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Barbecue/Weber q BBQ LP to Natural Gas

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HVAC man wrote at 2013-01-27 17:52:05
Orifice drill #53 or 1/16" drill bit is close for the typical 7" - 10" water column natural service at or below 2000 feet above sea level. Use a drill press with a vice to hold the little booger straight. For tying the regulator use brass parts only. When conecting using a pre-made quick conect assembly, discard regulator, and install a 1/8" x 1/4" reducing coupling then a 1/4" NPT x 3/8" flare adapter. Make sure to use pipe dope on all connections and not to over tighten. The gas service needs to be checked for proper pressure by a pro and the piping in the structure must meet local codes and NEC fuel codes. A proving regulator may have to be installed to step down the pressure to safe limits. If you don't feel comfortable with this instruction, hire a licensed contractor, as combustable gasses are very dangerous.


HVAC man wrote at 2013-01-27 18:01:44
Orifice drill #53 or 1/16" drill bit is close for the typical 7" - 10" water column natural service at or below 2000 feet above sea level. Use a drill press with a vice to hold the little booger straight. For tying the regulator use brass parts only. When conecting using a pre-made quick conect assembly, discard regulator, and install a 1/8" x 1/4" reducing coupling then a 1/4" NPT x 3/8" flare adapter. Make sure to use pipe dope on all connections and not to over tighten. The gas service needs to be checked for proper pressure by a pro and the piping in the structure must meet local codes and NEC fuel codes. A proving regulator may have to be installed to step down the pressure to safe limits. If you don't feel comfortable with this instruction, hire a licensed contractor, as combustable gasses are very dangerous.


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Kris Yager

Expertise

Feel free to ask me any questions you have about barbecue! I have had the pleasure of working for a Zagat rated barbecue restaurant for many years, and I have also participated in several barbecue competitions including the American Royal and Memphis in May. I am familiar with cooking beef, pork, any poultry, lamb, seafood, game meats, bison, cheeses, fruits, and vegetables. I am fearless when I'm near the fire and I'll try to barbecue anything! I am very familiar with cold smoking, hot smoking, and smoke roasting. I have experience cooking on commercial barbecue pits, offset or barrel smokers, upright drum smokers, vertical or bullet smokers, propane smokers, and rotisseries. I am also well-versed in catering. I have cooked for parties large and small, ranging from 8 to 10,000+ people. I enjoy menu planning and product sourcing for any size party.

Experience

Cook, Fiorella's Jack Stack Barbecue of Kansas City, September 1998 to May 2011

Education/Credentials
Microsoft A+ Certification, Johnson County Community College 2009

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