Frequently Asked Questions:
Q: Can I convert my gas grill from one fuel source to another?
No. Your gas grill is manufactured to specific standards developed by CSA for your safety
and grilling performance for propane. We do not offer conversion kits nor do we recom-
mend you change the fuel type.
Q: How are your grills tested?
Our grills are tested and certified by CSA, a leading worldwide independent testing centre
, to meet or exceed various CSA standards along with various performance standards.
The burners and gas line in each grill are also individually tested when each grill comes off
the assembly line just prior to packaging. Each burner is ignited for this test.
Q: What is the humming noise I sometimes here coming from my regulator?
The humming sound you can hear is just gas flowing through the regulator. There is no
need to be concerned with a low volume of noise.
Q: My grill has a low flame on some burners, or some burners will not light at all.
What can cause this?
This can be caused by the regulator’s flow-limiting device, which is generated by a sudden
change in pressure. Opening the tank valve too quickly can cause this. In this case, close
the LP tank valve and disconnect from the regulator. Let it stand for 10 minutes. Recon-
nect the regulator to the tank. Open the grill lid. Slowly open the propane tank valve.
Follow the burner lighting procedures and light the burner furthest from the tank. Continue
to light the other burners as moving closer to the tank.
Q: Can I use ceramic plates, briquettes of any kind, or lava rocks?
No. Your grill is designed for use only with the heat diffusers. Grease drips down on to the
diffusers and is burned, creating steam and additional flavour.
Q: How long is the warranty period?
One year.
- 31 -
Kabob Marinade:
1 cup soy sauce
1/2 cup brown sugar
1/2 cup vinegar
1/2 cup pineapple juice
2 tsp salt
1/2 tsp garlic powder
- Mix all ingredients in a saucepan and bring to boil.
- Allow marinade to cool before marinating your meat
in it.
- Marinate beef in mixture a minimum of 4 hours.
SHRIMP (Peeled) & CRAYFISH:
- Place on skewers.
- Coat with melted butter and garlic salt.
- Grill at minutes on each side or until pink. Cocktail
sauce optional.
BJIKEIZI POTATOES:
- Rub with butter and wrap in foil and cook on grill
with lid down for 50 minutes.
- Turn alter 25 minutes (no need to turn it smoked).
- Squeeze to check for doneness.
HAMBURGERS:
See meat marinade on prior pages.
You may also marinate by allowing to stand in
marinade for 1 or 2 hours at room temperature
before cooking or let stand in covered dish in
refrigerator up to 24 hours.
- Bring to room temperature before cooking.
- Mix in chopped onions, green peppers, salt, sear
3/4 inch patties on each side with cooking grates in
high position for a few minutes.
- Lower fire grate to medium position and grill with lid
down to avoid flare-ups.
- Cook each side 3 to 7 minutes according to desired
doneness.
- Cook ground meat to 150 internally or until juice
runs clear (free of blood) for prevention of E-coli.
- Burgers can be bested with marinade when turning
and/or other ingredients can be mixed in with the
ground beef such as chili sauce or powder.
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