Operating Procedures, To Reduce FLARE-UP

OPERATING PROCEDURES

OPERATE ONLY ON LOW WHEN LID IS CLOSED.

ALWAYS OPERATE WITH SMOKER BOX IN PLACE.

ALWAYS OPERATE WITH GREASE TRAY & GREASE DRIP BOX

WITH FOIL LINER IN PLACE.

ALWAYS COVER FUEL INLET WITH DUST CAP TO PREVENT OBSTRUCTION FROM

DEBRIS OR SPIDER WEBS WHEN NOT IN USE.

WARNING: Do not overheat barbecue. Stainless Steel loses anti-corrosive charac- teristics when subjected to extreme heat. Stainless Steel parts were made to fit closely to reduce on-board rattle; extreme heat will cause parts to expand and tighten in place. If medium or high heat is required, grill with lid open.

LIGHTING INSTRUCTIONS

•Open lid during lighting.

•Push and turn knob slowly counter-clockwise to high position If unit does not ignite, return knob to off position and repeat.

•Visually confirm ignition. Look through hole to ver- ify flame. (see Illustration)

•Turn knob to adjust flame.

Flame Check Hole

(both sides)

TO REDUCE FLARE-UP

•Trim excess fats from meat.

•Use non-oil based marinades.

•Reduce heat or use one burner only.

•Use water spray directly on flare-ups.

•Cook only on low with lid on.

USE OF GREASE TRAY & GREASE DRIP BOX

ALWAYS LEAVE GREASE TRAY & GREASE DRIP BOX WITH LINER

IN PLACE WHEN OPERATING.

Grease drip
box receiver	Liner
	Liner

Locking clip

Grease
drip box	Place in grease
Slide box into receiver under BBQ	drip box so liner
Slide box into receiver under BBQ	is below top
until secured by locking clip	edge of box

Fold lip down flat