![background image](http://html1.mh-extra.com/html/smoke-hollow/dg1100s/dg1100s_manual_1306434030.webp)
30
Cleanliness:
• Always wash hands thoroughly with soap and hot water
prior to handling food and after handling raw meat,
uncooked poultry or seafood.
• When using a platter to carry raw meat, uncooked poultry
or seafood to the grill, make sure to wash the platter
thoroughly with soap and hot water before placing
cooked foods back on the platter or use different platters
for raw and cooked foods.
• Never use the same utensils when handling raw meat,
uncooked poultry or seafood unless you wash the utensils
thoroughly with soap and hot water.
• Never re-use marinade from raw meat or uncooked
poultry on foods that have been cooked and are ready to
be served.
Grilling to
Proper Temperature:
Grilling Tips
Problem
Possible Cause
Prevention / Cure
Burner will not light
LP cylinder regulator knob is “off”
Make sure regulator is securely attached to the LP cylinder,
turn LP cylinder regulator to “Open”
LP cylinder is low or empty
Check if LP cylinder is empty. If empty, replace.
LP cylinder gas leak
1.
Turn LP cylinder regulator to “OFF”
2.
Wait 5 minutes for gas to clear
3.
Follow “Leak Testing” on page 15.
Coupling nut and regulator not fully
connected
See page 14.
Obstruction of gas flow
Clean burner venturi
Burner may not be properly seated
Reseat burner and valve. Refer to page 18.
Spider webs or insect nest in venturi
Clean venturi and burner assembly
Burner ports clogged or blocked
Clean burner ports
Wires or electrode covered with cooking
residue
Clean wire and/or electrode with rubbing alcohol
Electrode and burners are wet
Wipe dry with cloth
Electrode cracked or broken - sparks at
crack
Replace electrode
Wire loose or disconnected
Reconnect wire or replace electrode/wire assembly
Wire is shorting (sparking) between
ignitor and electrode
Replace ignitor wire/electrode assembly
Bad ignitor
Replace ignitor
Grill does not get hot
enough
Out of gas
Replace LP cylinder
Irregular flame pattern.
Flame does not run full
length of burner
Burner ports are clogged or blocked. Air
shutter on burner needs adjustment
Clean burner ports. See page 18.
Flame is yellow or
orange
New burner may have residual manufac-
turing oils
Burn grill for 15 minutes on “HIGH” with the lid closed
Spider webs or insect nest in venturi
Clean venturi and burner assembly
Food residue, grease, etc.
Clean burner assembly
Poor alignment of valve to burner ven-
turi. Air shutter on burner needs adjust-
ment
Make sure burner venturi is properly engaged with regu-
lator stem. Loosen screw at burner venturi. The air shut-
ter should be between 1/8”-1/4” for proper air and gas
mixture.
•
Chops 145°F (62.8°C)
•
Ground Meat 160°F (71°C)
•
Pork 145°F (62.8°C)
•
Poultry 165°F (73.9°C)
•
Roasts 145°F (62.8°C)
•
Seafood 145°F (62.8°C)
•
Vegetables 145°F (62.8°C)
• Use a meat thermometer to be sure food has reached
a safe internal temperature.
• The USDA recommends the minimum temperature be
reached for the following food items:
Troubleshooting Guide