# How to use a gas BBQ Source: https://charandsmoke.co.uk/blog/how-to-use-a-gas-bbq Published: 2026-10-12 Publisher: Char and Smoke **In short:** Connect the regulator to the bottle and check the joint with soapy water. Open the lid, open the bottle valve, then light the burners one at a time as the manual describes. Close the lid and preheat on high for about 10 minutes, set your heat zones, cook with the lid down, then turn off at the bottle and the knobs when you finish. A gas BBQ is the easiest barbecue to use well, but a few habits make a big difference: preheating properly, using the lid, and setting up a hot side and a cooler side. This guide takes you from a new bottle to a finished cook, with the safety checks that every gas grill manual asks for. Exact lighting steps vary by brand, so keep your manual to hand. ## Before you start: bottle, regulator and position Make sure you have the right gas and regulator for your grill. In the UK that usually means propane in a red bottle or patio gas in a green bottle with a 37 mbar regulator, or butane in a blue bottle with a clip-on regulator. Our guide to [what gas bottle you need](https://charandsmoke.co.uk/blog/what-gas-bottle-for-a-bbq) explains the options. Place the BBQ outside on a firm, level surface, away from fences, sheds, hedges and overhanging branches, with the clearances your manual gives. Keep the bottle upright and outside the grill cabinet while cooking unless the maker says the cabinet is designed for it. ## Connecting and lighting, step by step These steps follow the general pattern in gas BBQ manuals. Your model's manual takes priority where it differs. 1. Check every control knob is in the off position. 2. Fit the regulator to the bottle, by screwing or clipping it on as designed, and tighten by hand only. 3. Brush soapy water over the regulator, hose and joints, then open the bottle valve. Growing bubbles mean a leak: close the valve and refit or replace the part. 4. Open the lid fully before lighting so gas cannot build up under it. 5. Light the burners in the order your manual gives, usually starting with the one nearest the igniter, using the push-button or rotary igniter. 6. If a burner does not light within a few seconds, turn it off, wait several minutes for the gas to clear, then try again. 7. Close the lid and preheat on high for around 10 to 15 minutes. Note: If you smell gas, turn off the bottle valve and all knobs, do not relight and check joints with soapy water. Never check for leaks with a flame. If a fault persists, contact the maker or a qualified gas engineer. ## Using burners as heat zones The real skill on gas is two-zone cooking. On a three-burner grill, run one or two burners on high for direct cooking and leave the other low or off for indirect cooking. Sear sausages, burgers and chicken over the hot side, then move them to the cool side with the lid closed to cook through gently without burning. Large items such as a whole chicken or a pork joint cook entirely indirectly: light the outer burners and put the meat over the unlit centre. Our [two-zone cooking guide](https://charandsmoke.co.uk/blog/how-to-set-up-two-zone-cooking) shows the layouts for gas, charcoal and kamado grills. ## Cooking with the lid down Keep the lid closed most of the time. A gas grill works like an oven with the lid down, cooking food from above and below, and it uses gas more efficiently. Every time you lift the lid, heat escapes and cooking slows. Open it to turn food and check progress, not to watch it. Use a probe thermometer rather than guessing. The Food Standards Agency advises cooking burgers, sausages, chicken and pork until steaming hot throughout with no pink meat and clear juices; a centre temperature of 70 °C held for 2 minutes is one of its checks. Our [core temperature table](https://charandsmoke.co.uk/tools/core-temperature-table) lists the equivalents. Keep raw and cooked food on separate plates and use separate tongs. ## Shutting down and after the cook When you finish, turn off the gas at the bottle valve and turn every control knob to off; your manual will give the order it prefers. A short burn on high with the lid closed before turning off helps burn food residue off the grates, then brush them clean. Once the grill is cool, empty or check the grease tray, as a full tray is a common cause of grease fires. Cover the grill when cold, and keep the bottle outdoors and upright. For deeper cleaning see [how to clean a gas BBQ](https://charandsmoke.co.uk/blog/how-to-clean-a-gas-bbq). [Compare the best gas BBQs](https://charandsmoke.co.uk/best/best-gas-bbq-uk) ## Frequently asked questions **Should the lid be open or closed when lighting a gas BBQ?** Open. Lighting with the lid closed can let gas build up and ignite in a burst. Close the lid once the burners are lit. **How long should I preheat a gas BBQ?** About 10 to 15 minutes on high with the lid closed for most grills, longer in cold or windy weather. **Why does my gas BBQ flame look yellow?** A mostly blue flame is normal. Large yellow, lazy flames can point to a blocked burner or venturi tube; see [gas BBQ not getting hot](https://charandsmoke.co.uk/blog/gas-bbq-not-getting-hot) and check the manual. **Which gas BBQ is easiest for beginners?** A three-burner grill with electronic ignition and a lid thermometer. Our [best gas BBQs for UK gardens](https://charandsmoke.co.uk/best/best-gas-bbq-uk) guide compares several. ## Buying guides on this topic - https://charandsmoke.co.uk/best/best-gas-bbq-uk - https://charandsmoke.co.uk/best/best-small-gas-bbq-for-a-patio - https://charandsmoke.co.uk/best/weber-gas-bbqs-compared ## Sources - [Food Standards Agency](https://www.food.gov.uk)