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The best thing you can do is to buy a BBQ digital thermometer that you place in the meat during cooking. They have a heavy duty wire with a temperature probe on the end. Sear the meat directly over the coals (or hot side of a gas grill), then move the meat to a cool side and then insert the temperature probe and close the grill lid. Cook until it reaches desired temp, for me 125 degrees is perfect. The total cooking time is hard to judge as it depends on your grill cooking temp, but the digital thermometer takes all of the guesswork out of the equation as to when the meat is done.
The BBQ's Galore grills are the only ones that are approved to be field converted. All you need a 4 LP Gas Burner Orifices and a Hose Regulator Assembly to hook to a LP Gas grill tank. You can buy the orifices from BBQ's Galore and the Hose/Regulator Assembly from any hardware store or home improvement center that sells grills & accessories for about $30.00. Gas grill burner orifices are pretty universal, so any LP Gas ones should work.
Hope this helped you and thanks for choosing FixYa.
You need Natural Gas Burner orifices and perhaps, a new manifold.Also, a 12' long rubber quick disconnect hose (that's a Code Requirement) and all the necessary fittings. Contact your local BBQ Galore for the parts you need.
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.
My recommendation is to Reolace the grates w/stainless steel. The paint used on bbq grills is no really a paint. It's more like a very thin powder coating. There are high temp paints available, but the pigment is questionable for food proceeses.
Most modern gas regulators have a safety feature to prevent gas left on. If you shut off the tank first and then turn off the burners, it will trigger and keep the gas flow at a very reduce flow to prevent you from turning on the tank again with the burners left on and not realizing it.
Turn everything off and then turn on tank first, followed by the burners and this will solve most problems of a low flame or a bbq that won't get hot.