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CAN I CONVERT MY GAS2COAL TO THE TRU-INFRARED™ GRILLING SYSTEM?
Back to OSS | GAS2COAL HYBRIDGRILL
The burners of the Gas2Coal line have a higher kW output than those of a TRU-Infrared™ grill. If you were to completely cover the combustion chamber, too much heat would be generated below the inserted emitter plates. As heat expands, this would cause the combustion chamber to warp. In this case, the grill will be damaged and the guarantee will be invalidated.
For this reason, the Gas2Coal cannot be converted to the TRU-Infrared™ grill system.
For this reason, the Gas2Coal cannot be converted to the TRU-Infrared™ grill system.
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WHAT KIND OF IGNITION DOES THE GAS2COAL HAVE?
The Gas2Coal has an electronic ignition in which - unlike the SureFire® ignition - only one burner acts as an igniter. This burner has the electrode that creates the spark and thus ignites the flowing gas. You can recognize the pilot burner by the small lightning bolt on the front panel next to the rotary knob. It is always the second knob from the left
WHAT IS THE DIFFERENCE BETWEEN DIRECT AND INDIRECT GRILLING?
There are two important methods of grilling with a closed lid. One is direct grilling and the other is indirect grilling. Here is the difference <br> <br> <strong>direct grilling</strong><br>.
With direct heat, you cook the food directly over the flame. Direct heat is particularly suitable for hot grilling or for food with short cooking times. The food cooks quickly, but also burns quickly. Therefore, you must keep a close eye on the grill. The food is directly above the burner or charcoal. Temperatures in this area can reach 250° C and upwards. <br>Suitable foods include thin foods with a low water or sugar content that cook well over direct heat, e.g. steaks, fish, vegetables and other delicate foods.
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<strong>indirect grilling</strong><br>.
With indirect heat, food is cooked on the cooler side of the grill. When the lid is closed, the grill works like an oven. This is ideal for thicker grilled food or food with a high sugar content - anything that needs to be cooked slowly or "barbecue style". You can also start with direct heat and cook the food over indirect heat. Temperatures in this range are usually around 100° C. It therefore takes longer for everything to cook - just like cooking in the oven.
<br>Suitable foods include, for example, tougher meat and larger roasts, ribs and whole chickens, which are ideal for indirect heat.
ENAMEL/VARNISH IS PEELING OFF
After some barbecue evenings, it sometimes looks to you as if the enamel / paint in the fire box or in the lid is loosening or peeling off.
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Don't worry: the lid and the firebox of the grill are enamelled. No paint or other coating is applied. However, what flakes off is clinging grease residue/marinade that burns with the grilling (fat carbonized from the heat). So it looks like the paint / enamel is peeling off here. However, these residues can be removed again by soaking and cleaning with fat-dissolving agents and hot water.
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If you own the Performance Line with the porcelain-enamelled steel grates, then this also applies to the grates.
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WHAT TEMPERATURE DOES THE LID THERMOMETER SHOW?
A common misconception is that the thermometer in the lid of your TRU-Infrared™ grill reads the grill grate temperature. The thermometer mounted on the lid measures the air temperature under the lid (cooking chamber). The grate temperature can therefore be much higher than the temperature displayed on the lid due to environmental conditions and the calibration of the thermometer. One of the most important influences on the temperature are wind speed and the outside temperature. Here, the lid thermometer should level off between 220 °C and 270 °C under optimal circumstances and weather conditions.
WHY ISN'T MY GRILL HEATING UP PROPERLY?
<div class="article-copy">Gas grills generally produce an even heat, but it is normal to experience slight temperature fluctuations in different areas of the grill. However, if you find that part of your grill is not getting hot enough or is overheating, then it is safe to assume that something is wrong. The reasons for this can be the following points:
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<li>Clogged burners
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<li>The burners on a gas grill have multiple openings on the sides through which the gas flows to create the flame. If grease and food debris gets on the burners, the holes can clog, preventing gas from flowing properly. Try to clean the burners, e.g. B. use a grill brush to remove dirt from the outside. The burners are best cleaned from the inside with a bottle brush. Check that water flows evenly through all holes after cleaning.</li>
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<li>Too greasy / dirty Heat Tents
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<li>The Heat Tents (burner covers) cover the burners of your gas grill. They usually protect the burners from dripping fat and gravy. But they can also add some flavor to your food as the gravy drips down, heats up, and then smokes. However, if too much fat has built up, the heat tents can catch fire from the fat, resulting in uneven heat. You can use a brush to clean the heat shields here. But if the dirt is so stubborn, then you should replace it.</li>
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</li>
<li>Rusted heat tents
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<li>Heat tents, also known as heat shields, work best when they are clean. Rusted Heat Tents can cause flare-ups and uneven heat distribution. You can remove superficial rust (rust film) with a brush. However, if the heat shields are too rusty or already have rust holes, you should definitely replace them.</li>
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If you notice uneven heat on your grill, start by cleaning your grill. If the cleaning didn't help, you may need to replace parts to ensure that your grill works again and you can enjoy optimal grilling again.
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