Use and Care Manual

ManualsBrandsChar-Griller ManualsGas & Charcoal Combo GrillsTexas Trio 3-Burner Dual Fuel Grill with Smoker in Black

C-1

OPERATING INSTRUCTIONS

Setting Up

Set grill up on solid, ﬂ at surface with adequate wind shelter. Keep grill at least 0.5m from nearest wall.

Protect LP cylinder from direct sunlight and keep away from heat sources (max. 122° F ). Do not move

grill while hot, and do not leave unattended during operation.

Position gas cylinder next to device such that hose is not bent, twisted, subject to tension, or touching

any hot parts of appliance. DO NOT place gas cylinder directly under burners.

Regulator and Hose

These items are supplied with the appliance, but replacements are available from your equipment

retailer or an authorized LP gas supplier. Use only regulators and hose approved for LP Gas at the

above pressures. The life expectancy of the regulator is estimated as 10 years. It is recommended that

the regulator is changed within 10 years of the date of manufacture.

The use of the wrong regulator or hose is unsafe; always check that you have the correct items before

operating the appliance.

The hose used must conform to the relevant standard for the country of use. Worn or damaged hose

must be replaced prior to use. Ensure that the hose is not obstructed, kinked, or in contact with any part

of the barbecue other than at its connection.

The pressure regulator and hose assembly supplied with the outdoor cooking gas appliance must be

used. Replacement pressure regulators and hose assemblies must be those speciﬁ ed by the outdoor

cooking gas appliance manufacturer.

Connecting the Hose to the Appliance

Before connection, ensure that there is no debris caught in the head of the gas cylinder, regulator,

burner, and burner ports. Spiders and insects can nest within and clog the burner/venturi tube at the

oriﬁ ce. A clogged burner can lead to a ﬁ re beneath the appliance.

Clean burner holes with a heavy-duty pipe cleaner.

If the hose is replaced it must be secured to the appliance and regulator connections with hose clips.

Disconnect the regulator from the cylinder (according to the directions supplied with the regulator) when

the appliance is not in use.

The appliance must be used in a well ventilated area. Do not obstruct the ﬂ ow of combustion air to the

burner when in use. ONLY USE THIS APPLIANCE OUTDOORS.

Summary of content (18 pages)

PAGE 1
OPERATING INSTRUCTIONS Setting Up Set grill up on solid, flat surface with adequate wind shelter. Keep grill at least 0.5m from nearest wall. Protect LP cylinder from direct sunlight and keep away from heat sources (max. 122° F ). Do not move grill while hot, and do not leave unattended during operation. Position gas cylinder next to device such that hose is not bent, twisted, subject to tension, or touching any hot parts of appliance. DO NOT place gas cylinder directly under burners.
PAGE 2
Connecting the Gas Cylinder to the Grill This appliance is only suitable for use with low-pressure butane or propane gas or LPG mixtures, fitted with the appropriate low-pressure regulator via a flexible hose. The hose should be secured to the regulator and the appliance with hose clips. 1. Ensure all control knobs are in the OFF position and verify that the gas cylinder valve is closed by turning the handle on the gas cylinder valve clockwise until it stops. 2.
PAGE 3
Lighting Instructions Always open hood while igniting grill. If grill does not light, always wait 5 minutes for gas to clear before relighting. Failure to do either may result in an explosive flare-up, which can cause serious bodily injury or death. Once lit, but before cooking on grill for first time, let grill sit for 15 minutes with hood closed. This heat cleans grill’s internal parts from anything they may have come into contact with during manufacturing and shipping. Main Burners 1.
PAGE 4
Lighting Burner with a Match 1. Push in and rotate knob to HIGH position 2. Place match in match holder installed on side of grill housing. Once lit, place flame through cooking grates near burner ports, as shown. Burner should light immediately. 3. Adjust knobs to desired cooking settings. Observe Flame Height When Lit View burner flame through flame viewing hole. Flame should be blue and yellow in color, and approximately 1/2-inch to 3/4-inch tall on HIGH setting. Disconnecting the Gas Cylinder 1.
PAGE 5
Cylinders must be stored outdoors in an upright position and out of the reach of children. The cylinder must never be stored where temperatures can reach over 121° F. Do not store the cylinder near flames, pilot lights or other sources of ignition. DO NOT SMOKE NEAR A GAS CYLINDER. Again, this appliance is designed for use outdoors, away from any flammable materials. It is important that there are no overhead obstructions and that there is a minimum distance of 90cm from the side or rear of the appliance.
PAGE 6
CLEANING AND CARE CAUTION: All cleaning and maintenance should be done while grill is completely cool and with gas cylinder valve completely closed. DO NOT clean any grill part in a self-cleaning oven. The extreme heat will damage the finish. Recommended Cleaning Materials • • • • Mild dishwashing liquid detergent Nylon cleaning pad Hot water Wire brush Cleaning • • • • • • • • Burning off the grill after every use (approximately 15 minutes) will keep excessive food residue from building up.
PAGE 7
• • • • • • • • • • • • Ashes left in bottom of CHARCOAL GRILL for too long hold moisture and may cause rust if not cleaned out. GRILL is made of steel and cast iron, which WILL rust, especially without proper care. Do not use self-starting charcoal, as it gives off an unnatural flavor. Burn lighter fluid off completely before cooking. After use, coat bare metal with vegetable oil to reduce rust. Remove EXTERIOR rust with wire brush and touch up with high heat paint, available at most hardware/auto stores.
PAGE 8
GAS GRILL TROUBLESHOOTING Problem Possible Cause Burner will not light with Obstruction of gas flow match. Sudden drop in gas flow or reduced flame Irregular flame pattern, flame does not run the full length of burner. Flame is yellow or orange.
PAGE 9
GAS GRILL TROUBLESHOOTING Problem Possible Cause Low gas pressure Flare-Up Persistent grease fire Flashback (fire in burner tube(s)) Inside of lid appears to be peeling - like paint peeling Prevention/Cure Change propane tank Excess flow valve tripped Grease build-up Excessive fat in meat Excessive cooking temperature Clean grill Tri8m fat before grilling Lower temperature accordinglyExcessive cooking Temperature Grease trapped by food build- Turn knobs to OFF. Turn up around burner system. gas OFF.
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PAGE 11
GRILLING RECIPES Know Your Cuts of Meat D-1
PAGE 12
Direct Heat • • • • Direct Heat is a high heat method used to cook foods that take less than 25 minutes to cook. Typically, this means foods that are relatively small or thin such as steaks, chops, boneless chicken breasts, fish fillets, hamburgers, etc. Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert into the thickest part not touching bone, and allow five minutes to register. Internal temperatures for FOWL should be 170°F to 180°F.
PAGE 13
• • Grill for 20 minutes. Sear with lid open and fire grate in high (hot) position for 1 minute on each side before lowering grate and closing lid. To SMOKE, place birds in center of GRID with fire in both ends of FIRE BOX. KABOBS: • • • • Alternating on skewers any combination of meat, onions, tomatoes, green peppers, mushrooms, zucchini, circular slice of corn-on-the-cob, or pineapple. Meat could consist of chunks of shrimp, scallops, lobster, chicken, sausage, pork, beef, etc.
PAGE 14
SHRIMP (Peeled) & CRAYFISH: • • • Place on skewers. Coat with melted butter and garlic salt. Grill 4 minutes on each side or until pink. Cocktail sauce optional. BAKED POTATOES: • • • Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes. Turn after 25 minutes (no need to turn if smoked). Squeeze to check for doneness. SWEET CORN IN HUSKS: • • Trim excess silk from end and soak in cold salted water 1 hour before grilling. Grill 25 minutes – turning several times.
PAGE 15
Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY (See chart above). 1. Place water/drip pan on left side of fire grate. 2. Place hot coals on right side (damper end) of fire grate. The charcoal basket accessory helps confine coals to one side. 3. Place meat above water pan. 4. Place fire grate in low position. 5. Close lid & control heat with dampers & adjustable grate.
PAGE 16
• • Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time. Garnish with pineapple rings about 15 minutes before end of cooking time. SMOKED HOT DOGS STUFFED: • • • Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and smoke 15-20 minutes or until bacon is crisp. SMOKED CHICKEN PARTS AND HALVES: • • • Rinse pieces in cold water and pat dry with paper towels.
PAGE 17
• Add shrimp and/ or crayfish and smoke 45 minutes. SMOKED VEGETABLES: • Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc. • Put in pan and cover with water and cook for several hours while cooking the meat. Or place vegetables on grill and smoke for 50 minutes, either wrapped in foil or not. SMOKED FISH: • • • • Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fish in 1 cup white wine, 1 cup soy sauce mixed with 1 cup lemon juice.
PAGE 18
• • • mixture is very smooth. Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy Master) and 2 teaspoons Beau Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon seasoned salt). Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a covered dish. Bring meat to room temperature before cooking.