20 Most Recent The Great Outdoors 3405BG Questions & Answers

Which brand is you grill? Some brands you can get the venturi on its own.

The Great... | Answered on Jan 13, 2018

Line you water pan with foil add soaked hickory chips to it. Fill the hickory chip box with soaked hickory chunks. Keep your fire low. Low and slow babes. Keep the temp in the box to 190. Add more hickory every hour or so as needed.

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

The Great... | Answered on Oct 09, 2010

I like to season my smoker before actually cooking in them. Here is how I would treat yours. I would wipe down all the grills and inside the cooking area with a vegetable oil. You can do this with a bottle of oil and a rag or do what what many do and just spray the whole inside down with PAM. Once this is done I would light the burner and bring the temperature up about as high as it will go for about 10 minutes and then turn it off. Once the heat is gone down to a point it is safe to touch, re-spray the insides. It should be ready to cook. Re-spray grills before each use.

The Great... | Answered on Jun 22, 2010

bought an exterior one that could be used. Cost? $6.95.

The Great... | Answered on Jan 16, 2010

I have the same problem and no one has aswered my question either.

Can someone give us an answer?

The Great... | Answered on Nov 28, 2009

I have heard that the "new" propane tanks have a saftey valve that closes if they are opened too quickly, try opening the valve very slowly. When you say it has been cleaned that means you have checked the venturi and the burner for spiders?

The Great... | Answered on Jun 08, 2009

Try calling Landmann USA, 1-800-321-3473 ext 280, they have taken over GOSM and have some replacement parts.

The Great... | Answered on Jun 08, 2009

one would have to talk to your propane service .

Grilling | Answered 9 hours ago

Contact the manufacturer. You need a new controller. They can send you the part either under warranty or for a fee, depending on when you purchased the smoker. They are usually pretty easy to swap out.

Grilling | Answered on Jan 16, 2019

I'm pretty sure you have to change the venturi, not the plates. The manufacturer probably has a kit for doing this. Contact CharBroil.

Grilling | Answered on Jan 10, 2019

Cook until they reach 165F

Grilling | Answered on Jan 07, 2019

  1. Preheat oven to 325 degrees Fahrenheit.
  2. The meat should be at room temperature for best results.
  3. Place pork in roasting pan.
  4. Sprinkle the top of the roast with sage, rosemary, garlic, and salt and pepper.
  5. Bake for 50 minutes (25 minutes per lb).

Grilling | Answered on Jan 03, 2019

The National Pork Board recommends cooking pork chops, roasts, and tenderloin to an internal temperature between 145° F. (medium rare) and 160° F. (medium), followed by a 3 minute rest. Since large cuts increase approximately 10° F. while resting, remove them from the heat at 150° F. followed by a 10 minute rest.

Grilling | Answered on Jan 03, 2019

Hello, Judy -

I have no idea where the gift giver purchased the the barbeque grill carry bag which was given to you. It was not purchased from Fixya, which is a website intended for asking and answering questions on how to go about REPAIRING THINGS.

There seem to be a number of stores and websites which sell grill carry bags.

I suggest you contact the gift giver and ask if he / she still has the receipt for the bag. The gift giver should be understanding because the carry bag (a very nice gift) doesn't fit your grill / camp stove. Also, the gift giver will be able to tell you where the bag was purchased.

You will probably need the sales receipt or gift receipt in order to return or exchange the bag.

I chose to answer your question as a kindness.

Best wishes.

Grilling | Answered on Jan 02, 2019

Hello, Kateshia -

From a general article about grilling
You want the grill to be at least 450°F, or hot enough that you can hold your hand over the grill for just one second. High heat ensures a good sear and a crispy crust on these steaks.
. . .
Exact cooking time depends on the thickness of the steak and your personal preference. This is why a meat thermometer is handy to have. It's accurate and won't release much juice from the meat:
Rare: 125°F - 130°F
Medium-Rare: 130°F - 135°F
Medium: 140°F - 145°F
Well-Done: 160° and higher
. . .
take steaks off the grill when they're about 5° belowthe target temperature. They continue cooking a bit during the resting step, and taking it off the grill early prevents accidentally overcooking the steak.
(End quote)

Best wishes.

Grilling | Answered on Dec 31, 2018

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