Cajun Grilling - Recent Questions, Troubleshooting & Support


What's the model number and what's the part you need? If you're not sure what the part's called, check here:
https://www.manualslib.com/manual/733139/Cajun-Injector-Electric-Smoker.html?page=4

Cajun Grilling | Answered on Mar 02, 2018


online search using make and model or if have the owners manual call their customer service number

Cajun Grilling | Answered on Nov 13, 2017


Sorry we do not have parts locator services here.

Cajun Grilling | Answered on Sep 04, 2017


Not sure exactly what you're asking due to a type-O. But, I going to assume your meant "How to do heat".

Admittedly, this is not the easiest electric turkey fryer to start out with, but it does do the job pretty well.

To start heating the oil and setting the cooking temperature, you must do the following.

Press "ON"; then "Temp Heat"; then press the up arrow until it reaches 400 degrees (for frying a turkey). You may have to push a button more than once, because I think the first push is to light up the screen.

Hope this helps you solve your problem and gets you going.

Cajun Injector... | Answered on Feb 18, 2011


Awesome little grill
Thanks for sharing

Cajun Grill Video Demo

If you need further help, reach me via phone at https://www.6ya.com/expert/dan_73bbd84fe1d95b61

Cajun Camo... | Answered on Oct 28, 2010


Check your propane tank first; is it getting close to being empty? Check where the hose connects to the burner, there should be an air adjustment there; it looks like a rotating disc with two big holes on either side, this is turned when the burner is lit to adjust the amount of air mixing with the gas. If it's all the way open, you have a yellow flame, if it's closed all the way you have a blue (but weak) flame. Try adjusting that and if that doesn't work, try a different regulator...it is rare a regulator could cause this but it could cause it; just use that as your last resort.

Cajun Injector... | Answered on Dec 04, 2009


Fixya does not sell grill parts.

Grilling | Answered 3 days ago


Pork is very dry and almost tasteless when cooked with hardly any fat and traditional pork joints contained lots of fat. Modern methods produce meat with less fat and less taste and so it is desirable to add flavour with herbs, spices or preserves.
Roasting on a wire rack or trivet will ensure fat drips away but is likely to leave the meat with a dry texture.
Roasting in an oven using a self-baster helps...
An alternative to roasting is boiling - while this is more usual for bacon or gammon joints there is no reason why uncured meat can't be boiled (used to be popular) and I have heard boiling a joint in cider keeps the meat relatively moist while be fairly low in fat. A friend heard boiling in flat Coca-Cola produces interesting results...
Boiling a bacon joint for a cold Sunday tea is(was) a common English ritual and the water was retained for cooking the vegetables for Sunday lunch. A variation was a popular Irish evening meal choice; cabbage and bacon cooked in the same pan at the same time, the cabbage being added towards the end of the cooking time...
Incidentally, stewed Bramley apples is a traditional accompaniment to roast pork.

Grilling | Answered 3 days ago

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