Safety Meeting: Can I boil with propane in my cellar?

[GilaMinumBeer]

Yes you can.

The real question is, should you?

If the space is very well ventiliated and you watch it like a hwak (do NOT get complacent) then you "should" be okay. People cook indoors with propane everyday.

 

[BeernuT100]

Carbon monoxide hazards are real

Found the sticky of a good thread to read.

-bn

 

[KevinM]

There may be some confusion regarding a basement. Some houses have below ground level rooms that some people call basements, others term as cellars. Liabilities aside, there are gas stoves with good ventilation systems that are used in those. So it's a possibility. Would I do a turkey frier in one? Nah, too much involvement, lots of propane & Co2 use and I'd need to make sure I had a ventilator rated for that output.

Admittedly, I do use one on the deck in the summer. It's actually the most level and stable place since everything else is at a slant. In the winter, I use it in a garage after pulling out a car and opening the large two car garage door. I do that with coffee roasting too, there's just a lot of smoke. Some people have garage/basements with, as someone previously mentioned, they have and have the garage door open.

Ok, that was at the parents, and at this apartment I have no way to use the frier so it sits outside at the parents where they continue to use it for outdoor cooking, since the high heat output makes it ideal for stir fries. It was theirs originally after all.

 

[springer]

Using a propane burner that's specifically designed to only be used outdoors inside a basement? If your insurance company's not going to deny that claim, I want all my coverage through them but I can't imagine that's the case across the industry.

Using a turkey fryer on a deck? That's something a reasonably person would do. You're outdoors, after all. Too close to the house? That's an understandable mistake, as is leaving the stove on when you leave the house (I've done that myself, burned myself a little bit last week because I had left the stovetop on).

Using a outdoor propane burner inside a basement? Whole other thing, that's easy to perceive as well beyond stupid and well into the realm of willfully negligent. It sure as hell isn't a fight I'd want to battle in court.

BTW, using an "outdoor rated device" indoors will not negate homeowner coverage. I'm an adjustor, I pay claims

If there is no intent to burn the house down to collect on the insurance the company will pay the claim.

Some have said that they use propane/gas stoves inside . These units use much less fuel than a turkey fryer some wont even bring more than 5 gallons to a rapid boil. now if you were using a commercial unit like say in a Chinese take out place you need huge ventilation hoods . I do brew in my detached garage which is about 1400 sq feet but I leave a door open and the windows on the second floor open also. Never really warms up in there, just out of the wind

 

[funkswing]

Why would a commercial kitchen use propane? Wouldn't they be using natural gas?

 

[ThatGuyRyan]

I brew in my basement all the time in the winter. My basement is 3/4 below ground level and I boil next to a open window with a box fan that fits the window blowing out. I then have a box fan in the window across the basement blowing IN as well as a third fan in the open back door blowing in. I have two carbon monoxide detectors one ceiling level and one that I lay on the table by the brew area and they never went off using the Blichmann burner. When I used my old turkey fryer once things got fuzzy. I wouldn’t suggest using a cheap burner inside they are just way too inefficient. I also have a full basement that is about 900sq feet so with proper ventilation I don’t see a issue. But you must have continuous air circulating coming in and out, just a open window will not due. I also recommend that if you must brew indoors make sure someone else is in the house and ask them to check on you every now and then. And if you feel off, slow or tired turn it off and get out!

 

[starrfish]

I would consider brewing in a garage on ground level with door open and a fan running, but NEVER below ground level... sound like a death pit to me.
"Death Pit Brewing - Once & Done".

If you do and something bad happens I'm sure we'd divy up your equipment fairly! (just kidding. Don't do it.)

 

[joety]

Unless there is a specific carve out, or as pointed out by someone else, intent, the insurance company is obligated to pay the claim. Not that that would stop some claims adjuster from trying to screw you out of your benefits (that is their job, afterall) but insurance is there to protect against negligence as well as acts of God.

 

[noodledancer77]

Another for the long list of activities started with the saying, "Here, hold my beer"!

 

[springer]

Why would a commercial kitchen use propane? Wouldn't they be using natural gas?

not all areas have gas specially rural areas like mine there are several commercial kitchens that use propane.

 

[starrfish]

I've had Propane for the home in 2 houses here in SC.