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5.
• The front shelf includes a removable panel underneath for ease of cleaning. From
below, push the backing plate towards the main barrel to remove. Clean, then
replace by sliding back into place.
• Wipe your grill down after each use. Use warm soapy water to cut the grease. Do
not use oven cleaner, abrasive cleansers or abrasive cleaning pads on the outside grill
surfaces. All painted surfaces are not covered under warranty, but rather are
part of general maintenance and upkeep. For paint scratches, wearing, or flaking
of the finish, all painted surfaces can be touched up using high heat BBQ paint.
• Use a grill cover to protect your grill for complete protection! A cover is your best protection against weather and
outside pollutants. When not in use or for longterm storage, keep the unit under a cover in a garage or shed.
CLEANING FREQUENCY TIME TABLE (NORMAL USE)
ITEM CLEANING FREQUENCY CLEANING METHOD
Bottom Of Grill Every 2-3 grill sessions Scoop out, shop-vac excess debris
Burner Tube, Portholes Every 5-6 grill sessions Dust, scrub pad & soapy water
Burners Every 5-6 grill sessions Scrub pad & soapy water
Stainless Steel Surfaces Twice per year Stainless steel cleaner
Bottom Of Main Grill Every 5-6 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Fire Pot Every 2-3 Grill Sessions Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Grill Session Burn Off Excess, Brass Wire Brush
Flame Broiler Every 5-6 Grill Sessions Scrape Main Plate with Slider, Do Not Wash Clean
Front Shelf After Each Grill Session Scrub Pad & Soapy Water
Grease Bucket After Each Grill Session Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Hopper Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Grill Sessions Dust, Scrub Pad & Soapy Water
Temperature Probe Every 2-3 Grill Sessions Scrub Pad & Soapy Water
Clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content (5-7%),
and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-
mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened,
vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.
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NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or
cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.
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