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customer service 1-888-577-9820
customer service 1-888-577-9820
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FREQUENTLY ASKED AUESTION
SAFE STORAGE AND MAINTENANCE
CHARCOAL LIGHTING INSTRUCTIONS
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Q: My grates have rust on them. How do I get rid of it?
If rust occurs, clean with a steel brush. Reapply
vegetable shortening and heat as indicated above.
Q: The paint finish inside my lid is peeling. What can I
do?
You are seeing a deposit of grease and smoke that
collects during normal use that resembles paint. These
carbon deposits are non-toxic, but you may want to
regularly remove the build-up. Remove buildup using a
brass or stiff bristle brush before grilling. Future build-up
can be avoided by simply wiping the grill lid while slightly
warm with a mild soap-and-water solution.
Q: When can I put my meat on the grill?
Grill is ready for use when charcoal is ashed over and no
visible flames are present.
Q: How do I regulate the heat on my grill?
Adjusting the dampers will increase and decrease airflow
and heating.
Inspect hardware tightness on a regular basis to
insure grill is in safe working condition.
ALWAYS allow grill to cool completely before
handling.
ALWAYS empty charcoal pan after use only when
ashes have completely cooled.
This will help prolong charcoal pan life.
Clean grill, including special surfaces such as
cooking grates with mild cleaning agents. Wipe
outside of grill with damp rag. DO NOT use oven
cleaner.
ALWAYS cover and store cold grill in a protected
area.
Indoor storage of grill is permissible only if the
charcoal has burned to a complete ash AND is
cold. Remember to remove cold ashes before
storing.
Grill is made of steel and may rust over time. If
rusting occurs on outside surfaces, clean area
with sand paper or steel wool, then cover with
heat resistant paint.
If rusting occurs on the inside surface of grill,
clean area with sandpaper or steel wool, then
coat with cooking oil.
NEVER USE PAINT ON INSIDE SURFACES OF
GRILL
Read all instructions and warnings on charcoal bag
and in manual before using.
Stack briquets in a pyramid.
Add lighter fluid following directions on fluid
container. Before lighting, place lighter fluid at
least 25 ft. (7.5m) away from grill. Do not lean
over grill when lighting charcoal. Light charcoal.
LEAVE GRILL UNCOVERED.
In about 15 minutes, flames will die out and
briquets will begin to ash over. Once the
briquets are completely ashed over, spread
briquets in a single layer and begin cooking.
NEVER USE GASOLINE TO LIGHT CHARCOAL.
OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS
INJURY AND DAMAGE THE UNIT.
NEVER ADD ADDITIONAL LIGHTER FLUID ONCE
CHARCOAL HAS IGNITED.
HOT COALS SHOULD NOT BE LEFT UNATTENDED.
GRILL IS HOT. USE PROTECTIVE GLOVES AND
LONG, STURDY COOKING UTENSILS.
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BBQ PRO GRILL WARRANTY
90 Days Full Warranty on BBQ Pro Grill
If this grill fails due to a defect in material
or workmanship within 90 days from the
date of purchase, call 1-800-4-MY-HOME®
to arrange for free parts replacement (if
repair proves impossible).
All warranty coverage excludes grill part
paint loss, discoloration or rusting, which
are either expendable parts that can wear
out from normal use within the warranty
period, or are conditions that can be the
result of normal use, accident or improper
maintenance.
All warranty coverage is void if this grill is
ever used for commercial or rental purposes.
All warranty coverage applies only if this
grill is used in the United States.
This warranty gives you specific legal rights,
and you may also have other rights which
vary from state to state.
Sears, Roebuck and Co.,
Hoffman Estates, IL 60179
If you have questions or need assistance during
assembly, please call 1-888-577-9820. You will
be speaking to a representative of Grill
Manufacturer and not a Sears employee.
To order new parts call Sears at
1-800-4-MY-HOME®.
Call Grill Service Center For Help and
Parts
Product Record
IMPORATANT: Fill out the product record
information below.
Model Number
Serial Number
See rating label on grill for serial number.
Date Purchased
LIMITED WARRANTY
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
Fish
Pork
160°F (71°C)
Egg Dishes
160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb
145°F (63°C)
Ground Beef, Veal or Lamb
160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.)
165°F (74°C)
Ground or Pieces Poultry (Chicken Breast, etc.)
165°F (74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)
