Grilling - Page 8 - Popular Questions, Answers, Tips & Manuals

1.13398 kilo = 2.5 lbs
convert kilo to lbs

Grilling | 77 views | 0 helpful votes

Remove the burners and clean them inside and outside. Look down towards the knob which is where the jet it. Look for spider webs and egg sacs.

If the gas is cold, it has reduced pressure. Bring it inside for 24 hours, connect it and use it. Turn the gas off at the bottle and it should hold its pressure.

Kenmore Grilling | 109 views | 0 helpful votes

Since we have no clue as to what MAKE of unit you have . TRY THE MANUFACTURER.

Grilling | 77 views | 0 helpful votes

What's the model number and what's the part you need? If you're not sure what the part's called, check here:

Cajun Grilling | 155 views | 0 helpful votes

Not in the UK. We have strict health and hygene rules.

Grilling | 84 views | 0 helpful votes

Check regulator

Sunbeam Grill... | 139 views | 0 helpful votes

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

Grilling | 104 views | 0 helpful votes

Grilling | 259 views | 1 helpful votes

Try Googling (Char-Broil)(463270614)(manual) without parens.

Grilling | 197 views | 0 helpful votes

Most smoker manufacturers consider a swing of 20 degrees either way acceptably within range, so there's not necessarily a problem there. Remember that your smoker will measure differently depending on where the temp probe is. Heat rises, so it makes sense that it may be hotter at the top, especially if the ambient temperature isn't too cold. Put a cheap oven thermometer on your rack and use that to accurately read the temp where your meat will be.

Grilling | 136 views | 1 helpful votes

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

Grilling | 89 views | 1 helpful votes

Yes the burner needs cleaning . Yellow is lack of air causing soot and co2 . turn off do not use . needs a service and to find out why its sooting

Masterbuilt... | 295 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 | 133 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 | 98 views | 0 helpful votes

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