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19
Do's & Don'ts
DO…
Have propane cylinder (LP units) filled by authorized LP supplier.
Record your grill model number on your instructions and keep the instructions and parts
list in a convenient place.
Check all gas line connections for leaks with soapy solution prior to lighting, tighten until
bubbles disappear.
Raise the hood before lighting the burner.
Preheat the grill 5 minutes maximum before cooking.
After cooking, turn the grill off, then take a long handled soft brass bristle brush and
brush off the cooking grills. Then turn off gas at the Propane tank or main valve.
Use a mitt to turn off tank valve, it can get hot.
Cook with hood down when possible. It is generally faster and more efficient. Trapped
smoke adds to the flavor.
Turn the gas off promptly should you be unable to light the grill immediately. Wait a full 5
minutes before attempting to light grill again.
Have proper tools, tongs, mittens and hot pads ready prior to removing foods.
Trim excess fats from meats to minimize flare-ups.
Let the grill cool before removing any parts for cleaning.
Be careful of the control valve setting. LP gas is hotter and the lower setting may be
generally preferred.
Cover the barbecue when not in use.
Use a mitt or glove when opening BBQ lid or turning off Propane tank valve after use
DON'T…
Install grill closer than 14" on the sides or 16" on the back to any combustible
construction.
Attempt any adjustment of the regulator, it has been preset and tested.
Allow the LP tank to lie on its side. Keep in an upright position.
Use plastics or un-tempered glass utensils on the grill.
Attempt to move an aluminum foil pan while it is hot. Let it cool first before moving it.
Cover or block any air openings in the bottom of the grill with foil.
Wear long, loose flowing clothing around the grill. Long flowing hair is also easily ignited
especially by unexpected flare-ups. Tie hair back or wear a hat or a scarf.
Put food on the grill and leave it unattended or unwatched for long periods. Most fats can
catch fire even on the lower setting.
Clean Flame Tamers in any solution other than boiling detergent water. Then rinse well,
dry and reuse.
Use caustic materials (i.e. lye) to clean grill parts.
Store any additional Propane gas tanks under barbecue. When cooking with hood closed
NEVER exceed temperatures of 480°F (250°C).
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