This document is a user guide for the DCS Outdoor Grill, covering models BH1-48RI-N, BH1-48RI-L, BH1-48RS-N, BH1-48RS-L, BH1-48R-N, BH1-48R-L, BH1-36RI-N, BH1-36RI-L, BH1-36R-N, and BH1-36R-L. It provides comprehensive information on safety, installation, operation, and maintenance of the grill.
Function Description:
The DCS Outdoor Grill is a versatile outdoor cooking gas appliance designed for various cooking methods, including direct grilling, indirect cooking, searing, and rotisserie cooking. Some models also feature side burners and a smoker system, expanding its culinary capabilities. The grill is designed to allow users to tailor their cooking experience with different heat zones and grate types for optimal results.
Important Technical Specifications:
The manual provides total gas consumption rates (BTU/hr) for different models with all burners on HI:
- BH1-36R: Maximum 89000 BTU/hr (Grill 25000, Rotisserie 14000, Smoker 3500)
- BH1-48R: Maximum 118000 BTU/hr (Grill 25000, Rotisserie 18000, Smoker 3500)
- BH1-36RI: Maximum 88000 BTU/hr (Grill 25000, Rotisserie 14000, Sear 24000)
- BH1-48RI: Maximum 117000 BTU/hr (Grill 25000, Rotisserie 18000, Sear 24000)
- BH1-48RS: Maximum 123000 BTU/hr (Grill 25000, Rotisserie 14000, Side Burner 34000, Smoker 3500)
Natural Gas operating pressure is 4.0" W.C., with a supply pressure of 5" to 14" W.C. LP gas operating pressure is 11.0" W.C.
The rotisserie light uses a 50W (or equivalent) Max. Halogen Narrow bulb. The ignitor battery is a 9-volt battery.
Usage Features:
- Control Panel: Features dials for Sear burner (some models), Grill burners, Rotisserie, Rotisserie safety valve, Side burners (some models), and Smoker burner (some models).
- Cooking Methods:
- Direct Grilling: Food cooked directly over lit burners for items taking less than 20 minutes or for searing.
- Indirect Cooking: Food cooked on grates beside the heat source with the hood closed, ideal for thicker cuts of meat or items requiring longer cooking times.
- Sear Burner (some models): Delivers intense, even heat for creating sear lines and surface browning. Designed for searing food before moving it to a lower heat zone. Uses a specific sear burner grate.
- Rotisserie: For slow-cooking large food items up to 50 lb, achieving a crust with intense, even heat. The rotisserie rod and forks are used to secure meat or poultry.
- Side Burners (some models): Used for heating, boiling, or stir-frying.
- Smoker (some models): Utilizes a smoker tray for short-time smoking or adding smoky flavor. Can be used with grill burners or rotisserie.
- Grates:
- Sear Burner Grate: Designed for fast, even searing and clean sear lines, fitting flat over the sear burner.
- Double-sided Grates: Feature a W-shaped side for sear lines and channeling grease, and a radius side for delicate food items.
- Preheating: The grill should be preheated according to the planned heat settings, allowing for minimal heat bleed between high and low heat zones.
- Lighting: Burners are ignited by pushing and turning the dial to the desired heat setting (e.g., SEAR or MAX). Manual lighting with a match or lighter is also possible if the ignitor fails.
- Rotisserie Operation: Involves securing food on the rotisserie rod, inserting the rod into the motor, placing a drip tray, and lighting the rotisserie burner while holding the safety valve button.
- Flow Limiting Device Reset: Instructions are provided to reset the flow limiting device on the gas cylinder if it activates due to cold or low gas, which can affect gas flow and heat output.
Maintenance Features:
- General Cleaning: Regular cleaning of the grill is recommended to maintain performance.
- Stainless Steel Surfaces: Clean with mild detergent, kitchen spray, or stainless steel cleaner. Cover when not in use, especially near pools or the coast.
- Secondary Cooking Rack: Remove and wash with hot water and mild detergent after cooling.
- Grates: Brush residue off while hot, then clean with hot water and mild detergent when cold. Re-season after cleaning to prevent rust.
- Drip Tray: Clean after each use to prevent grease build-up. It is dishwasher safe.
- Rotisserie Rod and Forks: Clean with hot water and mild detergent.
- Smoker Tray: Scrape off food residue and use a brush to clean the bottom. Dispose of ash in a fireproof container. Do not touch or move while hot.
- Grease Management System: Allow grease to set, then scrape it out.
- Radiant Trays: Rotate ceramic rods to burn clean. Use a brush or hot water and mild detergent for residue. For heavy soiling, heat on HI for 10-20 minutes.
- Rotisserie Burner: Self-cleaning; run for 10-20 minutes to burn off residue. Do not use water.
- Grill Burners: Remove regularly for cleaning and to check for blockages. Loosen clamps, lift out, shake gently to remove debris, and clean the exterior with a grill brush. Check burner inlet for blockages with a safety pin or paper clip. Refit ensuring it's centered on the gas jet.
- Sear Burner: Self-cleaning; run for 10-20 minutes. Can be removed for further cleaning by unclipping the mesh cover, lifting the burner, and checking the inlet for blockages. Do not use water. If it gets wet, remove and allow to dry completely.
- Side Burners: Remove grate, burner caps, and brass rings after cooling. Wash with hot water and mild detergent. Clean burner ports with a brush if needed. Refit ensuring pins are aligned.
- Leak Testing: Perform regularly using a soap solution on all connections, hoses, and fittings.
- Gas Cylinder Change: Inspect the gas connection hose and the rubber O-ring before connecting a new cylinder.
- Light and Battery Replacement: Instructions for replacing the rotisserie light bulb (50W Halogen Narrow) and the 9-volt ignitor battery.
The manual emphasizes safety warnings throughout, including hot surface hazards, explosion hazards (especially with LP gas), cut hazards, excessive weight hazards, and electrical shock hazards. It also details installation requirements for natural gas and LP cylinder cabinet requirements, stressing the importance of professional installation and adherence to local codes.
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