Quotes About Propane

My dad owned a propane company in Oklahoma.

He sat desiring the girl - a speed-hardened straw-colored junkie stewardess, a spoiled Augustana Lutheran, compounded of airport Muzak and beauty parlor school. Her eyes were fouled with smog and propane spray.

Whether you are new to the scene or a long-time grillmaster, everyone has unique preferences when it comes to their cooking method of choice. From propane to charcoal to wood, people take their method of grilling quite seriously, and some argue quite passionately about the pros and cons of each method.

Unlike charcoal grills, which take up to 30 minutes or more to heat up, wood pellet grills can give off an even heat quite quickly. And, unlike propane grills which heat up quickly but lack flavor, foods cooked on pellet grills are rich in smokiness and succulence.

Together, furnaces and water heaters account for a third of all emissions that come from the world's buildings. And unlike lights and A/C units, most of them run on fossil fuels, not electricity. (Whether you use natural gas, heating oil, or propane depends largely on where you live.)

When she opened her eyes, the outside door was filled with flame. The propane tank by the kitchen could blow any minute. That left the bedroom back window.

In houses and in villages throughout the country, the smoke from indoor cooking contains carbon monoxide, black carbon, and other pollutants, creating pervasive and severe health problems. In response, the government launched a "blue flame revolution" to deliver cylinders of propane—derived from oil or natural gas—to eighty million rural households for cooking.