Question about Kitchen Ranges

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Anything i cook on this grill turns black quickly not burnt just black.i have tried cleaning grill to no avail.i bought this grill at an estate sale and it wasn't put togeather yet.don't know what to do

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  • alana116 Jul 26, 2009

    thgis grill is at my campsite and i will go out

    this afternoon and get the info for you


  • alana116 Jul 26, 2009

    its a sunbeam 54s thats all i could find on it.i even changed the propane tank and everything i cook still comes with a black on it ,you can see the black smoke .



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  • Kitchen Ranges Master
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I need to know the grille name and model number, to possibly give advice for it. From your description so far, it sounds like the heat range is too far up, therefore cooking the outside of the meat at a great rate. If you are a person who likes blackened meat, this would be the grille, and setting for you! Obviously it isn't. I await the name and model number. I'm going to see if there is an adjustment, and will give you direct links to my findings, plus answer any questions you have to the best of my ability.

Posted on Jul 26, 2009

  • joecoolvette
    joecoolvette Jul 27, 2009

    There is no adjustment that I can find. It's a simple apparatus that is used to mix air with the propane.
    It is because of this that I believe there is blockage in the burner orifices, and/or the burner tube, or tubes.
    (Actual name of each tube is Venturi)

    Allow me to explain the construction of the burner mechanism, and what I'm referring to in the above statements. To do this, I need to give you a link to a website, that sells parts for your sunbeam Model WG541HPB9 (Sunbeam 54S) It is not a link to advertise this website, it's just to show you the construction.

    On the exploded drawing of your barbecue unit you can enlarge it, by Left-clicking once. Then on this page, the illustration can be enlarged one more time, by clicking on it. The scroll bar on the right allows you to move the view up, or down. (Not trying to insult your intelligence)

    In this illustration the burner unit is item number 43. The burner 'tubes', (Venturi) are item number 44.
    I refer to the Venturi's as tubes, because my thinking is that Tube is easier to relate to.

    With the grates removed you should be able to get a clear view of the burner unit. As you can see it is an oval shaped metal piece, with holes going around the outside edge. These holes are Orifices.
    I'm curious if the previous owner spilled something that has burned, and is now clogging these orifices. Granted, this would cause less heat, but it would also cause the burner to not function properly.
    The burner is not getting enough air to burn properly. This is the black smoke you see.

    I believe the main cause to be that something is blocking those venturi tubes. This is where the main mixing goes on for the air, and propane. Perhaps a mud dauber wasp, has left mud mixed with it's larvae in there. They seem to like holes like this tube.

    Also take a look at the Collector Plate. Item number 46. (Plate collector ss 98) If you click on -> More info, that's in blue, it give a better illustration. See if the two slanted slots, shown at the top, are clear, and free of any blockage.

    I await your findings.



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I can do better than that here you go look at this.What have I personally prepared on my George Foreman grill?

Hot Dogs
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I even use it to reheat the meat leftover from the day before, it heats them quickly and sears in the flavor without drying the meat out. I prefer reheating with my grill over microwaving.

One day last summer I was in the middle of cooking BBQ Chicken on my Charcoal Grill. We were having a family outing and out of the clear blue sky it just started to rain... Well I had no choice but to finish cooking all the chicken i had started on my handy little George Foreman grill. This took a little time because the amounts of chicken I had on the grill and could only fit just a few pieces at a time. but it was a lifesaver... saved our picnic. Which gave me the idea to precook the chicken on my George Foreman Grill then finish cooking it over Charcoal. I found using this method takes alot of time away from having to stand by the grill basting and turning. All in all, to me it seems that within 30 mins the Chicken is fully cooked compared to anywhere from 45 minutes to an hour and your still guessing and cutting into the meat to see if its done.

The Champ also supplies you with some of his famous grilling recipes which I have not yet tried because I have my own way of seasoning my foods. Although they sound delicious!

Here are some examples of his suggested Cooking Chart for this Grill: Cooked Medium (160 F) to give you an Idea as to how quickly it does cook.

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Yes,one thing I must admit is I do not like is the fact it does not have a shut off switch.

I've learned that if you wait until the light on the unit is OFF then you are less likely to see a SPARK when you unplug the unit after use.

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Looking for Information about this grill or other George Foreman Indoor Grills check out
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