Grand Turbo YN662LP 52 Inch BBQ with Side Burner Owner’s Manual

Grand Turbo YN662LP 52 Inch BBQ with Side Burner

Specifications

• Model: Grand Hall YN663LP
• Designed for outdoor use only
• Approved by CSA Laboratories under standard ANSI Z21-58b-2002/CGA 1.6b-2002
• Compatible with 20 lb. Liquid Propane Gas (LP gas) tank

Product Usage Instructions

Safety Instructions:

It is crucial to follow these safety instructions to prevent injury or property damage:

• Ensure proper assembly, installation, and maintenance of the gas grill.
• Do not use the grill indoors or on recreational vehicles/boats.
• Avoid leaning over the cooking area while the grill is in operation.
• Avoid touching hot surfaces until the grill has cooled down.

LP Gas Tank Usage:

Follow these guidelines for correct LP gas tank use:

• Use a standard 20 lb. Liquid Propane Gas (LP gas) tank.
• Do not connect a tank exceeding 12 inches in diameter by 18-1/2 inches high.
• Use a tank with an Overfill Prevention Device (OPD).
• Ensure the LP gas tank meets U.S. DOT or Canadian CTC specifications.

Customer Service:

If you have questions about assembly, operation, or find damaged/missing parts, contact Customer Service at 1-800-752-3085, Monday to Friday.

FAQs

• Q: Can I use this grill indoors?
  • A: No, this grill is designed for outdoor use only. Using it indoors can be dangerous.
• Q: What type of LP gas tank should I use?
  • A: Use a standard 20 lb. Liquid Propane Gas (LP gas) tank with an Overfill Prevention Device (OPD) that meets specified dimensions.

America’s Barbecue Grill Superstores

Owner’s Manual

52″ All Grill BBQ YN662AGLP YN662AGNG
YN662CT (Cart Only)

52″ BBQ with Side Burner YN662LP YN662NG
YN662CT (Cart Only)

38″ All Grill BBQ YN663LP YN663NG
YN663CT (Cart Only)

nWARNING:
All barbecues and carts are designed for outdoor use only! All barbecues are not intended for commercial use.

nWARNING:

Read this Owner’s Manual carefully and be sure your gas grill is properly assembled, installed and maintained. Failure to follow these instructions could result in serious bodily injury and/or property damage. This gas grill is intended for outdoor use only and is not intended to be installed in or on recreational vehicles or boats.

Note to Installer: Leave this Owner’s Manual with the consumer after delivery and/or installation.
Note to Consumer: Leave this Owner’s Manual in a convenient place for future reference.

Design Certified Unit approved by CSA Laboratories under standard ANSI Z21-58b-2002/CGA 1.6b-2002
Customer Service Helpline: If you have questions about assembly or grill operation, or if there are damaged or missing parts when you unpack this unit from the shipping box, call us Monday through Friday at 1-800-752-3085

RV 041205

P80151009A

SAFETY INSTRUCTIONS

PROPANE MODELS:

nWARNING
Fuels used in gas or oil-fired appliances and the products of combustion of such fuels, contain chemicals known to the State of California to cause cancer, birth defects and/ or other reproductive harm.
This warning is issued pursuant to California Health & Safety Code Sec. 25249.6.
nWARNING
Failure to comply with these instructions could result in a fire or explosion that could cause serious bodily injury, death, or property damage.
nWARNING
Your grill will get very hot. Never lean over the cooking area while using your grill. Do not touch cooking surfaces, grill housing, grill lid or any other grill parts while the grill is in operation, or until the grill has cooled down after use. Failure to comply with these instructions may result in serious bodily injury.

Correct LP Gas Tank Use LP gas grill models are designed for use with a standard
20 lb. Liquid Propane Gas (LP gas) tank, not included with grill box. Never connect your gas grill to an LP gas tank that exceeds this capacity. A tank of approximately 12 inches in diameter by 18-1/2 inches high is the maximum size LP gas tank to use. A Propane tank with an OPD (Overfill Prevention Device) must be used. This safety feature prevents the tank from being over-filled which can cause malfunction of the LP gas tank, regulator and/or grill.
The LP gas tank must be constructed and marked in accordance with specifications of the U.S. Dpt. of Transportation (DOT). In Canada, the LP gas tank must meet the Canadian Transportation and Communications (CTC) specifications. Also be sure to read and follow all LP instructions on the following page.
If the outdoor cooking gas appliance is not in use, the gas must be turned off at the supply cylinder.
(a) Do not store a spare LP-gas cylinder under or near this appliance;

Grill lnstallation Codes
This gas grill must be installed in accordance with all local codes. In areas without local codes, follow the latest edition of the National Fuel Gas Code ANSI Z223.1. In Canada, installation must conform to standard CAN/CGA 1b149.1 or 1-b149. 2 (Installation Code for Gas Burning Appliances and Equipment) and all local codes.
Proper Placement and Clearance of Grill
Never use your gas grill in a garage, porch, shed, breeze way or any other enclosed area. Your gas grill is to be used outdoors only, at least 24 inches from the back and 18 inches to the side of any combustible surface. Your gas grill should not be placed under any surface that will burn. Do not obstruct the flow of ventilation air around the gas grill housing.
This outdoor gas grill is not intended to be installed in or on recreational vehicles and/or boats.
CSA label located at rear of unit

(b) Never fill the cylinder beyond 80 percent full; and
(c) If the information in (a) and (b) is not followed exactly, a fire causing death or serious injury may occur.
1. The LP gas tank has a shutoff valve, terminating in an LP gas supply tank valve outlet, that is compatible with a Type 1 tank connection device. The LP gas tank must also have a safety relief device that has a direct communication with the vapor space of the tank.
2. The tank supply system must be arranged for vapor withdrawal.
3. The LP gas tank used must have a collar to protect the tank valve.
! Never connect an unregulated LP gas tank to your gas
grill. The gas regulator assembly supplied with your gas grill is adjusted to have an outlet pressure of 11″ water column (W.C.) for connection to an LP gas tank.
! Only use the regulator and hose assembly supplied with
your gas grill. Replacement regulators and hose assemblies must be those specified by manufacture.
! Have your LP gas tank filled by a reputable propane gas
dealer and visually inspected and re-qualified at each filling.
! Never fill the gas tank beyond 80% full. Have your
propane gas dealer check the release valve after every filling to ensure that it remains free of defects.
! Always keep LP gas tanks in an upright position. ! Do not store (or use) gasoline or other flammable
vapors and liquids in the vicinity of this gas grill.
! An LP gas tank that is not connected for use must NOT
be stored on bottom shelf or in the vicinity of this or any other gas grill.
! Do not subject the LP gas tank to excessive heat. ! Never store an LP gas tank indoors. If you store your

– 2 –

gas grill in the garage or other indoor location, always Built-in Units Utilizing Natural Gas

disconnect the LP gas tank first and store it safely outside and out of reach of children.
! LP gas tanks must be stored outdoors in a well-ventilat-
ed area. Disconnected LP gas tanks must not be stored in a building, garage or any other enclosed area.

When connecting a built-in unit to the natural gas supply in your home, please ensure the pipe joint compound is resistant to the action of natural gas. In addition, please observe the following:

! When your gas grill is not in use the gas must be turned

The barbecue and its individual shut-off valve must be

off at the LP gas tank.

disconnected from the gas supply piping system during any

! The regulator and hose assembly must be inspected

pressure testing of that system at test pressures in excess

before each use of the grill. If there is excessive abra- of ½ psi (3.5 kPa).

sion or wear or if the hose is cut, it must be replaced

The barbecue must be isolated from the gas supply

prior to the grill being used again.

piping system by closing its individual manual shut-off valve

!

Keep the gas regulator hose away from hot grill surfaces and dripping grease. Avoid unnecessary twisting of

during any pressure testing of the gas supply piping system at test pressures equal to or less than ½ psi (3.5 kPa)

hose. Visually inspect hose prior to each use for cuts,

cracks, excessive wear or other damage. If the hose

The units are supplied from the factory equipped for

appears damaged do not use the gas grill. Call our serv- use with natural gas and includes a natural gas regulator.

ice center at 1-800-752-3085.

If operation with propane gas is desired, you must pur-

! !

Never light your gas grill with the lid closed or before checking to insure the burner tubes are fully seated over the gas valve orifices.
Never allow children to operate your grill. Do not allow children to play near your grill.

chase a Propane Model. In addition, a Propane Gas Regulator MUST be installed in the gas supply line from the propane gas tank.
Please remember to check all gas connections for leaks after the piping is completed. Follow the procedure under the heading “CAUTION: LEAK CHECKING.”

nWARNING
A strong gas smell, or the hissing sound of gas indicates a serious problem with your gas grill or the LP gas tank. Failure to immediately follow the steps listed below could result in a fire or explosion that could cause serious bodily injury, death, or property damage.
! Shut off gas supply to the grill. ! Turn the Control Knobs to the OFF position. ! Open grill lid. ! Get away from the LP gas tank. ! Do not try to fix the problem yourself.. ! If odor continues or you have a fire you cannot extin-
guish, call your fire department.
Do not call near the LP gas tank because your telephone is an electrical device and could create a spark resulting in fire and/or explosion.
NOTE: The normal flow of gas through the regulator and hose assembly can create a humming noise. A low volume of noise is perfectly normal and will not interfere with operation of the grill. If humming noise is loud and excessive you may need to purge air from the gas line or reset the regulator excess gas flow device. This purging procedure should be done every time a new LP gas tank is connected to your grill. For help call the Customer Service Helpline for assistance.

n CAUTION: BEWARE OF FLASHBACK

CAUTION: Spiders and small insects occasionally spin

webs or make nests in the

grill burner tubes during transit and warehousing. These webs can lead to a gas flow obstruction which

could result in a fire in and

around the burner tubes.

This type of fire is known as a “FLASHBACK” and can

cause serious damage to your grill and create an unsafe

operating condition for the user.

Although an obstructed burner tube is not the only cause of “FLASHBACK”, it is the most common cause.
To reduce the chance of “FLASHBACK”, you must clean the burner tubes before assembling your grill, and at least once a month in late summer or early fall when spiders are most active. Also perform this burner tube cleaning procedure if your grill has not been used for an extended period of time.

BEFORE USING YOUR GRILL
To reduce the chance of “FLASHBACK” clean the burner tubes and burners before fully assembling your grill. Unscrew the bolt at the rear of the burner using a screwdriver. Carefully lift each burner up and away from the gas valve orifice, then refer to Fig1 and perform one of these three cleaning methods:

1. Bend a stiff wire, (a lightweight coat hanger works well) into a small hook as shown below. Run the hook through the burner tube and inside the burner several times to remove any debris.
– 3 –

2. Use a bottle brush with a flexible handle. Run the brush through GAS VALVE the burner tube and inside the burner several times, removing any ASSEMBLY
debris.

Figure 1

3. Preferably, an air hose should be used to force air through each burner tube. The forced air should pass debris or obstructions through the burner and out the ports.

Figure 2

SPARK GAS ELECTRODE COLLECTOR

ASSEMBLY BOX

BURNER

PHILLIPS HEAD SCREW

TO CLEAN BURNER TUBE

INSERT HOOK HERE

BURNER TUBE

BURNER PORTS

ORIFICE

BURNER TUBE

nWARNING
The location of the burner tube with respect to the orifice is vital for safe operation. Check to ensure the orifice is inside of the burner tube before using your gas grill (Figure 1). If the burner tube does not fit over the valve orifice, lighting the burner may cause explosion and/or fire.

Outdoor BBQ Built-in Installation Specifications
Prior to installing unit, side and rear trims must be installed to fully support the unit.
Built-in Trim Kit Installation: Carefully remove the stainless steel trim pieces from the carton and attach Left, Right & Rear stainless trims to left, right & rear sides of barbecue using 10 bolts & 2 nuts. Check to make sure they are aligned flush with the side barbecue face and top before fully tightening the bolts. NOTE: When choosing a location for your Gas grill, keep in mind that it should not be located under any overhead combustible construction. The side and bottom of the grill should not be any closer than 18 inches to combustible construction, and the back of the grill should not be any closer than 24 inches to combustible construction.

Rear Trim: 52″ BBQ uses 4 bolts 38″ BBQ uses 3 bolts and Wok uses 2 bolts

YN662AGLP , YN662AGNG Rear Trim: (A) – (6X) 3/16″ x 3/8″ Phillips Head Screws Left & Right Trim: (B) -(6X) 3/16″ x 3/8″ Pan Head with Cross Recess Screw (C) -(10X) 1/4″ x 1/2″ Phillips Head Screw

Figure 3b

6X (B)

Figure 3a

6X (A) 10X (C)

– 4 –

Figure 4

6″ minimum clearance from cutout
(for hood)

Rear*

Side*

non-combustible construction

Depth

Width

Height

Built-in Model Cutout Dimensions & Clearance to Combustibles

Model 52″ YN662 38″ YN663 Side Burner

Height 10″ 10″ 10″

Width 52-3/4″ 38-3/4″ 17-1/2″

Depth 24-1/2″ 24-1/2″ 24-1/2″

Side Rear 18″ 24″ 18″ 24″ 18″ 24″

NOTE: When using Propane, EXTREME CAUTION should be used to provide ample ventilation of vapor from the enclosure. LP Gas vapor is heavier than air and SERIOUS INJURY from a DANGEROUS EXPLOSION could occur if LP Gas is allowed to accumulate in an enclosure and then ignited. Both the Barbecue enclosure and LP cylinder enclosure require venting that must be provided at the floor level of the enclosure to allow any leaking LP Gas vapor to escape. Upper & lower groundlevel vents (20 sq. in. minimum each) MUST BE PROVIDED on both sides of built-in construction. Please ask a Barbeques Galore associate for full details.
NOTE: When installing a barbecue equipped for liquid propane in an island, the propane tank must be in a separate enclosure that is completely isolated from the barbecue. It must be crossventilated in accordance with the current standard. The propane tank MUST NEVER be installed directly under the barbecue.
NOTE: Upper & lower ground-level vents (20 sq. in. minimum each) MUST BE PROVIDED for combustion air on both sides of built-in construction. Please ask a Barbeques Galore associate for full details.
Barbecues must be installed in accordance with CSA specifications and all local building codes.

• Rear & Side Clearances indicated are to combustible
  construction
  Figure 5 Vented on BOTH SIDES of Island

nWARNING
Vapors from products containing Chlorine and other caustic chemicals can cause Stainless Steel flexible connectors to corrode. THESE PRODUCTS SHOULD NOT BE STORED IN AN ISLAND OR NEAR THE connector. Cleaning solutions, Household Chemicals and Solder fluxes can also cause pinholes if they come in contact with these connectors and MUST be washed off immediately with water.

Clamp down flexline

Figure 6
Access must be provided to Shut-off Valve

Stainless Flexline

CSA Approved Rubber Gas Hose

QCC-1/OPD Tank

Non-combustible Construction Vented Access Door
CSA Approved Propane Regulator
– 5 –

Air Vents

Louvers on BBQ must remain unobstructed to allow for combustion air.
Natural Gas Installation

Figure 7

NATURAL GAS MODELS ONLY Extension Fitting for manifold

OUT

Extension Fitting for outlet (NG only)
Yellow Teflon Pipe Thread Sealant is recommended for use on all pipe thread connections EXCEPT flared threads.
IN

Figure 8 Cart model LP Gas Connection
3/8 FF x 3/8 MF on Propane models
CSA Approved Rubber Gas Hose

CSA Approved Natural Gas Regulator

Stainless Flexline

Close Nipple

Natural Gas Supply

Shut-off Valve 1/2-1/2″ NPT

IMPORTANT: Regulator must be on the Barbecue or your warranty is void.

Figure 9

Side Panel

Cart & Barbecue Assembly (requires an assistant)
1. Unpack Cart.

2. Unpack Barbecue.

3. Position barbecue on top of Cart.

4. Remove Left & Right Side Panels on both sides of cart as shown in Figure 9.

5. With the help of your assistant, position barbecue on top of Cart and align mounting holes as shown in Figure 10.

Figure 10

6. Secure with two Mushroom Head bolts and nuts at both front sides. Do not tighten until all fasteners are in place.

7. Secure with Washer Head bolts (no nuts required) as follows: YN662 (52″ BBQ’s) 6 bolts at rear & side YN663 (38″ BBQ) 5 bolts at rear & side

You may need your assistant to adjust the position of the barbecue so that the holes are all aligned.
8. Once barbecue & cart are aligned, tighten all bolts. 9. Replace Left & Right Side Panels.

Nuts at front only
(2)

Bolts
Nutserts Bolts
Washer Head Bolts

– 6 –

Grand Turbo YN662CT, YN663CT Models Cart & Cart Trim Plate Assembly Instructions
1 Cart & Cart Trim Plate Assembly (requires an assistant) 1. Open the left door from cabinet cart. Unscrew the left cart side panel trim plate from the left cart side panel. 2. Repeat for right cart side panel trim plate. 3. Pull out the upper drawer, Push up black tenon on the left slide and push down black tenon on the right slide to remove the upper drawer. 4. Repeat for lower drawer.
3/16″x1/2″ Phillips Head Screw Qty. 12 (from left & right cart side panel trim plate)

2

1. Place the cart trim plate under the cart. 2. Be sure the rear of cart trim plate are inserted into the cart trim plate bracket.

P81201013A

– 7 –

3

Align the holes on the cart bottom shelf and the caster seats with the threaded holes on the cart trim plate. Tighten securely using 4 screws and 3 bolt provided.

1/4″x1/2″Phillips Head Screw Qty. 4
1/4″x2-1/2″ Pan Head with Cross Recess Bolt Qty. 3 (for YN662CT Model) Qty. 2 (for YN663CT Model)

4

1. Install the left cart side panel trim plate to the left cart side panel. 2. Repeat for right cart side panel trim plate.

3. Install the upper drawer, Push up black tenon on the left slide and push down black tenon on the right

slide to install the upper drawer to cart.

4. Repeat for lower drawer.

3/16″x1/2″ Phillips Head Screw Qty. 12 (from left & right cart side panel
trim plate)

– 8 –

YN662CT Model YN663CT Model
– 9 –

YN662AGLP , YN662AGNG Parts Diagram

Figure 11

– 10 –

YN662LP , YN662NG Parts Diagram

Figure 12

– 11 –

YN663LP , YN663NG Parts Diagram

Figure 13

– 12 –

Parts List for model YN662AG(LP/NG) only

ITEM DESCRIPTION

P/N

QTY ITEM DESCRIPTION

P/N

QTY

1 Lid Assembly

Y0130012 1

2 Lid Handle Bracket

P00303016E 2

3 Lid Handle

P00205064B 1

4 Lid Handle Heat-Insulating Spacer P06801002A 2

5 Name Plate

P00407003D 1

6 Temperature Gauge

P00607101C 1

7 Protective Pad

P05518002I 4

8 Bowl Side Panel, Left

P0072016EC 1

9 Bowl Side Panel, Right

P0072116EC 1

10 Lid Hing w. Nut

P05511006A 2

11 Bowl Side Panel/Trim Plate/Left P07514004A 1

12 Bowl Side Panel/Trim Plate/Right P07514005A 1

13 Burner Bracket

P02216024A 1

14 Burner/Main

P02001002E 8

15 Burner Air Shutter

P05524008A 8

16 Gas Collector Box with Electrode P02610018A 4

17 Electric Wire Set

P02615056A 1

18 Control Knob for Main/Smoker

P03411083L 8

Burners

19 Control Knob Seat

P03415034A 8

20 Grease Tray Heat Shield,Upper P06904008C 1

21 Smoker Drawer Bracket

P06708001A 1

22 Smoker Drawer

P06701002A 1

23 Smoker Drawer Filler

P06704004A 1

24A Grease Tray Assembly

Y0270007 1

24B Grease Tray Heat Shield,Lower P06904013C

25 Lighting Tube

P05507003A 1

26 Gas Valve/Manifold Assembly

LPG

Y0060194 1

NG

Y0060195 1

27 Extension Fitting for Manifold

LPG

P03901011A 1

NG

P03901015A 1

28 Extension Fitting – Outlet (NG only) P03901013A 1

29 Electric Ignitor, 4-Ports

P02502024C 2

30 Cooking Rack/Secondary

P01518002B 1

31 Cooking Grid – Large

P01606002B 4

32 Cooking Grid – Small

P01606006B 1

33 Flame Tamer/Rack

P01720005B 2

34 Flame Tamer/Ceramic

P01804002A 16

35 Door Hinge Bracket -Left Top

P03314035C 1

36 Door Hinge Bracket -Right Top

P03314036C 1

37 Door Hinge Bracket-Left Bottom P03314037C 1

38 Door Hinge Bracket -Right Bottom P03314038C 1

39 Door Stop/2 pcs

P05517016E 2

40A Caster, 2.5 in.,without Brake/Front P05117007E 2

40B Caster, 2.5 in.,with Brake/Rear

P05110001E 2

41 Tank Pull-Out Tray Assembly (Option) Y0340022 1

42 Cart Bottom Shelf /Trim Plate

P07516001A 1

43 Door

P04301001A 2

44 Door Trim Plate,Left

P07506001A 1

45 Door Trim Plate, Right

P07507001A 1

46 Door/Drawer Handle

P00215002L 4

47 Towel Rack

P05209003A 1

48 Towel Rack Bracket

P05212008A 1

49 Spice Basket

P05203001A 1

50 Side Shelf Bracket, Left / Right

P01208001A 2

51 Side Shelf

P01105030B 2

52 Side Shelf Lock

P05501003A 4

53 Drawer Panel

P01901004B 2

54 Regulator with Hose/LPG

P03601011A 1

55 Regulator/NG

P03628001B 1

56 Extension Fitting – Inlet (NG only)

P03901017A 1

A1 Back Burner Frame

P02011025E 1

A2 Back Burner Assembly

LPG

Y0030017 1

NG

Y0030018 1

A3 Back Burner Wind Shield

P06906017C 1

A4 Extension Tube for Back Burner

P03701011A 2

A5 Thermocouple/Back Burner

P05305005A 2

A6 Back Burner Electrode

P02614008C 2

A7 Thermocouple Bracket, Left

P03328012C 1

A8 Thermocouple Bracket, Right

P03328013C 1

A9 Thermocouple Protector

P06909002C 2

A10 Control Knob for Back Burner

P03411093L 2

A11 Control Knob Seat

P03415034A 2

B1 Trim Panel, Left

P07505007A 1

B2 Trim Panel, Right

P07504007A 1

B3 Trim Panel, Rear

P07515015A 1

— Owner’s Manual

P80151009A 1

-13 –

Parts List

ITEM DESCRIPTION

P/N YN662

1 Lid Assebbly

Y0130010

2 Temperature Gauge

P00607101C

3 Name Plate

P00407003D

4 Lid Handle Bracket

P00303016E

5 Lid Handle

P00205025B

6 Handle Heat-Insulating Spacer

P06801002A

7 Protective Pad, Lid Front

P05518002I

8 Protective Pad, Lid Rear

P05518005I

9 Cooking Rack/Secondary

P01516001B

10 Cooking Grid/Large

P01606001B

11 Cooking Grid/Small

P01606002B

12 Flame Tamer/Ceramic

P01804002A

13 Flame Tamer/Rack

P01720026B

14 Lid Hinge with Nut

P05511006A

15 Bowl Side Panel/Trim Plate/Left

P07514015A

16 Bowl Side Panel/Trim Plate/Right

P07514016A

17 Smoker Drawer Bracket

P06708001A

18 Grease Draining Tray Heat Shield,Upper P06904001C

19 Burner/Main

P02001002E

20 Burner Air Shutter

P05524008A

21 Gas Collector Box with Electrode

P02610018A

22 Extension Tube for Manifold

P03715001A

23 Extension Tube Fitting

P03907003A

24 Extension Fitting (LPG only)

P03901011A

Extension Fitting (NG only)

P03901012A

25 Gas Valve/Manifold Assembly (LPG only) Y0060137

Gas Valve/Manifold Assembly (NG only)

Y0060138

26 Control Knob for Main/Side/Smoker Burners P03411083L

27 Control Knob for Back Burner

P03411093L

28 Control Knob Seat

P03415034A

29 Electric Ignitor, 4-Ports

P02502024C

30 Smoker Drawer

P06701002A

31 Smoker Drawer Filler

P06704001A

32A Grease Tray Assembly

Y0270005

32B Grease Draining Tray Heat Shield,Lower P06904014C

33 Back Burner Assembly (LPG olny)

Y0030015

Back Burner Assembly (NG olny)

Y0030016

34 Back Burner Wind Shied

P06906002C

35 Back Burner Extension Tube

P03701008A

36 Lighting Tube

P05507001A

37 Regulator with Hose/LPG

P03601011A

38A Extension Fitting – Inlet (NG only)

P03901017A

38B Regulator/NG

P03628001B

38C Extension Fitting – Outlet (NG only)

P03901016A

38D Extension Fitting (NG only)

P03901015A

39 Cart Bottom Shelf/Trim Plate

P07516001A

40 Drawer Panel

P01901004B

– 14 –

P/N YN663
Y0130010 P00607101C P00407003D P00303016E P00205025B P06801002A P05518002I P05518005I P01516001B P01606001B P01606002B P01804002A P01720026B P05511006A P07514015A P07514016A P06708001A P06904001C P02001002E P05524008A P02610018A P03715001A P03907003A P03901011A P03901012A Y0060139 Y0060140 P03411083L P03411093L P03415034A P02502024C P06701002A P06704001A Y0270006 P06904014C Y0030015 Y0030016 P06906002C P03701008A P05507001A P03601011A P03901017A P03628001B P03901016A P03901015A P07516002A P01901006B

QTY YN662
1 1 1 2 1 2 2 2 1 2 1 12 1 2 1 1 1 1 6 6 3 1 1 1 1 1 1 8 1 9 2 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 2

QTY YN663
1 1 1 2 1 2 2 2 1 2 1 12 1 2 1 1 1 1 6 6 3 1 1 1 1 1 1 6 1 7 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 1 2

ITEM DESCRIPTION
41 Door Hinge Bracket, Left Top 42 Door Hinge Bracket, Right Top 43 Door Hinge Bracket, Left Bottom 44 Door Hinge Bracket, Right Bottom 45A Caster, 2.5 in., without Brake/Front 45B Caster, 2.5 in., with Brake/Rear 46 Tank Pull-Out Tray Assembly (Option) 47 Door 48 Door Trim Plate,Left 49 Door Trim Plate,Right 50 Door/Drawer Handle 51 Towel Rack 52 Towel Rack Bracket 53 Spice Basket 54 Side Shelf 55 Side Shelf Bracket, Left 56 Side Shelf Bracket, Right 57 Side Shelf Lock A1 Trim Panel, Left A2 Trim Panel, Right A3 Trim Panel, Rear B1 Side Burner Lid B2 Side Burner Body B3 Side Burner Pot Support B4 Side Burner with Brass Ring B5 Side Burner Electrode/Front B6 Side Burner Electrode/Rear — Owner’s Manual

Parts List

P/N YN662
P03314035C P03314036C P03314037C P03314038C P05117007E P05110001E Y0340022 P04301001A P07506001A P07507001A P00215002L P05209003A P05212008A P05203001A P01105030B P01209002A P01210002A P05501003A P07505002A P07504002A P07515008A P00115376A P02301003B P00806011B P02001014A P02607034C P02607035C P80151009A

P/N YN663 P03314035C
P03314037C
P05117007E P05110001E Y0340022 P04301001A P07506008A
P00215002L P05209003A P05212008A P05203001A P01105030B P01209002A P01210002A P05501003A P07505002A P07504002A P07515009A
P80151009A

QTY QTY YN662 YN663

1

1

1

1

1

1

2

2

2

2

1

1

2

1

1

1

1

4

3

1

1

1

1

1

1

2

2

1

1

1

1

4

4

1

1

1

1

1

1

1

1

1

1

1

1

1

1

– 15 –

Assembly Instructions

1. Unscrew Igniter Cap(s) located on the grill Control Panel and remove the Contact(s) and Spring(s) from the Battery Holder(s).
2. Place an “AA” battery into Battery Holder(s). Be sure to place the positive pole facing toward you. See Figure 14.

! if the gap is wider than 3/16″ use a pair of long nose pli-
ers and gently squeeze the Gas Collector Box until the gap is correct.
! Return the Gas Collector Box to its original horizontal
position, secure the Inside Nut and try the Electrode Check again.
lnstalling Cooking Components

Figure 14

BATTERY HOLDER

CONTACT
IGNITER CAP

Important: Before cooking on your grill for the first time, wash the cooking grids and warming rack with warm, soapy water. Rinse and dry thoroughly. Season with cooking oil regularly. After cooking is completed, turn grill to HIGH setting for about five minutes to burn off excess grease or food residue.
1. Place the Ceramic Flame Tamers on the Ceramic Rack and place on the lower ledge above the burners.
2. Evenly space the Stainless Steel Cooking Grids on the ledge above the Flame Tamers.

CONTACT SPRING AA BATTERY
3. Place the Spring over the AA battery, then place the Contact on top of the Spring. Screw Igniter Cap(s) back onto the grill Control Panel.

3. Place the Upper Warming Rack into the holes on the upper left and upper right of the back burner frame with the bottom resting in the slots on either side of the grill bowl.

Electrode Check – Requires an Assistant

Figure 16

UPPER WARMING RACK

Before placing the cooking components into your grill, ensure that the Spark Electrode Tips are properly positioned within each Gas Collector Box (a 3-1/4″ wide stainless mechanism found at the front between each set of burners.) The easiest way to ensure this is to perform this Electrode Check:

COOKING GRID

CERAMIC FLAME TAMER
POT SUPPORT

1. Be sure all Control Knobs are set to “OFF”. Open the Grill Lid.
2. Have an assistant stand behind to the right of the grill and look down at the Gas Collector Box of the main burners. NEVER put your face inside Grill Head.

3. Press center Igniter Cap and have assistant watch for a small blue spark within each Gas Collector Box. if a spark is present the Electrode Tips are properly positioned.

CERAMIC RACK

Figure 15 GAS COLLECTOR BOX

INSIDE NUT

3/16″ SPARK GAP

SPARK ELECTRODE TIP

4. If no spark is seen, the Spark Gap shown in Figure 15 needs to be adjusted as follows:
! Using an adjustable wrench, loosen the Inside Nut just
until the Gas Collector Box can be maneuvered and turned upward.
! The gap between the Spark Electrode Tip and Spark
receiver should be approximately 3/16″.
– 16 –

Connecting A Liquid Propane (LP) Gas Tank To Your Grill
1. You will need to install the special fitting 3/8″FF (Female Flare) x 3/8″MF (Male Flare) onto the outlet manifold so that it is easier to attach the Hose and Regulator (see Pg.6, Fig.8). Attach LP Hose & Regulator assembly to the fitting and ensure that both connections are gas tight (Do NOT use Pipe Sealant on these flare connections).
2. Open the left door. Pull out the LPG tank drawer (these are not supplied with Natural Gas models). Note:-Tank drawer must be installed into the cart by the consumer as per the instructions supplied with drawer kit. Place the 20 Ib cylinder with foot ring into the hole in the drawer. See Figure 17. Make sure the tank valve is in the OFF position. Make sure the gas tank is in the upright position. Use the 5/16″ x 90mm wing bolt provided to secure gas tank.
Figure 17
Models YN662 and YN663

5. Inspect the valve connection port and regulator assembly. Look for damage or debris. Remove any debris. Inspect hose for damage. Never use damaged or plugged equipment.
6. When connecting the hose and regulator assembly to the tank valve, hand tighten nut clockwise to a full stop. Do not use a wrench to tighten because it could damage the Quick Coupling Nut and result in a hazardous condition.
7. Open the tank valve fully (counterclockwise). Use a soapy water solution to check all connections for leaks before attempting to light your grill. See “Checking for Gas Leaks” on page 16. If a leak is found, turn the tank valve off and do not use your grill until the leak is repaired.
Disconnecting An LP Gas Tank From Your Grill.
1. Turn the burner valves and LP gas tank valve to the full OFF position. (Turn clockwise to close.)
2. Detach the hose and regulator assembly from the LP gas tank valve by turning the Quick Coupling Nut counterclockwise.

CAUTION: When the appliance is not in use, the gas must be turned off at the supply tank.

GAS TANK

TANK DRAWER

WING BOLT

3. Check the tank valve to ensure it has proper external mating threads to fit the hose & regulator assembly provided. See Figure 18. (Type 1 connection per ANSI Z21.58a-1998)

Figure 18 Type 1 connection per ANSI Z21.58a-1998

Connecting Natural Gas To Your Grill 1. You will need to install the Special fitting 3/4″ FF x 3/4″
MP. Connect from the outlet manifold to the 12ft. Hose and QD(Quick Disconnect) on cart model or the Natural Gas Regulator to stainless steel flexline & shut-off valve for built-in installation.
2a. Built-in Model: Install the Shutoff Valve, Close Nipple, Stainless Steel Flexline to the Natural Gas Regulator. The Shutoff Valve must be intalled directly to the outlet pipe and the Natural Gas Regulator must be connect directly to the outlet manifold.
2b. Cart model: Pass the hose through the hole in the cart and connect the 12ft hose directly to the Natural Gas Regulator. Make sure you have installed a Shutoff Valve on the supply line.
3. Turn the gas supply on and fully open the shutoff valve. Use a soapy water solution to check all connections for leaks before attempting to light your grill. See “Checking for Gas Leaks” on page 16. If a leak is found, turn the gas supply off and do not use your grill until the leak is repaired.

GAS TANK

TANK DRAWER

QUICK CONNECT COUPLING NUT

4. Make sure all burner valves are in the OFF position. – 17 –

Operating Fuel Gauge

Fuel Gauge Display – Operating

Calibration Procedure: 1. Before installing batteries be sure the gas tank is not
mounted in the Tank Tray.
2. Pull out the Tank Tray. Rotate the Battery Box Retainer on the bottom of Tank Tray. See Figure 19.

Press the “CHECK” button to operate Fuel Gauge Display with the gas tank mounted in the Tank Tray.
NOTE: Tank must be positioned in tray for Fuel Gauge Display check.
1. Fuel Display: Indicates gas tank fill level.

Figure 19 TANK PULL-OUT TRAY

2. Fuel Warning Display: When the gas tank fill level is on the last row, a warning signal will sound for approximately 3 seconds to warn you that the tank volume is near empty.

ELECTRIC WIRE

B AT T E R Y CONNECTOR
9V BATTERY

BATTERY BOX RETAINER

IMPORTANT: When the gas tank is removed from the tank tray, the fuel gauge display will not operate.

3. Battery Warning Display: A low battery warning light will illuminate when the battery voltage drops to a low level. Replace the batteries.

Figure 20

FUEL IN DIC ATOR

FUEL DISPLAY

E

F

3. Carefully remove the Battery Connector with electric wire from the bottom of Tank Tray. Insert 9V battery (provided) to the battery Connector. Return the assembled Battery to position.
4. Rotate the Battery Box Retainer back into place.

BATTERY WARNING DISPLAY

CH ECK
CHECK BUTTON

FUEL WARNING DISPLAY

5. During calibration the Fuel Gauge Display shows the tank images of FULL and then EMPTY quickly.

NOTES:
1. The Fuel Gauge Display lasts for approximately 20 seconds each time you press the “CHECK” button. After 20 seconds, the Fuel Gauge Display turns off automatically. If you press the button a second time within 20 seconds, the Fuel Gauge Display will be turned off manually. If you press the button a third time after 20 seconds, the Fuel Gauge Display will work and last for another 20 seconds.

2. The Fuel Gauge Display works only with a tank on the Tank Tray. No readout will appear if a tank is not mounted on the Tank Tray.

Congratulations Your Barbeques Galore gas grill is now ready for use. Before the first use and at the beginning of each season (and whenever the LP gas tank has been changed): 1. Read all safety, lighting and operating instructions. 2. Check gas valve orifices, burner tubes and burner ports
for any obstructions. 3. Perform gas leak check according to instructions found
on page 14 of this manual.
– 18 –

nWARNING
A strong gas smell, or the hissing sound of gas indicates a serious problem with your gas grill or the LP gas tank. Failure to immediately follow the steps listed below could result in a fire or explosion that could cause serious bodily injury, death, or property damage.

Grill Lighting Instructions

Basic Lighting Procedures
1. Familiarize yourself with the safety guidelines at the front of this manual. Do not smoke while lighting grill or checking gas supply connections.

! Shut off gas supply to the grill. ! Turn the Control Knobs to the OFF position. ! Open grill lid. ! Get away from the LP gas tank. ! Do not try to fix the problem yourself.. ! If odor continues or you have a fire you cannot extin-
guish, call your fire department.
Do not call near the LP gas tank because your telephone is an electrical device and could create a spark resulting in fire and/or explosion.

2. Be sure the LP gas tank is filled.
3. Check that the end of each burner tube is properly located over each valve orifice.
4. Make sure all gas connections are securely tightened.
5. Open the Grill Lid or Side Burner Lid, depending on the burner you are lighting.
nWARNING
Failure to open Grill Lid during the lighting procedures could result in a fire or explosion that could cause serious bodily injury, death, or property damage.

NOTE: The normal flow of gas through the regulator and hose assembly can create a humming noise. A low volume of noise is perfectly normal and will not interfere with operation of the grill. If humming noise is loud and excessive you may need to purge air from the gas line or reset the regulator excess gas flow device. This purging procedure should be done every time a new LP gas tank is connected to your grill. For help call the Customer Service Helpline for assistance.

6. Set control knobs to OFF and open the LP gas tank valve slowly until 1/4 to 1/2 open.

7. Push and turn any control knob for Main Burner to HIGH.

Figure 21 OFF

Open LP gas tank

Checking For LP Gas Leaks
Never test for leaks with a flame. Prior to first use, at the beginning of each season, or every time your LP gas tank is changed, you must check for gas leaks. Follow these four steps:
1. Make a soap solution by mixing one part liquid detergent and one part water.

8. Immediately press the electric ignitor for 3-4 seconds to light the burner.

Figure 22 HIGH

OFF

ELECTRIC IGNITER
CONTROL KNOBS

PRESS

2. Turn the grill control knobs to the full OFF position, then turn the gas ON at source.

3. Apply the soap solution to all gas connections. If bub-

bles appear in the soap solution the connections are

not properly sealed. Check each fitting and tighten or

repair as necessary.

9. If the burner does not light, turn the control knob to

OFF, wait 5 minutes for gas to clear, then retry.

4. If you have a gas leak that you cannot repair, turn off

the gas at the source, disconnect fuel line from your grill 10. Once the grill burner is ignited, the adjacent burner can

and call 1-800-752-3085 or your gas supplier for repair

be lit by simply turning its control knob to HlGH.

assistance.

11. Adjust control knobs to your desired cooking tempera-

ture.

– 19 –

Smoker Burner Lighting Instructions
1. Follow steps 1 through 6 of the Basic Lighting Procedures.
2. Push and turn the control knob for Smoker Burner to ON.
3. Immediately press the electric ignitor for 3-4 seconds to light the burner.
4. If the burner does not light, turn the control knob to OFF, wait 5 minutes for gas to clear, then retry.
Side Burner Lighting Instructions (Model YN662)
1. Follow steps 1 through 6 of the Basic Lighting Procedures.
2. Push and turn the control knob for Side Burner to HIGH.
3. Immediately press the left electric ignitor for 3-4 seconds to light the burner.
4. If the burner does not light, turn the control knob to OFF, wait 5 minutes for gas to clear, then retry.

Lighting Your Grill by Match
To light your gas grill by match, open the hood and light a match. Turn the left main burner control knob to the High setting to release the gas while holding the lit match over the lighting tube as shown in Figure 23. The burner should light within 5 seconds. If it fails to light, turn the valve off and wait 5 minutes before attempting to manually light the burner again.

Figure 23

MATCH LIGHT TUBE

Rotisserie Burner Lighting Instructions

Note: The location of the Rotisserie burner makes it more susceptible to winds that will decrease the performance of your rotisserie cooking. For this reason you should not operate the back burner during windy weather conditions.

1. Follow steps 1 through 4 of the Basic Lighting Procedures.
2. Open the Grill Lid. Failure to do so can result in fire or explosion.
3. Set Rotisserie Burner control knob to OFF and open gas supply.
4. Push and turn the control knob for Rotisserie Burner to ON.
5. Then immediately press the electric ignitor for 3-4 seconds to light the Rotisserie Burner.

Occasionally observe the burner flame for correct operation. Once the left main burner is alight, the adjacent burner can be turned on and it will cross light off the operating burner. Repeat for each burner in turn.
nWARNING
Never lean over the grill cooking area while lighting your gas grill. Keep your face and body a safe distance (at least 18 inches) from the lighting hole or burners.

6. If the burner does not light, turn the control knob to OFF, wait 5 minutes for gas to clear, then retry.

7. Once lit, the Rotisserie Burner will reach cooking temperature quickly. The orange/red glow will even out in about 5 minutes.

8. For best results, always rotisserie cook with the grill lid down and the Rotisserie Burner control knob set to ON. Do not use the main grill burners when the Rotisserie Burner is in operation.

– 20 –

If the grill fails to light properly:
1. Turn gas off at source and turn the control knob to OFF. Wait at least five minutes for gas to clear, then retry.
2. Check gas supply and connections.
3. Repeat lighting procedure. If your grill still fails to operate properly, turn the gas off at source, turn the control knobs to OFF, then check the following:
! Misalignment of burner tubes over orifices
Correction: Reposition burner tubes over orifices.
! Obstruction in gas line
Correction: Remove fuel line from grill. Do not smoke! Open gas supply for one second to clear any obstruction from fuel line. Close off gas supply at source and reconnect fuel line to grill.
! Plugged orifice
Correction: Remove burners from grill by pulling cotter pin (beneath burner) using a screwdriver or pliers. Carefully lift each burner up and away from gas valve orifice. Remove the orifice from gas valve and gently clear any obstruction with a fine wire. Then reinstall all orifices, burners, cotter pins and cooking components.
If an obstruction is suspected in gas valves or gas valve bracket, please call our customer service center or a Barbeques Galore store for assistance.
! Misalignment of ignitor on burner
Correction: Check for proper position of the electrode tip as shown in ILL. 4. The gap between the Spark Electrode Tip and Spark Receiver should be approximately 3/16″. Adjust if necessary. With the gas supply closed and all control knobs set to OFF press the electric ignitor cap and check for the presence of a spark at the electrode.

4. If the grill still does not light you may need to purge air from the gas line or reset the regulator excess gas flow device. Note: This procedure should be done every time a new LP gas tank is connected to your grill.
To purge air from your gas line and/or reset the regulator excess gas flow device:
! Turn the control knobs to the OFF position. ! Turn off the gas at the tank valve. ! Disconnect regulator from LP gas tank. ! Let unit stand for 5 minutes. ! Reconnect regulator to the LP gas tank. ! Turn the tank valve on slowly until 1/4 to 1/2 open. ! Open the Grill Lid. ! Set control knobs to OFF and open the LP gas tank
valve.
! Push and turn the LEFT control knob to HlGH.
5. If all checks or corrections have been made and you still have questions about operating your gas grill, call Customer Service at 800-752-3085.
nWARNING
Should a “FLASH-BACK” fire occur in/or around the burner tubes, follow the instructions below. Failure to comply with these instructions could result in a fire or explosion that could cause serious bodily injury, death, or property damage.
! Shut off gas supply to the gas grill. ! Turn the control knobs to OFF position. ! Put out any flame with a fire extinguisher. ! Open grill lid. ! Once the grill has cooled down, clean the burner tubes
and burners according to the cleaning instructions found on page 5 in this manual.

! Disconnected Ignition Wires
Correction: Inspect the Ignitor junction box found behind the Control Panel. Connect loose Ignitor wires to junction box and try to light the grill.

! Weak AA battery
Correction: Unscrew the Ignitor Cap and replace the battery.

– 21 –

DO’S & DON’TS

DO..

DON’T..

Have propane cylinder (LP units) filled by Install grill closer than 14″ on the sides or 16″

authorized LP supplier. Record your grill model number on your

on the back to any combustible construction. Attempt any adjustment of the regulator, it has

instructions and keep the instructions and parts

been preset and tested.

list in a convenient place.

Allow the LP tank to lie on its side. Keep in an

Check all gas line connections for leaks with

upright position.

soapy solution prior to lighting, tighten until Turn a control knob on until a lighted match is

bubbles disappear.

inserted in the lighting hole.

Raise the hood before lighting the burner.

Use plastics or untempered glass utensils on

Preheat the grill 5 minutes maximum before

the grill.

cooking.

Attempt to move an aluminum foil pan while it

After cooking, turn the grill off, then take a long

is hot. Let it cool first before moving it.

handled soft brass bristle brush and brush off Cover or block any air openings in the bottom

the cooking grills. Then turn off gas at the

of the grill with foil.

Propane tank or main valve.

Wear long, loose flowing clothing around the

Use a mitt to turn off tank valve, it can get hot.

grill. Long flowing hair is also easily ignited

Cook with hood down when possible. It is gen-

especially by unexpected flare-ups. Tie hair

erally faster and more efficient. Trapped

back or wear a hat or a scarf.

smoke adds to the flavor.

Put food on the grill and leave it unattended or

Turn the gas off promptly should you be

unwatched for long periods. Most fats can

unable to light the grill immediately. Wait a full

catch fire even on the lower setting.

5 minutes before attempting to light grill again. Clean Flame Tamers in any solution other than

Have proper tools, tongs, mittens and hot pads

a boiling detergent water. Then rinse well, dry

ready prior to removing foods.

and reuse.

Trim excess fats from meats to minimize flare- Use caustic materials, i.e., lye , to clean grill

ups.

parts.

Let the grill cool before removing any parts for Store any additional Propane gas tanks under

cleaning.

barbecue.

Be careful of the control valve setting. LP gas

is hotter and the lower setting may be general- When cooking with hood closed NEVER exceed

ly preferred.

temperatures of 480°F (250°C).

Cover the barbecue when not in use.

Use a mitt or glove when opening BBQ lid or WOOD CHIPS IN A GAS GRILL

turning off Propane tank valve after use.

Wood chips should be soaked for a minimum

of 30 minutes. Presoaked chips or chunks must

be in a container or wrapped in foil, log fashion, for

use in gas grills.

If smoking is expected to last for a long peri-

od of time, you should keep chips soaking in the

event you need to throw more on the fire or to add

to the container or make another foil log.

– 22 –

Cleaning and Maintenance

As with all appliances, proper care and maintenance will keep your grill in top operating condition and prolong its life. By following these cleaning procedures on a timely basis, your grill will stay clean and work properly with minimum effort.

Exterior Stainless Steel Surfaces: Daily weathering and high heat associated with grill cooking can cause exterior stainless surfaces to “tan”. Follow these directions for best results, and NEVER clean a hot grill.
1. Shut off gas supply at source and disconnect fuel line from gas valve manifold. Protect fuel line fitting.

CAUTION: Be sure your grill is OFF and cool before cleaning.
Cleaning The Cooking Grids Before initial use and periodically we suggest you wash your cooking grids in a mild soap and warm water solution. You can use a wash cloth or vegetable brush to clean your cooking grids.
Cleaning The Flame Tamers Periodically you should wash the Flame Tamers in a soap and warm water solution. Use a vegetable brush to remove stubborn burnt- on cooking residue.
Cleaning The Grease Tray To reduce the chance of fire, the Grease Draining Tray should be visually inspected before each grill use. Remove any grease and wash grease tray with a mild soap and warm water solution.
Annual Cleaning of The Grill Interior Burning-off the grill after every cookout will keep it ready for instant use. However, once a year you should give the entire grill a thorough cleaning to keep it in top operating condition. Follow these steps:
1. Turn all burner valves to the full OFF position. 2. Turn the LP gas tank valve to the full OFF position. 3. Detach the LP gas regulator assembly from your gas
grill. 4. Remove and clean the flame tamers, cooking grids and
grill burners. 5. Cover each gas valve orifice with aluminum foil. 6. Brush the inside and bottom of the grill with a stiff brass
wire brush, and wash with a mild soap and warm water solution. Rinse thoroughly and let dry. 7. Remove aluminum foil from orifices and check each orifice for obstruction. 8. Check each spark electrode, adjusting as needed. The space between the Spark Electrode Tip and Spark Receiver should be approximately 3/16″. 9. Replace the burners and adjust the gas collector box. The edge of the collector box should be overlapping the burner port. 10. Replace flame tamers and the cooking grids. 11. Reconnect the gas source and observe the burner flame for correct operation.

2. Remove dirt or grease using a soft cloth, then polish stainless surfaces with a Foam Spray cleaner designed for stainless steel. Never use an abrasive cleaner or scrubber that may scratch your stainless surfaces.
3. Dry with a soft cloth and let air dry before restarting grill.
VISUALLY CHECKING BURNER FLAMES Occasionally observe burner flame for correct operation.
Indirect Cooking The indirect cooking method can also be used with the supplied cooking grids. To cook indirectly, the food should be placed on the left or right side of your grill with the burner lit on the opposite side. Or place your food on the secondary cooking rack mounted inside your grill bowl and light the outer grill burners. Either way, indirect cooking must be done with the lid down.
Seasoning Cooking Grids Before and after each cookout, apply a thin layer of cooking oil, spray or vegetable shortening to each cooking grid. Be sure to coat the entire surface including edges.
Flare-Ups The fats and juices dripping from grilled food can cause flare-ups. Since flare-ups impart a favorably, distinctive taste and color to food cooked over an open flame, they should be accepted up to a point. Nevertheless, uncontrolled flaring can result in a ruined meal.
WARNING Do not line the bottom of the grill housing with aluminum foil, sand or any substance that will restrict the flow of grease into the grease draining tray and receptacle. Failure to comply with these instructions could result in a fire or explosion which could cause serious bodily injury, death, or property damage.
CONGRATULATIONS
Your Barbeques Galore gas grill is now ready to grill. Remember to keep the lid up when cooking directly on the grill. For most foods it’s best to start grilling on high. Once the food is seared, reduce the heat to medium. Foods marinated with ingredients such as honey may burn because of the high sugar content. You should begin their cooking on medium. A favorite on the grill is sausages. Always cook them slowly and if they’re particularly fatty, it may be best to partially boil them first.

– 23 –

Frequently Asked Questions

Question: Who do I call with questions about grill assembly or if parts are damaged or missing from my shipping box?
Answer: Call the Customer Service Helpline 8am – 4: 30pm PST, Monday through Friday, at 1-800-752-3085
Question: Can I convert my gas grill from one fuel type to another?
Answer: Your gas grill is manufactured to exact specifications and is approved by CSA for use with either LP or NG. For your own safety conversion kits are available from Barbecues Galore but they MUST be installed by a Barbeques Galore technician or a licensed plumber.
Question: Why doesn’t the hose and regulator assembly supplied with my new gas grill fit the older LP gas tank I’ve used for years?
Answer: The U.S. Government regulates gas appliances and LP gas tanks. Whenever new regulations are passed the LP gas tank fittings are altered. If your current tank does not fit the hose and regulator supplied with your new grill, the tank is outdated and must be replaced.
Question: How do I season cooking grids?

with this procedure refer to page 11 step 4, or call the Customer Service Helpline, 8am – 4:30pm PST, Monday through Friday at 1-800-752-3085
Cooking Instructions
WARNING Your grill will get very hot. Never lean over the cooking area while using your grill. Do not touch cooking surfaces, grill housing, grill lid or any other grill parts while the grill is in operation, or until the grill has cooled down after use. Failure to comply with these instructions may result in serious bodily injury.
Burn-off Before cooking on your gas grill for the first time, you will want to “burn off the grill to eliminate any odor or foreign matter. Just ignite the burners, lower the lid, and operate grill on the HIGH setting for three to five minutes.
CAUTION: Operating your grill on the HIGH setting for longer than five minutes may damage certain parts of your grill. Do not leave your grill unattended.

Answer: Before and after each cookout, apply a thin layer of cooking oil, spray or vegetable shortening to each cooking grid. Be sure to coat the entire surface including edges.
Question: Sometimes my grill does not light when I push the ignitor button. Why?
Answer: Refer to the Lighting Instructions in this owner’s manual. Also check these common causes. Ignitor AA battery may need replacing. Ignitor wires may be loose. Remove the AA battery, inspect the Ignitor junction box found behind the Control Panel, and connect any loose wires.
Question: What is the best way to protect my new gas grill from the weather?

Preheating To preheat, light your grill on HIGH, lower the lid and follow this timetable:
! For high temperature cooking, preheat grill 5 to 10 min-
utes.
! For low temperature cooking, preheat grill 3 minutes. ! To slow cook, preheating is not necessary.
Cooking Temperatures
High setting: Only use this setting for fast warm-up, searing steaks or chops and for burning food residue off the grill after cooking is complete. Never use the HIGH setting for extended cooking.

Answer: A good quality grill cover should be used to protect Medium to Low settings: Most recipes specify medium to your grill when not in use. Also, follow the cleaning and main- low settings, including all smoking, rotisserie cooking and tenance instructions in this owner’s manual on a timely for cooking lean cuts such as fish.

basis, and your new grill will give you years of enjoyment. NOTE: Temperature settings will vary with the amount of

Question: Where can I buy replacement parts?

wind and temperature outside your home.

Answer: For the repair or replacement parts you need call 8am-4:30pm PST, 1-800-752-3085. Use only Barbeques Galore supplied parts. The use of any part that is not authorized can be dangerous and will also void your product warranty.

Direct Cooking The direct cooking method can be used with the supplied cooking grids and food placed directly over the lit grill burners. Direct cooking requires the grill lid to be up. This method is ideal for searing and whenever you want meat, poultry or fish to have an open-flame barbecued taste. Deep frying and

Question: Sometimes I hear a humming sound coming from smoking are also best cooked in this manner because they

my regulator. What causes this?

require direct heat.

Answer: The humming noise is actually the gas flowing through the regulator. A low volume of noise is perfectly normal and will not interfere with the operations of the grill. If humming noise is loud and excessive you may need to purge air from the gas line or reset the regulator excess gas flow device. Note: This purging procedure should be done every time a new LP gas tank is connected to your grill. For help

Cooking Method

Guide to Grilling Meat and Poultry with the Direct Cooking Method

Grilling Steak and Ribs

Cut of Meat

Turn the grill burners on high, close the lid and preheat your grill 3 to 5 minutes. Open lid and place the meat on the cooking grid directly above the lit burners. Cook the meat on both sides until seared. Reduce the heat to medium and cook meat until done. Grilling times will vary according to meat thickness.

T-bone steak Sirloin steak Beef spare ribs Porter house steak New York strip steak

Approximate Cooking Times
Rare: 4-8 minutes Medium: 10-14 minutes Well done: 15-20 minutes

Grilling Hamburger and Sausages

Turn the grill burners on high, close lid and preheat your grill 3 to 5 minutes. Open lid and place the meat on the cooking grid directly above the lit burners. Cook the meat on both sides until seared. Reduce the heat to medium and cook the meat until done. Grilling times will vary according to meat thickness.

Hamburgers Sausages

Grilling Poultry

Turn the grill burners on high, close lid and preheat your grill 2 to 3 minutes. Then raise the lid, reduce heat to medium and cook poultry directly over lit burners until done. Poultry skin is fatty so you should expect some flareups when using this direct method.

Chicken breast (cook with bone down) Chicken wings Drumsticks

To minimize flare-ups, try grilling poultry using the indirect method. Place the poultry on one side of the grill with the opposing burners on medium heat, and lower the grill lid. Grilling times will vary based on the size of your poultry.

Whole bird (cook with breast up)

Grilling Pork

Turn burners on high and preheat your grill 3 to 5 minutes with the lid down. Raise lid, place pork on cooking grid and cook until seared. Reduce heat to medium and cook until done. Grilling times will vary according to meat thickness.

Pork spare ribs Chops Loins Cutlets

Rare: 4-6 minutes Medium: 8-10 minutes Well done: 10-15 minutes
Direct method: approximately 15 minutes Indirect method: up to 30 minutes
Indirect method: approximately 1 hour
Rare: 4-8 minutes Medium: 10-14 minutes Well done: 15-20 minutes

– 25 –

Guide to Grilling Fish and Seafood with the Direct Cooking Method

Whole Fish and Whole Fillets

Cut of Meat

Preheat your grill on HIGH for 2-3 minutes with the lid down. Raise lid and turn burners to medium heat. Place fish (skin down) on grill and cook over direct heat until done. Use cooking time as a guide or until fish is opaque but still moist.

Whole fish Whole fish fillets

Approximate Cooking Times
10 -12 minutes per pound or until fish is opaque

Smaller Fish Fillets and Cubes

Follow the directions from above, using approximate cooking times shown at right. Place a small piece of aluminum foil on the cooking grids if the fish pieces are small enough to drop between the cooking grids.

Fish fillets Boneless cubes

4 – 5 minutes each side or until fish is opaque

Guide to Grilling Vegetables and Fruit

Prepare your fruit or vegetables and brush with butter or basting sauce if desired. To cook indirectly, the food should be placed on the left or right side of your grill with the burner lit on the opposite side and the grill lid down. Or center your food on the secondary cooking rack and light the outer grill burners. Either way, indirect cooking must be done with the lid down.
In some instances, you may want to grill vegetables and fruit directly over the heat, using the supplied cooking grids or an optional griddle. Foods that work best with direct heat are relatively soft and require a short cooking time; mushrooms, zucchini, tomatoes and skewered fruit such as apricots, peaches, pineapple, strawberries and kiwis. Remember the grill lid must remain up when cooking directly. For very firm vegetables ­ particularly potatoes and yams, we recommend that you partially boil until almost cooked, before placing them on the grill.

Cooking times using the indirect method with the hood down will be similar to those for your kitchen oven. However, there are many factors such as outside temperature, wind conditions and location of grill that affect your grill performance so we suggest you watch the grill thermometer and adjust the heat accordingly.
Cooking times for foods prepared with the direct method will be much shorter mainly because of the direct heat source and softness of the food. Timing will be comparable to normal pan frying or grilling.

– 26 –

Guide to Slow Roasting and Baking Techniques

An Important Note About Heat Settings
The suggested heat settings shown are approximate. There are many factors such as outside temperature, wind conditions and grill location that affect your grill performance. We offer these cooking times as a convenience, but suggest you watch the grill thermometer and adjust the heat accordingly.
Preparing to Roast
Roasting uses the indirect cooking method. Therefore, the food should be placed on the left or right side of your grill with the burner lit on the opposite side. Place your meat inside an optional roasting rack and cooking pan that allows you to collect juices for making gravy. You can also use the supplied cooking grid with an alumi- num drip pan underneath. Either way, indirect cooking requires the lid of your grill to be closed. Preheating your grill is not required for slow cooking methods such as roasting. If you do choose to preheat your grill before roasting, turn the burners on high and close lid for approximately 2-3 minutes.

Food preparation Trim meat of excess fat. Truss meat and poultry with cooking string to retain shape if desired. Bacon strips can be used to cover the outside surface of lean meat and poultry to help prevent it from drying out. Another method for keeping food moist during roasting is to put water in a cooking pan, then cover with foil. The foil should be removed for the first or the last part of the cooking time to ensure proper browning.
Tips for roasting
Except when roasting with water in the roasting pan, the juices that collect in the pan can be used as the base for a tasty sauce or gravy. Place a cooking pan directly over the heat, add extra butter if needed, then add several spoonfuls of flour to thicken sauce. Finally, add sufficient chicken or beef stock to obtain the desired consistency. Once the meat is cooked, remove it from your grill and cover with a piece of foil. Allow it to stand for 10-15 minutes which allows the juices to settle. This will make carving easier and ensure a tender juicy roast.

Type of Food Beef
Lamb
Veal Pork Chicken Duck Fish Turkey, under 16 pounds Turkey, over 16 pounds

How Cooked Rare Medium Well done Medium Well done

Approximate Cooking Times 18 minutes per pound 23 minutes per pound 27 minutes per pound 18 minutes per pound 23 minutes per pound 27 minutes per pound 30-33 minutes per pound 20-25 minutes per pound 25 minutes per pound 10 minutes per pound 20-25 per pound + 30 minutes 18-23 per pound + 15 minutes

BAKING TECHNIQUES
From casseroles and cornbread to delicious deserts like fondue fruit skewers or crumb cake, baking on the grill is as easy as baking in the kitchen.

ing method. Therefore, your cooking pan should be placed on the left or right side of your grill with the burner lit on the opposite side.
Tips for Baking

Preparing to Bake
To bake in your new grill you’ll need a baking dish or castiron cooking pan, and a pair of insulated cooking mitts. If the cooking pan is cast-iron be sure to season the pan before use.

Prepare your favorite recipe as you would in the kitchen. Foods cooked in the grill for long periods of time should always be covered in aluminum foil to retain moisture. You will need to stir the food several times as it bakes, and add additional liquid if required.

Preheat your grill 3-5 minutes, then lower heat to achieve the Watch the temperature, and adjust to cook according to baking temperature desired. Baking uses the indirect cook- your recipe directions.

Oven Temperature Slow 300′ ­ 340′ F Moderate 355′ – 390 F High 410′ – 480′ F

Recommended Grill Setting Both outside burners on low One outside burner on high and the other outside burner on low Both outside burners on high
– 27 –

Rotisserie Cooking

Guide to Rotisserie Cooking with the Back Burner
Food Preparation

Rotisserie cooking produces foods that are moist, flavorful and attractive. The optional rotisserie system is most commonly used for cooking meat or poultry and is designed to cook food from the back burner using infrared heat. The location of the burner allows the placement of a cooking pan beneath the food to collect juices for basting and gravy. To flavor the contents of the cooking pan you may add herbs, onions, or other spices of your choice. The back burner is an infrared type, which provides intense searing radiant heat. The intense heat sears in the natural juices and nutrients found in quality cuts of meat.
The cooking times on a rotisserie will be approximately the same as for oven cooking.
Balancing the Food
In rotisserie cooking, balancing the food is of utmost importance. The rotisserie must turn evenly or the stopping and starting action will cause the food to cook unevenly and possibly burn the heavier side.
The easiest foods to balance are those of uniform shape and texture. To test if the food is balanced correctly when secured, place the ends of the rotis- serie spit loosely in the palms of your hands. If there is no tendency to roll, give the spit a quarter turn. If it is still stable, give it a final quarter turn. It should rest without turning in each of these positions. It can then be attached to your grill.

When preparing poultry, truss the birds tightly so that wings and drumsticks are close to the body of the bird. The cavity of the bird may be stuffed prior to this. Pull the neck skin down and, using a small skewer, fix it to the back of the bird. Push the rotisserie spit through lengthwise, catching the bird in the fork of the wishbone. Center the bird and tighten with the holding forks. Test the balance as described before.
A rolled piece of meat requires the rotisserie skewer to be inserted through the center of the length of meat, then secured and balanced.
For meats that contain bones, it is best to secure the rotisserie skewer diagonally through the meaty sections. If protruding bones or wings brown too quickly, cover with pieces of foil.
Tips for Using The Back Burner
For back burner lighting instructions refer to page 17 of this Owner’s Manual.
The location of the back burner makes it more suscep- tible to winds that will decrease the performance of your rotisserie cooking. For this reason you should not operate the back burner during windy weather conditions.
For best results, always rotisserie cook with the grill lid down and the Back Burner control knob set to HIGH. Do not use the main grill burners when the Back Burner is in operation.

Guide to Using the Smoker Drawer

Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You will find a variety of wood chips or pellets available for use in smoking grilled foods. Pre-soaking of wood chips may be required so read and follow the manufac- turers instructions for preparation of smoking chips prior to filling the smoker drawer.
Using The Smoker Drawer
Start your grill and allow it to reach the desired cooking temperature for the food you are grilling. Wear an insulated cooking glove and pull the smoker drawer out of the grill and fill with your prepared smoking chips. Dried herbs and spices may also be added to produce different flavors. Return the smoker drawer to the grill, ignite the smoker drawer burner See instructions on Page 17, the heat will produce smoke and season the food.
Tips for Smoking
You can reduce the strength of the smoke flavor by only smoking for half or three quarters of the cooking time. The heat required for smoking is normally low to medium.

Foods naturally high in oils lend themselves well to smoking, while drier foods benefit from a marinade. You can also rub the food with herbs, spices or flavored oils. Many foods can be smoked to produce stunning results with very little effort. Here are a few suggestions:
! Tuna steaks, marinated in Asian flavors of sesame oil,
soy sauce and sherry.
! Pork fillets, rubbed with ginger, orange rind and brushed
with maple syrup.
! Mussels, brushed with lemon rind and chili oil. ! Lamb cutlets, marinated in virgin olive oil, lemon,
oregano and black pepper. The same marinade can be used for a whole leg or rack of lamb.
! Chicken, boneless chicken pieces ­ especially sliced
breasts.
! Fish, sliced fillets of firm fish, assorted seafood such as
prawns, scallops and calamari.
! Pork, sliced fillets, diced or minced pork, sliced leg steak,
sliced chops.
! Beef, sliced fillet, rib-eye, round, rump, sirloin ! Lamb, sliced fillet, round, loin.

– 28 –

STIR-FRYING TECHNIQUES

Guide to Stir-Frying and Deep-Frying
DEEP-FRYING TECHNIQUES

This method of cooking is popular around the world and can be easily accomplished outdoors on your Kenmore gas grill. It’s a quick and healthful way of preparing a complete meal using meat, poultry or seafood in infinite combinations with other interesting ingredients like vegetables, rice or noodles.
Preparing to Stir-fry
Although it is possible to stir fry in other dishes, the wok is your best tool. Its high sides enable the cook to stir food without spillage. Its construction allows you to cook quickly at high temperatures, with instant control of heat which is essential for successful stir frying.
Food preparation
Slice meat and poultry into long thin strips and cube fish fillets. Remove all fat from meat and poultry and cut large vegetables into even slices or cubes. Marinate foods for extra flavor and tenderness. Marinat- ing times will vary for red meat, fish and or various cuts. Less tender cuts of meat should be marinated longer. Remember to always chill marinating food in the refrigerator prior to cooking.

A wide variety of foods can be deep-fried outdoors on your grill, from potatoes, to seafood and chicken. Deep-frying uses a large portion of oil, preferably saturated. The outdoor location is ideal for deep-frying as smoke, grease and smells reach for the sky ­ not the ceiling of your kitchen.
Preparing to Deep-fry
Deep-fry on your grill using a cooking pan or wok, over direct heat with the grill lid raised. Fill the cooking pan no more than half full of vegetable or corn oil. Start with low heat, then raise the heat gradually. Check the temperature of the oil carefully with a frying thermometer or test with a cube of bread. The cube of bread should brown in about 30 seconds for most cooking needs. A temperature between 350 and 400 degrees is optimal for preparing the majority of deep-fried foods.
Food Preparation
Foods being deep-fried taste better when coated with either batter or breadcrumbs to add flavor and prevent moisture from escaping.
Tips for Deep-frying

Stir-fry meats, poultry or fish first. Next, add hard vegetables like carrots. Then continue with softer vegetables like snowpeas and peppers. To ensure even cooking, continually stir and toss the food in the wok using a wooden spoon or spatula.
Tips for Stir-frying
Place the wok directly over a high heat on your grill or side burner. Add only a small amount of food at a time to ensure fast cooking and also to allow the wok to reheat between ingredients.

Wear an insulated cooking glove and slowly lower foods into the hot oil using a wire scoop or stainless steel tongs. Add only a small quantity of food to the oil, allow it to cook, then repeat with another small quantity. This ensures the oil doesn’t drop in temperature. Once the food is cooked, remove it carefully and drain onto a paper towel. Turn the heat off as soon as you have finished deep-frying and allow the pan to cool. When the oil is cool, remove all remnants of fried foods by straining it through a fine metal sieve. Once the oil is quite cool, store it in a clean bottle for future use.

Guide to Using the Secondary Cooking Rack
Vegetables are generally easy to cook on the grill. The cooking rack makes it convenient because you can still use the main cooking area while the vegetables are suspended above the grids.
Pre-cook hard vegetables by briefly boiling or microwaving them before cooking on the grill. Wrap vegetables in a double thickness of foil to protect them while cooking on the grill. Then, remove the foil if desired, 10-15 minutes before the end of cooking, brush vegetables with butter or oil and finish cooking.
The cooking rack can be used for purposes other than just the obvious. Consider using it for warming French bread, garlic bread, croissants or even bagels. A small whole fish wrapped in foil also cooks well in the cooking rack. Parcels of seafood such as scallops, prawns and sliced fish fillets prepared in a sauce and portioned into small foil wraps cooks well this way, too.
– 29 –

RECIPES

ONION BURGERS
A honey and mustard sauce glazes the onion slices as they cook alongside these delicious burgers. For optimal sweetness, select Vidalia or Walla Walla onions. Makes 4 open face burgers.

Ingredients

2

large sweet onions, sliced (12 to 16 ounces)

2

tablespoons margarine or melted butter

2

teaspoons dry mustard

2

teaspoons honey

1

pound lean ground beef

1/4 teaspoon salt

1/8 teaspoon pepper

4

slices Texas toast

4

lettuce leaves

4

tomato slices

Preparing Onions Place onions in a cooking pan or on a small piece of aluminum foil. Combine melted margarine, mustard and honey, then drizzle over onions. Cover pan with lid or fold up edges of foil and seal with double fold to completely enclose onions ­ leaving space for steam to build. Place pan or foil packet on grill directly over medium heat for 15 minutes with the grill hood up.

Preparing Burgers While onions are cooking, combine ground beef, salt and pepper in a medium bowl and mix well. Shape mixture into four 3/4 inch burger patties and add to grill, directly over heat. Grill burgers along with onions for about 5 minutes, then turn burgers. Grill for 8 to 10 minutes more or until no pink remains in meat, and onions are tender. To serve, toast both sides of Texas toast on grill. Then top each slice of Texas toast with a burger, lettuce, tomato and onion. Sprinkle with pepper if desired.

DOUBLE SALSA BURGERS
A fresh tomato salsa flavors the beef mixture for a zesty tasting burger. The salsa also serves as a colorful topping. Makes 6 burger patties.

Ingredients

1 1/2 1/4 2 1 1 1/4 1-1/2 2 1/3 1/4

large tomato, seeded and finely chopped cup finely chopped green pepper cup finely chopped red onion finely chopped, seeded jalapeno peppers garlic clove, minced tablespoon snipped cilantro teaspoon salt pounds lean ground beef cups shredded lettuce cup finely shredded cheddar cheese cup dairy sour cream and /or guacamole

Preparing the Salsa Combine tomato, green pepper, onion, jalapeno peppers, garlic, cilantro and salt in a bowl. Set aside 2 tablespoons of salsa. Cover and chill remain- ing salsa until serving time.

Preparing Burgers In another bowl, combine ground beef with 2 table- spoons of reserved salsa, mix well. Shape mixture into six 1/2 inch thick burgers and place on the grill directly over medium heat with hood up. Grill for 13 to 15 minutes or until no pink remains. Turn burgers once, halfway through grilling time. Arrange the shredded lettuce on individual plates. Top lettuce with a burger, cheddar cheese and salsa. Serve with sour cream and/or guacamole.
– 30 –

CHICAGO STYLE HOT DOGS

Serve these hot dogs “Chicago-style” with pickled peppers! Makes 4 servings.

Ingredients

1/3 cup ketchup

1/4 cup chopped pickled peppers

2

tablespoons pickle relish

2

tablespoons chopped onion

1/4 teaspoon poppy seed

4

fully cooked 4-ounce jumbo hot dogs

4

hot dog buns

Preparing the Relish

Combine ketchup, chopped pickled peppers, relish, onion and poppy seed in a small bowl, then set aside.

Preparing Hot Dogs

Place hot dogs on grill directly over medium heat 5 to 8 minutes with the lid up. Turn hot dogs and brush with some of the relish mixture. Grill hot dogs 6 to 8 minutes more or until thoroughly cooked.

To Serve Toast inner sides of hot dog buns on grill. Serve hot dogs inside buns and top with remaining relish mixture.

RIB EYE STEAKS WITH GRILLED GARLIC

As they cook, the garlic cloves mellow in flavor, making a delicious sauce for any grilled meat. And for an appetizer, spread the softened cloves over toasted slices of french bread! Makes 4 servings.

Ingredients

1

whole head of garlic

2

tablespoons olive oil or cooking oil

1

tablespoon snipped fresh basil, or 1/2 teaspoon dried basil, crushed

1

tablespoon snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed

2

twelve-oz. boneless rib eye steaks

Preparing the Garlic Use a cooking pan or tear off a 24×18-inch piece of aluminum foil and fold long length in half, then trim to make a 12-inch square. Remove the outer layer of garlic head, then cut off and discard the top 1/2-inch of garlic head to expose the garlic cloves. Place garlic head in center of a cooking pan or in center of foil with all sides of the foil folded up around the garlic to form a cup. Drizzle garlic with oil and sprinkle with basil and rosemary. Cover pan or twist the ends of the foil to completely enclose the garlic.

Preparing Steaks Place steaks and the garlic pack on grill directly over medium heat and cook about 7 minutes with the lid up. Turn steaks and grill for 5 to 8 minutes more, or until cooked to taste. Then remove steaks and place on platter. Remove garlic and drizzle its juices over your steak. Remove the softened garlic cloves and spread over your steak. Season with salt and pepper as desired and cut into serving-size pieces.

– 31 –

HERB-PEPPER SIRLOIN STEAK

The hearty beef flavor is complemented with a deli- cious herb coating! Makes 6 servings.

Ingredients

2 1/2 1-1/2 1-1/2 1/8 1

tablespoons ketchup teaspoon coarsely ground pepper teaspoons snipped fresh rosemary or 1/2 teaspoon dried rosemary, crushed teaspoons snipped fresh basil or 1/2 teaspoon dried basil, crushed teaspoon garlic powder 1-1/2-pound boneless beef sirloin steak, cut 1-inch thick

Preparation

Combine ketchup, pepper, rosemary, basil and garlic powder. Coat both sides of steak with mixture. Grill steak with hood up, directly over medium heat for 6 minutes. Turn steak and grill for 8 to 12 minutes more or until cooked as desired. Cut into serving size pieces.

BARBECUED RIBS

Serve this tangy barbecue classic with corn-on-the- cob, green salad, potato salad or coleslaw! Makes 4 servings.

Ingredients

2

pounds American style pork spareribs

1/2 cup barbecue sauce

1/2 cup tomato sauce

2

cloves garlic, crushed

juice of 1 lemon

few drops of tabasco sauce

Preparation

Place ribs into a large glass or ceramic dish. Combine remaining ingredients and pour over the ribs. Refrigerate for several hours.

Preheat your grill 3 minutes and place the ribs on cooking grid. Cook indirectly, over a low to medium heat until cooked. During the last few minutes of cooking you can cook the ribs over a direct fire for added barbecue flavor and texture.

– 32 –

MARINATED TUNA STEAK
Experiment with unique dishes, like this tuna steak recipe boasting a delicious wine marinade! Makes 4 servings.

Ingredients

4

6-ounce fresh or frozen tuna steaks cut 1 inch thick. Thaw fish if frozen

1/3 cup dry white wine

1

tablespoon lemon juice

1

tablespoon olive oil or cooking oil

1

clove garlic, minced

2

teaspoons snipped fresh rosemary, crushed, or 1/2 teaspoon dried rosemary, crushed

1

teaspoon snipped fresh oregano, crushed, or 1/4 teaspoon dried oregano, crushed

1/4 teaspoon salt

Preparation
Combine wine, oil, garlic, rosemary, oregano and salt. Place tuna steak in plastic bag and into shallow dish, add marinade then seal bag. Rotate bag to coat fish well then chill for up to 2 hours, turning fish once.
Remove fish from bag and discard marinade. Place a cooking pan with baking rack or roasting rack into center of grill with outer burners on medium heat. Cook tuna steak on top of rack with lid down for 8 to 12 minutes or until fish begins to flake easily. Turn fish once during cooking. When cooked, remove fish from grill and serve.

MUSTARD-GLAZED HALIBUT STEAKS
A simple sauce of melted margarine, lemon juice, Dijon-style mustard and basil adds a scintillating note to these sizzling fish steaks! Makes 4 servings.

Ingredients

4

6-ounce fresh or frozen halibut steaks, cut 1 inch thick

2

tablespoons margarine or butter

2

tablespoons lemon juice

1

tablespoon Dijon-style mustard

2

teaspoons snipped fresh basil or 1/2 teaspoons dried basil, crushed

Preparation

Combine thawed fish, margarine or butter, lemon juice, mustard and basil into a cooking pan or aluminum foil rectangle, and cook directly over low flame until melted. Brush mixture over both sides of halibut fish steaks. Pour balance of mixture into small bowl.

Place clean cooking pan or foil on center of grill with both outer burners on medium. Place fish on grill and close lid. Cook indirectly for 8 to 12 minutes or just until fish begins to flake easily, turning once and brushing as needed with remaining mixture.

– 33 –

ALMOND COATED TROUT

This delicious recipe is unique and easy to prepare on your gas grill. Makes 4 servings.

Ingredients

2

trout

1/2 cup all purpose flour

1

egg, lightly beaten

1

cup sliced almonds

1/3 cup Parmesan cheese, grated olive or peanut oil for frying

Preparation

Remove the head and tail from trout and fillet all bones. Cut each fish in half to form 4 long fillets. Coat fish in flour, dip in egg and roll in almonds. Refrigerate for 1 hour.

Fill a cast-iron pan with 1 to 2 inches of oil, and place over high heat. Cook trout until golden brown. Drain oil, sprinkle trout with Parmesan cheese and serve right from the grill.

SOUTHWEST CHICKEN BREASTS

This popular recipe can also be a grilled chicken salad! Slice chicken into small strips and place them on top of shredded lettuce with avocado dressing and top with cheese! Makes 6 servings.

Ingredients

1/4 cup dry white wine

2

tablespoons olive oil or cooking oil

2

teaspoons snipped fresh tarragon or 1/4 teaspoon dried tarragon, crushed

1/4 teaspoon salt

6

skinless, boneless chicken breast halves

2

avocados, pitted, peeled and chopped

1

tomato, chopped

1

clove garlic, minced

2

tablespoons finely chopped seeded green chili peppers of your choice

2

green onions, finely chopped

1

tablespoon snipped fresh cilantro

1

tablespoon honey

1

tablespoon lemon juice

Preparing the Chicken

Combine wine, oil, tarragon and salt. Rinse chicken and dry with paper towels. Place chicken in plastic bag and into shallow dish ­ then add marinade and seal bag. Rotate chicken to coat well and chill up to 24 hours, turning bag occasionally.

Preparing the Avocado Dressing

Combine avocados, tomato, garlic, chili peppers, onions, cilantro, honey and lemon juice. Toss well then cover and chill up to 2 hours.

Grilling the Chicken

Remove the chicken from plastic bag and reserve the marinade. Grill chicken directly over medium heat with lid up for 5 minutes. Turn chicken and brush with marinade, then grill for 5-10 minutes more or until chicken is no longer pink. Serve with side of avocado dressing.

– 34 –

BARBECUED CHICKEN

Another backyard favorite, this recipe includes an easy to make, sweet and spicy sauce. Makes 4 servings.

Ingredients

1/2 cup ketchup

1/4 cup orange marmalade

1

tablespoon vinegar

1/2 teaspoon celery seed

1/2 teaspoon chili powder

1/4 to 1/2 teaspoon bottled hot pepper sauce

1

2-1/2 to 3 pound broiler-fryer chicken, pre-cut

Preparing the Sauce Combine ketchup, marmalade, vinegar, celery seed, chili powder and hot pepper sauce in a cooking pan, and cook directly over a low to medium heat. Leave the cooked sauce in the pan and remove from heat until chicken is prepared.

Preparing the Chicken Wash chicken and dry with paper towels. Turn outside burners on medium and place pre-cut chicken pieces (bone side down) in center of grill. Close lid and cook indirectly for 1 hour or until chicken is no longer pink. Brush occasionally with sauce. Remove chicken from grill once cooked, then place cooking pan with sauce into center of grill and reheat. Pour warmed sauce over chicken and serve.

TRADITIONAL HOLIDAY TURKEY

Imagine everyone’s surprise when you serve your next holiday turkey ­ complete with dressing ­ delicious and tender straight from the grill! Serves 8 -10

Ingredients for Turkey

8- 10 4 2 2 2

pound whole turkey ounces butter, softened tablespoons chopped thyme tablespoons lemon juice teaspoons grated lemon rind

Ingredients for Dressing

2

ounces butter

2

onions, finely chopped

8

ounces bacon, chopped

2

tablespoons port wine

1/4 cup red wine

2

chicken stock cubes

4

ounces chopped cashews, hazelnuts or pecans

1/2 cup chopped celery

1/2 cup chopped carrot

1 – 1 1/2 cups fresh white breadcrumbs

1

egg, lightly beaten

–

salt and pepper to taste

Preparing the Turkey
Although not required, you may want to preheat your grill 3 minutes.
Wash inside of turkey and dry with paper towels. Pack breadcrumb seasoning into the turkey cavity. Combine the butter, thyme, lemon juice and rind together in a bowl. Using turkey baster, insert butter mixture under skin covering the turkey breast.
Truss the turkey with string and place it on a baking pan or roasting rack that rests into a cooking pan. Remove the cooking grids from your grill if necessary, then place the cooking pan and turkey in the center of your grill. Turn one outside burner to low, the other to medium, and close lid. Cook indirectly for 3 1/2 to 4 hours or until cooked. Halfway through cooking time you may alternate burner temperatures so that the turkey browns evenly. Once cooked, remove dressing from cooked turkey, slice and serve.

Preparing the Dressing

Prepare dressing in a cooking pan directly over medium heat. Melt butter, add onions and bacon then saute 3 minutes. Add port, red wine and stock cubes and bring to a boil. Cook 2 minutes. Remove pan to allow ingredients to cool. Add remaining ingredients and mix.
– 35 –

PIZZA ON THE GRILL

You may never want to call out for pizza again! Follow this pizza dough recipe, or purchase ready- made pizza dough found in your grocers refrigerated section ­ next to the biscuits. Slice and serve directly from the grill. Serves 6 – 8

Ingredients

1-1/2 1 1/2 3 3 1/4 6 1 3/4 8

teaspoons dried yeast cup lukewarm water teaspoon sugar tablespoons olive oil cups all purpose flour cup tomato paste or Italian tomato sauce ounces sliced pepperoni red pepper, roasted and sliced cup pitted black olives ounces grated mozzarella cheese

It’s easy to customize this recipe with toppings to suit your family’s taste. For spicier crust, lightly rub the dough with olive oil then spice with pepper and garlic salt before spreading your tomato sauce.

Preparing the Pizza Dough

Combine yeast, water and sugar together and let stand in a warm place until mixture starts to foam. Add this yeast mixture to flour and oil and combine to form your pizza dough. Knead on a lightly floured surface until smooth and elastic. Cover and stand in a warm place until doubled in size. Knock back dough and roll out to a rectangle the size of your cooking pan or baking dish. Place dough into a lightly oiled pan.

If you purchased a ready-made pizza dough, simply open can and roll dough into a lightly oiled cooking pan.

Preparing the Pizza

Spread tomato paste or Italian tomato sauce on top of your pizza dough. Top with pepperoni, red peppers, olives, and lastly, mozzarella cheese. Or if you prefer, you may place cheese first with toppings on last.

Place cooking pan in center of grill and cook indirectly, with one outside burner on high and the other on low, for approximately 20 minutes or until bottom of crust is light brown. Lastly, raise the lid and finish cooking pizza by turning burner under the cooking pan on high for about 2 minutes. This will insure the center of pizza gets brown. Then turn off heat, slice and serve directly from pan.

FRESH VEGETABLE STIR-FRY
Take a trip to the Orient with this easy, and healthy vegetable recipe. Makes 4 – 6 servings.
Ingredients

2

tablespoons oil

1

onion, cut into wedges

1

carrot, thinly sliced

2

cups broccoli, cut into small flowerets

1

red pepper, sliced

2

sticks celery, thinly sliced

1

cup snow peas

1/2 cup chicken broth

Preparation
Heat oil in a wok or saute pan, directly over a high heat. Add onion and cook 1 minute. Add carrot and broccoli and stir-fry 2 minutes, then add red pepper, celery and snow peas and continue cooking 1 minute more. Add chicken broth and toss veg- etables until cooked to desired doneness.
– 36 –

ONION BLOSSOMS
Great served as a snack, or to dress up barbecued meats, poultry or fish. Makes 4 servings.

Ingredients

4

medium sweet onions (4-5 ounces each)

1

tablespoons margarine or butter, melted

1

teaspoon Dijon-style mustard

1/8 teaspoon hot pepper sauce

1

tablespoon brown sugar

1

pepper (optional)

Preparation
Peel onions, then cut almost completely through each onion, forming 8 wedges. Onion will be loose, but still be intact. Prepare four 12-inch squares of aluminum foil. Place one onion in the center of each foil square.
Stir margarine (or butter) with hot pepper sauce and drizzle over onions. Sprinkle with brown sugar. Then bring up two sides of foil square and double fold. Bring remaining corners up and completely enclose ­ leaving enough space for steam to build.
Place wrapped onion blossoms on grill, directly over medium heat. Close lid and cook 15 to 25 minutes or until onions are nearly tender. Make a 2-inch opening at the top of each onion wrapping, then close lid and cook 5 to 10 minutes more, or until onions are lightly browned. Sprinkle with pepper if desired and serve warm.

GRILLED POTATO SKINS

Serve these crispy potatoes as a snack or side dish. We’ve included microwave instructions for a timesav- ing short cut. Makes 12 servings.

Ingredients

6

baking potatoes (about 8 ounces each)

3

tablespoons margarine or butter, melted

1/2 cup picante sauce

1

cup shredded cheddar cheese (4 ounces)

3

slices bacon, crisp-cooked and crumbled or use prepackaged bacon bits

1

chopped tomato (optional)

1

diced green onion (optional)

1/2 cup sour cream (optional)

Preparation

Puncture clean potatoes with a fork, wrap in aluminum foil and place directly over low to medium heat. Close lid and cook directly for 1 hour or until center is tender. OR – Microwave clean, punctured potatoes on high for 15 to 20 minutes, or until center tender. Allow cooked potatoes to cool then unwrap and discard foil.

Cut potatoes in half – lengthwise. Scoop out potato pulp (serve separately or discard.) Be sure to leave 1/4-inch thick potato shell remaining. Brush the inside of each potato shell with melted margarine. Spoon 2 teaspoons picante sauce into each potato shell, sprinkle with cheese and top with bacon.

Place prepared potato skins on grill, directly over medium heat. Close lid and cook for 8 to 10 minutes or until potato skins are crisp. Sprinkle each potato skin with tomato and green onion and then top with sour cream, if desired.

Barbeques Galore z 949-597-2400 z 10 Orchard Road, Suite 200 z Lake Forest, CA. 92630

References

• life.by
• Repair Your Grill: Shop Replacement Parts for 24,880 Models
• Grand Hall Grill Parts - Select From 203 Models

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