Natural gas barbeque

Discussion in 'Plumbing Forum, Professional & DIY Advice' started by jadnashua, Feb 14, 2006.

  1. jadnashua

    jadnashua Retired Defense Industry Engineer xxx

    Joined:
    Sep 2, 2004
    Occupation:
    Retired Systems engineer for defense industry.
    Location:
    New England
    I bought the propane to natural gas conversion kit for my barbeque. It only included two parts: new jets and a new regulator. I ran a 1/2" gas line to the area but stepped down to 3/8" and a ball valve shutoff since the input to the regulator was only 3/8". I noticed that the thing does not get as hot as it did on propane. I understand that the energy per volume is not the same, but the jets are significantly larger. I occasionally use the thing in the winter, too. I noticed last time I tried that the burner was barely burning, so I turned it off and used the broiler. I probably need to check the flow (the line is about 12'), but I'll probably need to call someone with the right tools.

    Anything I can check easily or should look at to troubleshoot this, and is there an inexpensive manometer (isn't that what is used to check pressure on this) or other device to check the flow and pressure?

    Does anyone have any experience with TEC's Sterling line with the 100% radiant burner? On this thing, there is refractory glass on top of the ceramic burner so there is no flame under the food - all of the cooking is via radiant heat.
     
  2. Bob NH

    Bob NH In the Trades

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    Oct 20, 2005
    Location:
    New Hampshire
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  4. Master Plumber Mark

    Master Plumber Mark Master Plumber

    Joined:
    Feb 6, 2005
    Occupation:
    Sensitivity trainer...to be caring and loving to a
    Location:
    indianapolis indiana - land of the free, home of
    Orfice clogged??

    this is something I am planning on doing this spring to my
    grill too......

    it realy pisses me off to have to go out and get a new propane tank
    re-fill for about 20 bucks just to cook a couple of steaks....
    and the next time you want to use it it seems you got to repeat the
    whole ordeal again......


    you should not have a pressure
    problem from a normal gas line if their is no problem
    in your home

    so it might be something as simple as a clogged orfice
    going into the grill.....

    cleaning that out is fairly easy with a very fine needle

    or possibly you need to just make the orfice opening larger.
     
    Last edited: Feb 14, 2006
  5. PEW

    PEW DIY Senior Member

    Joined:
    Sep 2, 2004
    Jim,

    Air volume adjustment necessary?

    Paul
     
  6. jadnashua

    jadnashua Retired Defense Industry Engineer xxx

    Joined:
    Sep 2, 2004
    Occupation:
    Retired Systems engineer for defense industry.
    Location:
    New England
    This thing uses a very non-traditional burner. The jets exit under a ceramic block into free space. The gas goes up through 30,000 small holes in the ceramic block, and creates a plasma on top of the block. After about 3 minutes, the whole ceramic block is red hot. Way back when I bought it, they measured the cooking grid temperature at 1650 degrees F. It appears that there just isn't enough gas...it is not enough to actually cause it to burn across the entire surface.
     
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