grilling requires high heat for searing and low, con
trolled heat for slow cooking.
Thinner cuts of food are often cooked at a “ hi ” heat setting with the lid open.
o n the other hand, large, thick pieces of meat or poultry are often first seared at the high setting and then grilled at a lower setting
sometimes with the lid closed
…achieving the best results in the middle of the food without burning the outside.
Some foods are cooked using direct heat and some using indirect heat.
Your Lynx grill features a variety of
challenges. We will reveal how these features work for you. So please read and
enjoy!
depending on the model you chose, your Lynx grill may be equipped with up to three different burner types. The operation of each type varies, so it is important to understand all three.
main Brass
Burner
his
urable brass burner 
s the standard main
urner found under he briquette trays.
osear™ rner
is advanced rared burner ovides high- ensity infrared at for searing ods and sealing flavor.
This adjustable infrared burner spans the back of the cooking area and provides consistent heat for slow rotisserie cooking.
There are a few
All packing materials and
for further details.)
You have electric connected. (see indeX: “ e lectric
requirements” for further details.)
A qualified plumber has performed a leak test on all the fittings that supply fuel to your grill.
►I f your grI ll does not lI ght I n 4 to 5 seConds you may need to purge the line. (See
indeX: “Purging the g as line” for further details.)
At the start of each new grilling season you should
remove the grilling racks and briquette trays and check the burners, venturis, orifices and valves for obstructions.
Spiders and insects often nest in these areas of the grill and can disrupt air flow, causing damage to the grill and personal injury.
Also, check all hoses and fittings for damage, abrasion, wear and tear.
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