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Cleaning the Burner Assembly
Follow these instructions to clean and / or replace parts
of the burner assembly or if you have trouble igniting the
grill.
1. Turn gas off at control knobs and LP tank.
2. Remove the cooking grates and heat diffusers.
3. Remove the Phillips head screws located at the back
end of each burner.
4. Lift each burner up and out. Unplug the electronic
igniter wire from the electrode.
We suggest three ways to clean the burner tubes. Use the
one easiest for you.
(A) Bend a stiff wire (a lightweight coat hanger works
well) into a small hook. Run the hook through each burner
tube several times.
(B) Use a narrow bottle brush with a flexible handle (do
not use a brass wire brush). Run the brush through each
burner tube several times.
(C) Wear eye protection. Use an air hose to force air into
the burner tube and out the burner ports. Check each port
to make sure air comes out each hole.
5. Use a wire brush along the entire outer surface of
burner to remove food residue and dirt.
6. Clean any blocked ports with a stiff wire such as an
open paper clip.
7. Check burner for damage. Due to normal wear and
corrosion, some holes may become enlarged. Replace
the burner if any large cracks or holes are found.
VERY IMPORTANT: Burner tubes must re-engage valve
openings (orifices). See illustration below.
Valve Orifice I
J Burner Tube J
J Gas Valve Assembly J
8. Plug the electronic igniter wires into the burner
electrodes.
9. Carefully replace burner tubes ensuring that the tube
end seats over the gas valve as shown in the figure
above.
10. Secure burners to back of firebox with Phillips head
bolts.
11. Perform a leak test described earlier in this guide
before using your grill.
Storing Your Grill
• Clean cooking grates.
• Store in a dry location.
• Remove battery from electronic ignition.
• If LP cylinder is connected to the grill, then the grill
must be stored outdoors in a well ventilated space
and out of reach of children.
• Storage of a gas grill indoors is permissible ONLY if
LP cylinder is turned off, disconnected, and removed
from grill. The LP cylinder must remain outdoors.
• Cover your grill. Choose from a variety of grill
covers offered by manufacturers.
• When removing grill from storage, follow _'Cleaning
the Burner Assembly" instructions before starting the
grill.
Food Safety
Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-
to-eat foods to avoid cross contamination. Use a clean
platter and utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria.
Use a thermometer to ensure proper internal food
temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry
Hotline at 1-800-535-4555 (10:00 am - 4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very
fast on the outside. Use a meat thermometer to be
sure food has reached a safe internal temperature.
• NEVER partially grill meat or poultry and finish
cooking later. Cook food completely.
• WARNING: To ensure that it is safe to eat, food must
be cooked to the minimum internal temperatures
listed in the table below.
USDA* Safe Minimum Internal Temperatures
Beef, Veal, Lamb & Pork: Whole Cuts**
Fish
Beef, Veal, Lamb & Pork: Ground
Egg Dishes
Turkey, Chicken & Duck: Whole, Pieces, &
Ground
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or
consuming.
145 ° F
145 ° F
160 ° F
160 ° F
165 ° F
10
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