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Operating Instructions
• Flare-ups are a part of cooking meats on a gas grill. This adds to the unique flavor of cooking on a gas grill.
• Use caution when opening the lid as sudden fl are-ups may occur. Excessive flare-ups can over-cook your food
and cause a dangerous situation for you and your grill.
• Excessive flare-ups result from the build-up of grease in your grill. If this should occur, DO NOT pour water onto
the flames. This can cause the grease to splatter and could result in serious burns or bodily harm.
• If grease fire occurs while lid is open, leave lid open, turn burner knobs to “OFF”, turn off LP cylinder valve.
If possible, relocate food to a different section of cooking grate and allow grease to burn out or smother the
flames with baking soda.
• If grease fire occurs while lid is closed, leave lid closed, because a sudden burst of air may increase flames.
Turn regulator knobs to “OFF” to allow grease to burn out.
• Trim excess fat from meats prior to cooking.
• Cook meats with high fat contents (chicken or pork) on Low settings or indirectly.
• Ensure that your grill is on level ground and the grease is allowed to evacuate the grill through the drain hole in
the bottom and into grease cup/tray.
• Clean your grill and heat tent remove food residue frequently to minimize grease buildup.
• Turn off the regulator control knob. NOTE: Remove propane cylinder from regulator when grill is not in use.
CONTROLLING FLARE-UPS AND GREASE FIRES:
TO MINIMIZE FLARE-UPS:
TURNING OFF THE GRILL:
