You could use your BBQ indoors, but the smoke (from the food that you burn on it) will make it an unpleasant and messy experience.
Propane powered fork lifts are OK in warehouses because they (the warehouses) typically contain a large volume of air in which the CO can be dispersed, they’re typically quite well ventilated, and because the fork lifts are not expected to cook chicken drumsticks and sausages.
Ah…I knew there was something I wasn’t thinking of. I wonder if it’s just that there’s such a large volume of air in an arena or warehouse compared to the typical home (and usually an industrial-strength aeration system) that the CO disperses before it builds to enough of a concentration to actually affect people.
Correct me if I’m wrong (I very well may be), but doesn’t a properly running propane engine only produce CO[sub]2[/sub] and water?
I can see a propane grill producing CO, but it’s just burning propane in ambient air. In a combustion engine, the fuel air mixture is regulated, so there should be enough O[sub]2[/sub] to only produce CO[sub]2[/sub] and not produce CO.
I think this is prety much it. Consider the Monster Truck rallies they hold in things llike enclosed football stadiums. Some/A Whole Lot/Almost All of those beasts burn not just gasoline, but alcohol and maybe nitromethane. Yet, the thousands in the stands are not overcome by the fumes.
I think that the volume plus whatever air circulation systems they have in place takes care of the issue.
Perhap’s this is the crux of my question. Propane is a pure fuel C3H8 but gasoline is a mixture. This means that it is harder to control the O2 mixture when burning gasoline and the produts of combustion are going to vary more.
Am I way off here?