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I just put on a new propane tank on my gas grill, and when I light it, it cooks fine, but the regulator and black regulator hose starts to frost over after awhile. This can't be normal can it? I searched on the internet and most say its due to overfilling. However I thought the tanks have regulators that only fill to 80%? After I turn off the grill, i can smell propane. Do I have a leak? I have cooked with it twice just fine now. I live in SD and its only about 80 degrees now, so I dont think the outside heat is a factor. Not real humid either. Just wonder if any one knows what this frost on the regulator is?
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04 AT Grand Touring, silver titanium, tint, painted calps, AEM CAI, Agency Power exhaust, AP pulley, Mazsport Ignition Solution, RE-medy water pump and thermostat, Enkeis RPF1s 18 x 8.5s, Progress Tech Sways, AP endlinks
The gas, in the propane tank, is under pressure. When you release the pressure, it gets cold. Just like how your air conditioning system works. There isn't any problem other than the possible over fill of the tank.
__________________ Emissions and fuel economy haven't exactly been areas of strength for past rotary power plants, but absolutely no one with a soul has ever cared. - Autoweek
Rotary History:1982 RX7 GS, 1985 RX7 GSL-SE, 2004 RX8 Sport-Continuous Rotary Owner since 1985
Racing History:SCCA Solo II 1979-1986, Skip Barber Comp School 1983, SCCA Club Racing 1987-1993, 2004-2011 Track Days
Location: In the hills between San Miguel and Parkfield - "up in the boonie lands", Central Coast of California, Wine Country
Posts: 733
Ummm - wouldn't a little charcoal grill, set on top of your gas burner give you less heart burn? And you can use woodchips like mesquite and hickory, and your food will taste a whole lot better....A gas grill is fancy and pretty, but for primative cooking sometimes a real wood fire is still the best.....
You should have done leak test with soapy water over all fittings and connections. That will tell you if you got leaks.
Rapid pressure decrease will cause the regulator to frost. Either you set the burner flame high and it is using up gas at a quick rate, or there is a malfunction.
I don't have the issue since I set the flame pretty low and the tank isn't depressurizing as quickly.
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Ummm - wouldn't a little charcoal grill, set on top of your gas burner give you less heart burn? And you can use woodchips like mesquite and hickory, and your food will taste a whole lot better....A gas grill is fancy and pretty, but for primative cooking sometimes a real wood fire is still the best.....
The problem is it is not that easy. There is lots of misinformation out there. Everybody in the world loves to throw cheap talk out there about "real wood fire" to make themselves sound so cool. Unfortunately out of every 100 who talk about it on the internet, probably only 5 people actually do it. And out of those 5 people, only 1 of them actually tends a fire for hours and hours. And that 1 person is either retired or unemployed. Everyone else either has a job or won't waste their whole weekend cooking a few piece of meat.
It is not that easy to get it right. I remember when I first started, I threw some wood chips in there, and after 6 hours the meat was dried up like jerky and there was actually no smoke taste at all. Nobody ever told me to use wood chunks instead of chips, I just had to find out the hard way. Everybody on the internet just wanted to sound so cool and throw cheap talk out there without any specifics, and I paid the price with hours wasted. There is much more specifics to talk about before anyone is ready to start smoking any meats.
But I managed to get a routine down that allowed me to smoke meats on a weekday after work, and eat it that night for a late evening dinner, for moist tender beef ribs or whatever type of beef. It's called smoke for 2 or 3 hours, then use a pressure cooker for 30 mins after it has reached 16 psi. You could also wrap in tin foil and place in a slower cooker on low completely dry for 8 hours, but then you'd have meat for breakfast the next morning instead of dinner.
Most of the most sacred Texas barbecue secrets are totally foolish. I can't tell them that on a smoking forum, because I'd get flamed... One example, is the brisket cut. Totally overrated. Fat cap totally useless: blocks smoke, doesn't keep meat moist. Also, the vaunted "mop" recipies... Okay, mop does a very poor job of keeping the meat moist. Better to spray it with cooking oil instead, which keeps it moist better and is neutral in taste and won't cover up the actual smoke flavor. Totally garbage, all these Texas "secrets" that do nothing but hide the subtle actual smoke flavor. They are all wrong and no one can tell them, because few people who talk about it actually do it. It takes much money, wood, just to smoke a cheap $3 piece of meat it is ridiculous.
Location: In the hills between San Miguel and Parkfield - "up in the boonie lands", Central Coast of California, Wine Country
Posts: 733
Ok serious Smokey dude - we agree, wood chips are just for flavor, not smoke, although you can toss some chips soaked in a low alcohol wine for some nice effects...But who would try to do smoking on a gas grill anyhow???
Serious smokers use a smoke house system and that is an art form in itself - around here we take our fish, pork, and game birds over to Cayukus and there is a little hut on the beach that says Fish Tacos, that will, for a fee, smoke almost anything beautifully.
And you forgot to mention marinades - I like a chinese soy sauce garlic treatment prior to smoking, or a sweet sherry and onion cure...
But this poor man has a gas grill with frost bite... and I am wondering if he also had a lot of humidity that would allow moisture to collect quickly on his plumbing -
What say you Pro-pain? - what was the weather conditions like? And have you solved your frosty sorrow yet?
All those "serious smoke house" practitioners are definitely something else, that's all I know.
I am "serious" in my own way by being minimalist and allowing the smoke flavor to speak for itself. After all I just used up half a bag of wood chunks for one piece of meat, so why should I cover all that up with a strong seasoning? The only thing I might do is rub a piece of beef with mustard before applying salt and pepper to help them stick. Anything strong added would cover up the smoke flavor.
These people out there may disagree with me, but half of them are purposely spreading fat lies anyway to cover their guarded ways.
I'm very much more practical for rotary, for cooking, and if what I do doesn't work like the theory, I have to call them out on it.
The other problem, if he gets a smoker box or charcoal box, is the larger wood chunks are too large to allow the lid of the smoker box to sit flush. It needs to sit flush or it will be very difficult to get the chunks to smoke at all. So they need to be chopped in half sometimes.
y'all are missing the point...if it happens to be a particularly humid day then you may see some frozen condensation on the lines, it'll go away as pressure drops or on a less humid day. Hell when im getting some liquid nitrogen for my experiments, 30 seconds of having the line open is enough to put a few mm of frosted condensation on the line
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Originally Posted by WinningRX8Chick
Seriously.. if ****** juice tasted like buffalo sauce, you'd never get me off that thing.
The humidy wasn't too bad. I've grilled a ton in worst humidity and never this frost issue. I have some pics I can send through email I took with my digital camera. I'd love to send them if someone provides me with an email address. They're huge so I can't put them on here. My only guess is my regulator is shot.
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04 AT Grand Touring, silver titanium, tint, painted calps, AEM CAI, Agency Power exhaust, AP pulley, Mazsport Ignition Solution, RE-medy water pump and thermostat, Enkeis RPF1s 18 x 8.5s, Progress Tech Sways, AP endlinks
Location: In the hills between San Miguel and Parkfield - "up in the boonie lands", Central Coast of California, Wine Country
Posts: 733
Sorry to hear that - but kinda suspected it....
I use propane for hot water, the furnace, the stove, and to run the back-up generator for the well - I have 4 tanks a pair of 250s and a pair of 500s, and have never seen frost except when we accidently blew a line and it rushed out cold and dangerous.
But for outdoor BBQ, I really like real simple charcoal grills or anything that will accept hunks of oak (and of course those chips for a trace of smoke) -
So, I guess it's new regulator time, but for a couple of bucks I would still suggest a little grill that you can take with you to the beach or on a camping trip. Meanwhile I've got to make a run to Cayukus for some smoked sausage, reading smokeys grill secrets is making me hungry....
Well mysterious frosting solved. I went as far as purchasing an entire new grill. (good excuse to do so) The tank froze up the new grill's regulator within 2 mins. So I figured it was a prob with the tank itself. I took it to a Propane place, and at first lift, they said that's way overfilled. It weighed 41 lbs on the scale. The guy then took a screwdriver and let some out via the valve, and it completly froze his screwdriver. Both guys at the same time said "That's not propane in there". They let out some more, and came to the conclusion it was annhydrous amonia. It had a very sour smell to it, and lingered in the outside air a very long time.The guy said that tank was very dangerous. I let them keep it and dispose of it.
The guy said Meth dealers use that kind of stuff. I guess I believe him to an extent, from what I've been reading its fairly common. However I got the tank from my dad, and he said he bought it brand new at Menards, and has been getting it filled ever since at the same small town place. (the only place in town). No my dad isn't a meth dealer. But how the heck did this happen? My dad did say the last time he filled it, was last fall, and its been sitting in the garage, all this time. Could some sort of chemical reaction have occured? I'm glad my problem was solved, but I'm really baffled on what took place here.
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04 AT Grand Touring, silver titanium, tint, painted calps, AEM CAI, Agency Power exhaust, AP pulley, Mazsport Ignition Solution, RE-medy water pump and thermostat, Enkeis RPF1s 18 x 8.5s, Progress Tech Sways, AP endlinks
Location: In the hills between San Miguel and Parkfield - "up in the boonie lands", Central Coast of California, Wine Country
Posts: 733
Wow - cops might be interested in that one!
Ammonia is reactive, especially in concentrations - don't get it near chlorine, acids, or carbon sources! Man, imagine eating a steak exposed to that mess!
Look, charcoal is really really good! And if you only lived closer I would invite you up to Parkfield to try out some wood grilled meat - or even Bubba's bad BBQ in Paso! Or there is this great little saloon in Gonzales, where they use mesquite and their method is patented!
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