@@MO-pr3ru hi there…. Good choice, with the Blaze 5. I used 3 burners for this, at medium heat.

@@richrico9783 I don’t do cedar plank fish enough. It’s so good and easy to do.

Hi there... Analog temp gauges are the bane of my existence LOL. Yes, that is normal... The rear rotisserie burner is an infrared, very directional heat source. The heat from that burner is hitting the lid, just below the temp gauge. Those ceramic burners actual run at over 1,000 degrees. I have a whole video on analog temp gauges and why they're anything but accurate. That goes for any brand. For a crispier skin, try vegetable oil, as opposed to olive oil. It doesn't contain any water so it tends to adhere to proteins quicker.

@@grillingwithjimbo Thanks Jim! This is very reassuring to me. It's a brand new grill and I'm just learning how to rotisserie. The family is hooked! Keep the recipes coming. Happy grilling!

@@dd212NYC hi there. In this case, I would recommend giving our tech team a call. They can troubleshoot with you in real time. +18669769510. I can tell you that the side burner is, essentially, the same as an indoor stove top. The difference is, you’re dealing with the elements outside so, right off the bat, it’s not going to be as efficient when boiling, especially in the case of over sized pots. As far as the grill, it’s important to preheat for at least 20 minutes. There’s a lot of steel in these units. That being said, I don’t want to assume too much in a KZbin comment. The tech team can get more in depth, as there may be more to this.

@@grillingwithjimbo my old Webber gets to 650 on the same gas line. This blaze can’t ever get higher than 475 no matter how long I leave it on high. Any gas grill should be able to get higher than 475. As far as the side burner. I can’t even boil water. That’s an issue. That’s its main function. Are the support people open on weekends??

@@dd212NYC they’re open Monday-Friday. I’m sure they’ll ask for a quick video of the lit burners. They can tell a lot by looking at the flames. One thing about analog temp gauges, they’re anything but accurate. Brand to brand will give a different reading, depending on placement in the lid. Not to say that you don’t have a real issue. I’m just saying don’t take the number as gospel. I don’t want to speculate. Could be as simple as debris in the manifold. One way to find out…. Disconnect the gas line and blow a can of air into the manifold. Curious, what do your flames look like on the grill? You should see a 1/2” - 3/4” blue flame. If there’s too much orange or yellow, or if the flame bead appears to jump off the burner, it could a simple air shutter adjustment. We can cross that bridge, if need be. Simple process. I have a few more theories, but I don’t want to get too far ahead of myself. Either way, we’ll get you in the right direction.

@@oodjkibblesoo Good question…. The best way to clean the sear burner is keep it lit for about 5 or 6 minutes, after use, with the lid open. Burn everything off. After it cools down use a soft brush to remove the debris and ash.

@@jorgesmith2000 it’s safe to close the lid while using the rear rotisserie burner. When using the optional infrared sear burner, in place of one of the main burners, the lid should be kept open.

@@michaelmarks8582 hey Michael… the wind guard is pretty easy to install. Basically slide the grill forward, set the wind guard in the cut out, then slide the grill back in place. The grill holds the wind guard in place. It will shield the sides and back of the grill. The lid will open and close without an issue.

@@grillingwithjimbo Thanks so much.... Will it work if the wind is coming from the front of the grill?

@@michaelmarks8582 Most heat displacement damage is caused by wind whipping in from the open venting in the back. Just the nature of how gas grills are built. The front is pretty well protected but it’ll help.

@@pongoloboating Hi there… good question. Those rods are in the 44” pro grill and the marine grade grills. The 316L marine grade stainless, while corrosion resistant, isn’t as sturdy a steel as the 304 or 440 stainless steel that other Blaze grills are constructed of. While warping would be rare at max temps, our R and D department aired on the side of caution and added that extra bracing.

@@grillingwithjimbo Thanks for the info!

@@pongoloboating my pleasure. I know the cross bars make it difficult to get a foil pan in there, for rotisserie. My best advice is use a couple, smaller pans. Happy grilling…

@@Just.G naw… I just don’t have the ability to sit still for 2 seconds. lol.

@@grillingwithjimbo Really enjoying your content. an btw I went to high School with your wife.

@@Just.G Right on! Thanks for checking out the channel.

@@pongoloboating yes. That rear burner delivers a very direct, intense heat. Technically, there is a low, medium, high adjustment but I find there isn’t a huge difference. That burner can get over 1,000°, with a variation of 50 to 100° in either direction. At those temps, there’s no such thing as “low”. Just my real world observation. Cheers.

@@grillingwithjimbo Thanks!

I truly enjoy both grills I have - the Blaze natural gas grill and the Komodo - same models as you.

@@richrico9783 that’s awesome. Thanks for the comment.

@@davemueller366 thanks for the comments. I love this stuff. I always say rotisserie is the easiest and most impressive way to cook. I need to redo some of my rotisserie vids. Those early videos are somewhat cringe worthy lol. I do these tutorials on my own time and they’re getting a little smoother, as time goes on. Thanks again.

@@Selandrecovery yes. Yes you do lol.

@@Selandrecovery I’m telling you, it didn’t suck.

@@CasksnQue one day we’ll get together….. and rule the world. (Evil laugh…. Hahahahaha).

@@johnharlow345 hey John. Thanks for the question. I haven’t come across that, myself. I’ll ask the tech team if they’ve seen that, and what the solution might be.

@@grillingwithjimbo Thank you! Your deep cleaning video and others are so helpful!

@@johnharlow345 thanks. I appreciate the comment. I’m here to help.

As far as the stiff valve, try pulling the knob off and loosening the 2 screws that hold the bezel on, slightly. Could just be they’re cranked down really tight. Or it could simply be a tight internal mechanism. Either way, it shouldn’t affect the function of the valve. If you’re concerned, I could certainly have a new valve sent out. Let me know. Cheers….

@@richrico9783 must be camera trickery. It’s not that clean lol. Thanks for watching and commenting.

@@tomv7929 hey Tom. Thanks for checking out the vid. I’ve used the outside burners, in the past, but I felt like it was cooking too fast and getting a bit too dried out. The Blaze rear burner throws plenty of heat on its own. For ribs, I usually don’t temp them out. I gauge cook time by how much the meat pulls away from the bone. That applies to smoked ribs, as well.

@@MarkCapone-m4y I understand the frustration. I’m the first to admit these carts are not fun to put together. …and I’ve literally done hundreds of them. I always try to encourage people to buy from a local dealer that offers full assembly. That being said, I’m here to help. When I hear our customer service gets a phone call more than twice, on a given issue, I make a how to video.

@@Madraukus thanks for taking the time to comment. I appreciate it. Happy grilling….

@@georgesullins1969 thanks for taking the time to comment. I’m here to help. Great technique, with the tape.

@@bobstl8647 hi there…. it’s most important to season tops of the grates, where the food makes contact. Seasoning is going to help prevent corrosion and will also help flavor the food and prevent sticking, over time. Everything else just needs to be kept clean so ventilation and airflow isn’t impeded. As for the outside surfaces, any stainless steel polish will do, every so often. Apply with a microfiber cloth. For seasoning the grates, I find vegetable shortening or avocado oil works best. Those oils have a high smoke point, as opposed to olive oil which tends to burn off pretty quickly. Thanks for the questions. Keep em coming. I love this stuff.

@@richrico9783 no prob. If you have built in access door (in a bbq island), they’re pretty easy to change out. If you have a grill on a cart, you’ll have to get a whole new cart for the soft close hinges. The design of the cart changed to accommodate the new hinges.

Yikes! Yes older cart. Glad you said something. Thnx!

@@robouchard86 hi there…. Thanks for supporting the channel. I actually have a couple of the new ceramic flame tamers in my possession. I plan on doing a side by side comparison in about a week, or so. This time of year is my prime travel time so I’ve been all over the country preaching the gospel of BBQ…. lol. I haven’t cooked on them yet but I’ve heard decent reviews from some members of my team. Thanks again. Cheers!

Great tips, indeed….

While they are getting better, that’s the reason I started doing these videos. R and D is always working to refine and improve the literature.

Hi there... I'm the first to admit that documentation is not great, which is one of the reasons I started doing these videos. We have a new R and D person that is tasked with overhauling many of our manuals. As for me, I'm always adding content, time permitting, between work travel and my regular day to day obligations, at Blaze. I have a ton of videos scheduled for next week. Some new, some updated. The package of screws is completely random and, yes, there will always be extras. This initial setup video should cover many of these concerns. As for the ceramic flame tamers, I have a couple in my possession. Marketing is asking me to do a video on them, I just haven't been home to do that yet. Too much time on the road.... I appreciate your comments and apologize for the frustration. You can also call our tech team with any questions. 866-976-9510. They're usually really good at returning calls in a timely manner. Just keep in mind, this is the busiest time of year for us. They might not be able to answer right away.

After the cart is build, the grill should slide on, without issue. You’ll need 2 people.