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General| Main Burners | 3 |
|---|---|
| Total Cooking Area | 669 square inches |
| BTU-per-hour Input | 39, 000 |
| Side Burner BTU-per-hour | 12, 000 |
| Sear Station Burner BTU-per-hour | 9, 000 |
| Fuel Type | Liquid Propane (LP) |
| Dimensions - Lid Closed | 47"H x 59"W x 29"D |
| Primary Cooking Area | 513 square inches |
| Warming Rack Area | 156 square inches |
| Stainless Steel Burners | Yes |
| Grill Grates | Porcelain-enameled cast iron |
| Side Tables | 2 |
| Warranty | 10 years |
| Ignition Type | Electronic |
| Lid Material | Porcelain-enameled |
Explains DANGER, WARNING, and CAUTION terms.
Covers gas safety, flammable liquids, and cylinder handling.
Rules for installation, operation, and storage.
Outlines owner's duties and warranty claim process.
Details limitations and conditions of the warranty.
Details the Infinity Ignition, Burners, Flavorizer Bars, and Grease Management.
Explains Built-in Thermometer, Warming Rack, Grates, Side Tables, Sear Station, iGRILL, Side Burner, Cabinet.
Explains cooking methods using direct and indirect heat.
Highlights the importance of timers and barbecue mitts.
Advice on preheating, cleaning, and grill space management.
Tips on peeking, flipping, heat management, and experimentation.
Covers LPG properties, safe handling, and cylinder requirements.
Explains regulator function and hose requirements.
Technical specifications for burner orifices and gas consumption.
Step-by-step guide for attaching regulator and positioning cylinder.
How to test fittings for gas leaks using soap solution.
Critical dangers associated with gas leaks and emergency procedures.
How to identify and address leaks at different connection points.
Procedure for safely removing the regulator from the cylinder.
Instructions for the initial heat-up process before first use.
Steps for meal-to-meal cleaning and checking the gas hose.
Importance of preheating and cleaning cooking grates.
Step-by-step guide for lighting burners with electronic ignition.
How to safely turn off the burners and gas supply.
How to use the sear station for high-temperature searing and best results.
Procedure for turning off the sear station and main burners.
Steps for lighting the side burner using electronic ignition.
How to turn off the side burner and gas supply.
Cleaning the lid, grates, Flavorizer Bars, and burners.
Cleaning internal components like heat deflectors and the cookbox.
Instructions for cleaning the grease tray and catch pan.
Methods for cleaning stainless steel, painted, and plastic surfaces.
Addresses problems with main burners and side burner ignition.
Step-by-step guide for lighting burners with a match.
Solutions for uneven heating, low flame, and erratic flame patterns.
How to detect and respond to gas leaks.
Addresses lid peeling appearance and flare-ups due to grease.
Troubleshooting the battery, wires, and earth connection.
Guidelines for cooking times of various red meats and poultry cuts.
Guidelines for cooking times of seafood and vegetables.
