Grilling - Page 5 - Popular Questions, Answers, Tips & Manuals

Just use a 9 volt batterie

DCS Grilling | 151 views | 0 helpful votes

Does the igniter spark when you push the button?

Grilling | 85 views | 1 helpful votes

No at this point your roast cannot be fixed.
The future pretend your eyes your roast prior to cooking once it's cooked there's nothing you can do to tenderize it cooking it more but only make it tougher .

Grilling | 174 views | 1 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 | 235 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... | 192 views | 0 helpful votes

Fixya is unable to determine parts sources.

Weber Grilling | 101 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 | 115 views | 0 helpful votes

Check burners are clean and the injectors , check tank is full . Check reg is working letting full gas pass

Grilling | 73 views | 0 helpful votes

we dont know him here at fixya

Kingsford... | 99 views | 0 helpful votes

As long as there is a strong spark the electrode should be fine. You many want to be sure there are no cracks in the ceramic tube. If not.. then the electrodes need to be adjusted either closer to the burner hole or away. You most likely just need to adjust the electrode.

Grilling | 108 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 | 117 views | 0 helpful votes

The Traeger has no thermostat, it works by approximating how often the auger needs to push pellets into the fire box. If the temperature is within 20 degrees, Traeger considers that within range. If you live somewhere with extreme weather, this could affect your Traeger's performance. If it's cold outside, set the Traeger to a higher temp (or get one of their insulating blankets). If it's hot, set the Traeger lower. I hope this helps.

Grilling | 192 views | 0 helpful votes

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 | 251 views | 0 helpful votes

It is not normal for the Traeger to run with the switch off when you plug it in, though if you have just used the grill and it is hot, it is normal for it to run for five minutes or so after you switch it off.

Grilling | 102 views | 0 helpful votes

You should be braising it in a closed casserole with some liquid (and veggies/potatoes). Try for another hour.

Grilling | 124 views | 0 helpful votes

This cut is long and narrow so cooking it for so many minutes per pound won't work. The best way is to use a probe thermometer. If the skin is on it, score it and pour a full kettle of boiling water over the skin. Pat dry and season it. The skin will come nice and crisp.

Sirloin Pork Roast 4-5 lbs. 145°-160° F. 25-40 min. per lb. Stuffed Pork Loin Chops 11/4-11/2-inches 165° F. Varied (based on type of stuffing) Tenderloin (roast at 425° F.) 1-11/2 lbs. 145°-160° F. 20-35 min. Whole Pork Loin (boneless) 8-10 lbs. 145°-160° F. 8-11 min. per.

Roasted Boneless Pork Loin Recipe - The Spruce
Rating: 4 - ‎350 reviews - ‎1 hr. 15 min. - ‎324.9 cal
In a small bowl, combine the oil, garlic, salt, pepper, and herbs and mix until paste forms. Dry the pork loin with paper towels and rub it all over with the seasoning paste. Then set it on a rack in a shallow roasting pan. Insert a meat thermometer on a slight angle into the very center of the roast.‎Herbed Roast Pork Loin · ‎Roast Pork Loin With Apricot ... · ‎Barbecued Pork Loin

Roasted Pork Loin Recipe - Rating: 4.4 - ‎895 reviews - ‎1 hr. 20 min. - ‎238 cal
Directions. Preheat oven to 350 degrees F (175 degrees C). Crush garlic with rosemary, salt and pepper, making a paste. Pierce meat with a sharp knife in several places and press the garlic paste into the openings. Place pork loin into oven, turning and basting with pan liquids.‎Roasted Pork Loin Video · ‎Roasted Pork Loin - Printer ... · ‎Roasted Pork Loin Photos

boneless pork loin roast Google Search

Grilling | 244 views | 0 helpful votes

Cooking times are dependent on much more than weight. The shape of the roast, the thickness, the uniformity, the outside temperature, the quirks of your grill or oven... the only way to cook a roast properly is with a probe-type thermometer. You decide what temperature you want the center of your roast and cook it until it reaches that temperature. The lower the cooking temperature, the more evenly the roast will cook. You can Google roasting temps to give you a general idea, but if you use a recipe time, you will overcook or undercook your roast, probably, 60% of the time. Probe thermometers are cheap and reliable.

Grilling | 196 views | 0 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 higher temperature than "Smoke" if it's cold outside. Traeger also makes "blankets" to help your smoker maintain temp in cold climates, but they're quite an investment.

Grilling | 148 views | 0 helpful votes

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