How to Use a Gas Grill? | Fire It Up Right

A gas grill is the convenience champion of backyard cooking, but a few key steps separate a perfect sear from a safety hazard. Whether you’re firing up a propane tank or a natural-gas hookup, the same basic routine applies: set up safely, light methodically, cook with control, and shut down cleanly. Here is the sequence that works every time.

Safety Checks Before You Start

Before turning any knobs, inspect the grill. Check hoses for cracks or brittleness and confirm all connections are tight. For propane grills, perform a leak test by applying a soap-and-water solution to the hose connections — if bubbles form with the tank valve open, tighten or replace the part before lighting. Ensure the grill is on a level, stable surface outdoors and away from siding, railings, or overhanging branches. Health Canada and the NFPA both stress one critical rule: the lid must be open before you ignite the grill to prevent gas from building up inside the cooking chamber.

Lighting the Grill: Open Lid First

Open the lid fully. Open the propane tank valve by turning it counterclockwise all the way — a shut-off valve halfway is a common mistake. If you have a natural-gas grill, confirm the supply line is properly connected and turned on. Turn one burner control knob to the high position, then press the igniter button to spark the burner. If the igniter fails or your grill lacks one, use a long lighter or chimney match inserted through the grate holes — light the burner nearest the match. Once that first burner is lit, turn on the remaining burners as needed. If the grill doesn’t light within a few seconds, turn the burner knob off, wait for any gas to clear, and try again.

Preheating and Cooking with Control

With all burners you plan to use on high, close the lid and preheat for 10–15 minutes. Hot grates are the key to good grill marks and food that releases easily. Clean the grates with a grill brush while they’re hot, then lightly oil them using a paper towel dipped in high-smoke-point oil and long-handled tongs. For thinner foods like burgers, steaks, and chops, use direct heat — place the food directly over the lit burners. For thicker cuts, whole chickens, or foods that need gentle cooking, set up indirect heat by lighting burners on one side only and putting the food on the unlit side. Use long-handled tongs for turning, keep the lid closed between checks to hold heat, and rely on a meat thermometer rather than cutting into the meat to check for doneness.

The biggest mistake beginners make is opening the lid constantly — every lift costs heat and extends cooking time. Trust the thermometer and the timer instead.

Shutting Down and Cleaning

When cooking is done, turn all burner control knobs to the off position. On a propane grill, close the tank valve (turn clockwise). For natural gas, shut off the gas supply at the line valve. Leave the lid open for a few minutes to let residual gas in the hose burn off, then close the grill lid and let it cool completely. Once the grill is cool enough to handle, scrape the grates clean and empty the grease tray if needed. Keep the interior and exterior clean to reduce flare-ups and attractants for pests.

If you like having the flexibility of both fuel types, our roundup of the best combo gas and charcoal grills covers models that let you switch between gas convenience and charcoal flavor in one unit.

Common Mistakes to Avoid

• Lighting with the lid closed. This can trap gas and cause a fireball. Open lid, then light.
• Skipping the leak check. A soap-and-water test takes one minute and prevents a dangerous gas leak at the connection.
• Overcrowding the grates. Leave space between pieces for heat to circulate — crowded grates steam instead of sear.
• Opening the lid too often. Each lift drops the internal temperature significantly.
• Leaving the grill unattended. The NFPA says never walk away while the grill is lit.

A standard 20-pound propane tank provides roughly 25 hours of grilling time, so you can track your refill schedule by noting how many sessions you get per tank. Natural-gas grills require a professional installer for the hookup but eliminate the need to refill tanks entirely.