15
Carolina Cooker®
844-478-4334
Model M68853
January 2021
6. After the burner is lit, open the shut-off valve until
the flame is blue in color.
7. Use the air shutter on the burner to adjust the flame
until it turns blue. Rotate the air shutter by hand to
either increase or decrease the amount of airflow.
8. If the burner flame does not burn blue, check the
burner venturi for any obstructions. Dirt daubers,
spiders, and other insects will build nests blocking
air and gas flow.
9.
After each use, close the shut-off valve first;
then close the LP cylinder valve. Always
allow the oil to cool completely
Note:
Due to the intense heat from the burner, it is normal
for discoloration to occur on the appliance during the first
few uses.
10. Disconnect the LP cylinder from the appliance when
it is not in use.
11. If the burner is hard to light or does not appear to be
working correctly, check for an internal obstruction. If
not obstructed, replace the burner assembly.
Obstruction of combustion and
ventilation airflow can prevent
proper gas mixture inside the burner, resulting in a
burner tube fire which can cause personal injury.
WARNING
!
5.7 Cast Iron Seasoning Process
Even though the cast iron pot is pre-seasoned, a continu-
ing process of seasoning is recommended to keep the
pot’s non-stick characteristics, as well as adding a protec-
tive coating against the elements.
1. Using warm soapy water, use a nylon brush to clean
the cast iron pot. Immediately dry with a cotton towel.
2. Using a paper towel, rub a light coating of flaxseed
oil, sunflower oil, soybean oil, lard, or shortening on
the inside and outside of the pot. Be conservative
when applying; using too much can result in a sticky
residue.
3. Light the burner and heat the pot until the oil coating
begins to smoke.
4. Turn OFF the burner and allow the pot to cool to the
outside ambient air temperature.
Note:
Based upon the selected oil or other coating, this
process can produce a lot of smoke.
5. Turn off the burner and let the pot cool.
6. Wipe off drips and excess oil with a paper towel.
7. Repeat at least three times to build up the seasoned
coating.
8. The pot is now ready to start cooking.
5.8 Cleaning Cast Iron
After each use, your cooled cast iron pot should be
cleaned so that harmful bacteria and other pests are not
attracted to the leftover food residue. Refer to “7. Cleaning”
on page 19 for cleaning guidelines.
