SureHeat 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).

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Google (brand)(6043-1)(manual) without parens.

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Depending on how much everyone eats, a pound of ribs is probably 2/3 of a full, adult plate

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A sure-fire method for successful roasting of a pork loin: Pre-heat oven to 325 deg. F. Place roast, fat side up, on a low rack in a shallow roasting pan (no lid). The purpose of the rack is to keep the roast up out of the grease that cooks out of the roast. Rub roast all over with salt, pepper and ground sage. (This is a basic pork seasoning.) Roast 35-40 minutes per pound, until done (this is correct for a rolled roast; bone-in roasts don't require as much time). Use a meat thermometer to be sure it's done but not overdone. There is no need to add water or cover it; this makes it tough.

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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

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Blocked line .Blocked burner needs cleaning blocked injector needs cleaning

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From the company who make them ,if it will convert as some don't You will need to check this out first

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suggest you try it but it might taste funny be prepared to throw it away tho

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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 | 175 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 | 204 views | 0 helpful votes


SORRY but this is not a cooking school but a repair forum

Grilling | 39 views | 1 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

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one would have to talk to your propane service .

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You don't cook that long on a bbq so you don't use that much gas so its not needed change over valves are used on dwellings in a bank of two or more 100 lbs bottles so you don't have to keep swapping them over and have constant supply of gas . If you wanted to you could run a line off your caravan to your bbq and use it that way .

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Fix ya do not stock parts for anything you will have to contact where you purchased your grill.

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Do with it as any MEAT product , I personally use a vacuum sealer then freeze

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