23
Check for proper burner flame characteristics. Burner flames should be blue and stable with no yellow tips,
Excessive noise, or lifting as shown in Fig. 26. The following steps should be followed for correcting the
flame characteristics:
1. Turn the control knobs and Liquid Propane Cylinder valves “OFF”.
2. Allow the grill and burners to cool.
3. If the flame is yellow (not enough air), turn the adjustment screw found at the front of the burner
counterclockwise.
4. If the flame is noisy or lifts away from the burner (too much air), turn the adjustment screw
clockwise.
5. If these adjustments do not correct the problem, contact customer service at 1-800-913-8999 in
USA and 1-800-648-5864 in Canada.
TROUBLESHOOTING
TROUBLESHOOTING
TROUBLESHOOTING
TROUBLESHOOTING
Problems
Problems
Problems
Problems
Possible
Possible
Possible
Possible Solutions
Solutions
Solutions
Solutions
Grill will not light.
1. Push and turn the knob and check for sparks.
2. If there is a spark, check to make sure gas is supplied to the
burner.
a. Purge the line of any trapped air.
b. Check to see if you can match-light the burner.
c. Check to see that the other burners operate normally.
d. Visually check the electrode and wire while pushing the igniter
knob. If a spark occurs anywhere but the igniter tip, the igniter must
be replaced.
Burner flame is yellow and
there is a noticeable gas odor.
1. Check the burner inlet for obstruction, especially for spiders
and other insects.
2. Check the air shutter for proper adjustment.
3. Check for the source of gas leaks.
Excessive flare-ups.
1. Hood up when grilling.
2. Keep knobs on low.
3. Turn one burner off if necessary.
4. Post heat grill for 10-15 minutes, as this will burn off drippings.
5. Use meats containing less fat.
6. Always grill chicken on low, meat side down for 20 minutes and
turn to skin side for another 20 minutes. Follow above steps.
7. If flare up continues, move meats to warming rack until flame
settles down.
8. Never spray water on gas flames. It will destroy your grill.
Fig.
Fig.
Fig.
Fig. 26
26
26
26