Specifications

3
SOAPY WATER TEST WARNINGS & PROCEDURES
DURING ANY PORTION OF SOAPY WATER TEST IF BUBBLES CONTINUE TO
APPEAR, STOP, DO NOT USE UNIT. CONTACT LOCAL PROPANE DEALER OR
MASTERBUILT CUSTOMER SERVICE @ 1-800-489-1581.
Note: Use 1LB (0.45kgs) gas cylinder with this unit.
Cylinder NOT included with this unit.
Apply solution to
gas cylinder and
regulator assembly.
Regulator Control Knob
Failed test will present bubbles as
shown below.
• Soapy Water Test MUST be performed each time gas cylinder is connected or each time it is used. • Soapy Water Test MUST be performed outdoors in well ventilated area. • When performing Soapy Water Test keep smoker away from open fl ames, sparks or lit cigarettes. • Grill is designed to work with propane gas only. Only use gas cylinders marked propane with this unit. This product will NOT operate with natural gas. • Never use an open fl ame to test for gas leaks.
• Make sure regulator control knob is in OFF position. • Prepare soapy water solution: (1) part dish washing liquid (or more if desired), (3) parts water. • Apply soapy water solution to gas cylinder and regulator assembly.
PREPARATION
1. Turn regulator control knob ON and watch for bubbles. DO NOT LEAVE GAS ON MORE THAN 12 SECONDS. If bubbles appear, stop, turn regulator control knob OFF and retighten the connection that is leaking gas. Repeat test. 2. When test is complete, and there are no leaks, wait minimum of 5 minutes for gas fumes to diminish before lighting burner.
TESTING
Reminder: Never operate this grill under any overhead construction. Maintain a minimum of 10ft (3m) from overhead construction, walls or rails. See diagram below.
Wall
Rails
Overhead Construction
10 ft (3m)
10 ft (3m)
16
•
When outside temperature is cooler than 65°F and/or altitude is above 3,500 feet, additional
cooking time may be required. To insure that meat is completely cooked use a meat thermometer to test internal temperature.
• Lifting grill lid during cooking process may extend cooking time due to heat loss.
BEEF SIZE GRILLING TIME INTERNAL TEMP
Steaks
3
/4” (2cm) thick 3 to 4 min. /side med rare 145°F (62°C)
4 to 5 min. /side med 160°F (71°C)
Kabobs 1” (2.5cm) cubes 3 to 4 min. /side 145°-160°F (62-71°C) Hamburger patties
1
/2” (12mm) thick 3 to 4 min. /side med 160°F (71°C))
Roast, rolled rump 4-6 lbs. (1.8-2.7kg) 18 to 22 min /lb. 145°-160°F (62-71°C) Sirloin tip 3
1
/2--4 lbs. (1.5-1.8kg) 20 to 25 min. /lb. 145°-160°F (62-71°C)
Ribs, back cut in 1-rib portions 10 min. /side med 160°F (71°C)
half, 2-3 lbs. (0.9-1.3kg) 10 to 12 min. /side med rare 145°F (62°C)
Tenderloin whole, 4-6 lbs. (1.8-2.7kg) 12 to 15 min. /side med 160°F (71°C)
PORK SIZE GRILLING TIME INTERNAL TEMP
Chops, bone-in
3
/4” (2cm) thick 3 to 4 min. /side med 160°F (71°C)
Chops, bone-out 1
1
/2” (4cm) thick 7 to 8 min. /side med 160°F (71°C)
Tenderloin
1
/2-1
1
/2 lbs. (0.2-0.6kg) 15 to 25 min. total med 160°F (71°C)
Ribs (indirect heat) 2-4 lbs. (0.9-1.8kg) 1 1/2 to 2 hrs. med 160°F (71°C) Roast, saddle or leg 6-7 lbs. (2.7-3.1kg) 25 to 30 min. /lb. 145°-160°F (62-71°C) Steaks
3
/4” (2cm) thick 6 to 7 min. /side med 160°F (71°C)
CHICKEN SIZE GRILLING TIME INTERNAL TEMP
Broiler fryer (indirect heat)
3-4 lbs. (1.3-1.8kg) 60 to 75 min. in thigh 180°F (82°C)
Cornish hens 18-24 oz. (510-680g) 45 to 55 min. in thigh 180°F (82°C) Breast halves, bone-in 6-8 oz. ( 170-226g) each 10 to 15 min. /side 170°F (77°C) Breast halves, boneless 4 oz. (113g) each 6 to 8 min. /side 170°F (77°C) Legs or thighs 4-8 oz. (113-226g) 10 to 15 min. /side 180°F (82°C) Drumsticks 4 oz. (113g) 8 to 12 min. /side 180°F (82°C) Wings 2-3 oz. (56-85g) 8 to 12 min. /side 180°F (82°C)
APPROXIMATE GRILLING TIMES
VENISON SIZE
GRILLING TIME
INTERNAL TEMP