Hello All,
I'm hoping some one here can help me. I just stumbled cross this group and
it seems close to the type of people who would know.
I just purchased an Alfresco 30" grill that was put into a seven foot
island. I purchased this model because the shop said it was their top of
the line. If you are familiar with Alfresco brand it's not the one with the
"Sear Zone" just the standard ceramic briquette one. Anyway, I am very
disappointed. I was told that this puppy got very very hot. Up to 900
degrees and to always cook with the top open while on high or I could damage
the stainless steel. Well they way hubby and I like our steaks is quickly
burnt on the outside and rare in the middle. Our twenty year old Sears
model cooked better than this. The problem is, we just can't get the grill
hot enough. I've let it heat up for over 30 minutes on high and still when
we drop the steaks on it doesn't give that loud familiar "HISS" we were
accustomed to. We have checked the natural gas supply and the flames look
pretty normal and there is no kink in the hose so we are wondering if the
grill is defective. It's supposed to be 27,000 BTU. I've called the shop
where we bought it and they said they were sending out a technician to look
at it but when I called today there is no answer. I'm getting nervous so I
found this place and was wondering if anyone had any ideas. The first night
we cook three chicken breasts with bone in and it took over 50 minutes. I
cooked a small fillet mignon wrapped in bacon last night for the suggested
4-6 minutes stated on the package and it was rare in the middle and hardly
cooked on the outside. anyone here know anything about these grills.
hoping hoping hoping.
dot in distress

"Dot" > wrote in
:

> Hello All,
> I'm hoping some one here can help me. I just stumbled cross this
> group and it seems close to the type of people who would know.
> I just purchased an Alfresco 30" grill that was put into a seven foot
> island. I purchased this model because the shop said it was their top
> of the line. If you are familiar with Alfresco brand it's not the one
> with the "Sear Zone" just the standard ceramic briquette one. Anyway,
> I am very disappointed. I was told that this puppy got very very hot.
> Up to 900 degrees and to always cook with the top open while on high
> or I could damage the stainless steel. Well they way hubby and I like
> our steaks is quickly burnt on the outside and rare in the middle.
> Our twenty year old Sears model cooked better than this. The problem
> is, we just can't get the grill hot enough. I've let it heat up for
> over 30 minutes on high and still when we drop the steaks on it
> doesn't give that loud familiar "HISS" we were accustomed to. We have
> checked the natural gas supply and the flames look pretty normal and
> there is no kink in the hose so we are wondering if the grill is
> defective. It's supposed to be 27,000 BTU. I've called the shop
> where we bought it and they said they were sending out a technician to
> look at it but when I called today there is no answer. I'm getting
> nervous so I found this place and was wondering if anyone had any
> ideas. The first night we cook three chicken breasts with bone in and
> it took over 50 minutes. I cooked a small fillet mignon wrapped in
> bacon last night for the suggested 4-6 minutes stated on the package
> and it was rare in the middle and hardly cooked on the outside.
> anyone here know anything about these grills. hoping hoping hoping.
> dot in distress
>

Sounds to me it may be a regulator problem. Just went through something
similar and it was a pain getting it fixed. The gas "guys" just went
through a change to a universal type valve and and has caused a lot of
problems. I was told to bleed the lines after every cook.



--
StocksRus®

<Sounds to me it may be a regulator problem. Just went through something
<similar and it was a pain getting it fixed. The gas "guys" just went
<through a change to a universal type valve and and has caused a lot of
<problems. I was told to bleed the lines after every cook.
--
<StocksRus®



How do you "bleed" the lines StocksRus?
dot

"Dot" > wrote in message
...
> Hello All,

<big snip>

> we cook three chicken breasts with bone in and it took over 50 minutes. I
> cooked a small fillet mignon wrapped in bacon last night for the suggested
> 4-6 minutes stated on the package and it was rare in the middle and hardly
> cooked on the outside. anyone here know anything about these grills.
> hoping hoping hoping.
> dot in distress

I would bet on it's either a regulator problem or you're using natural gas and
it's built for propane (or vice versa).

In any case if they told you it would get to 900 degrees and it won't then they
need to replace it or give you your money back.

You can get some awfully powerful grills these days for not too much $$$$.

_________
ht_redneck

"Dot" > wrote in :

>
>
> <Sounds to me it may be a regulator problem. Just went through something
> <similar and it was a pain getting it fixed. The gas "guys" just went
> <through a change to a universal type valve and and has caused a lot of
> <problems. I was told to bleed the lines after every cook.


Shut off gas knob ON the grill. Turn off valve on propane tank. Turn back
on the knob on the grill but don't light it.
--
StocksRus®