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Frequently Asked Questions (ctd)
My gas barbecue has a yellow flame – is this normal?
The flame on your gas barbecue should be blue. If you have a yellow flame it could be caused by a
couple of different problems:
First check the burner to make sure there are no cracks or holes and that all the burner holes are the
same size.
Also, check that there is nothing blocking the burner holes, or the burner venturi tube. (This is the
tube that is part of the burner, between the burner body and the gas valve)
Small insects, and spiders in particular, like to crawl into the burners and cause obstructions to the
gas and airflow – this particularly happens over a prolonged period of non-use/storage. Spider
guards are fitted to the air intakes in an effort to reduce this problem, but will not eliminate it. Spider
guards should also be kept clean. A simple pipe cleaner will allow you to clear any blockages.
If the burner appears to be fine then the problem might be with the regulator. Sometimes regulators
get stuck. This can reduce the gas flow, make a yellow flame and prevent your barbecue from
reaching its correct cooking temperature.
If the regulator remains stuck it should be tested or replaced.
Also check that your gas bottle is not running low, as this would affect the amount of gas your
barbecue is receiving.
Can I use charcoal in my gas barbecue?
No. Gas barbecues are designed to handle the heat created by the burners and not the heat created by
burning charcoal or other fuels. Such actions would cause damage to your gas barbecue as well as
creating significant risk to the user and any others nearby.
Can I convert my gas barbecue to natural/mains gas?
No you cannot convert your barbecue to natural/mains gas. These products are designed and
approved for type 3 gas only, which is, in the UK, bottled propane (Patio Gas) or Butane (BBQ Gas),
generally referred to as L.P.G (liquefied petroleum gas). To enable natural/mains gas to be used
would require modifications as L.P.G requires a 2.5 to 3 times higher air/gas ratio than natural/mains
gas. Even a qualified engineer should not attempt modifications to appliances.
Why do I get flare ups when using my gas barbecue?
Flare-ups occur when meat is barbecued, and its fat and juices fall upon the flame tamer. Smoke
helps give food its barbecued flavour, but excessive flare-ups should be avoided to prevent the food
being burned. Excessive flare-ups will actually burn the outside of the food and leave the middle
possibly undercooked. To control flare-ups it is advisable to trim away excess fat from meat and
poultry before grilling. The burner should always be placed on the low to medium setting during
cooking. Always protect your hands when touching anything near the cooking surfaces. We also
suggest that you do not overload the barbecue with too much food at one time.
