I bought this grill used but I am having issues getting my high flame to kick in. Do you have any tips for me? Low and high settings do not differ.
1280207
Just me recommending a few things....Try a new tank, then start the grill, once lit...let run for a minute, then turn off, turn back on high and light.good luck!
1280208
since it is electric (mine was) there is no flame...i found it to grill quite well...i had a terrible problem cleaning it...so i sold it...
1232680
Jason, I've had a hard time getting it up to the desired smoking temp when it's cool & windy or just cool. I think one of the problems is that they only recommending using 12 or so starter coals. Yesterday I increased this number to 20 or so and that seemed to work better. I'll keep fooling with it and could see using up to half the coals in the chimney starter. And I've found that I need to have the top holes open more than the 5/16 they recommend. I'd say open them all the way up and then throttle them down. I also think it makes a big difference and significantly slows down the process if the meat isn't close to room temp to start. But I'll tell you, the more I use the device the more comfortable I feel with it. I'm having a retirement get together this coming Sat so started preparing for that this weekend. Using a rib rack I smoked 6 full racks of ribs on Sat and 6 more on Sun. I'd never have dreamed that 6 racks of ribs would fit on the Weber but they did. I baby sat the Sat batch pretty closely but once the Sunday batch was up to speed I only looked at about once/hour to stir the coals, add water & wood. We ate one last evening and it was good but will put the rest in the oven for 2 or 3 hours to get them more tender before serving. I hope that this (long) answer is of some help and encouragement. Dave McCartney, Marion, OH dkmcpa@yahoo.com
193514
I have used up to medium high on electric burner most of the time. I did cook a steay twice and I used high to really grill char. Pan did fine! Cleaned right up.
1530371
The Char Broil infared does not get hot enough (really disappointed) to harm anything underneath. The same goes for my Char Broil gas fired 2 burned grill-----NOT TRUE INFARED !!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!
74667
actually never had any problem with the flame. I let grill heat up with lid on then reduce heat to low or medium to cook. Grill works great and I'm very satisfied with it's operation.
906095
I have tried it several times in my weber grill. I cannot get it to stay lit. I have tried to crack the lid a little, with it on the side where there is no heat turned on. The smoke goes right out the "crack" in the grill. I also let it burn for at least 20 minutes before i put it in there, still no luck.
1761721
First of all; make sure you have a full tank...Next make sure all ports are open....You can also light the grill with a lighter or match. I have had no problems with mine.
1688419
The majority of the posts are positive. However, a few fuss about "breakage" and/or the heating element dying out after a couple of uses.What model is yours? I am begining to comprehend the proper uses and the best recipes, but "model numbers" are not given with the posts.MML
1810122
Sound like ignitor is not creating any spark for the butane to light. I would consider returning it.
1134255
I can NEVER get this above 350, as it has a measly 26000 BTU. I am disappointed and am actively looking for a new grill. UPDATE: I did some research and determined that the flow regulator was the issue. After disconnecting, reconnecting, then lighting the grill the right way, I now get it up to 550. The "right way" means (after disconnecting the tank, then reconnecting) is to make sure the front control knobs are OFF. Then turn on tank. Then turn on on control knob and light. When done, turn off control knobs before turning off the tank.
480794
That must be a defect in your grill. I've not had that problem. It might be cheaper to buy a new one (I got one at BigLots for 28.99) than sending it back.
1689117
I've had the same issues. I thought I took fairly good care of my hibachi, making sure to always give it a good once-over with some oil after it had cooled down somewhat. However, upon looking at it today, I found a fair bit of rust throughout the grill. Did I do something wrong here? Is cooking marinated meats on the grill a no-no?
1757492
My burner works well at all settings, though I confess it is used more often on high. Against cheaper burners, it simply works better. Are you using outside or in a drafty location?
26982
Well, I thought about that too. The only thing I did was put in the new grates & flavorizers and heat it up to a pretty high temperature. You'll see some smoke for a few minutes and then I let it cool. After that no more smoking and I went ahead and started cooking. I typically spray a bit of that Pam for Grilling spray to make cleaning easier later. (Never clean the flavorizer bars though.)
1232678
You need make sure your vents are partially opened, the more open they are the temps will rise higher. I am assuming you have a WEBER, you also will be better served if you have a Weber chimney starter. Make sure all your coals (kinsford) is best and any wood chunks are evenly hot under the water shield. Make sure your thermometer is working properly, and dont add meat to the grill until the temperature is around 250 deg. Having a Weber with the sweep motion to clean the ashes is also a must, this feature controls the temp of the grill. You will see the by using minor adjustments during the cooking time (it needs to be open somewhat). Good luck You need make sure your vents are partially opened, the more open they are the temps will rise higher. I am assuming you have a WEBER, you also will be better served if you have a Weber chimney starter. Make sure all your coals (kinsford) is best and any wood chunks are evenly hot under the water shield. Make sure your thermometer is working properly, and dont add meat to the grill until the temperature is around 250 deg. Having a Weber with the sweep motion to clean the ashes is also a must, this feature controls the temp of the grill. You will see the by using minor adjustments during the... » Read More You need make sure your vents are partially opened, the more open they are the temps will rise higher. I am assuming you have a WEBER, you also will be better served if you have a Weber chimney starter. Make sure all your coals (kinsford) is best and any wood chunks are evenly hot under the water shield. Make sure your thermometer is working properly, and dont add meat to the grill until the temperature is around 250 deg. Having a Weber with the sweep motion to clean the ashes is also a must, this feature controls the temp of the grill. You will see the by using minor adjustments during the cooking time (it needs to be open somewhat). Good luck « Show Less
2221489
Is it the igniter that is faulty? Or does the burner unit just need a good brushing with a steel brush? Can it be lite with a match/lighter?
1853780
Try taking half as long to preheat as you did before... so if you preheated for 30 minutes then try 10-15. You can always climb up to temp but if its too hot at the start then your food will burn too fast. Also, try placing on indirect heat (the cooler side of your grill). Steel will still soak up and retain the heat but at a slower rate for more control. Good luck! Enjoy!