FAQ

Depending on the model that you have purchased, you may be able to fold down the side shelves. Be aware that there may be side shelf locks (Broil King) that need to be removed. If you have a side burner and want to fold that side down as well, be prepared to secure the side burner trivet and lid so they do not fall.

A small portable tank will last approximately 1.5 hours.

A 7kg propane tank should last about 16-17 hours on most grills. A lot depends on how hot you operate the grill. The higher the flame, the more fuel used.

We always recommend that you have an extra tank on hand because you certainly don’t want to run out in the middle of a bbq!

The work tables are meant for holding plates, food ready to be cooked, spices, sauces, beverages, etc. It was not meant to hold excessive weight.

There is an air shutter on each of the burners. You can identify these by the screen which prevents spiders and such from entering. These often have a screw which can be loosened to adjust the air/gas mixture. These are generally set and tested in factory to be optimal. Unless you are having problems with the flames in your grill, don't adjust these.

The flame should be a descending light blue to dark blue flame. Orange tips are fine.

Too much orange would mean the gas is not burning properly.

If the flame does not appear to be uniform throughout the burner you may need to clean the burner.

Those (usually stainless steel for durability) covers over the burners are called many things by different manufacturers. Their main purpose is to direct grease and drippings away from the burner tubes, as well as add flavor to your food.
Drippings, marinades, and juices from the food being grilled will fall down onto the hot Flavorizer Bars. From there, the juices are vaporized and circulate back up to the food which adds the delicious extra flavor.

They also help to even out the heat throughout the cook box.

Not all models have a chain and stick.This chain is the matchstick holder and is used to manually light the grill if an issue should arise with the electronic igniter system.

If you place your hand near to the bottom of the gas bottle and it feels very cold to the touch or even has a little frost on it....you are near empty. Keeping a spare tank is a really good idea.

After each cook, you should burn off the grease etc. off the grids by turning the gas burners on high for a time, opening the air controls on a charcoal grill or raising the temperature on your other type of grill. After this, the residue should be burned off. Take a brush and brush the grills to clean. From time to time, take out your flavourizer bars (heat tents, or whatever they are called) and simply brush them off. A clean grill is a happy grill. Take a look inside your barbecue from time to time and clean it out.

Simply wash the outside of your gas grill with warm, soapy water. Use an Exterior Grill Cleaner and Stubborn Stain Remover (enameled grills only) to bring back the shine to your grill!

On your control panel, the lettering and other markings may be only stenciled on in ink. Do not use a cleaner on this area that may remove the ink.

What you are seeing is a build-up of carbonized grease. This is a completely normal occurrence. We do not sell any grills with paint on the inside of the grills. Take a moment and scrape off the inside of the lid.

What you are seeing is a build-up of carbonized grease. This is a completely normal occurrence. We do not sell any grills with paint on the inside of the grills. Take a moment and scrape off the inside of the lid.

Cleaning the burner tubes in your grill is very important, both for making sure that they provide strong, even heat, and also to make sure that they last for as long as possible.

We recommend cleaning the burner tubes as often as you're willing to, but making sure to do so at least once a year is an absolute must. Cleaning them on a quarterly basis is a better idea, and if you use your grill multiple times a week, it's not a bad idea to clean them once a month.

Two areas on the burners that are key to keeping them operating at peak performance are the portholes (small openings running along the length of the burners) and the air shutter screens on the ends of the burner.

Use a clean stainless steel bristle grill brush to clean the outside of the burners by brushing across the top of the burner portholes.

To clean the air shutters screens, locate the ends of the burners on the underside of the control panel where they meet the valves. Depending on the exact model you own, the control panel may need to be removed to access the air shutters.

Clean the air shutter screens on each of the burners using a soft bristle brush. Something like an old toothbrush works well.

When cleaning the burners, never use a brush that has already been used to clean the cooking grates, as this can transfer grease from the grates onto the burners. Also, never put sharp objects into the burner port holes, as this pushes debris into the burners, which can result in gas flow issues.

As long as the heat tents/Flavrwaves(or whatever they are called) have not developed any holes or cracks they should work just fine. This is completely normal and not a health hazard.

Food drippings may come into contact with the hot flames of the burner, causing a flare-up. Some flare-ups are normal, but excessive flare-ups are most often caused by a buildup of grease. Follow these simple steps:

1. When the barbecue grill is cool, remove the Heat Tents (or whatever they called) and brush it with a stainless steel grill brush then place it back into position.

2. Ensure that the bottom of the barbecue grill oven is kept clean of any grease or cooking debris, including your drip can/pan. For a thorough cleaning, scrape the sides and base of your cook box with a putty knife or barbecue brush, then use an industrial vacuum cleaner to remove any ash and debris.

If your grill is equipped with Broil King’s or Napoleons's heavy duty reversible cast iron grids, place the grids with the channel side up when grilling fattier cuts of meat. This will help capture and vaporize more juices right at the cooking grid and the ends of the grids are shaped to allow excess juices to drain away without causing flare-ups.

If you pack your grill full of fatty meats then the covers over the burner may not be able to keep up. Move your food around on the grill or grill the meat in stages. Don't walk away from the grill and expect it to react to flare ups on its own.

Even though manufacturer's talk a lot about how even their heat distribution is on their grills I have never cooked on one that is perfect. It is true that some are better than others, but the flames do not reach the extreme sides or front to back. Your hottest zones will be around the middle of the grill normally.

If one side is much hotter than the other, it could be for a few reasons.

Low flame from some of the burners.

• There could be some obstruction for those burners, Clean them well and see if that helps. Check your hoses

• Your propane/butane might be low

• There are summer and winter mixes of propane/butane here in Bulgaria. Warm up your bottle if you are cooking in colder temperatures.

• We have had numerous people come to us asking about grills they have bought abroad not performing well. They may have been designed for different operating pressures or fuel mixes. We do get a number of people in who cannot get their grills to perform (ie. Turn on one burner and it works well, two burners on works well, three burners the flames start to go low. Another reason, especially with some of the less expensive grills is just a poor design.

Prevailing wind. If you have a steady wind from one side or front to back while cooking it can cause the heat to concentrate at one end of the grill. Adjust your position if possible.

Some of the models we sell have infrared side burners or internal infrared burners with ceramics. Due to the intense heat of the infrared burners, most drippings and food particles that fall onto the burner surface are immediately incinerated. In the case where some debris and residue remain, your infrared burner will require cleaning.

To clean an infrared burner that is found inside your grill, under the hood, wait until your grill is completely cool. Remove the cooking grids over the infrared burner and use a soft brush -like a paintbrush - to remove any debris. Replace the cooking grids and turn your infrared burner to high. Leave the infrared burner on high for 5 to 10 minutes with the lid closed. This will incinerate any remaining debris.

To clean your Infrared SIZZLE ZONE™ side burner, ensure that it has completely cooled before beginning. Lift the lid that covers the burner and inspects it for debris. If there is any, use a soft brush like a paintbrush to remove any residue from the ceramic element. You can then clean out the bottom of your infrared burner, scooping out any debris that you have found. Check the grease tray under the side shelf for grease and debris. This needs to be done frequently, as it is a shallower tray than the main drip tray on the grill. Replace the cooking grid in the lowered position and turn the burner on to high. Leave the lid open and the burner on for 5 minutes to incinerate any remaining debris. To increase the longevity of your side burner, remember to keep the cover over the Infrared SIZZLE ZONE™ when it is not in use.

NOTE: Use a very soft brush to clean any debris on your ceramic burner as it is very fragile. Anything more abrasive or harder can damage the delicate ceramic.

Tape or glue deposits left on the stainless steel surfaces during the manufacturing process are often mistaken for scratches. To remove any glue residues left behind, simply apply a coating of olive oil to the mark and allow it to sit for 10 minutes. Rub the surface with a soft cloth to gently remove the glue from the stainless steel.