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.

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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

First, go to Bed Bath and Beyond and purchase a Gourmet Sous-vide water bath cooker ($99). Vacuum package your steak and put it in a large pot with water up to the indicator on the Sous-Vide cooker. Set the temperature to 133 degrees for med. rare and let it cook for 4 hours max.
After the four hours, turn your grill on as hot as it gets and quickly blacken the outside. The inside is already cooked through. The steak doesn't have to rest. Just enjoy the most tender steak you've ever had.
I sous-vide steaks a few days ahead of a party at different levels of doneness and store in fridge. About an hour ahead of the cooking, I throw the shrink wrapped steaks in a sink with very hot water for about 1/2 hour (not over 120 degrees). Then I can unpack the steaks at the same time and cook them all at once on a read hot grill. Everything is ready at the same time.

Grilling | Answered on Oct 08, 2018

Not really recommended, Roasts are pretty thick pieces of meat which will need a long pressure cooking time, 50-75% additional. The outside will over-cooked and the center will be undercooked. Thaw in fridge first; I like my NUWAVE oven for cooking from frozen - they work great.

Grilling | Answered on Oct 05, 2018

25 mins per pound and 25 mins extra at a moderate heat, 150? (or 140? in a fan oven).

Grilling | Answered on Sep 30, 2018

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