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There’s nothing like the smell of food cooking on a barbeque grill. It fills the air, making your mouth water and your neighbors envious. Many people are now opting to use gas grills, because they are not as messy as the charcoal ones, but nothing can replace the taste of charcoal broiled food. Unlike the days of your parents, where there was pretty much just one style of charcoal barbeques to choose from, now there is a wide variety available that allow you to cook in your backyard, or even at the beach.

The charcoal barbeque grill is still popular for several reasons. They are less expensive than their costly gas powered cousins, and there’s one to fit every price range. They also now come in many styles, so whether you’re just grilling up some burgers and hotdogs, or preparing a gourmet feast, you can find one that will suit whatever your culinary abilities are. Despite the different styles that they come in, they all share the same basic characteristics. Each comes with the grill, the charcoal bin and the stand that it sets on.

You can still purchase the older versions that have a round grill and body, but before you do, consider the other options available. You can buy portable ones that have a bowl shaped container and a tripod type stand with wheels or you can buy ones that are shaped like a bread box, due to its attached closeable hood. The more sophisticated ones have built in smokers to make your food even tastier. There are grills that have knobs to control the temperature and others that have side shelves to hold your spices or pans of food and then fold down when you you’re done with them.
If you’re going on a trip and want to take your barbeque with you, there are also very inexpensive, small charcoal grills available. They’re only approximately 15″, which means that they can go wherever you do.

A common complaint about charcoal grills is that they are messy to clean. You may need a heavy wire brush to cleanse them effectively. Another complaint is that it takes time to get the charcoals hot enough to cook. They can pose a danger when adding lighter fluid and are subject to flare ups. The good news is that you can now buy charcoal that has the fluid on them already, and that heat up quickly.

If you’re not planning to barbecue that much and don’t want to invest in a metal grill, you can now get disposable charcoal grills. Many stores carry them and they’re small enough to fit on a tabletop. They are made of foil and use a wire mesh for the grilling surface. Once you’re finished using it, you just put out the fire, wait for it to cool and then toss it away.
Gregg Hall is an author living in Navarre Florida. Find more about this as well as Barbeque Grills at http://www.allbarbecuegrills.com

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Vision cookware, also known as vision ware or corning vision cookware, has been an immensely popular item over the last several decades, and is seen as both collectible because of its pleasing appearance, and a great dish to use because of how easy it is to clean. They are so named because most are made with glass, hence the clear vision. While these dishes are widely admired, and still widely used, there are some very severe concerns as to the safety of using these dishes. While some people choose to ignore the possible threat (and granted, it is a small, but very serious, possibility), others refuse to use them anymore to be on the safe side. The choice is yours, but be careful.

The problem with this cookware is that it has a chance of shattering or exploding, even when it is not overheating or being misused. While the actual chance of this happening is a very small percentage, many people have been mildly, or even severely, injured because of it exploding. While less than 1% of it may actually have a defect that causes this to happen, it has happened often enough that the original manufacturer, Corning, refuses to sell it directly anymore. While some may discount this as having the sound of an urban legend, don’t dismiss these stories. An online search quickly reveals Federal reports numbering in the hundreds to even thousands about various instances where the cookware cracked, or even seemed to explode.

For this reason, if you have vision cookware that is scratched, chipped, cracked, or appears damaged in any way, you should strongly consider not using it and throwing it away. What is strange is that the damage can be done hours earlier before it actually shatters. While the exact reasoning for why it is susceptible to this type of damage isn’t completely understood, tests seem to indicate that the heating and cooling, heating and cooling, heating and cooling and that repetition can over time, along with, bumps, drops, whatever else, all add to stress that actually accumulates within the dish itself. At some point in some pieces the stress exceeds the strength of the glass, and the cookware shatters. This can happen while it is being used, or it can suddenly “explode” when it is sitting in a dish dryer.

This is a rare occurrence. Some people have used vision cookware for over twenty years and have never had a single incident. This may even be a more likely scenario than one in which you get injured because it shatters, but both happen. The main problem tends to be in the pots and pans since they take the most direct heat.

If you decide to ignore the dangers and use vision cookware, take all the proper precautions. Don’t put a hot dish on a cold wet towel, be careful on using damaged pieces, and keep kids away from those dishes to be safe.
Still looking for the perfect cookware? Try visiting http://www.cookwareanswers.com a website that specializes in providing cookware advice, tips and resources to included information on vision cookware.

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There’s nothing like the smell of food cooking on a barbeque grill. It fills the air, making your mouth water and your neighbors envious. Many people are now opting to use gas grills, because they are not as messy as the charcoal ones, but nothing can replace the taste of charcoal broiled food. Unlike the days of your parents, where there was pretty much just one style of charcoal barbeques to choose from, now there is a wide variety available that allow you to cook in your backyard, or even at the beach.

The charcoal barbeque grill is still popular for several reasons. They are less expensive than their costly gas powered cousins, and there’s one to fit every price range. They also now come in many styles, so whether you’re just grilling up some burgers and hotdogs, or preparing a gourmet feast, you can find one that will suit whatever your culinary abilities are. Despite the different styles that they come in, they all share the same basic characteristics. Each comes with the grill, the charcoal bin and the stand that it sets on.

You can still purchase the older versions that have a round grill and body, but before you do, consider the other options available. You can buy portable ones that have a bowl shaped container and a tripod type stand with wheels or you can buy ones that are shaped like a bread box, due to its attached closeable hood. The more sophisticated ones have built in smokers to make your food even tastier. There are grills that have knobs to control the temperature and others that have side shelves to hold your spices or pans of food and then fold down when you you’re done with them.
If you’re going on a trip and want to take your barbeque with you, there are also very inexpensive, small charcoal grills available. They’re only approximately 15″, which means that they can go wherever you do.

A common complaint about charcoal grills is that they are messy to clean. You may need a heavy wire brush to cleanse them effectively. Another complaint is that it takes time to get the charcoals hot enough to cook. They can pose a danger when adding lighter fluid and are subject to flare ups. The good news is that you can now buy charcoal that has the fluid on them already, and that heat up quickly.

If you’re not planning to barbecue that much and don’t want to invest in a metal grill, you can now get disposable charcoal grills. Many stores carry them and they’re small enough to fit on a tabletop. They are made of foil and use a wire mesh for the grilling surface. Once you’re finished using it, you just put out the fire, wait for it to cool and then toss it away.
Gregg Hall is an author living in Navarre Florida. Find more about this as well as Barbeque Grills at http://www.allbarbecuegrills.com

Now You Can Make Exquisite, Perfectly Crafted, Gourmet Cupcakes All From Your Own Kitchen! Over 30 Gourmet Cupcake Recipes In One E-Book with this great little ebook available at www.cupcake-recipes.com

If you are a chef, professional or amateur, then you know that the type of restaurant or kitchen equipment that you have to cook with can make all the difference. A professional kitchen should have the right equipment to accommodate its guests. Restaurant equipment such as a six burner stove and oven is something that is necessary to prepare many meals at one time.

Restaurant equipment has to pass rigorous government codes and standards. It also needs to be up to date and in proper working order. If your kitchen equipment is getting rusty and old, it is probably time to replace it. Considering the health codes with which restaurants have to comply to stay in business, you need equipment in your kitchen that will be easy to clean.

Although perhaps not a professional, anyone that loves to cook wants high quality kitchen equipment at home. It is not any fun scrubbing pots, pans or appliances. If you have the newest equipment in your kitchen, then you know how much easier it is get it clean after using.

Cooking with up to date kitchen equipment is much more enjoyable. Your experience will be more pleasurable, your food will cook precisely, and your meals will taste better. Investing in high quality restaurant or kitchen equipment will definitely be worth it in the long run.

Restaurant supply stores are certainly one option for the professional chef, just as big box or boutique kitchen and house-ware outlets offer choices to the sophisticated amateur. Don’t, however, overlook the power and ease of shopping for the exact items you need on the Web. Not only can this be timesaving, you can pick and choose from the elementary to the most arcane items, and have them shipped directly to you. A good on-line select appliance supplier will stock virtually everything necessary or desirable for either the restaurant or home kitchen setting. Professional grade, of course, is always the best, and will hold up the longest.

Gourmet cooking is no easy task, but it has never been easier than it is now, if you utilize the right equipment and appliances. You will find that up to date restaurant and kitchen equipment makes a chef’s life much easier. As you can see, having state of the art equipment and supplies can make all of the difference in the food you cook, as well as the attitude you have while cooking it. You can have professional grade kitchen equipment in your home as well as your business, and it will make a huge difference in the life of your equipment. Select appliances that are appropriate to your needs. If you own a restaurant, updating your equipment might be what keeps you in business. No one likes cooking in a kitchen that is full of out of date appliances. Put on your chef’s hat and enjoy the latest in kitchen equipment.
For more information aboutRestaurant Equipment,andKitchenAppliances, visit Select Appliance at http://www.selectappliance.com/

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Tea bags have just made life a whole lot easier, especially for tea lovers. Thanks to tea bags, time is saved and measuring is no longer required. The first commercial tea bag was produced in 1904 by a man from New York named Thomas Sullivan. At first, tea bags were constructed from muslin bags, silk and hand sewn. However, today, they are made of a fiber paper.

Now, there are several different types of tea bags available for consumers. For instance, there are pre-made, empty bags ready for consumers who would like to fill the bags themselves with their own tea. There are good and bad results from using commercially developed tea in tea bags.

The benefits of tea bags is that it saves on time and mess. You do not have to worry about measuring the appropriate amount of tea leaves, nor do you have to worry about spilling the tea everywhere, which results in more time for cleaning up. Another benefit of tea bags is the fact that you have more choices in variety when it comes to the different types of tea.

The disadvantages are the quality of the tea. In most cases, floor sweepings are used to create tea bags. In other words, they are dusty and very small leaves that are derived from many different places. This can result in a bitter and harsh tasting tea.

Tea bags come in many different varieties, such as square, rectangle, pyramid shaped, and even round circles. However, even though tea bags and instant tea are still very popular, many people more prefer using loose leaves. They feel that the leaves themselves provide a higher quality tea than the tea bag does.

For some the tea bag just works, thanks to the time it saves and the instant access to one of Americas favorite staples. You have the ability with tea bags, to brew an entire pot of tea or even one single cup, which can save on wasting tea that is left untouched.

Where the tea bag has modernized tea drinking and made it more convenient for many, there are still quite a few people who prefer to mix up their own blends of tea and not by tea in bags. For these people, a tea infuser is the way to go as it will allow you to buy your own tea leaves whether you want them to be organic or if you want to mix up different types of herbs with your tea. You then just put your mature in the infuser pour the water over and let it steep.
Lee Dobbins writes for http://tea.topicgaint.com where you can learn more about tea and tea accessories.

Now You Can Make Exquisite, Perfectly Crafted, Gourmet Cupcakes All From Your Own Kitchen! Over 30 Gourmet Cupcake Recipes In One E-Book with this great little ebook available at www.cupcake-recipes.com

Pretty controversial for a food additive. The reactions to it are all over the dial. Patrons object to MSG in restaurant food, then go home and make a soup with chicken bullion just loaded with MSG and think nothing of it.

Oriental food has traditionally been associated with MSG, which is unfair because use of monosodium glutamate is pretty evenly distributed across cuisines of all ethnic origins. The restaurant trade seems to always be collectively pondering whether to use it or not.

In spite of its ubiquity in common food products, the flavor contributions made by MSG were only scientifically identified early in the twentieth century. In the year 1907, a Japanese researcher at the Tokyo Imperial University, name of Kikunae Ikeda, identified some brown crystals that were left behind after the evaporation of a large bowl of broth. He recognized the substance as glutamic acid. These crystals, when tasted, reproduced the flavor he detected in many foods, most particularly in seaweed. Professor Ikeda named this flavor “umami.” He then patented the method of mass-producing a crystalline form of glutamic acid, now known as MSG.

The Ajinomoto company was formed to manufacture and market MSG in Japan, and a rough translation of the name “Ajinomoto” means “essence of taste”. It was introduced to the United States in 1947 as Accent flavor enhancer. Modern commercial MSG is produced by the fermentation of starch, using sugar beets, sugar cane, or molasses. Almost 1.5 million metric tons of MSG is sold in the United States per year.

Contrary to the stereotype of oriental food, the average American is more likely to encounter MSG in such staples as most canned soups (especially the low-sodium varieties), most beef and chicken stocks and bullion, most flavored potato chip products, many other snack foods such as crackers or cookies, many frozen dinners (especially those which include gravy), and instant meals such as the seasoning mixtures for instant ‘ramen’ noodles.

In 1959, the Food and Drug Administration classified MSG as a “generally recognized as safe” substance. This action stemmed from the 1958 Food Additives Amendment to the Federal Food, Drug, and Cosmetic Act, which required approval for new food additives prior to their marketing and led the FDA to promulgate regulations listing substances which have a history of safe use, such as MSG. Since 1970, the FDA has sponsored extensive reviews on the safety of MSG, other glutamates and hydrolyzed proteins, as part of an ongoing review of safety data on approved substances used in processed foods.

One of these reviews was by FASEB, the Federation of American Societies for Experimental Biology on approved substances. In 1980, the committee concluded that MSG was safe at current levels of use but recommended additional evaluation to determine the effects of MSG at significantly higher levels of consumption. In 1986, the FDA’s Advisory Committee on Hypersensitivity to Food Constituents concluded that MSG poses no threat to the general public but that reactions of brief duration might occur in some people.

These brief reactions are the MSG syndrome you’ve heard about. When reading about MSG symptom complex, it is essential to keep a couple of things in mind. One, that MSG is a naturally occurring substance; if you’ve had seaweed, for instance, you’ve had everything in MSG. Two, small groups of people are allergic to all kinds of common foods, such as berries, gluten, or milk, and apparently MSG is one of those things people are sometimes naturally intolerant of; there is nothing particularly toxic about MSG that makes it more dangerous than, say, table salt.

The symptoms of MSG complex may be any of:
* numbness or a burning sensation in the back of the neck, forearms and chest,
* tingling, warmth and weakness in the face, temples, upper back, neck and arms
* facial pressure or tightness
* chest pain
* headache
* nausea
* rapid heartbeat
* difficult breathing
* drowsiness
* weakness

These may be more or less acute in the presence of other conditions such as asthma, arthritis, or epilepsy. Also, the severity of symptoms may be masked or enhanced by reactions to salt or alcohol. The dosage required to bring these symptoms out is usually around 3 grams - by contrast, the average meal contains 0.5 grams, so MSG is usually brought about by consuming large quantities of it quickly in the form of a soup or gravy. No fatalities have ever been reported in connection with MSG.

The symptom complex happens within one hour after the meal and wears off ofter twenty minutes. It has been suggested that the association with Chinese food comes as much from the salt and grease in certain dishes as from the MSG, and also ingredients like bamboo sprouts contain a high concentration of cyanic acid, which may also be giving people a reaction.

Generally the most common symptom reported is a slight headache. There may or may not actually be a complex of symptoms which are directly the fault of monosodium glutamate, but it is quite clear in any case that the initial media attention to MSG was a typical media panic which blew the reaction out of proportion. A similar “scare” occurred in the 1980’s, when the media reported alar on apples. This is not to say that it’s “all in people’s heads”; there is some evidence which suggests that the syndrome is real, but no clear-cut proof.

But you have to wonder at a substance which has been in every bag of chips sold and consumed in the United States for 20 years with no ill effects reported suddenly producing a severe reaction from a prepared dish at a restaurant. Just something to consider - even the human body contains some amount of MSG naturally!

The bottom line: If you run a restaurant or other food service and you add MSG to your products, clearly say so the same way you would warn people who were lactose-intolerant about dairy additives. While MSG does indeed have its own taste receptors on the human tongue, it’s not like leaving it out if requested will kill the whole meal.
Freelance writer for over eleven years. Restaurant Safety Training Videos and Uniforms Restaurant Uniform Medical Uniform Scrubs

Now You Can Make Exquisite, Perfectly Crafted, Gourmet Cupcakes All From Your Own Kitchen! Over 30 Gourmet Cupcake Recipes In One E-Book with this great little ebook available at www.cupcake-recipes.com

Beverages are as plentiful on this planet as opinions-well almost. It seems there is a new beverage on the market every time I turn around. This is a good thing in a world where tastes are evolving and people tend to tire of the same thing day in and day out. The same holds true with our drinks of choice. It’s amazing how quickly the beverage industry has evolved in the past and continues to evolve today.

Now you don’t have a choice of white milk or chocolate milk, there are many options in between-Vanilla, Cookies and Cream, Strawberry, Blueberry, Banana, and any other flavor the great makers of milk (we all know that’s no longer the cows) can think up in order to sell more of their products. The irony is that that’s just a small example.

Even water has jumped on the bandwagon. Forget about all the different brands of water on the market today. In addition to the various brands there are interesting flavors for the water as well. With a touch of cherry we can raise the price, but why stop at cherry, add lemon, lime, orange, blackberry, grape, you name it they can create it. The truth of the matter is that most of us on planet earth today could stand to drink a lot more water and milk so if adding a little variety to our selection gets us to behave, as we should, there really shouldn’t be a problem.

The beverages that really get to me however, are those designed to boost energy. I will be the first to admit that I’ve become rather immune to the energy boosting effects of caffeine, perhaps because of the copious amounts I consume on any given day, but of the many energy giving drinks on today’s market I’ve yet to find one that tastes better than coffee.

So I will continue to fight off the urge to snooze mid afternoon while sipping tea and soda and the occasional glass of flavored water. I will also continue to be amazed at all the wonderful flavors of beverages that are constantly being created. My current favorite though is Berries and Cream Diet Dr. Pepper. I have no idea why, but this drink calls my name no matter what time of day it is and I’ll be happy to drink it whenever. Of course I’ve always been somewhat of a soft drink sucker.

The beverage selection that really gets me however is the juice aisle at the local supermarket. I am constantly amazed at the ever-changing selections. Gone are the days when there were two flavors of Gatorade and I didn’t know there were so many fruits to create all these wonderful juices and juice blends. This is the kids’ favorite aisle by far and we could quite possibly go through the better part of a year without ever choosing the same juice twice, it really is nothing short of amazing.

No matter what your beverage of choice is, there is one thing that is fairly certain if you’re ever in need for a change there is probably some beverage on the shelves that you have not yet managed to sample.
For more info on coffee and beverages, please visit our website. Beverages

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If she’d just like to sell recipes, not food, there are a few potential markets, many newspapers and magazines offer a recipe column, some grocery stores provide free recipe cards as a service to customers, and a growing number of internet sites will pay for contributions. She can contact editors, webmasters, and managers of publications and/or stores to find out what each would pay.

Also, many people assemble small photocopied recipe books that they sell through classified advertisements; you’ve probably seen ads that said something like “15 high fibre recipes for 5 quid”. I have read in various writers’ magazines that this is surprisingly lucrative as many people like to buy these for the “personal touch”. I have never tried it myself though.

If your mother would like to sell food to restaurants and shops, she needs to get a license. This will involve a government inspection of her kitchen and probably some renovations, as saleable food has to be prepared with a much higher level of hygiene than home cooking. Yes, they would likely buy the food; many smaller restaurants and pubs are thrilled to buy home-cooked meat pies, fruit tarts etc that they don’t have the time or staff to prepare themselves. Another potential avenue is local shopkeepers. Butchers, in particular, are often willing to sell home-cooked bottles of soup, stew, and other dishes.

Many of them will even have licensed kitchen facilities onsite; your mother could offer to come in a few mornings a week, turn some of the butchers’ odds and ends into high-priced merchandise, and take a percentage of sales. The best approach here is probably to ask shopkeepers who already are familiar with her whether they’d be interested. This is an informal business offer and a resume might “put off” someone who wasn’t interested in hiring at that time. Also, she might wish to distribute some bite-sized free samples when approaching pubs, butchers, small shops etc. This is standard practice in the catering industry.

Microwaves do not harm users as long as the rays are closed in the trunk. But the door must not leak and if the oven is out of order, never try to repair it yourself. There are detectors notifying the leaking. The only influence of microwave is heating water or moist material, food, because of frictions of the molecules. The food warms from inside. If the microwave operates too long of a time, the food becomes stiff, dry and tasteless. Therefore you must discover the right time which depends on many factors, like the strenght od the rays and density of the food.

Do not be afraid of the microwave, I use it almost 25 years and am still healthy. In the Middle ages the sailors believe that the garlic bring misfortune and disaster. Therefore it was forbiden to use it in the ships. The punishment was whipping. Today we all eat garlic which is considered to be a healthy spice. There are several sites that have current information on new technologies in cooking. Go to any food service council and see what you can find on that website or just go around that sites and see where it lands you.

I’m in the market for some new cookware too and have been doing quite a bit of research. Teflon is a marvelous invention that makes cooking sticky foods so much easier. However, if it is scratched, the teflon can be a problem with leeching into food. Therefore, once a pan is damaged it should not be used. With that said, I still think Teflon has a place in the kitchen. The key is using appropriate utensils with them to prevent the scratching. I use Teflon coated fry pans in my own kitchen and replace them if there are any signs of scratching, my sons and husband don’t always use the right utensils, but that’s another story.

As far as cookware gose you can always get magazines that do all kinds of test on the the new cookware things that come out or you could go on line and look that them from there and ask questions about any of the things that you see. Don’t forget to ask you family and friends what they think about some of the cookware products. Who knows? One of them might end up having the one cookware item that you were thinking about trying out. They are a good hands on person to get some information on the item.
Victor Epand is an expert consultant at http://www.4Magazines.info/. 4Magazines.info offers the greatest magazine subscriptions from a variety of top publishers. Browse through our selection of Lifestyle Magazines here: http://www.4Magazines.info/category/lifestyle.html.

Now You Can Make Exquisite, Perfectly Crafted, Gourmet Cupcakes All From Your Own Kitchen! Over 30 Gourmet Cupcake Recipes In One E-Book with this great little ebook available at www.cupcake-recipes.com

While the term bottled water is widely used, the term packaged water is perhaps more accurate. Water sold in countries for consumption can come in cans, laminated boxes and even plastic bags. However, bottled water is most commonly sold in glass or disposable plastic bottles.

So when you buy your drinking water, you are assuming that it is “pure.” After all, that is why you bought it. You figure that it must be cleaner and healthier for you than your regular tap water. If it was not, then there is no real point in paying the exorbitant costs of the bottled water. However, you might be wrong in your assumption.

Drinking-water may be contaminated by a range of chemical, microbial and physical hazards that could pose risks to health if they are present at high levels. Examples of chemical hazards include lead, arsenic and benzene. Microbial hazards include bacteria, viruses and parasites, such as Vibrio cholerae, hepatitis A virus, and Crytosporidium parvum, respectively. Physical hazards include glass chips and metal fragments.

Because of the large number of possible hazards in drinking-water, the development of standards for drinking-water requires significant resources and expertise, which many countries are unable to afford. Fortunately, guidance is available at the international level.

The World Health Organization (WHO) publishes Guidelines for Drinking-water Quality which many countries use as the basis to establish their own national standards. The Guidelines represent a scientific assessment of the risks to health from biological and chemical constituents of drinking-water and of the effectiveness of associated control measures.

WHO recommends that social, economic and environmental factors be taken into account through a risk-benefit approach when adapting the Guideline values to national standards. As the WHO Guidelines for Drinking-water Quality are meant to be the scientific point of departure for standards development, including bottled water; actual standards will sometimes vary from the Guidelines.

It should also be noted that water used for making edible ice should be subject to the same drinking-water standard and include specific sanitary requirements for equipment for making and storing ice.

In applying the WHO Guidelines to bottled waters, certain factors may be more readily controlled than in piped distribution systems and stricter standards may, therefore, be preferred in order to reduce overall population exposure. This has, for example, been argued for the case of lead.

Similarly, when flexibility exists regarding the source of the water, stricter standards for certain naturally-occurring substances of health concern, such as arsenic and fluoride, may be more readily achieved than in piped distribution systems.

Contrary to this, some substances may prove more difficult to manage in bottled than tap water. This is generally because bottled water is stored for longer periods and at higher temperatures than water distributed in piped distribution systems. Control of materials used in containers and closures for bottled waters is, therefore, of special concern.

In addition, some micro-organisms, which are normally of little or no public health significance, may grow to higher levels in bottled waters. This growth appears to occur less frequently in gasified water and in water bottled in glass containers compared to still water and water bottled in plastic containers.
More news and information on water purity and safety:
News on pure water.
http://www.purewaternews.com
Drink pure, safe water naturally with filtration:
Pure water.
http://www.purewateroasis.com

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Stupidity isn’t one of the essential ingredients in the perfect back yard barbeque. As much fun as grilling can be, it can be dangerous at times. It can also be quite amusing, unless you’re the one being the idiot. But then, life is made up of idiotic acts that we all have been fortunate enough to survive. God must really have had a sense of humor when He gave the first cave man the idea to cook his meat instead of eating it raw.

Trouble begins when one of questionable intelligence, starts playing with matches, charcoal lighter and gas. A friend of mine who had a gas grill tried to start the burner with a match after turning the propane on and then going into the house to use the bathroom. He then took the time to get a drink before he went back outside.

It was a calm day with no breeze, so the gas sort of settled around the grill. When he struck the match, you could hear the whoomp all the way to the house. Luckily the fireball only singed the hair on his head, his arms and his eyebrows. It shouldn’t have to be said, but never leave the gas line open for any length of time before igniting the gas.

Unfortunately, most barbequing mishaps are not due to carelessness, but to stupidity. Charcoal grills are especially fun to work with and only an idiot would use gasoline to start the fire. Another friend of mine, Fred, did just that. He didn’t start off that day being stupid; that came later in the afternoon.

One Saturday afternoon in June, Fred invited all the neighbors over for the first cook out of the season. Everyone was in a festive mood, especially Fred. This was his big chance to show off his grilling skills to the neighbors. Now Fred has always struck me as being a brick shy of a full load, but I was always willing to give him the benefit of the doubt, until that Saturday afternoon. He proved my theory correct when he came very close to burning down his house.

Fred’s stupidity wasn’t readily apparent at the beginning of the evening when he prepared to light the charcoal. Not one to do something half way, he used an entire twenty pound bag of charcoal. He had converted a 55 gallon drum into a smoker grill that was big enough to serve the entire neighborhood. Almost a full can of charcoal lighter was used to ensure that all the briquettes were burning brightly.

It didn’t work. While Fred went into the house to supervise the preparation of the meat and side items, the fire outside in the grill went out. Such a dilemma! He had just used all his charcoal lighter. While one of his neighbors went next door to get a can of the fire starter, Fred took matters into his own hands. After all, this was his party and it was up to him to get things rolling again.

I’m sure somewhere deep inside Fred’s mind he knew that pouring gasoline on charcoal, especially when that charcoal had already been burning, was not a brilliant idea. Sure enough when the gasoline hit the charcoal, a briquette that was still burning and hiding underneath the mound of charcoal, ignited the gasoline! Whooomp! The gas can start spouting flames.

Fred threw the gas can as far as he could; right on top of his brand new treated wood deck. When the can hit the deck, the top came off, pouring the gasoline out of the can onto the wooden deck. There was a big blaze this time. By now we had the garden hose going and the next door neighbor was soaking down Fred’s deck too. In a matter of minutes the fire department arrived and extinguished the fire. Luckily nothing but the deck was burned. Someone was looking out for Fred that day!

Electric kettle type smokers have become popular lately because they keep a constant heat and they’re easy to cook with. A great tip is to always keep the smoker in the garage and out of the rain. If the lava rocks in the bottom of the tray are wet, when you turn the electric wand on and it’s buried in wet rocks; guess what? The sound this time won’t be whooomp! It will be bang! The electric wand will blow apart, ruining a perfectly good smoker and cook-out.

The moral to this story is simple. If you’re stupid, don’t play with matches!
Bob Alexander is well experienced in outdoor cooking, fishing and leisure living. Bob is also the author and owner of this article. Visit his sites at: http://www.bluemarlinbob.com http://www.redfishbob.com

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