SureHeat Grilling - Popular Questions, Answers, Tips & Manuals


Did you put the reg in the right way round .

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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.
Source: http://www.deliciousmagazine.co.uk/stories/the-best-pork-cuts-for-roasting-plus-tips-on-how-to-do-it/

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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

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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


https://www.thespruce.com/roasted-boneless-pork-loin-recipe-995289
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 - Allrecipes.com


allrecipes.com/recipe/21766/roasted-pork-loin/ 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

https://www.porkcdn.com/sites/porkbeinspired/library/2014/06/2924.pdf

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sadly FIXYA can not source items that have been discontinued by the manufacturer's either .

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hi Dianna.
Roast in a preheated 500 degree (F) oven for 20 minutes. Reduce heat to 300 degrees and roast for an additional 30 minutes per pound. Total cooking time for an 8lb roast should be about 4hrs and 20 minutes. Remove the pork roast from the oven and let rest for 30 minutes
How long do bake an 8lb shoulder pork roast Google Search

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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.

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Pork should be cooked using the formula;
25mins per pound plus 20mins for medium
35mins per pound plus 20mins for well done.

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I would look for spider webs in the burners .or that the ignitor is not close enough to the gas coming in

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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. 300 degrees will take awhile but the outcome will be excellent. 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.

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Cooking times depend more on shape and size than on weight. Get yourself a good meat thermometer probe (they're not expensive unless you go wifi) and you or guests will be forever grateful. Alternatively, get a Thermapen and test regularly.

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Put it in the fridge. Make sure it's in some sort of pan that will contain any juices that leak. It could take several days. Whether you cover it or not depends on how you want to cook it and whether you want the surface to dry, but if you not sure, cover it.

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Try searspartsdirect.com enter you're m#

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This is a grilling forum, but I'll answer anyway. Season the roast liberally with plenty of salt and pepper. insert a meat probe and roast low and slow, perhaps 300, until it hits 10 degrees below what you're shooting for (pull at 115 for rare to medium-rare) and tent very loosely with foil so the steam can vent out. While it rests, crank the oven up to 500 or as close as your oven will go to that. When it's at full heat and the roast has rested at least 20 minutes, put it back in and blast it for a few minutes until it looks nice and crusty. You really don't need to rest it again before carving, though it won't hurt.

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go ahead

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First of all get it fairly close to room temperature. Heat the Weber to as hot as it will go. Sear the meat on all sides until you have grill marks. Reduce the temperature to around 200, use a quick-reading thermometer to check the meat until it's up temperature (see your local cookbook for the correct number). When it's within 10 degrees of what you want, stick it in a 170 oven to rest and finish.

Grilling | 57 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 | 57 views | 0 helpful votes


You cannot replace the valve stem alone. The entire valve would need to be replaced. Depending on the Weber Grill, you may have to replace the entire manifold.

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Pork loin chops in a 350 degrees in a fan forced oven for 20 to 25 minutes per pound or until the internal temperature of the chop reaches between 145 degrees and 160 degrees

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Hello, Chaz -

From the name "Hickory Smoked Ham", the ham has already been smoked.

To smoke a ham:

1. You need an uncooked, unsmoked (a.k.a. "fresh")

2 The ham needs to be cured. You can read about how to do that here:
https://melissaknorris.com/howtosaltcureham/

3. After curing, the ham can be smoked.

I assume you know the steps to follow to smoke a cured ham.

Best wishes.

Grilling | 52 views | 0 helpful votes

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