Grilling - Recent Questions, Troubleshooting & Support

I am the mutha of all smokey Joe grillers. I love this little machine. The secret is to place your coals on one side of that little jewel. Get em hot and do your grilling thang; then place them critters on the cooler side of the grill to get all mellow till the throwdown. The holes in the top are pretty dang handy. If that smokey joe gets too hot close off them holes and cover up that rig. I used to take along smokey joe to the gulf shores of alabama down to the red sand lagoon and feed my little ones with hot dogs burgers and alabama smoked sausage. Best little thang on the planet. Somewhere in south alabama my little smokey joe is cooking away hotdogs and sausages fer my children and grand children. I may never see my little grill again. I won't find another little grill that can brang as much fun as my little smokey joe grill. Just add a small amount of charcoals ans let em get gray. Keep that grill clean. Brang plenty cold bevs. Party on with a Weber!
It lasts fer generations. Now where the hell is my smokey Joe? Damn younguns! LOL!

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Weber Smokey Joe... | Answered 2 days ago

Have you tried spaying the spindles behind the knob with Penetrating Oil or Garage Door Lube? Don't use WD40 as it will gum up.

You can buy spares from Napoleon Grills here

Napoleon Model np 385 051 parts Google Search

Napoleon... | Answered 2 days ago

First, go to Bed Bath and Beyond and purchase a Gourmet Sous-vide water bath cooker ($99). Vacuum package your steak and put it in a large pot with water up to the indicator on the Sous-Vide cooker. Set the temperature to 133 degrees for med. rare and let it cook for 4 hours max.
After the four hours, turn your grill on as hot as it gets and quickly blacken the outside. The inside is already cooked through. The steak doesn't have to rest. Just enjoy the most tender steak you've ever had.
I sous-vide steaks a few days ahead of a party at different levels of doneness and store in fridge. About an hour ahead of the cooking, I throw the shrink wrapped steaks in a sink with very hot water for about 1/2 hour (not over 120 degrees). Then I can unpack the steaks at the same time and cook them all at once on a read hot grill. Everything is ready at the same time.

Grilling | Answered on Oct 08, 2018

Not really recommended, Roasts are pretty thick pieces of meat which will need a long pressure cooking time, 50-75% additional. The outside will over-cooked and the center will be undercooked. Thaw in fridge first; I like my NUWAVE oven for cooking from frozen - they work great.

Grilling | Answered on Oct 05, 2018

I am guessing its a gas Coleman? If one of the knobs is hard to turn, I would suggest that the gascock it operates is seizing up. The gascock will need to be stripped, cleaned and regreased.

Coleman Grilling | Answered on Oct 01, 2018

25 mins per pound and 25 mins extra at a moderate heat, 150? (or 140? in a fan oven).

Grilling | Answered on Sep 30, 2018

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