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21
Grilling Tips and Hints
Follow These Steps:
1. Shut off gas at the burner valve(s) and stay away!
2. Allow the fire to burn itself out.
3. Once the fire is out and the appliance has cooled, shut off the
L.P. cylinder valve.
4. Clean all parts and inspect for damage. Parts to check for
damage are the L.P. cylinder, cylinder valve, regulator, gas
supply hose, burner valve(s) and burner(s).
5. If any of the above mentioned components are damaged,
seek replacement from Coleman before operating the grill
again. Locate your nearest service center by calling
1-800-835-3278.
Note:
• Some flare-up adds a smoky flavor and sears food. Excessive
grease fires can cause a potentially hazardous situation and
damage the grill.
• Avoid excessive flare-ups by preheating the grill with the lid
closed for 5 minutes on high setting to burn off grease from
previous cooking.
• Cook with lid down and continually monitor cooking food to
avoid grease fires and flare-ups.
• Trimming excess fat from meat will reduce grease fires and
flare-ups. Cook fatty meat in smaller amounts over indirect
heat on low setting.
• Be sure to follow the “Cleaning and Maintenance Instructions.”
In Case of Grease Fire
WARNING
• Keep grill area clean and free from combustible materials,
gasoline and other flammable vapors, liquids, and spare
L.P. cylinders.
• DO NOT obstruct the flow of combustion and ventilation air.
• Keep the ventilation opening(s) of the L.P. cylinder enclo-
sure free and clear of debris.
• A barbecue grill becomes hot during use. DO NOT touch
grates, or cooking surfaces.
• Be sure to tighten all hardware (screws, nuts, bolts, etc.)
at least once a year or each grilling season.
General Use and Correct Burner Flames
Condition The Grill
• Before using the grill for the first time or after storage,
operate grill 15 minutes on high setting, with lid closed, to burn
away oil.
• Once the oil has burned away, check the burner flame per
next step.
The Burner Flame
• Keep the grill lid closed and the cooking surfaces in place.
• Observe the burner’s flame from below the grill bottom.
• Flames should appear similar to the good flame shown in
Fig. 21 and as follows:
• A good flame should be blue with yellow tip.
• Some yellow tips on flames up to 1" in length are accept-
able as long as no carbon or soot deposits appear.
• If flames are excessively yellow and irregular, the oil
residue may not be completely burned off, or the venturi
may be clogged or may not be properly positioned over the
orifices. Allow grill to cool before repositioning venturi over
valve and orifices.
• Grills that have been in use for a while sometimes begin to
show more yellow flame. A build-up of food deposits, fats
or cooking seasonings can cause yellowing flames.
Clean the burner to remove residue and check for clogged
burner holes or blocked venturi (see “Cleaning the Venturi”
pg. 40).
• Regular use of your grill will actually help keep it operating
more smoothly.
• Each grill may heat differently. Some units will heat some-
what more to the center and back of grill. Flavor of grilled
food will improve the more you use the grill and as you become
familiar with it.
Burner Control Setting Tips
• The high flame setting is too hot for direct cooking. The high
flame setting is good for quick searing of meat, then finish
cooking on medium or low flame settings.
• Use high flame setting with lid
closed to preheat the grill for 5
minutes before cooking and with lid closed for a maximum of 5
minutes af
ter cooking to burn off grease drippings.
• Use medium flame setting for direct cooking of steaks, pork
chops, chicken and hamburgers.
• Use low flame setting for roasts and rotisserie foods.
• Thick steaks will finish with a better texture and more juice if
first seared on high flame setting then cooked on low flame
setting.
Safe Grill Operation
• NEVER leave cooking food unattended. Continually observing
the food will help in maintaining an even temperature, conserve
fuel, improve the food’s flavor and lessen flare-ups.
• To open grill lid, slowly lift handle to avoid burning in case of a
grease fire flare-up.
• DO NOT expose any part of your body directly above the
cooking area.
Food Preparation Hints
Your grill can cook a variety of foods. For best results, follow these
instructions:
• Trim excess fat from meat and poultry. Slash any remaining fat
to stop curling, but take care not to cut the meat.
• Frozen meat and poultry should be thawed prior to cooking.
• Frozen fish and vegetables will cook without thawing.
• Placing frozen food on very hot porcelain cooking grates can
cause temperature shock and crack the finish.
• Salt food af
ter cooking to help prevent drying out the food.
• Brush naturally lean meats with cooking oil or margarine.
• Cook small pieces of tender foods in foil or on special delicate-
food cooking grates (see Cooking Methods on pg. 40).
• Apply barbecue, tomato or sugar-based sauces no sooner than
the last 10 minutes of cooking.
• Turn food with tongs or spatula; piercing food, especially meat,
tends to dry it out.
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