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General| Main Burners | 3 |
|---|---|
| Total Cooking Area | 669 square inches |
| Primary Cooking Area | 513 square inches |
| Warming Rack Area | 156 square inches |
| BTU-per-hour Input | 39, 000 |
| Dimensions - Lid Open | 62"H x 59"W x 31"D |
| Dimensions - Lid Closed | 47"H x 59"W x 29"D |
| Flavorizer Bars | Stainless steel |
| Side Tables | 2 |
| Tool Hooks | 6 |
| Built-in Thermometer | Yes |
| Open Cart Design | Yes |
| Grease Management System | Yes |
| Burner Material | Stainless steel |
| Fuel Type | Liquid Propane (LP) |
| Cooking Grates | Porcelain-enameled cast iron |
Details the integrated ignition, grills, burners, and cleaning systems for optimal performance.
Explains the reliable, battery-powered electronic ignition system for first-time starts.
Explains cooking food directly over heat for searing and traditional barbecue flavour.
Describes cooking food away from direct heat for roasting and baking.
Step-by-step guide for preheating and cooking using the direct method.
Instructions for preheating and cooking roasts and baked goods using indirect heat.
Method for achieving crispy pork crackling using high heat then roasting.
Guide for cooking tough meat cuts at low temperatures for tenderness.
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