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Old 03-04-2015, 03:18 PM   #161
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I haven't had a temperature issue with mine, either with the low pressure control, or the high pressure regulator.

But Carl's suggestion of trying both out to compare is a good one.

And yes, I have sometimes wished the control had finer adjustments. I tend to view the flame through the wee home on the right side, and really on the temperature gauge, which I find very accurate.
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Old 03-04-2015, 03:30 PM   #162
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Dave W is talking about low-pressure regulator and I was relating my experience with high-pressure control. I don't think Dave has a adjustment screw on his ( I could be wrong, fer sure ).
Anyway, just wanted to point out we're talking two different issues and systems.
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Old 03-04-2015, 04:02 PM   #163
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Originally Posted by gbaglo View Post
Dave W is talking about low-pressure regulator and I was relating my experience with high-pressure control. I don't think Dave has a adjustment screw on his ( I could be wrong, fer sure ).
Anyway, just wanted to point out we're talking two different issues and systems.
So it sounds like one of you has issues with it not getting hot enough using low pressure supply, and the other has issues with it getting too hot on high pressure supply?
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Old 03-04-2015, 04:24 PM   #164
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Yup. In my case Dickinson suspected the regulator and replaced it under warranty.
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Old 03-04-2015, 06:39 PM   #165
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I have never operated the grill with the original high pressure regulator that was supplied by Dickinson. When I purchased the grill, I removed the high pressure regulator and replaced it with the low pressure control valve (also supplied by Dickinson). I then used the external quick connect propane outlet on the Escape and attached a line directly to the low pressure valve on the grill. As I said, it seems to be quite finicky. Often the valve seems to work in a satisfactory manner, but there have been several instances where the grill just does not want to heat up. As I mentioned, the valve was also quite "sticky" to the point that I disassembled it once to see if it had debris in it or appeared damaged. I could see no issues, but that does not necessarily mean everything was ok with it.

I have used a fire bowl on my quick connect low pressure fitting, and the fire bowl has no problems lighting or generating flames and heat. So my conclusion is that the propane supply is probably ok, and any issues are likely related to the grill.
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Old 03-04-2015, 06:49 PM   #166
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Yeah, it does sound like the control valve. Could it be gunked up. I have had a couple times in the past where waxy residue from the propane clogged jets. Maybe just a good cleaning?
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Old 03-05-2015, 07:14 AM   #167
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We are getting way off topic now, so lets focus on the thread topic in order to keep the thread from being shut down. Thanking you in advance....
A moderator has already requested that posts stay on topic or risk thread shut down. This has been an interesting thread and has provided some members with relevant & helpful information and I for one would hate to see the thread shut down. So can we please put the poutine in the proverbial garbage can.
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Old 03-05-2015, 09:03 AM   #168
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I have had to moderate the past several posts as being off topic, after posting my prior request. Please try to be considerate of others. Several of the posts were from junior members who may need to read the rules of the forum. Thank you....
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Old 03-05-2015, 10:40 AM   #169
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While some of the higher priced larger grills have a searing capability, that is a feature that I have not found offered in smaller grills. The problem seems to be associated with a lower high temp capability. I've had 2 Trager brand owners tell me they accomplish seering by using Traeger's blanket accessory and cooking on high?!? I'm not sure I want to do that. Heartland Memphis makes a lower end grill in their product line that says it seers...The Select model is 26" wide by 31" deep and lists for $1,499. While I would consider paying for the right pel!et grill, I still find it too big and lacking some quality features offered in the larger grills that I would like to have.
I'm a bit confused about this 'searing'.
What are we after in requard to searing? Good marking on a grilled piece of food? I always heat up, at max heat, my Weber 1000Q for 10 min. before adding food and get all the 'blackened char' markings we like. What am I missing here?
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Old 03-05-2015, 10:54 AM   #170
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I'm a bit confused about this 'searing'.
What are we after in requard to searing? Good marking on a grilled piece of food? I always heat up, at max heat, my Weber 1000Q for 10 min. before adding food and get all the 'blackened char' markings we like. What am I missing here?
Searing is super high heat for a brief period. It "seals" the meat, on the theory that it will retain its natural juices better. Restaurants do it. Usually its only for 30 seconds to a minute per side, then the temperature is lowered to finish cooking. Grill marks are great, but you can produce grill marks without a proper "sear". You need BTUs for that, and a lot of them. Personally I think the Weber does a fine job, and I'm not worried about searing capability.
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