Grilling - Page 2 - Popular Questions, Answers, Tips & Manuals

Blocked burner , blocked injectors , low on gas , reg not giving off correct preusure

Grilling | 43 views | 0 helpful votes

is it timing out or have a tamp home error??? is it possible your product detect is firing before the labels are fed out?? just so happens my company has 6 of these !!

Weber Grilling | 34 views | 1 helpful votes

Do you get an error messsage that looks like LEr? If a Traeger can't reach 125 for ten consecutive minutes, it will automatically shut down. Try starting at a highter temperature than "Smoke" if it's cold outside.

Grilling | 65 views | 0 helpful votes

Just use a 9 volt batterie

DCS Grilling | 129 views | 0 helpful votes

If you hear and smell gas but a match won't light the burners, the gas is escaping before it gets to the burners. Follow the gas from its source until you find it's leaking out. Don't use matches to try to fine it. soapy water can work. Escaping gas will blow bubbles.

Grilling | 51 views | 0 helpful votes

the regulator could have gone into lock up.
try this to unlock it...
  1. Open the BBQ Lid
  2. Turn ALL main control knobs to the "OFF"/CLOSED position
  3. Turn the Propane tank valve to the "OFF"/CLOSED position
  4. Disconnect the Regulator hose from the Propane tank
  5. Turn ALL main control knobs to the "ON"/OPEN position
  6. Let stand for 1-2 minutes, allowing all excess gas in valves and manifold to dissipate
  7. Turn ALL control knob back to the "OFF"/CLOSED position
  8. Reconnect the regulator hose to the Propane tank- hand tighten only.
  9. Check all hose connections to ensure that a positive seal has been made
  10. SLOWLY turn "ON"/OPEN the propane gas supply
  11. Wait approximately 5 seconds for the regulator pressure to stabilize
  12. Turn "ON"/OPEN the selected burner control knob to "HI"
  13. Press the Multi Spark ignition button or match light selected burner.
  14. Hope this helps you has me in the past!

Char-Broil... | 170 views | 0 helpful votes

check with the manufacturer , we have no clue what you have.

Grilling | 41 views | 1 helpful votes

Grilling | 90 views | 0 helpful votes

You can check the time of cooking on this article about pork loin recipes, each recipe has a certain amount of pork loin and according time of cooking:
An Irresistible Collection of Pork Loin Recipes 15 Minute Kitchen

Grilling | 189 views | 0 helpful votes

Contact the manufacture

Masterbuilt... | 71 views | 0 helpful votes

Between 170'c & 180'c for them all, hope this helps....

Grilling | 42 views | 0 helpful votes

If you're looking for that silver bullet that explains why your brisket isn't as good as Franklin's, you won't find it here. The truth is, there is no silver bullet. You want to believe that it's some magic ingredient, temperature, or other trivial element that makes his brisket so good and if you only knew that 1 secret, yours would be just as good. It's not that easy. It's a process. In all seriousness, he does let you in on the secret behind his great food, but it's not an easy shortcut. He had a passion, he tinkered, he produced some really bad BBQ but persevered, he paid attention to the details, tweaked some to experiment, found out what worked and what didn't and then, over time, became an expert with a well-developed sense of intuition. The truth is that formula has worked for hundreds of people, great writers, radio hosts, businessmen, programmers and other professionals uses that exact same set of steps to become masters, read their biographies and listen to their interviews, it's the same story. It's hard work, it's not because Aaron uses pickle juice blessed by a New Orleans witch doctor during an eclipse as an injection precisely 14.373581 hours before it goes on the grill. It's because he's got years of practice, years of paying attention to the details, learning what matters and what doesn't, and then persevering through the failures those experiments yielded.
Franklin Barbecue Meat Smoking Manifesto Hardcover April 7 2015

Grilling | 56 views | 0 helpful votes

I use to love the science classes and bunsen burners. I used to love blowing and bending glass tubes. They still have them?

Have a look at the link and the video

how to handle bunsen burner Google Search

Grilling | 41 views | 0 helpful votes

With knobs to off. Attach Gas Tank (or turn it on) wait 5 MINUTES. (yes you read it right 5 min) then light. The reason is the newer gas regulators has to fill up before it opens to allow gas to flow. Usually, you only have to do this with each new tank unless you turn the burner while off and release the back pressure or have a small leak. ( Always turn off at tank after done grilling). Just don't Disconnect gas line. Hope this helps.

Grilling | 98 views | 0 helpful votes

Take it back while it is still under warranty. Or call Charbroil if you got it online. If you turn the infrared up all the way and it doesn't get super hot, something mechanical isn't working correctly. It could be anything from the burner to the gas jets to the regulator to an obstruction in your gas line. Get the manufacturer or retailer to take responsibility for fixing it.

Grilling | 85 views | 0 helpful votes

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