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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 removed, to burn
away oil.
• Once the oil has burned away, check the burner flame per
next step.
The Burner Flame
• Keep the cooking surfaces in place.
• Observe the burner’s flame from above, through the grates.
• Flames should appear similar to the good flame shown in
Fig. 17 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.