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CONTROLLING FLARE-UPS
CAUTION: Putting out grease fires by only closing the lid is not possible.
1. If a grease fire develops, turn control knobs to the OFF position, LP gas tank valve CLOSED. Do NOT use water on a grease
fire. This can cause grease to splatter and could result in serious burns, bodily harm or other damage.
2. Do NOT leave grill unattended while preheating or burning off food residue on HIGH. If grill has not been cleaned, a grease
fire can occur.
WARNING: When cooking, fire extinguishing materials should be readily accessible. In the event of an oil/
grease fire, use type BC dry chemical fire extinguisher or smother with dirt, sand or baking soda. Do NOT
attempt to extinguish with water.
3. Flare-ups are a part of cooking meats on a grill and add to the unique flavor of grilling.
4. Excessive flare-ups can over-cook your food and be dangerous.
5. Important: Excessive flare-ups result from build-up of grease in the bottom of your grill.
6. If a grease fire occurs, close the lid AND turn control knob(s) to OFF until grease burns out. Be careful when opening the lid
as a sudden flare-up may occur.
7. If excessive flare-ups occur, do NOT pour water onto the flames.
MINIMIZE FLARE-UPS
1. Trim excess fat from meats prior to cooking.
2. Cook high fat content meats on LOW setting or indirectly.
3. Ensure that your grill is on a hard, level, non-combustible surface and the grease is allowed to drain into the grease receptacle.
CHARCOAL OPERATING INSTRUCTIONS
INITIAL LIGHTING
When lit for the first time, the grill will emit a slight odor. This is a normal condition caused by the “Burn Off” of internal paints and
oils used in the manufacturing process and does not occur again. Simply burn the grill on high for 30 minutes, or until the odor is no
longer present, with the main lid closed and the front slide vents fully open.
MAIN CHAMBER USE
The charcoal tray has six positions in which it can operate. Lock the charcoal tray in the uppermost position, as close to the cooking
grids as possible, when starting the grill. This location is also used when you require the most heat, for that quick “sear” or intense
heat. Lowering the tray from the food and adjusting the intake vents will reduce the temperature resulting in that famous “slow
and low” flavor.
OPERATING THE VENTS
1. You can regulate the grill’s temperature by moving the front vent slide to the right or left. And rotate your smoke stack cap to
open and close. Closing the vents either partially or completely will help cool down the coals. Do not completely close the air
vents unless you are trying to cool down or extinguish a flame.
2. When covering the grill, open the air vents to allow air movement within the grill.
