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make sure your propane refills are handled safely with these simple tips herndon vaEnjoying a barbecue this summer can be such a nice way to spend time with friends and family, but safety needs to your first priority when transporting propane tanks and setting them up near your outdoor grill. In order for the propane refills to be handled safely the entire time, you’ll need to have the right know-how to avoid a potential fire or another disaster.

Secure the Propane Tank to Keep It Upright

When driving the propane tank home, it’s crucial that it’s positioned upright and isn’t going to be at risk of toppling over. On its side, the tank could open and allow gas to escape, putting you in danger of a fire. Secure it with a seatbelt in the backseat or use a box to place the tank in carefully on the drive home.

Inspect the Tank for Leaks Before Refilling

Refilling the same propane tank time and time again can be an effective way to save money, but it’s important that you check the tank thoroughly for any signs of leaks before using. Even a small leak can be extremely dangerous, making routine inspections so important.

Never Leave the Tank Exposed to Sunlight

Hot temperatures can be dangerous to your propane tank, making it important to never leave the tank inside your car for a prolonged period. Along with being careful about storing in your car, make sure to always keep the propane tank shielded from the sun.

If storing a propane tank outdoors, make sure you keep it somewhere that it won't be exposed to direct sunlight at any time. 

Contact us if you have any questions about propane tank refilling.



In the eternal debate of gas vs charcoal grilling, Mike Mikulsky, an editor at Wired, comes down decidedly on the side of cooking with burning propane. Much of his reasoning derives from the inherent convenience that comes from cooking with gas.

Mikulsky disdains the argument advanced by the champions of cooking with charcoal that it imparts a better flavor that gas. He contends that once the charcoal is heated, the heat that it imparts is the same as any other source and does not emit the smoke that is said to impart meat with that special flavor. He argues that the flavor of grilled meat is caused by drippings of fat, which sizzle and smoke when they hit the bottom of the grill. It has nothing to do with whether the heat source is charcoal or gas.’

The main argument for using gas grills is convenience. With a charcoal grill, you have to spread the charcoal, anoint the coals with lighter fluid, strike a match and set the coals blazing. The wait for the fire to die down and coals to be covered with ash, glowing, hot, and smoking, can last 20 to 30 minutes. Then there is the extra cleanup afterwards.

Cooking with gas, it is so argued, is quicker in that all that one has to do is turn the grill on and lay out the meat. The time it takes to grill meat on a gas grill can often be half what it takes to do the same on a charcoal grill. Thus time is saved and one can enjoy one’s dinner far quicker than otherwise would be the case.

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