Grilling - Page 7 - Recent Questions, Troubleshooting & Support


There are aftermarket cast iron burners available for approx $64.95. Otherwise, the OEM burner is a Dynachrome which is a chrome plated cast iron that is almost $300. I do not believe that the cast stainless is still available.

Dynasty Grilling | Answered on Aug 02, 2017


It is the gas flowing through the diaphragm of the regulator. It is common here in South Florida where we have alot of humidity. It is nothing to be concerned. You can also spray soapy water around the regulator fittings if you are concerned of any leaking around the regulator.

Weber Genesis... | Answered on Aug 02, 2017


Get the model number of your thermometer from the case. If it's not on the back or bottom, check under the battery. Then Google it and you'll find the manual.

Grilling | Answered on Aug 02, 2017


No. There used to be arsenic in some Pfizer chicken feed additive that started some false rumors on the internet about 70% of US chickens being laced with arsenic, but Pfizer stopped selling the stuff in 2011.

Grilling | Answered on Aug 02, 2017


The timing does not rely so much on the weight as on the shape. Your best bet is to use an instant read thermometer or a temperature probe. The lower the temp, the more evenly it will cook. Try starting at 175c. You want an internal temp around 63c at the center of the roast.

Grilling | Answered on Aug 02, 2017


It may be too late now that you've cut it, but put it in a paper bag with a ripe banana and seal the bag for a few days. Since it's open, you'll want to keep the bag in the fridge. The gasses from the banana may ripen the melon, depending on how unripe it is.

Grilling | Answered on Aug 02, 2017


The valve needs to be opened up and cleaned.

Thane Q-BBQ... | Answered on Aug 01, 2017


blow out all the gas tubes, sounds like you have spider webs in them.

Jenn-Air... | Answered on Jul 27, 2017


You should not serve the marinade that you had the raw meat in unless you boil it for several minutes first, which is not a bad idea since it cooks it down to thicken it and concentrate the flavors. You can also add any meat juices in the bottom of the roasting pan to it. If you roast any onions in the pan with your roast, you can also add them and then blend them into the juices.

Grilling | Answered on Jul 22, 2017


here's no magic number. You should get an inexpensive meat thermometer with a probe that goes to an alarm outside the oven (or to an app on your phone). Season it to taste, then put it in the oven at 350 (F) until the middle of the roast reaches about 10 degrees (F) below where you want it. I prefer my pork around 140 degrees (F), juicy and slightly pink. Then pull it from the oven and let it rest, lightly tented with foil, for about 20 minutes to give the juices time to redistribute and residual cooking to take place. Meanwhile, crank up the oven to 450 or 500. When the roast has rested, put it back in the oven to brown for a few minutes.

Grilling | Answered on Jul 22, 2017


Just Google it and you'll find a number of places, such as:
https://www.appliancefactoryparts.com/gasgrillparts/brands/members-mark/

Grilling | Answered on Jul 22, 2017

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