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5.
OUTSIDE SURFACES
• The front shelf includes a removable panel underneath for ease of cleaning. From
below, push the backing plate towards the main barrel to remove. Clean, then
replace by sliding back into place.
• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do
not use oven cleaner, abrasive cleansers or abrasive cleaning pads on the outside grill
surfaces.
All painted surfaces are not covered under warranty, but rather are
part of general maintenance and upkeep.
For paint scratches, wearing, or flaking
of the finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM
CLEANING FREQUENCY
CLEANING METHOD
Bottom Of Grill
Every 2-3 grill sessions
Scoop out, shop-vac excess debris
Burner Tube, Portholes
Every 5-6 grill sessions
Dust, scrub pad & soapy water
Burners
Every 5-6 grill sessions
Scrub pad & soapy water
Stainless Steel Surfaces
Twice per year
Stainless steel cleaner
Bottom Of Main Grill
Every 5-6 Grill Sessions
Scoop Out, Shop-Vac Excess Debris
Fire Pot
Every 2-3 Grill Sessions
Scoop Out, Shop-Vac Excess Debris
Cooking Grids
After Each Grill Session
Burn Off Excess, Brass Wire Brush
Flame Broiler
Every 5-6 Grill Sessions
Scrape Main Plate with Slider,
Do Not Wash Clean
Front Shelf
After Each Grill Session
Scrub Pad & Soapy Water
Grease Bucket
After Each Grill Session
Scrub Pad & Soapy Water
Auger Feed System
When Pellet Bag is Empty
Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components
Once A Year
Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent
Every 5-6 Grill Sessions
Dust, Scrub Pad & Soapy Water
Temperature Probe
Every 2-3 Grill Sessions
Scrub Pad & Soapy Water
FROM
BELOW
USING WOOD PELLET FUEL
Clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%),
and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-
mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened,
vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.
•
HICKORY BLEND
•
CHERRY BLEND
•
MESQUITE BLEND
•
COMPETITION BLEND
•
APPLE BLEND
NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or
cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
