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Smells like smoked meat inside - Frigidaire Side by Side Refrigerator 26 Cu. Ft. FRS6R4E

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GET ARMONHAMMER PLACE IT ON A FEW PAPER (ABOUT 3/4 INSCH THICK )PLATES AND LET IT DO ITS MAGIC SHOULD WORK IN A DAY OR TWO IF NOT REPETE THE MORE PLATES YOU USE THE FASTER IT WORKS
IF I WAS OF HELP PLEASE TELL ME.. THANKS JAY

Posted on Sep 13, 2010

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Posted on Jan 02, 2017

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Does it matter what shelve you smoke food on?


sure does , it more matters what food goes on what shelf , if you smoke meat and its cut about 3/8 thickly then you use a higher shelf, but if u smoke meat and its whole (takes a long time that way) then use the lower racks , it will be harder for the smoke flavor to penetrate inside the thicker meats , same goes 4 fish , thinner cuts top shelf , thicker cuts bottom shelf (unless you only want the smoke flavor on the crust ) then do just the opposite then

May 27, 2016 | Grilling

Tip

Smoked meat secrets. Fall off the bone fantastic!


Here's the secret. You want to get a digital thermometer with a remote you can keep in the house that reads the air temp and meat temp of the inside of the grill so you can monitor the temps. All you care about is getting the meat's internal temp to 175F and keeping it exactly on that number. When the meat first goes in you can have the air temp around 400f but over the next 2 hours gradually lower it. You can do this in 2 steps to save yourself too much effort. As the meat's internal temp reaches 150F you need to get the air temp in the smoker to 225-250 and keep it there until the meat reaches 175. That is the temp at which the connective tissue in the meat breaks down and gives it that "falling off the bone" quality we all love. Keep the meat's internal temp at 175F until it reaches the desired tenderness. If you do that you're friends will all envy you're smoker skills. Trust me you will be amazed. Now for the vents. It's very simple, Once the coals are good and hot (they should be ash colored) then add a chunk of hickory or applewood. You can buy it at the grocery store in chunks where they sell charcoal. The set the intake vent on the bottom of the fire box to about one and a quarter inches open. Then set the chimney vent so it's only open about the width of a standard pencil. The wood will start to smoke almost immediately. Once it stops add about 8-9 more lumps of charcoal and one more lump of hardwood and just keep an eye on it. After the meat reaches the desired color and looks really savory and covered in smoke then wrap it in foil and finish it in the oven at the temps I mentioned earlier. That way you can really regulate the temp evenly and get perfectly tender smoked meat. Good Luck!

on Jul 09, 2010 | Grilling

1 Answer

Have charcoal grill/small smoker. burned the meat in the small smoker. Do i put meat on the grill side and use the small smoker for charcoal and wood chips only? my grill did not come with a manual


It depends on whether your trying to smoke the meat or grill the meat. You can't do both at once.
If you want to grill the meat, don't even fool with the smoker part. Put the charcoal in the grill side, light it and allow it to get white hot, before putting the meat on to sear it on both sides first, before moving it to a cooler part of the grill to finish cooking to your likeness.

If you're trying to smoke meat or whatever, you use only the smoker side for heat and smoke. By, usually using some type of hardwood, like Oak, Mesquite , Pecan. etc. However, the meat or whatever you want to smoke, goes on the grill side (No charcoal required under it), because smoking is a low heat (200 - 225 degrees F) slow process. Any where from a couple of hours up top 8 hours, depending on what and how much you're smoking. It's often referred to, as "Low & Slow."

Hope this helped you to better understand how a combination grill-smoker works. Once you do a little receipe research and get the hang of it, you'll really enjoy it.

Jun 18, 2011 | Masterbuilt Grilling

1 Answer

Are you supposed to put water in the water bowl every time you smoke meat?


Not necessarily. It depends on what you're smoking. Some meats require moisture or they will dry out. Pork is one that quickly comes to mind, as does white meat fish. However, something like beef jerky, no you do not need water. And then, there are times you can add flavor to meat by using a dark beer instead of water Really good for smoking Baby Back Ribs.. The beer should be at room temperature before using.

There are some great websites that great smoking recipes. Just do a Google search for smoking meat, pork fish, etc. Or search for "How to use a smoker."

Hope this helps you come up with some great smoke food.

May 07, 2011 | Masterbuilt 20070106 Electric Smoker

2 Answers

Bought little chief model 20 smoker don't know how to use it...


The Little Chief smoker, manufactured by Smokehouse, is available in front-loading and top-loading styles. Both models are electric, depending on a 250 W electric heating element to supply the heat. The smokers can accommodate a maximum of 25 lb. of meat or fish. These smokers are for outdoor use only, and plug into a 120 V AC electrical outlet.

  1. Brining
    • For extra flavor, treat your meat, poultry or fish to a brine bath before smoking. Use 1 cup of kosher salt for each gallon of water. Consider adding molasses, spices or even a pureed jalapeno pepper or two into the brine solution. Leave thicker pieces of meat in the brine solution overnight. Fish only need to be soaked in brine for around four hours.

    Wood Chips
    • Mesquite and hickory are probably the two most widely used woods for smoking, but apple and pecan wood can give your smoked foods another tasty dimension. As with anything else, experiment to create your own favorites.

      Smoker wood is sold either as chips or chunks. Use large chunks to smoke thicker pieces of meat; the chips will be spent before they have thoroughly smoked the meat. You can continually replenish the chips, perhaps every half hour, for as long as you wish to smoke the food, but the job can be tedious with a large roast that takes hours to smoke.

      Smoke the wood well before it is introduced to the heat. Chips will be completely soaked in a half hour, but chunks of wood will require an overnight soaking before use.

    Smoking
    • When your meat is thoroughly brined, and the wood soaked, carefully lay out the meat on the smoking racks. Make sure that there is some space between each piece. Place fish on the rack with the skin-side down. Drain your wood and place it into the smoker on top of the heating element. Use the small pot that is provided to keep moisture or collect juices. Place the racks into the smoker and close up the box. Plug in the electrical cord and within about 10 minutes, you should see smoke gently trickling out from the smoker's vents. The thicker the food inside the smoker, the longer the process will take.

    Mar 18, 2011 | Luhr Jensen Little Chief 9800

    2 Answers

    Is it better to put your meat on the top rack of smoker or closer to the water bowl?


    The top rack of the smoker will give you more smoke flavor since the smoke is allowed to rotate 360 degrees around the meat.

    Nov 13, 2010 | Masterbuilt 20050106 Propane Smoker

    1 Answer

    I just bought a second-hand Brinkmann Smoke 'n Grill with recipe book but no operating instructions. Can you help please


    Whether it is electric or charcoal it really makes no diff. This is a sweet machine!. Your fire is on bottom your water pan is above that. you meat is at the top. This makes the heat be indirect on the meat. You pour in some liquid smoke into your water pan. Rum your meat good. Low and slow is the theme here. Oh yeah you can set it up to grill away. The heat source pan and grill can all be rearranged but this baby is built to smoke! Low and slow.
    Smoking Meat- How to Smoke Meat Guide

    Sep 30, 2010 | Brinkmann Smoke 'n Grill Double-Grill...

    1 Answer

    How much wood do you put in a h20 smoker for ribs


    Ah, the age old question. Basically the meat only absorbs the smoke for the first hour to two. This is when the smoke ring is created in the meat. I would use enough soaked wood to keep a slight smoke coming out for the first two hours. After that charcoal is enough in this type of smoker.

    You can Google "smoking meat" and find tons of info and forums but be forewarned. You may get hooked in the art of smoking meat.

    Apr 10, 2010 | Char-Broil Charcoal Water Smoker 4654301

    2 Answers

    Why can't we get smoke out of the Mastercraft smoker. We have tried it at 120 no smoke, 130 degrees it smoked for a bit. we have opened up the vents half way & changed to smaller chips. Now what (the...


    On Master Craft Smokers, you need to put the wood chip in when you first turn it on. The heating element will be on trying to bring up the temperature and will start burning the wood. Also open the vents all the way to get the element to turn on more often. 130degrees is very low for smoking anything. Most meat needs to be 170 on the inside to be considered done. Try cranking the temp at the beginning and turning it down after that. After the first couple hours the meat should be considered smoked, then it just needs to cook.

    Aug 28, 2009 | Grilling

    3 Answers

    Microwave smokes and smells like burning plastic


    Hi,
    Here is a tip that will help you to figure out what is wrong with your Microwave Oven....

    Microwave Oven Basic Troubleshooting Tips
    http://www.fixya.com/support/r5508031-microwave_oven_basic_troubleshooting

    heatman101

    Jan 25, 2009 | Kenmore 64663 Microwave Oven

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