BeefEater Signature Built In Questions & Answers

I can't say what grade stainless steel it is but a magnet will stick to it, so think it's a very low grade. Treat the rust, well I am going bin them and get a better brand.

It’s not great for the cost - lots of hot spots and flare ups. I used to have a Weber genesis and it was a much better BBQ

The SL4000 has a wok burner, BS12850 is a 3000S 5 burner, no wok.

I would assume that the flare-up occurs once you have started cooking. So it may be that you are cooking over an excess heat or it could be the fat content in your meat melting out onto the flame. Try cooking these types of meat on the hot plate first and to get the chargrill flavour, just give the meat a quick exposure on the flame grill side of the barbecue to finish off. Make sure the (removable) splatter guards are placed correctly over the burners underneath the open grill section. These help to drain the fat away from the bare flame onto the tray beneath the gas outlets. To absorb the fats that drop down, I spread a generous layer of gravel-like cat litter over the tray which lasts for many years!

I strongly recommend taking it back. Ours is a built-in Signature too and I wish I had taken it back. After years now of persisting and trying to find a solution for the flaring up - different meat, different heat, etc I am convinced that it is a fundamental design flaw - along with other design flaws like the hood that directs the smoke straight at your face. I did wonder if it might have been related to improper conversion to Natural Gas - but when I tried to contact the company several times by email and phone to try to find out how i could tell if it had been properly configured for Natural Gas - there was no reply. So poor product, no support/service or standing by their product all equals take it back and get a refund as soon as you can!

I agree with ozebaia. Flare up is a combination of heat setting and fat or oil content of what you are cooking. The splatter guards will help but they can only do so much at high heat settings. Sealing the meat first on the hot plate is good practice for steak but it will not reduce flare up with sausages. Having used BBQs that struggle to get enough heat I can't fault the machine apart from the smoke from the fume hood. If you are not happy, take it back.

I agree I’ve fully cleaned the barbecue the other day and my very first cook up I’m getting flareups as well as smoke straight in the face. But the food taste great