Grilling - Page 7 - Recent Questions, Troubleshooting & Support

If its new go back to the store with it.

Grilling | Answered on Dec 27, 2017

You can use a patch, but most trampolines fabric is made to stretch, and a patch interferes with that often transferring the stress to another location causing additional wear on the fabric. Best thing to do is to simply replace the entire mat. The weather is pretty ******* them.

Trampolines... | Answered on Dec 27, 2017

As long as the bones get above 170F for a good amount of time, should kill most bacterial strains.

Grilling | Answered on Dec 27, 2017

You should be safe as long as the meat doesn't dip below 150F. That's when you start to get Into bacteria danger.

Grilling | Answered on Dec 27, 2017

First of all get it fairly close to room temperature. Heat the Weber to as hot as it will go. Sear the meat on all sides until you have grill marks. Reduce the temperature to around 200, use a quick-reading thermometer to check the meat until it's up temperature (see your local cookbook for the correct number). When it's within 10 degrees of what you want, stick it in a 170 oven to rest and finish.

Grilling | Answered on Dec 24, 2017

probably about 3 hours but check internal temperature with a meat thermometer after 2 and cook until it gets to at least 160

Weber Grilling | Answered on Dec 24, 2017

Just add the weights. 20min per pound plus 20min in the oven at 180C, then 30mins standing before carving.

Grilling | Answered on Dec 24, 2017

Pork in the oven; rule of thumb, 35mins per pound plus 35mins. At 180C or 170C for fan oven.

Grilling | Answered on Dec 23, 2017

Ref. link:
minimum of 145 degrees F. Leg, (Fresh Ham) Half, Bone-in 5 to 8 pounds 35-40 min. per pound

Grilling | Answered on Dec 23, 2017

Hello, Chaz -

From the name "Hickory Smoked Ham", the ham has already been smoked.

To smoke a ham:

1. You need an uncooked, unsmoked (a.k.a. "fresh")

2 The ham needs to be cured. You can read about how to do that here:

3. After curing, the ham can be smoked.

I assume you know the steps to follow to smoke a cured ham.

Best wishes.

Grilling | Answered on Dec 23, 2017

Take off the electronic control unit and make sure the probe is still connected (unplugged and check the pins for damage). After reassembling the unit everything should work fine. My guess is that the probe is not properly connected, Once it was properly connected, the actual temperature showed on the display. Hope that helps.

Masterbuilt... | Answered on Dec 23, 2017

Pork should be cooked using the formula;
25mins per pound plus 20mins for medium
35mins per pound plus 20mins for well done.

Grilling | Answered on Dec 22, 2017

Clean out the burners and the injectors on the gas line to each burner .

Weber Q Grill | Answered on Dec 21, 2017

Hello, Grace -

I found the following information from the United Kingdom website for Delicious Magazine:

Note: The cooking time is dependent upon the weight of the boneless pork leg. See below.

  • Allow the meat to come to room temperature before you cook it.
  • For good crackling: make sure the skin is very dry before you cook it. Put the joint in the fridge, uncovered, to help it dry out. Score the skin before roasting - this allows the fat from underneath to bubble up, crisping the skin as it does so. Use a Stanley knife or a very sharp kitchen knife and, taking care not to go through to the flesh, make incisions 1cm apart. Sprinkle the skin liberally with salt just before you put it into the hot oven. If salted too far in advance it will attract moisture.
  • Cooking time: start roasting pork at a high temperature (240°C/ fan220°C/gas 9 or as high as your oven will go) to get the heat through to the centre of the joint, and get the crackling off to a good start. After 20 minutes, reduce the temperature to 180°C/fan160°C/gas 4 and continue to roast for 25 minutes per 450g.
  • Knowing when pork is cooked: pierce the centre of meat from the underside of the joint with a fine skewer. There should be no traces of pink left in the juices. Clear juices indicate the pork is sufficiently cooked, but that the meat will still be beautifully moist.
  • Always leave meat to rest before carving.

Grilling | Answered on Dec 21, 2017

Check for grease on the spark electrode-- does it showa large spark or not ----

try to light bbq with a match or bbq igniter ---- i would be shocked if it is a gas issue but if it lights it will be a bad igniter. ensure the sparking tips are clean and not broken

Fire Magic... | Answered on Dec 20, 2017

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