I didn’t show this video because any of the grills or smokers use hydrogen, I don’t know, but wait awhile, if they already haven’t, someone will start using brown gas, then it’ll pop up every where.

A hydrogen gas barbecue grill or one that’s been converted from natural gas or propane will prove the most logical transition for the true gourmet. Such conversions can be easily achieved. The environmentally conscious will be well pleased, because burning hydrogen produces absolute zero noxious emissions. The only emitted material is the smell of the mouth watering barbecue.

Cooking with hydrogen has two drawbacks, the first - baking. Baked foods have a tendency to get a bit soggy. Yet this problem can be eliminated with minor oven modifications. The second is hydrogen availability. This can be overcome by fabricating or purchasing an electrolyzer to produce your own brown gas.

Despite the fact that propane can be purchased at reasonable prices, its availability is still limited to certain locations. However, a simple solar panel (depending on the location) will usually provide enough power for a small electrolyzer. Producing your own hydrogen gas with solar, makes the sky the limit.

As for backyard barbecues, there’s nothing like cooking on a vapor (h2o) producing high heat hydrogen gas barbecue grill. Fire one up at a tail-gate party and plunk a brisket, or chicken, or steak, salmon, pork loins, lobster and mouths will water – guaranteed. This food is always moist, juicy, tender, just plain saav-oory. Even vegetables are cooked to a flawless state, totally spirited. I’m getting hungry just writing this.

On top of barbecuing, try a browns gas smoker. Get creative with the barbecue recipes and then find a new wood for the smoking. Guaranteed - you’ll drive your neighbor’s nuts. Since you’re probably already using a charcoal briquette grill; try this; get some lava stone, enough to evenly fill the grill’s bottom above the burner jets. See drawing.

Remember, hydrogen gas produces moisture, so your wood chips can never ignite. The wood actually smolders, because as the hydrogen burns, it creates steam. Hence your grill can go all day without adding water, and you very-very rarely have to replace any chips. The combination of hot steam and smoke from the smoldering wood mixes producing smoke particles that automatically continually bastes the food.

The basting process allows the smoke particles to deeply penetrate into the meat. This means that the smoky flavor completely permeates the meat which also retains most of its natural juices. Dry heat usually removes this moisture. Because the temperature of browns gas is higher than wood smokers, it’s best maintained at between 210 and 250 °F.

Another benefit is that the hydrogen gas barbecue grill usually browns the meats surface actually caramelizing it. This is not only tasty, but when presented at the dinner table; very attractive. A handy feature is that such a gas barbecue grill will allow the simultaneous cooking of different meats; i.e. beef, chicken, fish.

Whether you’re barbecuing on your back yard, a tail-gate, your kitchen, or at a camp site, if you’re using HHO gas, you’ve joined the elite hydrogen cooking revolution. And since barbecuing is one of America's favorite pastimes, like others, you’ve probably assembled a collection marinating and dry rub recipes. But if you haven’t, I’ve got just the site for you.

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