Question about Grilling
Perhaps. There is a built in safety in the regulator. It is there to stop the free flow of gas in case of a leak. Of course there could be a leak but more than likely it's a case of lighting the unit without taking very sure basic steps.
Be sure you turn off the gas tank and the valves. Then, only open the first valve (do not open the others at all yet) and then light via the switch. After the first bar lights up wait perhaps ten seconds and then do the next two. See if that helps....it does for me.
Posted on May 03, 2009
SOURCE: tenderloin recipe
Here is one I like to use. Marinate in a little veggie oil and honey mustard dressing overnight. Rub it down with Honey Mustard after the marination and sprinkle on a good Pork Rub (purchase at Winn0Dixe or Publix) or make your own. You can Google Pork Rub. Place the loin in your smoker at 225 and use a digital probe in the loin. Cook till 142-145 internal temp. Take off, wrap in foil and then a towel and let stand for 1/2 hour. Slice and enjoy. I hope you like it.
Posted on Jul 01, 2010
Most recipies suggest 350 degrees for a pork loiin, approx 25-30 mins per pound. Once you are near the end of the cooking time check the center of the roast with a meat thermometer. It should read 170-180 degrees to make sure it's thoughly cooked.
And don't forget to let it rest, covered for about 15 mins before slicing so the juices re-distribute.
Posted on Dec 30, 2010
SOURCE: The bottom heating element in
i would not trust it there is chemicals inside the heating element along with metal particals that you can get in your food... sorry ,but better eat out tonight.... good luck to you...
Posted on Jan 12, 2011
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