I placed some steaks on the grill on medium heat went out 10-12 mins and turned them they were fine. 10-12 mins later i went to take them off the grill and the handle was so hot i couldn't touch it with my hand, raised the lid and found a huge fire. the grill had gotten so hot the knobs melted and i had to shut it off with the main gas valve. does anyone know of a recall, grill less than one year old.
I might have an Idea to what happened. All grills have a drip pan, most all new grills have a drain for grease that falls from our savory meats. Well, if, (not saying that you haven't) but if, you have not cleaned the drip pan, there is still grease left over that gets absorbed by food droppings. IF this is the case, you had a ticking time bomb of a grease fire. The grill did not overheat, the grease caught fire. You said your grill was a year old; so the regulator did not go full blast and when they do go bad they do not let gas pass through.
Not trying to preach to no one because I have done it myself, never leave your gas grill on and unattended. I hate to say it but even the owners manual says it.
I hope I did not come off the wrong way and I hope this might give you an idea/thought of what happened.
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A lot depends on the oven itself, whether it is fan forced, how well it holds heat etc.
Preheat to 240°C/475°F/ gas 9, place the meat in, and turn down to 200°C/400°F/gas 6. Cook it for about 1 hour, then take it out and place it covered on the serving dish for 15 min. before carving. This first go may need to have slightly modified times for the next roast you cook.
To get a perfect result you really need a meat thermometer
These burgers are broiled, or use your grill and serve on toasted hamburger buns.Ingredients:
2 pounds ground beef, lean
1 tablespoon steak sauce, your favorite
1 teaspoon Worcestershire sauce
1/4 teaspoon hot pepper sauce
2 teaspoons salt
1/2 teaspoon pepper
1 1/2 cups shredded American or mild Cheddar cheese
1/2 cup finely chopped onion
ground beef, steak sauce, Worcestershire sauce, hot sauce, salt, and
pepper. Shape mixture into 8 hamburger patties. Broil patties 4 inches
from heat for 6 minutes. Turn and broil for 4 to 6 minutes longer, to
desired doneness. Combine cheese and onion; place on patties then broil
until cheese is melted. Serve on toasted hamburger buns.
Prepare the smoker for barbecuing by bringing the temperature up to 200°F to 220°F
(95°C to 105°C).
Put the steaks in the smoker and cook for about 2 hour for Medium Well to Well Done.
Check your steak at 1.5 hours to see how it is doing...maybe almost rare to medium rare...
During the last 15 minutes of cooking before the meat is done, you will brush the meat with some of marinade,bbq sauce,etc if you want.
Please take time to rate me thumbs up.
To first sear the steak on both sides, turn it to it's highest setting. After both sides have seared for about 3-5 minutes per side, depending on the thickness. Then turn the temp down to medium and continue to grill to the way you like it turning it once more. Never use a fork to turn the meat. It pierces it and allows those wonderful juices to drain out. Use tongs instead. Once it's cooked to your liking, take it Off the grill and allow it to rest 3-5 minutes. That way, when you cut into it, most of those wonderful juices will remain in the meat.
Hope this helped you and enjoy your steak! Happy grilling!
In only three minutes, the grill hit 1600° F, nearly three times
hotter than a standard gas grill. Steak-Five minutes
later, it was done to medium-rare perfection.
Chicken Breast After 10 minutes — half the time it normally takes, it was done. The grill uses the same radiation as similar to a microwave if that helps with determining other times. if this helped please rate me and let me know...good luck!!
who said you cant?????????? use whatever the hell you want to....... ceramic or lava.... just make sure you keep the flame down to about medium and give those steaks a good two days to marinade and call me when your gonna heve em ready!!!!!!!!!!!! need a good marinade recipe??? firstname.lastname@example.org shoot me an email and i;ll hook you up with the best ive tried.... good luck
Shut off the gas at the tank and disconnect everything.
Unscrew the plastic cap on the regulator. Inside is a flat screw top that has a single slot or an X-shaped slot. This is the pressure adjustment. It controls the diaphragm that regulates gas flow.
Note where it's set. Use a Sharpie to mark the adjuster on its edge (place a dot there), and make a corresponding mark on the threads next to it.
Next, use a large screwdriver or a coin to spin the adjuster counterclockwise three or four times. Pay attention to the number of turns. Now, screw it back in (clockwise) the exact same number of turns, stopping at the index mark you made.
Next, turn the adjuster two turns clockwise, followed by two turns counterclockwise. The idea is to end up where it was originally set. This action unsticks the regulator's valve seat. Done.
Put the cap back on, hook it all up, open the tank valve, and make fire.
You need a bigger, more powerful grill. It sounds like the one you have cannot keep up with the amount of food you want to cook. Other than making sure any controls are set on maximum, there's not much you can do about this. Return the unit for a refund.