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General| Model | G5STR |
|---|---|
| Category | Grill |
| Brand | Barbeques Galore |
| Number of Burners | 5 |
| Material | Stainless Steel |
| Ignition System | Electronic |
Installation must follow local codes and National Fuel Gas Code ANSI Z223.1. Canada: CAN/CGA 1b149.1 or 1-b149.2.
Use standard 20 lb LP gas tanks with OPD device. Ensure tank meets DOT or CTC specifications.
Place grill outdoors only, at least 16 inches from back and 14 inches from side of combustible surfaces.
Use 5/8" O.D. tube for lines up to 50ft. Copper, steel, or polyethylene tubing is acceptable.
All connections must be tested for leaks using approved methods. Never use open flame.
Clean burner tubes monthly and before extended storage to prevent obstruction and fire hazards.
Phillips screwdriver, adjustable wrench, long nose pliers, open-end wrench, work gloves, eye protection.
Visual representation of all grill components with numbered labels for identification.
Detailed list of all components with reference numbers, part numbers, descriptions, and quantities.
Step-by-step guide to assembling the grill head onto the cart, attaching side shelves, and basket.
Instructions for installing ignitor batteries and checking electrode positioning for proper spark ignition.
Requirements and instructions for built-in grill installations, including dimensions and clearances.
Diagrams and procedures for installing LP and Natural Gas lines, including regulators and connections.
Steps to install the fuel gauge, including bracket, battery box, and battery replacement.
Guide on attaching the motor bracket, loading the skewer with food, and connecting the motor.
Detailed steps for safely connecting an LP gas tank, checking for leaks, and ensuring proper fitment.
General safety, basic lighting procedures, manual lighting, and leak checking for safe grill ignition.
Guidelines for operating the infrared back burner, including lighting, basting pan use, and temperature.
Guide to cleaning cooking grids, grease tray, flame tamers, and interior grill surfaces for optimal performance.
Steps to clean burner tubes and ports monthly to prevent flashback, using wire, brush, or air hose.
Answers to common user queries regarding grill conversion, parts, rust, lighting, and maintenance.
Guidance on burn-off, preheating, cooking temperatures, direct, indirect cooking, and flare-up management.
Instructions for grilling various meats and poultry, covering steak, ribs, burgers, sausages, chicken, and pork.
Guidance for grilling whole fish and fillets, including preheating and cooking times until opaque.
Methods for grilling vegetables and fruit, including direct and indirect cooking techniques.
Techniques for slow roasting and baking on the grill, with tips for preparation and temperature control.
Detailed guide on balancing food, loading the rotisserie, and cooking with the rotisserie system.
Instructions for smoking food on the grill, including preparing chips, using a smoker box, and tips for flavor.
Guides for outdoor stir-frying and deep-frying, covering techniques, preparation, and tips for success.
Guide to using the optional cooking rack for vegetables, fruit, or warming baked goods.
Recipe for honey and mustard glazed onion burgers, including ingredients and preparation steps.
Recipe for burgers featuring a fresh tomato salsa, with ingredients and preparation for salsa and burgers.
Recipe for Chicago-style hot dogs, including ingredients for relish and hot dog preparation.
Recipes for rib eye steaks, barbecued ribs, and sirloin steak with grilling preparation instructions.
Recipes for marinated tuna, mustard-glazed halibut, and almond-coated trout, with cooking instructions.
Recipes for southwest chicken breasts and barbecued chicken, including preparation and sauce instructions.
Recipes for holiday turkey and pizza cooked on the grill, with preparation and cooking guidelines.
Recipes for vegetable stir-fry, grilled potato skins, and onion blossoms, with preparation and grilling tips.
