Problem
Cause
Check
Yellow or orange flame and the smell of
gas.
1. Blockage in the venturi tube or orifice.
2. Orifice not seated properly in the ven-
turi Tube.
3. Bent or kinked hose.
1. Clean venturi (See section “Annual
Maintenance”).
2. Orifice must fit into venturi tube at least
¼” to ½”
3. Check gas supply line. Also, check all
connections.
Burner does not light or flame is low in
HIGH position.
1. Could be a kink in the gas supply line.
2. LP tank could be low or empty.
3. LP regulator excess flow feature has
been activated.
1. Straighten
2. Refill LP cylinder
3. Turn grill control knobs off, close LP
tank valve and reopen valve slowly.
Wait 5-seconds before turning on grill
valves
Erratic flame pattern from burner or flame is
low when burner control knob set at HIGH
or flames do not run the whole length of
burner.
Dirty burner
Clean burner holes with a small pin. Be
careful not to enlarge holes
Constant flare-ups
1. Grill too cold before start of cooking.
2. Cooking grate or briquettes may be
heavily coated with burned-on grease.
3. Fatty foods.
4. Heat setting too high.
5. Briquettes laid out improperly allowing
grease to hit flame.
1. You should always pre-heat grill
for 5 to 10 minutes before cooking.
2. Clean cooking grate. Clean and turn
over briquettes.
3. Trim excessive fat from fatty
meats.
4. Lower heat setting.
5. Layout briquettes according to instruc-
tions on page 18.
Briquettes have turned black.
Dripping grease has Burned-onto bri-
quettes.
Turn briquettes over. Over time black side
of briquettes will self clean.
Food sticks to cooking grid.
1. Cooking grid is probably too hot.
2. Food being turned before sear lines
are produced.
1. Lower heat setting. Grids, especially
SearMagic transfer heat quickly. You’ll
need to experiment with heat setting to
get the best results. Or use a non-stick
cooking spray.
2. Time food to turn over only once.
Flame blows out.
During periods of high wind and sometimes
while cooking on a low setting, flame may
be
extinguished.
1. On cart, simply turn away from wind.
2. Increase the heat setting.
Oxidation Graying of grill head.
Due to extreme cooking temperatures and
severe weather conditions the grill body
may bleed through the paint and cause
white spotting (Oxidation).
Use a wire brush, sandpaper and wash with
mild soap to remove flaking paint and
grease. Repaint with high quality heat resis-
tant paint similar to MHP’s BF-1 Paint.
Grill does not get hot.
1. See low flame above.
2. On natural gas, inadequate pressure at
grill.
3. Incorrect orifice.
1. See low flame above.
2. Check pressure. Should be at or near
7" water column.
3. Check orifice size.
CAUTION: If problems can not be corrected using these methods, contact your local MHP dealer for assistance.
Troubleshooting
18
