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.

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

It depends on the diameter more than the weight. Your best bet is to use a probe thermometer to get your optimum temperature in the dead center of the roast. Cooking by time is always a crapshoot.

Grilling | Answered on Feb 16, 2018

If you're looking for that silver bullet that explains why your brisket isn't as good as Franklin's, you won't find it here. The truth is, there is no silver bullet. You want to believe that it's some magic ingredient, temperature, or other trivial element that makes his brisket so good and if you only knew that 1 secret, yours would be just as good. It's not that easy. It's a process. In all seriousness, he does let you in on the secret behind his great food, but it's not an easy shortcut. He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. It's because he's got years of practice, years of paying attention to the details, learning what matters and what doesn't, and then persevering through the failures those experiments yielded.
Franklin Barbecue Meat Smoking Manifesto Hardcover April 7 2015

Grilling | Answered on Feb 15, 2018

Check burners are clean and the injectors , check tank is full . Check reg is working letting full gas pass

Grilling | Answered on Feb 15, 2018

Take it back while it is still under warranty. Or call Charbroil if you got it online. If you turn the infrared up all the way and it doesn't get super hot, something mechanical isn't working correctly. It could be anything from the burner to the gas jets to the regulator to an obstruction in your gas line. Get the manufacturer or retailer to take responsibility for fixing it.

Grilling | Answered on Feb 11, 2018

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like know need pre season

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