14 | GENERAL INSTRUCTIONS |
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Slide out Bottom tray - Remove excess grease, then wash with warm soapy water, then rinse.
Flavorizer® bars and Cooking grates - Clean with a suitable brass bristle brush. As needed, remove from grill and wash with warm soapy water, then rinse with water.
Catch pan - Disposable foil trays are available, or you can line the catch pan with aluminum foil. To clean the catch pan, wash with warm soapy water, then rinse.
Thermometer - Wipe with warm soapy water; clean with plastic scrub ball.
Inside cooking module - Brush any debris off of burner tubes. DO NOT ENLARGE BURNER PORTS (OPENINGS). Wash inside of cooking box with warm soapy water and a water rinse.
Inside Lid - While lid is warm, wipe inside with paper towel to prevent grease
Stainless steel surfaces - Wash with a soft cloth and a soap and water solution. Be careful to scrub with the grain direction of the stainless steel.
Do not use cleaners that contain acid, mineral spirits or xylene. Rinse well after cleaning.
Preserve Your Stainless Steel
Your grill or its cabinet, lid, control panel and shelves may be made from stainless steel. To keep the stainless steel looking its best is a simple matter. Clean it with soap and water, rinse with clear water and wipe dry. For stubborn particles, the use of a non- metallic brush can be used.
IMPORTANT: Do not use a wire brush or abrasive cleaners on the stainless steel surfaces of your grill as this will cause scratches.
IMPORTANT: When cleaning surfaces be sure to rub/wipe in the direction of the grain to preserve the look of your stainless steel.
GAS INSTRUCTIONS
INSTALL GAS SUPPLY
General Specifications for Piping
Note: Contact your local municipality for building codes regulating outdoor gas barbecue installations. In absence of Local Codes, you must conform to the latest edition of the National Fuel Gas Code: ANSI Z 223.1/NFPA 54, or CAN/CGA- B149.1, Natural Gas and Propane Installation Code. WE RECOMMEND THAT THIS
INSTALLATION BE DONE BY A PROFESSIONAL.
Some of the following are general requirements taken from the latest edition of the National Fuel Gas Code: ANSI Z 223.1/NFPA 54, or
DANGER
Do not use an open flame to check for gas leaks. Be sure there are no sparks or open flames in the area while you check for gas leaks. This will result in a fire or explosion which can cause serious bodily injury or death and damage to property.
•This barbecue is designed to operate at 4.5 inches of water column pressure (.163 psi).
•A manual
•An additional manual
•The quick disconnect connects to a 1/2 inch NPT thread from the gas source. The quick disconnect fi tting is a
•The quick disconnect fi tting can be installed horizontally, or pointing downward. Installing the fi tting with the open end pointing upward can result in collecting water and debris.
•The dust covers (supplied plastic plugs) help keep the open ends of the quick disconnect fi tting clean while disconnected.
•Pipe compound should be used which is resistant to the action of natural gas when connections are made.
•The outdoor connector must be fi rmly attached to rigid, permanent construction.
WARNING: Do not route the 10 foot hose under a deck. The hose must be visible.
Inside wall
Outside wall
This is a typical installation of a Weber® natural gas barbecue. Local codes may require different installations.
Gas supply
Shut off
Locking shut off
Gas Line Piping
•If the length of the line required does not exceed 50 feet, use a 5/8" O.D. tube. One size larger should be used for lengths greater than 50 feet.
•Gas piping may be copper tubing, type K or L; polyethylene plastic tube, with a minimum wall thickness of .062 inch; or standard weight (schedule 40) steel or wrought iron pipe.
•Copper tubing must be
•Plastic tubing is suitable only for outdoor, underground use.
•Gas piping in contact with earth, or any other material which may corrode the piping, must be protected against corrosion in an approved manner.
•Underground piping must have a minimum of 18" cover.
Test Connections
All connections and joints must be thoroughly tested for leaks in accordance with local codes and all listed procedures in the latest edition of the National Fuel Gas Code: ANSI Z 223.1/NFPA 54, or
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