Grilling - Recent Questions, Troubleshooting & Support


Just change the tank connections should be the same for all tanks .

Grilling | Answered 2 days ago


Hi Gary....advise make and model of your bbq and I will
try and find out where you can get a manual..

Regards,
Dennis

Grilling | Answered 2 days ago


BBQ regulators for BBQ are a standard item. You can get them from your local big box DIY store like Home Depot. Or you can get one on ebay.
http://www.ebay.ca/sch/i.html?_nkw=bbq+regulator

bbq regulator

Grilling | Answered 2 days ago


Centigrade or Fahrenheit? Big difference. 200'F is less than boiling water, so it is just warming up. If it is 200'C, it is hot, so it is to make smoke.

Grilling | Answered 2 days ago


Google (masterforge)(32930)(manual) without parens.

Grilling | Answered on Dec 03, 2018


no solvent will even touch it. youll have to cut and scrape to get it off

Grilling | Answered on Nov 25, 2018


I have the same model and drew this schematic after taking it apart to fix another problem. An EAA1 means that the control display unit is getting a bizarre reading from the temperature sensor on the box. Could be a connector problem or a faulty temp sensor. The temperature sensor has a long path through the relay power supply board in the bottom then up to the control display unit. Unfortunately the only place you can easily check is the 5 pin connector directly under the control display unit. Try reseating this connector. The box can be opened up to check everything else but it's a real bear.
am-getting-eaa1-error-after-5-minutes-ikij0vfbnwdrr1cqpqsto5nc-4-0.jpg

Masterbuilt... | Answered on Nov 22, 2018


Google (master built)(20072115)(manual) without parens.

Grilling | Answered on Nov 22, 2018


Yes, it is a product in the Renegade Elite line. It is one of the smaller grills but still a genuine Traeger smoker.

Grilling | Answered on Nov 21, 2018


Perfect burger:

Clean grill, lightly coat grates with olive oil, and preheat with cover closed while you prepare patties.

Shape patties, making outer perimeter thick by working middle outwards - the middle always swells and that will keep it flat when done. Pepper is key - put on both sides as well as lots of spices such as sage, rosemary, thyme - a typical Italian blend. Those spices causes pallet to salivate which enhances the actual flavor of the beef. Perhaps some garlic as well.

Place on grill with grill flame full-on and close grill. Check after a while and when brown grill marks on patties, rotate patties 90 degrees and close cover again.

When lines are near, or total black, flip patties and spread melted butter on cooked side and add light sprinkle of more seasoning.

Allow to cook about another 2 minutes and should be ready to eat.

Some secrets here is the pepper, as it brings out the flavor of beef. Butter too, after flipping, is now used by most fine chefs. Another secret is to use no leaner than 85% as some fat dripping causes flame-ups which helps with charing of burger (lines) - the lines that make a burger look and taste good.

Grilling | Answered on Nov 20, 2018


CHECK WITH YOUR PROPANE SUPPLIER . WE DO NOT HAVE THAT INFORMATION HERE

Dacor Grilling | Answered on Nov 20, 2018

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