@@Jarek13 didn’t occur to me because it’s not in the way.

@@bigpapa6165 hi there… good question. My best advice, regardless of grill grates or a griddle accessory, is to season the cooking surface with vegetable shortening or an oil that can withstand high temps. Avocado oil works well, too. You can never over season. Have you seen my initial setup video? I talk a lot about the importance of seasoning your grates. kzbin.info/www/bejne/Y2LOi6VsbNtmg9ksi=BUKV2KkIxpaF4_um

@@richrico9783 lol that’s awesome. Cheers!!

@@PaulVingiello thanks for commenting. We made these sliders for about 500 people, Saturday night. Insane cooking event in Oregon. I’ll post a video later today. …..I’m tired lol!!

@@CasksnQue thanks. Looking forward to making this for about 1,000 people, this weekend. Next video…. GPS seasoning review, as soon as I get back from Oregon. Cheers!!

@@johnbrittain1810 hi there. Thanks for subscribing. Personally, I’ve done a 9 pounder without a problem. I know our former executive chef has rotisserie’d much heavier birds. I’d venture to say, at least 12lbs. In fact, we did a 15 lbs pig without issue. When it’s constantly spinning and basting in its own juices, it’s a pretty full proof technique. Be sure the wings and legs are tied up nicely and you should be good to go.

Excellent! Thanks for the quick response! I’ll give it a go.

Did a test run on a 5 lb chicken today. It came out fantastic! It took a little longer than I thought because the burner blew out in the middle of the cook. It was a bit windy today. But well worth the wait!

@ I love to hear when things work out. Thanks for commenting. The only thing I do different, nowadays, is I use yellow mustard as a binder instead of olive oil. Either works great, though.

@@tvrift hi there…. You’d be surprised how much this question comes up. So much so that I made the following video on analog temp gauges: kzbin.info/www/bejne/iIjHnoGAmd2He8Usi=kDmxZhgli_u0ow0q I know customer service will ask for pics or video because there’s a lot we can determine just from the look of the flame. Chances are, the grill is fine, which is why I like to start with explaining how analog temp gauges work, rather than looking too much into the number showing on the gauge. 450-500° is a fairly common reading, after preheating. That’s not to say that there might be environmental factors at play if, in fact, the grill is under-performing. Let me ask you 2 questions, and we’ll go from there…. Does the grill perform well? You should be able to see a noticeable difference in cooking. Are you in a high elevation?

@@leonfeuerberg thanks. That was edited down from one of my first videos. I’ve been wanting to tighten it up for a while. Cheers!

@@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.

@@AntNguyen88 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.