Can the BBQ be converted to natural gas?
We do not recommend the BBQ to be converted to natural gas as it has not been designed or tested to the Australian standards and regulations for natural gas.
My BBQ is not igniting and I can’t smell gas. What do I do?
Check the gas cylinder contains gas.
Why is condensation appearing on the outside of the gas cylinder?
The gas cylinder is nearly empty.
Can we purchase another cooking plate to replace one of the grill plates?
We do not recommend replacing the grill plate with another cooking plate for safety reasons, as the BBQ could overheat.
Can the cooking plate be placed on the same side as the wok burner?
We recommend following the cooking surface configuration as shown in the instruction manual. Any variation can cause overheating.
I can smell gas. What should I do?
We strongly recommend carrying out a soapy water test to check for any gas leaks.
What is a soapy water test?
A soapy water test checks for any gas leaks that may be found along the gas hoses, gas pipes and connections. These leaks can be caused by loose connections, deterioration or splits in pipes and hoses or incorrect assembly.
How often should you do a soapy water test?
A soapy water test should be done on regular basis, at least once or twice a year.
How is a soapy water test done?
Ensure all control knobs are turned off. Mix 50% water to 50% liquid soap in a spray bottle. Squirt the soapy solution, starting at the gas cylinder connection progressing along all the gas pipes, hoses and connections. Open gas cylinder valve and if any bubbles appear there is a gas leak. Check if connections need tightening or if there is any damage to the hose or pipes.
What is causing rust spots on the BBQ?
The BBQ needs to be kept clean and dry, shelter from salty atmosphere in coastal areas and protect BBQ from chemicals used in and around pools or spas.
How can I treat rust on a cooking plate or grill plate?
Ensure plates are kept well oiled with any type of cooking oil.
Should sand, kitty litter or alfoil be used on the fat tray?
We recommend not using sand, kitty litter or alfoil as this could potentially cause a fat fire. We do recommend fat trays be cleaned after each use for hygiene and safety purposes.
Can I use volcanic rock under the grill plate?
We would advise against this practice as volcanic rock can give off toxic fumes.
Why is there not much size difference in the side burner flame from high to low?
The side burner is designed for wok cooking requiring a much higher heat.
Why is the side burner blackening my saucepan?
The airflow in the burner is incorrect producing a large yellow flame, which is not a hot flame so therefore it will produce a sooty film over the saucepan.
What is the correct size flame?
The flame appearance should be a bluey colour closest to the burner changing to yellow tips, 25-50mm high.
Can the flame be adjusted?
Yes, by adjusting the air flow. Where the burner sits over the gas valve you will find a mesh opening with an adjustable flap. If the flame is yellow/orange there is too little air and the flap needs to be opened slightly. If the flame is blue/noisy it means there is too much air and the flap needs to be closed slightly. Burners should be adjusted by 1mm-2mm at a time until the correct flame is achieved.
When do I use the back burner in the firebox?
The firebox back burner is to be used when using a rotisserie or roasting with the hood closed.
Do I use any of the other burners when the firebox back burner is on?
No, the main burners should only be used when barbecuing or firebox back burner is turned off.
Should the warming rack be removed when using the rotisserie?
Yes, we advise to remove the warming rack when using the rotisserie.
My BBQ doors are not aligning - how do I align them?
Loosen the front horizontal upper support, align doors and then retighten front horizontal upper support.
What are the minimum and maximum internal meat temperatures?
Beef meat probe temperature: Rare 140ºF / 60ºC Medium 150ºF / 66ºC Well Done 170ºF / 77ºC Lamb meat probe temperatures: Rare 140ºF / 60ºC Medium 150ºF / 65ºC Well Done 165ºF / 75ºC Veal meat probe temperatures: Rare not advised Medium 155ºF / 70ºC minimum safe temperature Well Done 165ºF / 75ºC Pork meat probe temperatures: Rare not advised Medium 150ºF / 65ºC minimum safe temperature Well Done 160ºF / 70ºC Poultry meat probe temperatures: Rare not advised Medium 170-175ºF / 75-80ºC minimum safe temperature Well Done not advised; poultry tends to dry out over 175ºF / 80ºC
What are the cooking times for different meat types?
Chicken Whole (2 kg): indirect, 70-80 min Halved or quartered (2 kg total): indirect, 55-65 min Breasts, boneless (150 g each): direct, 12-15 min Breasts, boneless (150 g each): indirect, 23-25 min Wings (120 g): direct, 23-30 min Wings (120 : indirect, 35 - 40 min Cut Up legs and wings (2 kg): direct, 10 min Cut Up legs and wings (2 kg): indirect, 40 min Boneless cubes (For kebabs) 2.5 cm: direct, 12-15 min total Turkey Turkey (whole) 4.5 kg: indirect, 2-3 hours Beef Roasts: indirect, 50 min per kg (rare) Steaks (T-bone, New York, Porterhouse, round, sirloin) 2.5 cm thick: direct, 5-6 min per side (rare) Rump steak 3.5 cm thick: direct, 5-7 min per side (med rare) Minute steaks 0.5 cm thick: direct, 1.5-2 min per side (rare) Ground beef patties 2.5 cm thick: direct, 4-5 min per side (rare) Ground beef patties 2.5 cm thick: direct, 5-6 min per side (med rare) Ground beef patties 2.5 cm thick: direct, 6-7 min per side (well done) Thermometer temperature: Rare = 60ºC, Medium = 66ºC, Well = 77ºC Seafood Whole fish (with or without head and tail) 2 kg indirect 30-35 min Steaks and fillets, 2 cm thick: direct, 3-4 min per side Prawns, medium sized: direct, 1.5-2 min per side Lobster tails 300 g: direct, 9-13 min
What is the Indirect Cooking Method? How can I do it?
The Indirect Cooking Method is when you place the food only above burners that are OFF. The other burners are adjusted in combinations of LO and OFF to maintain constant lower roasting temperatures. This method is ideal for thicker cuts of meat, legs of lamb, pork, shoulders of beef, whole chickens and whole fish. Even cakes and breads can be cooked in your barbeque this way. Cooking low and slow lets the food cook completely through without burning on the outside, yet remaining juicy and tender on the inside. Preheat the barbeque with all burners on high and the hood closed for 5 minutes. Importantly, once the barbeque is pre-heated and the hood is closed, heat is trapped around the food, so the burners that are on will mostly only need to be on LO and in many cases, more of the burners turned OFF. Heat from the lit burners will circulate all through the hood cooking quite evenly. On a 4 burner barbeque, 2 burners under the grills on LO and 2 burners under the hotplate OFF is the best setting for roasting. On a 6 burner, 3 burners under the grills on LO and the other 3 burners all OFF is the best setting for roasting. Ideal Hood Thermometer Temperature for Roasting: approx. 160ºC Roasting Rack Temperature approx. 185ºC Ideal Hood Thermometer Temperature for Browning or Crackling: approx. 200ºC (10 minutes only) Roasting Rack Temperature approx. 225ºC Ideal Hood Thermometer Temperature for Smoking approx. 90ºC Roasting Rack Temperature approx. 115ºC Contrary to some beliefs, the slower and lower (temperature) the food is cooked, the more even, tender and juicier the results will be. Importantly, use the hood thermometer as a warning guide that the barbeque is too hot. For roasting most foods, aim to keep the thermometer around 160ºC to avoid burning. Note that the temperature at the roasting rack will be around 25ºC higher than the temperature measured at the hood thermometer. For short periods of browning only, or for 10 minutes to make pork crackling, aim for around 200ºC. Note that temperature at the roasting rack will be around 25ºC higher than the temperature measured at the hood thermometer and most foods will quickly burn at this setting. For smoking, lower temperatures and longer cooking times will result roasting rack will be around 25ºC higher than the temperature measured at the hood thermometer. Always use a probe thermometer to ensure that the meat has cooked all the way through to the right temperature. Don’t ever let the temperature reach into the “very hot” zone or the barbeque will overheat and burn your food. This takes the guesswork out of knowing when your food is cooked.