Barbecue (alt.food.barbecue) Discuss barbecue and grilling--southern style "low and slow" smoking of ribs, shoulders and briskets, as well as direct heat grilling of everything from burgers to salmon to vegetables.

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Old 15-02-2005, 05:51 PM
Dave Bugg
 
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Default HOW MUCH IS LEFT ?

RJ wrote:
As an occasional "meat-burner",
I'd like to avoid the embarrassment
of running out of LP in mid-barbecue.


Get a spare tank, that way you won't run-out in mid-grill.
--
Dave
Dave's Pit-Smoked Bar-B-Que
http://davebbq.com/



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Old 15-02-2005, 08:27 PM
Yip Yap
 
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"RJ" wrote in message
...

As an occasional "meat-burner",
I'd like to avoid the embarrassment
of running out of LP in mid-barbecue.

Are these tapes you stick on the tank accurate ?
Any better method ?


You can weigh the tank. The empty weight (tare
weight) is usually stamped onto the tank near the
letters "TW".

-- Yip


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Old 15-02-2005, 11:04 PM
Edwin Pawlowski
 
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"RJ" wrote in message

Are these tapes you stick on the tank accurate ?


Sometimes, bu t they only register whil you are using the gas to make a
temperature differential.


Any better method ?


I own two cookers and a heater, but I have five tanks between them. I NEVER
run out. Get a spare.


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Old 16-02-2005, 02:33 AM
 
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"RJ" wrote in message
...

As an occasional "meat-burner",
I'd like to avoid the embarrassment
of running out of LP in mid-barbecue.

Any better method ?


Use chacoal instead - you can always tell how much is left in the bag.. ;-)


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Old 16-02-2005, 12:21 PM
Herman Munster
 
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Pour some hot water down the tank, feel where it gets cold or notice the
condensation mark.
HM




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