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takeahike66

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About takeahike66

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  1. You should also consider pulling electrical to you island. Nice start. Hike
  2. Post some pictures of what it looks like. I cooked some pizzas on my brother in laws version a couple of weeks back and the pizza came out great. Hike
  3. If it doesn’t feel right. I still been grilling a lot on the grill but not as much now, since I got the smoker as a Christmas gift. Because I’m not using it 100% of the time, I started to get lazy about brushing out the vent holes in the cast burners and using an air hose to blow out the particles inside the burners and doing the annual spring cleaning. Back around Mid-March I was finishing off some ribs on the grill, and did notice the knobs and front panels were hot to the touch. Back a couple of years ago there were several posts about the knobs were so hot, you couldn’t touch them. Mine was almost that hot. I figured I only needed about 20 minutes to put the finishing touch on the ribs and everyone was waiting to start dinner. So I let it go and continue to grill. After I finished the ribs, I did notice that the edge of the hood was black, but contributed it to smoke from the ribs when I had the hood down and it was smoking a lot. But of course, in all the previous years, there were never any black sooth on the front edge of the hood. I also notice that the flames were a little uneven and some areas were really yellow and the heat uneven. The following weekend, I did my rotisserie ribs, and figure I just use the end burners and the back rotisserie burner. It worked out great, but I did notice that the middle igniter no longer work. So I set aside the following weekend to take the front panel out to check out what was broken. With the grates and flame tamers off. I lit the grill to observe the flames. I notice that the middle burners was blowing flames back into the front panel. So I better start off by cleaning the burners. I was amazed at how much particles had built up inside the burners. I shook out at least a ¼ # or more of rust particles. It must have been at least a ¼ cup or more just by shaking. After which I use an air hose. With the air hose, dust particles blew around like crazy. A thorough brush cleaning restored the flames and no more blow back. The blow back might have been caused cause by spider wed inside the throat or other minor obstructions. But it was enough to cause the gas to bounce back toward the front panel and eventually ignite. You will see the damage later as I describe the repair. The moral of the story is, Know your grill, and if it is not operating right, Stop, and think of safety first. I was lucky that this grill is stainless, so it only burned up the wires to the igniters. The hose from the propane tank runs along the bottom left edge of my front panel, so if it had been the burners on that end, no telling what might have happen. Better to have some hungry guest, than have a major explosion or a fire. While the season is just starting, Everyone should take that hour and blow out the burners, tube or cast. No telling what creature has made a home in that cavity. An Hour now, or 4-5 hours to make repairs. This is what I found behind the front panel. The first picture shows what the back of the front panel normally looks like. The next three shows how much the flames the blowback created. The red wire on the left appears to be OK, but carefully looking at where it connects to the valve you can see the insulation is torn. The angle is hiding the fact that an inch of insulation is missing. The middle wire, which appears to just have a coating of white ash, literally have ½ the insulation gone. The white is from the fact that the insulation has turned to ashes. On the back of the panel, you can how the flames were burning against the back of the panel. All three middle valves had igniters with the insulation burned off. These three pictures show the damage to all three igniters. Once you touch them, the ashes falls away from the wire.
  4. I remove the grates and tamers, etc, so you can see the burners, Light one and check the height of the flames. Light the next one and see if the flames on the first one is now a little lower. Light the last one and see if it has any effect the previous lit burners. If the 1st and 2nd burners flame height decrease in height as you light the next one. then you do have the tripped safety valve problem. If you did the reset, and it still does light up properly, then you have a gas leak in the line, and you must use the old soapy water trick to find the gas leak. Hike
  5. I read the other replies, but your statement, " took off the burner to make sure it was clear", is unclear to me. Did you blow it out with an air compressor or a high pressure hose, Or did you just look at the opening??? Your description of the problems seems to be a block burner, and not necessary at the entry hole. Insecs, wasp, spiders, etc could have block the internal chamber of the burner, causing the gas to blow back through the entry port and therefore causing a flame there. Even a small blockage like a spider web deep inside will bounce the gas back to the entry port causing a gas leak through the vent holes. The burners needs to be throughly clean, with compress air at a gas station and with a wooden stick or flexible wire brush that can reach inside the chamber. Also use toothpicks or pipe clearns to clean each of the burners holes. Hike
  6. If all the other burners are working ok, then the thermocouple which looks like a giant thick paper clip on the edge of the burner is defective or not in the proper place. It must reach a certain temp to cause the gas flow to continue. IF not working properly or not over the burner, it won't open up the main main, and forces you to continue to bypass the valve by pressing in the bypass (starter flow). Hike
  7. That is you purchase a turkey fryer, it would be LP and not NG, which means you would also have to purchase LP tanks. but your next statement states that you do have a turkey fryer already with the LP regulator and tanks. So you have all you need to do what you want now without costing you an extra penny. Don't know of any timer built into a turkey fryer???? This I will have to look up. I can't igmagine how you can put a timer on a gas turkey fryer without the unit costing a couple of hundred bucks!!!! I don't see any issues in relighting a turkey fryer when the oil is hot. unless it went out because a frozen meat was place in the hot oil or lower too fast and it "boiled over". and cause the flame to go out instead of exploding in a ball of flames. If there is a lot of oil on the outside of the pan, then their is a danger of starting a fire. I just don't think the induction will heat up a quart or two of water that much faster than the regular JA side burners. It would take that much water to cook 6 ears of corns. Take the size of pot you want to use for the number of ears of corn you are talking and fill it with the right amount of water. Place it on the turkey fryer burner and you will see that it doesn't take that long to bring to a boil, and it will be three to four time faster than the induction or side burner. IMHO. Hike
  8. A change of subject, but just saw the Masterbuilt smoker you purchased at SAM's club for $299, If I had the opportunity to purchase that one, I would have verses the normal size Masterbuilt Electric smoker I pick up for $179. This one can hold full racks of ribs without having to split them, The front is stainless, and while the glass panel does not insulate as well as the solid door, it does allow you to look in. Since it has auto temp control, it should maintain the heat as well as the solid door. It has a built in digital meat probe, and a storage click to hold it when not in use. It has a built-in light, and is about 50% larger in capacity. A very nice unit for the price. Hike
  9. If you really do a lot of the big pot boil, like cray-fish, big pot of corns, etc, You might be better off with a turkey fryer unit, Some are as low as $40 when on sell. These use high pressure (LP) type burners, and the heat range are in the 45-50K BTU rating. Besides using it for deep-frying whole turkeys in under an hour, I have used it to do a lot of fried sweet pototes for 30 guests, where you have to maintain the oil temp, and when I want to cook lot of dungress crabs at once. I don't think an induction unit is going to heat up a couple of gallons of water in 10 minutes, maybe a quart of water. If you have a natural gas setup, there no help here. Hike
  10. Very good blog with great details. The stucco on your trap door will be heavy, and the door is a tight fit now. I would add a couple of more hinges to spread the load and make sure the stud that the hinges are bolted to are re-inforced.
  11. A great album of your progress during the constructions. The finished island looks great. Need to add a couple of pics of the your guests enjoy the Q, you just finished grilling. Thanks for the post. I enjoyed looking through your album. Hike
  12. Thanks for the posting, I'm always looking for a change in how I grill items. Grilled asparagus has always been a favorite around my house. I like the dressing you applied. Adds a different flavor to what I have been doing. Hike
  13. I use this method when I can’t leave the ribs on the grill for a long time, and must prepare and pre-cook in advance. The local Albertson Market had a super special on standard spare ribs, buy 1, get two free. I was able to pick up 3 racks, approx 22 # for just $16. While the purist, might say this isn’t real BBQ, it does come out finger-licking good. Ingredients: Spare ribs (remove membrane) 1/3 cup brown sugar 1/3 cup honey or maple syrup 4 Tbs Garlic, fine chopped 1/3 cup Asian hoisin sauce 1/3 cup soy sauce or Korean BBQ sauce (type use for Korean beef) Note: any type of marinade will work. Use your favorite. Place ribs in a large roasting pan on a rib rack to keep the ribs vertical. I was able to fit three large standard racks of rib in a large aluminum roasting pan. Sprinkle with a mixture of garlic powder, black pepper, onion power, and some salt. Cover the pan with foil and roast at 350F for about 1 hr to 1hr – 15 min for baby backs. About 2 to 2-1/2 hours for standard ribs. The meat will just start to pull back about 3/8” from the tip of the bones. Set aside some of the marinade for use when grilling. Brush some of the marinade on the ribs and let it marinate for 2 hours or overnight. Heat the grill up and set at medium – medium high, Brown the ribs on the grill, and brush the remaining fresh marinade on the ribs when grilling at the ribs starts to set up. The final grilling should take less than 45 minutes. We grilled these up right after work, and were ready to eat in about hour and a half. Ribs right out of the oven, basting with the marinade. Did this the night before, and let them sit overnight in the frig. After work the next day, place them on the grill with a fresh brushing of marinade. Grilling on medium to caramelized the honey/sugar. Ready to eat.
  14. This is a grilled tapenade & herbs-stuffed pork tenderloin served with grilled onions and plantain. This was done the Saturday before the Superbowl game. The tapenade base of black olives is first prepared in a bender, mixed with garlic, capers, and a couple of tablespoons of Dijon mustard, oregano, black pepper, and EVOO. The blend of fresh herbs consisted of parsley, cilantro, mint and green onions. These were finely chopped in a mini-chopper and mixed with more garlic, some red pepper flakes, and balsamic vinegar. This mixture was then hand mixed with the tapenade base. The two pork tenderloins were cylinders about 3 and 3-1/2 inches in diameter. I used a boning knife to start a cut the length of the tenderloin, and continue the cut, creating a flat piece of port about 3/8 – ½” thick. The back piece has been fileted. I brushed the tapenade – herb mixture on top of the flat piece of pork. This was then rolled up, brushed with a herb blend dry rub, and wrapped in strips of bacon. The bacon is first lay out on a series of strings like this, and then I place the pork on top of the bacon. Roll the pork tenderloin up, and then pull the bacon around the pork, and tie off. Place on the grill over medium-low heat to slowly grill each side, and continue to grill until the port is done (160F), about an hour. With about 30 minutes to go, I added the onions and the plantain. Plantain was brushed with a mixture of butter, brown sugar, and cinnamon. These are pics of the final results. Enjoy, Hike
  15. Hi and Welcome to the forum, From you post, I'm assuming you are looking for something right out of the box, so my recommendation is either one of these two. They are both dicussed in this post. Costco Island Grill IMHO, it would be be hard to find a "quality" grill now with high level of SS, and be able to DIY the island with all the sink, and frig and cabinet doors for 2000-2500. In you have to move a lot, at least this can be shipped to other location. I posted pictures on another thread, but forgot where. here are three pictures of the Costco setup. and my write up. Picture of the Costco Nexgrill Monster Island unit the “Grand Cafe”. While I had heard about this unit and my brother-in-law picked one up, today was the first time I actually seen the unit. For a high price item, it was selling very well, with many stores selling out of their allocation in a couple of weeks. In terms of counter space and food preparation, this unit is well equipped. The grilling area has three main burners and an IR burner. There is a bottom divider between the regular burner and the IR burner. Similar to the mod a lot of us made to partition the large 4 and 5 burner JA. There is a separate area that has a large side burner and a large griddle area. The built-in sink is quite large with an overhead spray head. The increase cost of SS is reflected in this grill as the fire box and tamers are porcelain steel. The counter top is real granite. This unit can be arranged in a straight line or as an “L” The brick stone finish is fairly solid, and looks a thousand times better than the flax brick finish seen on some of the HD island unit.