Відео

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.

@@haasrocks1 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.

Hi there... I apologize for the frustration. Hopefully I can put your mind at ease and explain our manufacturing process. I'll address your concerns, as listed, so we can hope to resolve any current or future issues. 1 - The carts come out of our California factory. They are built, essentially, with robotic arms on a machine that is fully automated. I don't want to make excuses, but it is an automated system that runs, continually, all day. Product is spot checked but it's challenging to put eyes on every accessory. Occasionally, nut-serts are punched straight through the stainless steel. Normally, a missing nut-sert, here or there, won't effect the structural integrity but it sounds like you're missing one that holds the hinge in place. We can send a replacement panel if you'd like. I'll make sure that gets immediate attention if you'd like us to send you one. 2 - Generally we pride ourselves in the fact that getting a hold of a person doesn't usually take that long. Again, no excuse, but I can tell you that June is historically our busiest month. It's the height of our busy season and the last month of the quarter so all departments tend to get a little slammed. 3 - ties in with #2. 4 - Making these videos is something I do on my own time, with very few resources. My job, at Blaze, is to visit dealers, nationwide, and keep them current on training and new products. I started making these videos after I'd hear questions on assembly or troubleshooting various issues. I often go back and refine and update these videos, as needed. In fact the hinge video is one that's on the list of needed updates. Finally, the grill itself. Our grills come out of a different factory and undergo an entirely different manufacturing and QC process. Every grill is fire tested and certified. That being said, we still recommend a leak test after initial install. They travel a long ways, between factory, Blaze warehouse, distributor warehouse and, eventually, to the customer. I'll be happy to discuss any of this, further, if you'd like. I'm very passionate about what I do. I know I'm putting myself out there for negative comments and reviews, simply by having this UA-cam channel. ....Something I do on a 100% voluntary basis. Please don't hesitate to reply with any further concerns and questions. Thanks for taking the time to read my response.

@@haasrocks1 Jim, thank you for your complete and thoughtful reply. I really do appreciate it. First, the bosses need to invest in helping you design a complete video instructional series. That is simple common sense in business. You should not have to do that by yourself. If they won't invest in that....shame on them!!! I finally got the doors in. I'm now just about to put the actual grill on the cart. I'm amazed their are absolutely no instructions regarding attaching the hose, the lighting and transformer, etc. A few basic diagrams and pictures would help a ton. Believe me, I have already mentioned to Dan Iverson.....the cart assembly manual needs a huge overhaul. I commend you for doing this all on your own. I think it;s terrible they don't give you more support! Jim, any pointers, other than what's in the video, regarding the lighting and natural gas connection? Thanks again for your help. Get them to give YOU more support! They charge enough for their grills....they should be able to afford it!!! Do you have an email address I could send questions to? Thank you! -Bob in St. Louis

@@bobstl8647 here’s a quick overview for an initial setup. I think you’ll find many of those answers, here…. ua-cam.com/video/-1kZr67v3Mw/v-deo.htmlsi=SJoOjLtjNMpanJMb I’m not always available right away but feel free to shoot me any questions you might have. Jim@blazegrills.com

Thanks. Yeah, lots of chords in that one.

Coming soon…. I have it on my list.

The replacement pegs will have a slotted end for a flat head screwdriver, a threaded end, and a nut and washer. Depending on which one you’re replacing, you may need a second person. One to hold the nut, and one to screw it down tight. If it’s a peg on the back side, you’ll be able to reach it from underneath the grill body. If it’s a peg on the front, you may have to take the front panel off to access the firebox. (2 screws on each side of the front panel and 2 screws under each knob will release the front panel). I actually plan on making a video for this, since it’s a little difficult to explain and visualize but I hope this helps, for the time being.

It’s possible to get to the cotter pins from the front. What model do you have? Depending on what you have, I can give you suggestions.

Sounds like you have a Blaze smoker box. There are several ways to use it. Most common way is fill it with soaked wood chips and put it under the cooking grate, on one side or the other. Gives you a hint of smoke flavor. The corners are completely sealed so you can also add water with some seasoning to help prevent the grill oven from getting too dried out, while cooking.

@@haasrocks1 thank you

Well, it was one of my early vids. I’m looking at the screen to be sure I’m getting the info on camera that needs to be seen. Don’t know what else to tell you…