Flames get out of control when grilling meat w/ fat and when windy the flame goes out.
I have the portable size Magma grill. Little round unit 16", attached to gas outlet. It doesn't seem to have anywhere for grease to drain out, so the grease builds inside and then when cooking chicken w/ skin on, or steaks, a grease fire gets going that's out of control. I don't seem to be able to even cook these things on low heat, it still generates a fire, or is so low the meat never cooks. Only thing that I can cook is boneless, skinless chicken on med low w/o fire flare up. Is there something I'm not doing right? The other problem is that I have the unit on a covered deck, so it doesn't get direct wind, but even so, when it's windy outside, it causes the flame to go out REPEATEDLY. The cover has holes in it that are always open, so the wind just knocks out the flame, and you can't keep it going whenever it's windy outside. Help! I paid $500 for this grill and can hardly use it.
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The control knob on the right side of the grill, below ignitor button, is what you use to control the flame height, as well as the temperature. Opening the valve raises the flame in infinite amounts. Lowering the flame, after the grill has preheated with the lid closed, will give you better control over what you're grilling.
To be quite honest, I wasn't familiar with this grill. So, I did a little research. It's gotten rave reviews from the RV crowd and really looks like (once you get the hang of it) a great grilling experience.
Bob, your wife is partially correct. However, both burners should have blue flames with orange tips. Cleaning the burners and the their venturi valves, should solve the problem. When I say cleaning them, I mean removing and cleaning them.
When you cooked the chicken on the rotisserie, did you remove the cooking grates and place a disposable drip pan on the flame tamers below the chicken? This will prevent the grease from dripping down into the bottom of the grill when you use the rotisserie. The bottom of the unit needs to be kept clean so the grease will run to the drip pan and not get caught in the bottom of the unit. When you are done cooking, if you will close the lid and turn the grill on high for 10 to 15 minutes it will help to burn off any grease build up and prevent fires in the future.
The best way to cook on a BQ and have min smoke is to put tin foil on the grill with only a couple holes punched it for fat to drain, and don't let flames flair up, use water botttle near by to squirt coals if flames appear and spray some to put out flame. What causes smoke is the fat and juices from the meats hitting flames, this method cuts 90 percent of that.
You want to know how to char broil hamburgers right? Here is what you do! Start your BBQ 5 to 10 minutes before you put your burgers on (for gas BBQ) and let the metal racks heat up. Keep the top closed to let the heat go through the unit.
If your using a charcoal bbq wait until your coils are white hot and the racks are as hot as you can get them.
Don't buy the hamburger meat that has the smaller amount of fat in it. Get the stuff that has 15 to 20% fat in it. The juice in the fat will help cook the meat and taste better in a burger.
Put your rack on the lowest place as close to your fire/coals as possible.
When the bbq is hot Take your patties and plut them on the rack. If its hot enough you should hear a sizzle sound. DO NOT TURN THE MEAT. Let it sit on the grill and every few minutes take your spatula and press the meat flat on the grill to release more juices and get more attention from the flame or coals. This is what makes the black grill lines on the meat.
You only flip a grilled burger one time after putting it on the bbq. It should cook at least ten minutes or more on one side. If you turn the meat and there are no marks on it then you didn't wait long enough.
How old is the grill? The size of the holes in the burner is critical. As burners age, the holes rot out, and get bigger. The velocity of the gas exiting the holes has a large effect on flame size. New burner is the most typical solution.
to find out if the regulator is good or bad, turn any of the burners that do not have the problem, one at a time but take a close look at the flame and see if the flame goes lower and lower as you turn a second burner and a third and the fourth one, if the flame goes lower and lower the regulator is bad. but if the problem is with just the grill one , it has to much air, you can turned down the air where the burner meets the valve that supplies gas to it the burner has a vent, it needs to be close a little bit, you can close it little by little and testing the burner on the on position until the splutter goes away.
Sounds like the Venturi tube needs adjustment. Look underneath and fully open up the tube so the maximum amount of air gets in. As for the meat being gray, make sure that before you put the meat on, the grill has been pre-heated (with lid closed) until the temperature is pegged, and also always brush the meat with cooking oil to help insure browning. If you marinade meat, let the marinade drain off and dry meat with a paper towel.