Why won't my propane BBQ heat up?
Problem:
Barbeque will either not light or when lit will not heat up much over 150 degrees.
Solution:
Shut BBQ off - including the tank. Disconnect the regulator from the tank - you should here a 'hiss & pop' noise. Re-attach the regulator to the tank. Making sure the BBQ Valves are off - slowly open the tank. Now open one of the BBQ control valves and re-light as per normal.
NOTE: When you shut down the unit - turn the tank off first and let the BBQ blow out on it's own. Then shut off the BBQ control valves.
RULE OF THUMB: Tank is First thing you turn ON and the First thing you turn OFF. TANK ALWAYS FIRST!
Explanation:
In all Barbeques manufactures after January 1st 1994, there was a new connection system put on them called QCC1 which is Quick Connect Coupling ( the large black nut that fits over the big brass threads on BBQ tanks. ) The tanks were also redesigned with this system to only release the full jet of gas when it determines it is properly hooked up.
When the tank is first opened, it will release a small jet of propane into the line to pressurize it. Once the line has been pressurized the pressure-release valve will open and release the full jet of propane. If the pressure required is not reached within a certain time, the valve will trip into a safety position and must be reset. When this safety valve is tripped, it is referred to as a decompression. Decompressions can also happen for no apparent reason, however the method to reset is the same regardless.
If your barbeque is frequently experiencing this problem check your hose and regulator for possible leaks in the system. Spray all the connections with soapy water. If bubbles start forming then you have a leak which may require the tightening of a connection or the replacement of the faulty parts.
If you are concerned or unsure about this or anything else to do with your BBQ, contact us or your local dealer for more information.
Cause:
Usually this problem is caused by spiders /spider webs in the venturi tubes blocking the flow of gas into the burner causing it to bleed back out under the BBQ and up the front of the casting.
Solution:
Remove Cooking Grills and Heat Medium (ceramic briquettes, lava rock, etc.) and remove the burner.
Insert a venturi tube brush into the burner tubes and push it in as far as it will go. Pull it out and check for webs, bugs, or both on the end of the brush. You may need to repeat this several times.
Re-install burner – CHECK THAT VALVES ARE FITTED INTO END OF VENTURI TUBES!
Re-light unit as per normal.
You may need to replace any parts that were melted or damaged from the original flare up. Depending on the make and age of your BBQ, those parts should be readily available by ordering. (We have access to most BBQ parts)
BBQ Warranty’s do not cover this type of problem – so regular maintenance to prevent this by cleaning out the venturi tubes at least once annually is strongly recommended.
Explanation:
In all Barbeques manufactures after January 1st 1994, there was a new connection system put on them called QCC1 which is Quick Connect Coupling ( the large black nut that fits over the big brass threads on BBQ tanks. ) The tanks were also redesigned with this system to only release the full jet of gas when it determines it is properly hooked up.
When the tank is first opened, it will release a small jet of propane into the line to pressurize it. Once the line has been pressurized the pressure-release valve will open and release the full jet of propane. If the pressure required is not reached within a certain time, the valve will trip into a safety position and must be reset. When this safety valve is tripped, it is referred to as a decompression. Decompressions can also happen for no apparent reason, however the method to reset is the same regardless.
If your barbeque is frequently experiencing this problem check your hose and regulator for possible leaks in the system. Spray all the connections with soapy water. If bubbles start forming then you have a leak which may require the tightening of a connection or the replacement of the faulty parts.
If you are concerned or unsure about this or anything else to do with your BBQ, contact us or your local dealer for more information.
Problem:
Paint appears to peeling off inside of lid and falling on food.
Solution:
Explanation:
Believe it or not, 99.9% of barbeques are not painted on the inside of the casting. What you actually have is a build up of carbon and grease that when it gets thick and heavy enough will peel off exactly like paint would. It is shiny on one side and dull on the other.
Cause:
Most rusting problems occur due to improper maintenance of the grills. Most cooking grills have a porcelain coating on them to protect them. Once this coating has been breached moisture can penetrate under the porcelain and corrode the steel underneath – RUST!
Solution:
If your grills have rusted and corrode significantly then you really need to replace them. The best solution to this problem is preventative maintenance.
If you have Cast Iron Cooking Grills, you should coat them in shortening and cook them in the BBQ for an hour at 350 degrees. Repeat this 4 times for maximum protection. Then baste the grills in cooking or vegetable oil every time before you cook on them.
Regular porcelain coated steel grills will require oil basting before cooking however they do not require the seasoning process that the cast iron grills require.
Stainless Steel Grills are the lowest maintenance grills and require no seasoning or basting however you might wish to still baste them to prevent any food from sticking to them.
Explanation:
All types of grills should be cleaned when the BBQ is still hot – either just before or just after you cook. The food, when cooled down, will contract and ‘weld’ itself to the grill surface and can require much force to remove which can damage the surface of the grills. You should also only clean your grills with the bristle end of the BBQ brush – never the steel blade scraper. That scraper will chip through your porcelain coating in a hurry and you will once again be faced with rust!
Cause:
If you are experiencing Hot Spots across your cooking surface you should examine the following parts of your Barbeque to determine where exactly the problem is.
Solution:
Heat Medium i.e. ceramic briquettes, lava rock, or what ever method your BBQ uses to distribute heat across the cooking surface.
Your cooking medium should be uniform in is placement over top of the burner. Make sure there are no large open areas in one spot and completely covered areas in other spots.
Check the burner for large rust holes or blocked flame holes that could be causing more or less heat in that particular area.
Look around the inside of the casting for grease build up. Pools of grease can ignite and be adding unwanted heat to you grilling surface. Clean these areas with a degreaser available at your local BBQ dealer.
