Service you can trust... The Blue Flame Advantage Propane Safety Tips & FAQ’s Winter Propane Safety: Important Notes During winter when temperatures are colder, it is possible for a small amount of propane to escape the regulator when an appliance or furnace in the home requests propane from the tank. A momentary propane odor is normal at this time. If the odor persists, please follow the safety instructions in this section under “If You Smell Gas.” In the event of snow or ice, customers should clear heavy snow and ice from regulators, regulator vents, piping, tubing, and valves. Use a broom rather than a shovel to avoid damaging any components. Also clear the walkway and area around the tank so that Blue Flame Propane personnel will have ready access to the tank. For more information on Winter propane safety, click here. Grilling and cylinder safety tips for a safe and tasty barbecue season. Keep the lid open when lighting a propane grill. Do not close the lid until you are sure the grill is lit. Season the meat before cooking — Use a light hand. Keep your hand about a foot above the meat to help distribute the spices evenly. Start with a hot grill — When you place meat on the grill, it should sizzle. Searing the meat locks in the juices and flavor. It also helps keep the meat from sticking to the grill. Use direct heat, or cook items quickly at high temperatures. Use indirect, low-and-slow method for cooking less tender cuts of beef such as brisket. (Turn off one set of burners and place beef on that side; radiant heat from the hot side will cook items slowly. Keep beef from drying out. Don’t flip the meat more than a few times — just once, if possible. Turning meat too often makes it lose its natural juices, leaving it flavorless and dry. Second, always use tongs or a spatula — not a fork — to turn meat. Piercing the meat allows its flavorful juices to escape. Make professional diamond grill marks. Place the meat on the grill and sear it. After 3 to 4 minutes, turn it 90 degrees clockwise. Cook another two minutes, then flip and repeat. Medium rare ensures the best flavor and tenderness. Cook to 140 degrees Fahrenheit for rare; 145 degrees for medium rare; 160 degrees for medium; and 170 degrees for well done. Ground beef and burgers should always be cooked to 160 degrees. Use an instant-read thermometer to ensure perfect results. Remove the meat from the grill when you’re finished cooking. Put it on a clean plate and let it rest for several minutes. To keep the meat warm, tent the plate loosely with foil. Letting the cooked meat rest allows the juices to redistribute throughout the meat so they don’t escape after it is cut. Turn off the burner control and close the cylinder valve. When a grill is not in use for extended periods of time, cover disconnected hose-end fittings with plastic bags or protective caps to keep them clean. ©2011 Blue Flame Propane, Inc. Privacy Policy  Opt-Out Form  Design by MIS