Grilling - Popular Questions, Answers, Tips & Manuals


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

Grilling | 80 views | 0 helpful votes


can not get good crack skin from grill, remove skin from roast and fry in pan will make it very crisp and then you can crumble, make sure the skin is 3/4 in oil so it's almost like deep fruing it...

Grilling | 126 views | 0 helpful votes


what I do so it's just falls apart and great for pulled sandwiches is
set oven at 220F, season roast and put in pot with 1 or 2 cups of water, or put rack in pot so roast is NOT in water, your choice, no rack that fits in pot then get aluminum fold and crumple it up in long line and coil it to fit in bottom of pot and put roast on it.
COOK for 5 hours at 220f, you can devoure it as soon as it comes out of oven, it will just fall apart and great for making pull beef sandwiches, or let it sit for 1/2 hour and it will firm up and then it can be sliced thin or thick.
I have even done it with no water but need to be on rack or off bottom of pot as not to burn, you get a more carmilised coating on roast..
Chuck roast is tough cut of beef and need to cook for long time, 220f for 4 to 8 hrs will do the job

Grilling | 92 views | 0 helpful votes


First I'm not a louisiana Grill representative.
* Check your warranty. call for support.

*** Following is for information only.***
* Any item that can burn will burn if it has; Fuel, Air, Space to burn.
* Pellets catching flame means all three items are available.
* Check your "Flame chamber" Is it open for full burn or searing position? (full open where you can see the pellets and lots of air can get to it? This air will allow the pellets to burn quickly.); https://www.youtube.com/watch?v=1R_eloeM0Fw
* Check if your cover to grill is fairly air tight as when it was new. Though the burn chamber is what keeps most of the air out. The lid also helps keep drafts from causing flare ups. Smoking requires "smothering" the fire. Keeping the air out.
* Check if your electrical power (extension cord) is okay.
* Check if your meat probe is still working and calibrated. If this probe (wires) are broken then the feed will think the meat is cold (or hot) and over feed (under feed) the burn kiln.
* Check with your vendor for advice.
Aloha, ukeboy57

Additional information;
* https://www.youtube.com/watch?v=YNXuW2YeMoY

Grilling | 146 views | 0 helpful votes


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 | 72 views | 0 helpful votes


Then you need to change the reg and all the injectors . You need to know make model seral number .To see if it will convert as some models don't

Grilling | 127 views | 0 helpful votes


no there is not

Grilling | 300 views | 0 helpful votes


anything that is not high in poly unsaturated fats
Blood pressure indicates restricted arteries/ high stress levels
so the best idea is everything in moderation
instead of a 400gram steak with fat attached
cut it back to 250 grams lean and plenty of vegies and fruit
go see a professional dietician

Grilling | 126 views | 1 helpful votes


check ignitor see if too close together or debris blocking spark

Grilling | 279 views | 0 helpful votes


Google (sunbeam)(BC1217G)(manual) without parens.

Sunbeam Grilling | 231 views | 0 helpful votes


You have a Trade Masterchef Expert with your question today. I qualified in 1971!

The best way is with a probe thermometer, but here are weights, times and temperatures. If the pork has rind on it, score it with a very sharp knife or a craft knife into 1/4" strips, place the joint in a sink and pour a full kettle of boiling water over the crackling. Rub with salt and cook uncovered. Use a couple of BBQ skewers across the top of the roasting pan and right through the joint to keep it crackling upwards.

How to Roast Pork ' Roast Pork Times & Temperature ' Waitrose

https://www.waitrose.com/home/recipes/roast-guide/roast-pork.html
Cook for for 30 minutes, then reduce to 180C/Gas 4/fan 160C for the remaining time. Calculate total cooking time for 35 minutes per 500g, plus 35 minutes. Pan fry pork fillet in 1 tbsp oil for 4-5 minutes to seal the meat on all sides. Transfer to the oven and cook for 5 minutes per 100g.

How to Roast Lamb ' Roast Lamb Times & Temperature ' Waitrose

https://www.waitrose.com/home/recipes/roast-guide/roast-lamb.html If it's lamb you're roasting this weekend, let Waitrose help you cook it to perfection. Visit today to make use of our helpful advice on cuts, timings and more.

Meat Doneness Chart

Temperature guide

Grilling | 278 views | 0 helpful votes


Check the reg is giving the correct pressure

Grilling | 259 views | 0 helpful votes


maybe your regulator is no good??

Weber Grilling | 270 views | 1 helpful votes

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