so the fuel is fine to use for a gas grill. Unless you barbeque an awful lot I would not go to the trouble and expense of piping in a system. The cylinders can be bought in groups of three on sale quite redily and are vey convenient. It keeps the grill portable and not every campsite is the same as to where you want to put it.
If I was stationary in my camping, cooked a lot on the grill, and my plan was to leave it all set up for long periods then I might go to the expense and trouble of a hose system. As far as a soap bubble test, if you had the hose system put in then it should be bubble tested by the installer. For the portable cylinders just be sure there is a rubber gasket seat in the screw on regulator and you should be fine.
The grill is a matter of choice and up to you. There are many good ones out there. I look for small and easy to clean as a priority given I do not want a moldy stinky grill in the bay. Some people also get a small refillable cylinder and use that with a premade six foot hose. This is still portable but gives a little more capacity and is refillable.
http://www.amazon.com/s/?ie=UTF8&keywords=5+lb+propane+tank&tag=googhydr-20&index=aps&hvadid=3283346687&hvpos=1t2&hvexid=&hvnetw=g&hvrand=135174297375788932&hvpone=&hvptwo=&hvqmt=b&ref=pd_sl_335yyjof59_b
Later Ed
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The Weber Q series is popular because:
-It has a cast iron grate that, when preheated for a few minutes, will actually make a steak or burgers sizzle a little and put grill marks on it.
-It does well at lower temperatures for chicken.
-The bowl shape bottom facilitates having the drippings flow into a disposable pan.
-The bowl shape bottom is easy to clean by scraping the burned bits to the bottom tray.
-It comes in three sizes: small, medium and large. The small is perfect for a couple of steaks, some chicken parts or some fish.
-It is made out of sturdy cast aluminium, not sheet metal.
-It has good accessories available. The storage bag is perfect for containing the smell and BBQ bits when storing in the motorhome.
-Parts are readily available, if needed.
I have two. A small 100 model in the motorhome and a large 300 model at the condo.
That said, another fun alternative is the Lodge Cast Iron Hibachi. It is the right size for a motorhome, uses real charcoal and cleans out with a whisk broom. http://www.amazon.com/Lodge-L410-Pre-Seasoned-Sportsmans-Charcoal/dp/B00022OK2A/ref=sr_1_2?ie=UTF8&qid=1344870684&sr=8-2&keywords=lodge+hibachi+cover
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I have the Weber Q that has a thermometer in the front lid area. I think it is a 200 model. Love it.
For fuel, I bought the hose/adapters at Camping world for connecting to the coach propane bottle on the right side of the coach. I run the hose under the coach, when staying in a place for longer than a day or so camping. For over night type stays, I use a small propane throw away cannister.
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I have the Weber Q that has a thermometer in the front lid area. I think it is a 200 model. Love it.
When I bought mine, only the 300 had the thermometer. I have the 100 model in the motorhome and wanted a thermometer for it. I phoned Weber parts, said I needed a replacement for a 300, bought it and drilled a hole for it in the 100.
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When I bought mine, only the 300 had the thermometer. I have the 100 model in the motorhome and wanted a thermometer for it. I phoned Weber parts, said I needed a replacement for a 300, bought it and drilled a hole for it in the 100.
I wonder if that would also work to get the little fold out wings. It would be nice to upgrade mine to a thermometer and shelves.
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I wonder if that would also work to get the little fold out wings. It would be nice to upgrade mine to a thermometer and shelves.
I melted my fold out wings. Don't miss them a bit.
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What do you all think of this grill for $120 vs the Weber Q 120 for $170. Also, how easy is clean up with these little grills before you put it back into your basement storage? Do you put it in a leak proof bag of some kind? There has to be grease or food residue you can't seem to clean thoroughly out in the wild vs being at home.
http://www.amazon.com/Cuisinart-CGG-200-All-Foods-Portable-Tabletop/dp/B001TOWLTO/ref=xs_gb_dsd_D_A3IXLEZL3EL0PP?_encoding=UTF8&m=ATVPDKIKX0DER&pf_rd_p=313767801&pf_rd_s=center-2&pf_rd_t=701&pf_rd_i=21&pf_rd_m=ATVPDKIKX0DER&pf_rd_r=1PGB9JDF8BTE2WHVNRZA
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The Cuisinart does look nice; we've been very pleased with the Q100. As for storage, all I do is wipe off the outside of the grill before putting it away and clean the drip pan (or put in a new disposable liner) if it appears to need it. If I've been using it a lot I will run it for a while at high temperature to carbonize all the residues inside the unit.
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The Cuisinart does look nice; we've been very pleased with the Q100. As for storage, all I do is wipe off the outside of the grill before putting it away and clean the drip pan (or put in a new disposable liner) if it appears to need it. If I've been using it a lot I will run it for a while at high temperature to carbonize all the residues inside the unit.
Ditto. Once in a while I'll disassemble and clean real good.
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I know I will regret it if I don't get the Weber. They seem to have the market wrapped up as their dealers are all holding firm on pricing.
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I now have the Weber Q120 gas grill.
Have a few questions.....yes, I did read the instruction manual. But didn't find the answers to these questions.
1) I have the 16 oz bottle LP gas attached to the grill. I'm not yet ready to start cooking. Is it ok to leave the bottle attached or am I supposed to unscrew it until the time I am ready to heat the grill up?
2) Where do you store your full spare bottles? Instructions say not to put it where the temp would exceed 120 degrees nor inside your living space. My basement could on certain days get pretty hot. Don't know about 120 degrees though.
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Propane is heavier than air, so it settles to the bottom of compartments. You should store the bottles in a compartment with an open bottom, so it dissipates to the outside if a leak occurs. I use the battery bay. Look around your coach for a safe spot.
Larry
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You don't have to take the bottle off of the grill, although I do if we're at a CG where there is any chance of someone (a child) coming by and trying to turn it on. However, the bottle is definitely removed before the grill is put back in the storage bay.
I don't have enough room in the battery bay so I keep the extra bottles in the toad (the passenger compartment, not the trunk). It's not an ideal solution, but I can't think of a better one.
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My son has the Cuisinart. He likes it a lot and the food he cooks is good. I have the Weber Q100 for the motorhome. I think my food is better than my son's. But, I've been at the BBQ for an extra 20 years.
For me, the two key issues are being able to keep it clean and can it cause a steak to sizzle. A preheated Weber has a hot cast iron grill that leaves the right burn marks on the surface. With a standard steak and a fully pre-heated Q100, I cook for 2 minutes, rotate the steak and cook for two more. That puts the marks on it. Then flip it and cook for 2 more minutes and rotate again for a final 2 minutes. The total of 8 minutes makes a nice medium rare steak with grill marks.
Keeping it clean is a matter of scrapping the bits down the bowl into the pan. The bowl shape makes that easy.
Chicken is a lot different. I like to "butterfly" a whole chicken and slow it down a lot.
Bill
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I have a plactic tote where I keep all of my outdoor cooking equitment, including spare propane cylinders and butane cylinders for the single burner cooktop I use for such things as boiling shrimp and saute'ing mushrooms and peppers. I keep that tote in one of the bays and have never had any problems. I always unhook the propane cylinder or the gas line to the motorhome supply tank after cooking.
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I have used some Coleman propane cylinders with a cap that have a pop up sensor, if there is a leak and pressure was to build in the cap, it would give you a telltale. If you store cylinders in the bay or in a covered container in the bay, having these caps would be a plus if a cylinder had a minor leak that could accumulate some propane in time. I also have never had one leak that I know of.
Later Ed
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The panel just ahead of the big storage bays also opens up, despite not having a handle. Mine even has gas struts to support it when open. Behind this panel is a home-built wooden box that is big enough for a 20lb propane bottle or a small BBQ, or what have you. This is where I store my 5 lb propane bottle for the BBQ when travelling, as this compartment has openings to the road and to the frame of the coach, so if there ever was a propane leak, it would all drop to the road and dissipate. In fact you can see the back end of the Coach's propane tank from here.
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Last year we tried out the BBQ life since so many of you think so highly of it. I bought a small webber style unit with a gas bottle. It was so small and compact it was great for 2 or 4 people. Sadly we met folks that needed it mor than us so we gave it to them. Last years Christmas present was a Stainless modle offered by Costco and about twice the size but also runs on a propane bottle. We have never used it because I dont like the mess in the bay. This isnt a problem for you professionals?
Side bar:
We also travel with the Nu-Wave convection / induction/ IR cooker. This is good for boondocking or plugged in and outside or just on the counter in the galley.
Keith
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We have never used it because I dont like the mess in the bay. This isnt a problem for you professionals?
Keith--
I'm not sure what you mean when you refer to the mess in the bay. The Weber drains into a drip pan and there are inexpensive liners available if you don't want to bother cleaning it. The outside of the hood never needs more than a wipe with a kitchen cleanser. In the bay I often even have some things on top of the grill without a problem.
Our favorite cooking accessory is a counter-top induction burner. We use it for ~3/4 of our cooking needs; it doesn't produce any excess heat in the coach and doesn't require a window being opened. It could easily be used outside, but we rarely do any cooking out there (other than the Weber).
Joel
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Liners for the Weber? Please -- where do you get those? I haven't used mine yet. Would be nice to start out the right way.
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Obviously I don't watch a lot of tv -- so had to use Amazon to look up these new devices mentioned above:
http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?ie=UTF8&qid=1347205821&sr=8-1&keywords=induction+burner+portable
http://www.amazon.com/NuWave-Oven-Digital-Black-Extender/dp/B003IBJY32/ref=pd_rhf_se_p_t_2
There are some really cool things on the market at low cost to replace 20th century technology. I like that these things don't use a lot of amps and don't heat up your space too much. But, I have a new Weber grill now and I'm not going to give it away to someone else. LOL And, my 2 gas top burners work well enough. I'm the type who doesn't like clutter on my kitchen counter tops.
As for that NuWave thing -- the ad says it cooks everything in 13 minutes, but the people reviewing it on Amazon say it takes a lot longer --- like about 30 to 45 minutes if you don't like your veggies real crunchy. But, it's novel the way you can see it cooking and judge for yourself. I remember back 25 years ago when there was something similar which was a glass top over a fan contraption and they called it then a convection oven. It was made by Cuisinart and I recall paying something like $350 or more for it. It was more hype than practical. Such as waste, but not at all saying the Nuwave is like that. But, I do think that in a few years you will find a lot of these things at yard sales for 10% of what you paid.
You guys make a valid point about these things running on low amps and not heating up your cabins.
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Liners for the Weber? Please -- where do you get those? I haven't used mine yet. Would be nice to start out the right way.
http://www.amazon.com/Weber-6415-2-Inch---6-inch-Aluminum/dp/B000WEKLTE/ref=sr_1_1?ie=UTF8&qid=1347207147&sr=8-1&keywords=weber+q100+liner
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Obviously I don't watch a lot of tv -- so had to use Amazon to look up these new devices mentioned above:
http://www.amazon.com/1800-Watt-Portable-Induction-Countertop-8100MC/dp/B0045QEPYM/ref=sr_1_1?ie=UTF8&qid=1347205821&sr=8-1&keywords=induction+burner+portable
http://www.amazon.com/NuWave-Oven-Digital-Black-Extender/dp/B003IBJY32/ref=pd_rhf_se_p_t_2
There are some really cool things on the market at low cost to replace 20th century technology. I like that these things don't use a lot of amps and don't heat up your space too much. But, I have a new Weber grill now and I'm not going to give it away to someone else. LOL And, my 2 gas top burners work well enough. I'm the type who doesn't like clutter on my kitchen counter tops.
As for that NuWave thing -- the ad says it cooks everything in 13 minutes, but the people reviewing it on Amazon say it takes a lot longer --- like about 30 to 45 minutes if you don't like your veggies real crunchy. But, it's novel the way you can see it cooking and judge for yourself. I remember back 25 years ago when there was something similar which was a glass top over a fan contraption and they called it then a convection oven. It was made by Cuisinart and I recall paying something like $350 or more for it. It was more hype than practical. Such as waste, but not at all saying the Nuwave is like that. But, I do think that in a few years you will find a lot of these things at yard sales for 10% of what you paid.
You guys make a valid point about these things running on low amps and not heating up your cabins.
One thing that is worth noting is that we replaced our Sharp microwave/convection last year with a GE Profile and we think the improvement was worth the $$. The GE is a direct replacement so no carpentry was involved. The thing my DW likes best is that it has two oven racks that go across the entire space and are attached to permanently mounted hooks on the side walls. They are spaced far enough apart to permit you to actually both at the same time which significantly increases the effective capacity of the oven. I also believe the overall oven cavity is slightly larger; last Thanksgiving we roasted a 16 lb turducken and it turned out great!
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http://www.amazon.com/Weber-6415-2-Inch---6-inch-Aluminum/dp/B000WEKLTE/ref=sr_1_1?ie=UTF8&qid=1347207147&sr=8-1&keywords=weber+q100+liner
I'm not looking for a drip pan. I'm looking for the liner some poster above referred to. In the same post he referred to the drip pans too. Therefore, a liner, I think, is something entirely different to keep the grill cleaner than otherwise. The grill comes with a sample drip pan so I already know what that is.
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I'm not looking for a drip pan. I'm looking for the liner some poster above referred to. In the same post he referred to the drip pans too. Therefore, a liner, I think, is something entirely different to keep the grill cleaner than otherwise. The grill comes with a sample drip pan so I already know what that is.
Richard--
Sorry if there was a misunderstanding, the only liner I know of is for the drip pan.
Joel
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Propane is heavier than air, so it settles to the bottom of compartments. You should store the bottles in a compartment with an open bottom, so it dissipates to the outside if a leak occurs. I use the battery bay. Look around your coach for a safe spot.
Larry
The one pound, green 'Coleman' bottles can leak when you remove them. Stick it to your ear and you will hear it hiss if the valve does not seal. As a precaution, I screw a brass cap on like this one: http://www.amazon.com/Mr-Heater-Propane-Throwaway-Fitting/dp/B000VYH4KO/ref=sr_1_cc_1?s=aps&ie=UTF8&qid=1347317920&sr=1-1-catcorr&keywords=propane+bottle+cap
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Linda Schlegel was at the Sam Hill rally in Goldendale. She has the NuWave induction cooktop set. https://www.nuwavepic.com She got two burners and some pans for $100.
They have an optional cast iron grill for those that don't like propane, fire or greasy messes and still want to grill some meat.
She likes it a lot and demonstrated it by cooking some excellent breakfast sausage.
Our Beaver is blessed with a very anemic gas burner set from Atwood that takes forever to boil water. I'm close to convinced that a solution would be an induction burner like this.
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From what I can see online you don't need to buy from NuWave to get a good induction burner. The one thing I noticed about the NuWave burner is that the lowest power setting is ~50% of the maximum (600W compared with 1300W). IMHO that is poor. Our induction burner has 10 settings and at the lowest settings it is a great slow cooker. You also don't necessarily need new pots and pans; if a magnet will stick to the bottom of a pot, it will work with an induction burner.
IMHO NuWave makes a lot of money through mass marketing of products that are, at best average, in quality. That is my opinion based on having owned a retail electronics and appliance store.
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And those drip pans are available at Home Depot, Lowe's, etc.............
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...........IMHO NuWave makes a lot of money through mass marketing of products that are, at best average, in quality. That is my opinion based on having owned a retail electronics and appliance store.
I was not 'endorsing' NuWave. I was reporting that a member enjoyed using hers and thought it was a good value.
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I was not 'endorsing' NuWave. I was reporting that a member enjoyed using hers and thought it was a good value.
Bill-
I wasn't dissing your post. I just get upset seeing people spend good money on NuWave products when their biggest claim to fame is the meaningless statement "as seen on TV." Because induction cooking seems like "black magic" to so many people, it is the perfect sort of thing for companies like NuWave to market. Their "imprimatur" gives the product a respectability that may not be justified.
In this particular case it is almost impossible to conceive that NuWave can be selling anything of quality with the offer of $100 for two burners plus pots and pans. Most induction burners are selling for $75-100 each without any pots and pans and some sell for a lot more than that.
The fact that they aren't providing cooking levels down to ~10% of maximum is an indication that they are cutting corners on the electronics; one of the things an induction burner can do excellently is provide very stable low level cooking as is needed for rice, slow cooking, etc. We use ours almost every day and much of what we do with it involves simmering at very low power levels without burning.
Sorry if I came on too strong.
Joel
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........ Most induction burners are selling for $75-100 each without any pots and pans and some sell for a lot more than that. .......
Costco has a small number of commercial stores aimed at supplying convenience stores, delis and restaurants. The kitchen equipment section is like a toy store. One of them is near our condo. They always have one or two commercial grade induction burners in stock. With Costco's guarantee policy, the brand does not matter as much. I intend to buy one their soon.
Joel, you did not upset me. In fact, I appreciate you explaining the need for a 10% setting.
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Costco has a small number of commercial stores aimed at supplying convenience stores, delis and restaurants. The kitchen equipment section is like a toy store.
Where are these stores? Is there a list on the Costco website? I've got to go to one! :K)
We already have far more kitchen appliances than most RVers; I can't wait to get more!
Joel
Note added: I found the list-- http://www.costco.com/Service/FeaturePage.aspx?ProductNo=11535296&cm_sp=Office-_-LeftNav-_-BusinessCenters
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Costco has a small number of commercial stores aimed at supplying convenience stores, delis and restaurants. The kitchen equipment section is like a toy store. One of them is near our condo. They always have one or two commercial grade induction burners in stock. With Costco's guarantee policy, the brand does not matter as much. I intend to buy one their soon.
Joel, you did not upset me. In fact, I appreciate you explaining the need for a 10% setting.
In case anyone reading this thread is interested in induction burners, I spent some time this morning (it's raining here) looking at the huge proliferation of devices on the market in the ~2 yrs since we bought ours. Since the price range is ~$60-500 on Amazon I was curious as to what you get for more $$.
Since most induction burners can operate in either a power control or a temperature control mode, there are two different design approaches that can be used.
It appears that the least expensive design approach is to have the power control cover a range like 40-100% of maximum; if slower cooking is desired then the burner is used in a temperature control mode. Like many microwave ovens, lower temperatures are then achieved by repeatedly turning the power on and off. There's nothing wrong with this, but it does subject the food being cooked to hotter than desired temperatures in order to create an average.
The alternative design approach is to make the power control be capable of reducing power to the ~10% level while also still providing a temperature control mode. That way food can be simmered with a continuous application of low power so the cooking temperature stays virtually constant rather than cycling.
The remainder of the price range variance appears be the result of things like packaging differences with so-called professional models mostly having metal and ceramic vs plastic enclosures. Interestingly enough, additional features like timers are inconsistent throughout the price range. Our $200 Circulon has a 9 hour timer which is great for slow cooking; but some "professional" models at twice the price don't appear to have any timers at all (probably not needed for professional use).
This is probably more information that most of you ever wanted to know, but I am enough of a technology geek to have found the exercise fun. What I thought was very interesting is that one of the most widely sold brands, Max Burton, uses as design which doesn't reduce power below 500W even in its ~$200 pro models. So unless you read the specs carefully more $$ doesn't always mean a better unit.
Joel
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I wonder if that would also work to get the little fold out wings. It would be nice to upgrade mine to a thermometer and shelves.
Yes, there is a kit for the fold out wings. I think I got mine off ebay but it may have been from a really good hardware store. They are simple to add and are quite functional in my opinion.