Question about Patio Classic Barbecue Bucket Grill

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Grill Chef bbq not enough heat , goes up to 400%initially and back down to 250%. Has been cleaned thoroughly. Garbage?

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  • mfgat Aug 24, 2008

    Thank you Charlie but my bbq is propane gas!

    No way to maintain the heat...any solutions?



    mfgat

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If you want good constant hot fire change charcoal i switched from briqutes to lump or what they call natural charcoal i use royal oak but best choice also markets it. thing is they add starch to briqutes to make them stick together and burn longer thus reducing constant heat the natural lump charcoal work great for good hot fire ill assume your grilling steaks works great on them hope this solves problem

Posted on Aug 23, 2008

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Posted on Jan 02, 2017

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How to char-broil burgers


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.

Sep 29, 2010 | Computers & Internet

1 Answer

My weber grill is not putting out enough heat--both burners ignite, but I can't turn them up to get a higher flame/higher temparature. The grill is about 5 years old. How can I clean the burners to get a...


Hello,

follow the below procedures on how to clean the burners for your grill:

Shut off the gas. It is very important that you turn off the gas valve to your BBQ before you can begin to clean it. This is found on the hose that attaches to your propane tank, simply turn the valve all the way to the right.
Escape any remaining gas. Next turn all the burner knobs to the highest setting and allow the remaining gas, if any, to escape. Make sure you have the grill hood in the open position before doing this.
Let the Grill vent for five minute: In order to ensure that the remaining propane has ventilated properly, leave your grill open and do not begin to clean it for at least five minutes.
Brush grill bars. Using your grill cleaning brush, firmly brush the surface of the grill bars in a forwards-backwards motion with the steel from the brush sweeping across the surface. Once you have brushed the surface flip each grill bar over and brush the other side.
Saturate with grill cleaner spray and repeat. Using your grill cleaner spray thoroughly saturate the surface of the grill bars and brush both sides. Set the grill bars aside after you finish so you can access the interior of the BBQ to clean it.
Remove burner plates and clean. All gas grills have metal plates which cover and protect the flame pilots during cooking. These will typically become covered with ash, and burnt grease and sauce over time. Simply remove them from the grill and brush them down. After you have brushed them once, saturate them with the cleaner spray and brush them down again. Set the plates aside so you can finish cleaning the rest of your grill.
Clean interior of grill. The plates will only catch so much, still sauce and grease will fall to the bottom of the grill and turn to ash. Using your grill brush, jar all of this ash free. Douse it in cleaner spray so it condenses and scoop it up with the paper towels.
Clean grease catch. Many newer gas grills will come with a grease catching plate. You can usually access these through the rear of the BBQ. They generally have a small metal handle and will easily slide out. Remove this grease catch, and brush and clean it thoroughly.
Clean exterior of grill. Using your grill cleaner spray, saturate the exterior of the grill and wipe it down with the paper towels. Repeat this process until the exterior is entirely clean.
Reassemble the grill. Now you can put all the pieces back together in your grill and turn the gas valve on again.
I hope the above helps to solve your problem.

Good luck.

Aug 18, 2010 | Weber Grilling

1 Answer

Grill heats up slowly and never gets to top heat.


Hi Nancy and welcome to FixYa. I am Kelly.

After a BBQ has sat for a while there are things that need to be checked.

1. Remove the burner(s) and check for anything in the gas path area. Use a BBQ stick if necessary to remove any cobwebs.

2. While the burner(s) is/are removed check the burner orifices for any build up and wipe it clean with a dry cloth.

3. There is a possibility after 7 years that the regulator has started the corrosion process and the diaphram is sticking not allowing full pressure to the gas control valves. If you suspect an LPG reguator problem just replace it. After 7 years it is time anyway.

That should get your temps back to normal again. If not then you may have to disassemble the gas valves and clean them. Carb cleaner or engine degreaser works great on the greese build up. Engine degreaser however will discolor things if you do not rinse it off quite well right away. Same thing goes for oven cleaner.

Thanks for using FixYa.

Kelly

Jun 03, 2010 | Weber Genesis Silver A Grill

2 Answers

Ignitor on gas BBQ no longer works. Replaced battery and cleaned out chamber (light rust). I've tried to remove the ingnition housing, but the entire front panel of the BBQ needs to be removed. Suggestions...


Check to see if the probe where it sparks to the burner inside the grill is clean and not shorted by grease or other gunk and the burner itself in this area is not too heavily rusted or corroded. If not, short of disassembling the whole grill and replacing the spark module, spend $2-3 and buy one of those pistol type grill lighters. The ignition systems on BBQ grills rarely seem to last long.

Feb 24, 2010 | Grilling

1 Answer

Cadac Carri Chef bbq replacement gas valve.


Remove grey plastic cover by removing two screws inside cooking area, then pop handle off valve, undo nuts to release valve body, carefully remove two screws in body, watch out for spring!
Take the small hexagon jet out of other end, find a small straight item that will pass through hole where jet was, tap the internal part out of the main body , clean everything up, probably carbon on it! Apply a tiny bit of oil to the plug you tapped out, avoid the tiny hole in plug! Now reverse the strip down, making sure that the valve goes back together the right way and still turns through right sequence! Normal cause of it sticking is not pushing it in whilst turning off!
Email me at grundy

Oct 08, 2009 | CADAC Safari Chef Portable Grill

2 Answers

Were do the parts go on the cadac bbq


hi i need a new gas igniter for my carrie chef, can you tell me where i can buy one

Jun 15, 2009 | CADAC Safari Chef Portable Grill

1 Answer

My food goes black straight away


turn the heat down, the grill is over pre-heated

Jun 14, 2009 | BBQ Guys BBQ400C/G42 Grill

1 Answer

I am trying to light my bbq, and it only has low flames. wvwn when on high.


Make sure the vents are open both on the side and chimney. If you are using as bbq light fire in the large section.The small section is for cold smoking as the heat sorce is further away.
I have a brinkman myself and use it regular for smoking mackerel but have only have the large section and not the add on small box. Start as a normal bbq with bricket coals and bbq lighter fluid with both vents open. Leave for twenty mins to become ash covered this eliminates oil taste in food as it is burnt off before food is put in.Then put in oak chippings or beech, hickory,or as I find a mixture of apple and oak to be the best I use strips of wet toweling to put around main lid when closed keeping more smoke in the main box.Keep main vent half open on the left of drum and regulate air flow from vent on chimny stack only open half inch or so.If you want to get a heat bust open lid and put over coals shavings rather than woodchips this will egnite an as soon as it does shut lid down again and watch temp rise. Mine goes upto 3oo deg and settles at about 250 deg. Repeat shavings every ten mins or so to keep temps up.Fish is done perfect in about 45 mins

Apr 20, 2008 | Barbeques Galore Bar-B-Chef Charcoal...

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