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Thread: Natural gas barbeque

  1. #1
    Retired Defense Industry Engineer jadnashua's Avatar
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    Default Natural gas barbeque

    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.
    Jim DeBruycker
    Important note - I'm not a pro
    Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014

  2. #2
    In the Trades Bob NH's Avatar
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    http://www.hvactool.com/catalog.php3...ctid=A1221-16K

    You can buy one or you can make one with a bit of Tygon tubing from the Ace Hardware. Put some colored water or antifreeze in it and you're in business. Your problem will probably be getting fittings to get into the regulated side of your gas line before it gets to the orifice. The other end is just open to the air.

  3. #3
    Master Plumber master plumber mark's Avatar
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    Talking 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 by master plumber mark; 02-14-2006 at 07:43 PM.

  4. #4

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    Jim,

    Air volume adjustment necessary?

    Paul

  5. #5
    Retired Defense Industry Engineer jadnashua's Avatar
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    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.
    Jim DeBruycker
    Important note - I'm not a pro
    Retired Defense Industry Engineer; Schluter 2.5-day Workshop Completed 2013, 2014

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