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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disconnect tank & reconnect...make sure the fitting goes on straight and is tight. If it's slightly off center, little gas will come from the tank. There's a ball inside the tank fitting that needs to be pushed in. If the hose fitting is a little off center, the ball will not be depressed and you'll get no fuel.
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.
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.
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.