BBQ Care & Maintenance

 

 

Thank you for purchasing this Grillstream barbecue; we hope that it brings you many happy years of grilling with family and friends.

Inside this guide you will find all the information you’ll need to get the most out of your Grillstream barbecue including how to light it, use the amazing Hybrid system, keep it clean and functioning correctly, and plenty more.

It’s important to note that, as with any gas appliance, there is an inherent danger if this barbecue is not operated correctly. Therefore, this guide should be used in conjunction with the Instruction Manual supplied for your barbecue. Both these documents should be read fully before first operating your barbecue and kept safe for the lifetime of your product, should you need to consult them.

  • Location of your BBQ

Find the right location for your barbecue. Think carefully when deciding on a location to use your barbecue. It’s important to have space around your barbecue and that the barbecue is not installed under or on any combustible material and be on a level surface.

We recommend the minimum clearance from any combustible materials on ALL sides is 430mm (18”). The minimum clearance from any combustible material from the TOP of the barbecue is 1000mm (39”) – don’t forget low branches or a timber shed are combustible too.

Also worth considering is how well your barbecue will be sheltered from the wind! Large amounts of wind going through the back of the barbecue can push flames forward and impact the cooking experience or even cause potential damage to the barbecue.

  • Ensuring your barbecue is level

If your gas barbecue isn’t sat on level, solid ground, it can lead to inefficient use of the Grillstream system, use a spirit level to check that it is sat on level ground. We want you to get the best out of the Grillstream system - the slanted double grills only work when the barbecue is level, if not, the fat wont stream away as desired and this could cause some issues when cooking. Please note that some models come with adjustable feet which can help you to easily level your barbecue.

  • Gas Bottle Safety

Gas safety is paramount when cooking on a Grillstream barbecue. Using the right gas, and ensuring the connection works properly are key. It’s always recommended that your gas bottle is
stored upright, in a well ventilated area and on a flat solid surface. You must locate the gas bottle to the side of your barbecue, rather than underneath the cooking frame.

This safety measure will ensure that if you do have a problem when cooking – for example a fat fire – that you don’t have to reach under a very hot, lit barbecue to turn off the gas cylinder. (The exception to this is if you own the Island model, where the gas bottle is stored in the cabinet to the left of the frame).

There are two main suppliers of gas in the UK, they are Calor and Flogas. Please adhere to the safety instructions of your particular gas supplier.

  • Types of Gas

There are different types of gas available to buy from all major hardware stores. We recommend using Propane on all Grillstream barbecues as this will burn hotter than Butane in the UK’s mild climate. Also note that your barbecue comes with a 27mm clip-on regulator so you will need a suitable gas bottle that takes this fitting. Always use a regulator when using a gas bottle. Gas bottles come in a variety of sizes. We recommend a minimum of 5kg for 2 and 3 Burner models and a minimum of 10kg for 4 Burner and above. The below brands are currently compatible with Grillstream barbecues but please check with your retailer if you are still unsure:

Calor Patio Gas 5kg & 13kg
Flogas Gaslight 5kg & 10kg
Flogas Leisure Gas 11kg

  • How to connect your Gas

Your BBQ is supplied with a hose and 27mm clip-on regulator. This comes pre-attached to your barbecue for extra safety but will still require you to perform a regular gas leak check.

Before connecting to your gas cylinder, inspect the hose, its fittings and rubber seals. If there is any sign of cracking, splitting or wear, have the hose replaced - while in use, keep the hose unobstructed and free of kinks and twisting. Any time that you are connecting the gas connections – for example if replacing the regulator or connecting the Side Burner, the connection should be tightened with a spanner.

Take care not to over tighten the joints. To attach your regulator to your gas bottle simply position over the gas nozzle at the top of the bottle and push down firmly. To turn the regulator on, turn the black switch upwards so it is in a vertical position. To switch off (for when not in use) rotate the switch back to the horizontal position.

  • When to perform a Gas Leak Check

NOTE - DO NOT test for gas leaks with an open flame. If you smell gas, turn off at the source.

1 Before using your barbecue for the first time.
2 Whenever you switch to a new gas cylinder.
3 After a prolonged period of non-use e.g. over the winter months.

  • How to perform a Gas Leak Check

To check for a leak, first ensure that all of the burners on the barbecue are in the OFF position before turning on your gas at the regulator. Brush a soapy solution of one part washing up liquid and one part water to all gas connections.

If you can see bubbles expanding, this indicates a leak. Tighten or repair as necessary, and repeat until there are no bubbles. Under no circumstances should a naked flame be used to check for leaks - if a gas odour is present and no leaks can be found, do not use the barbecue.

Turn the gas off at the source, disconnect the hose and immediately contact your barbecue dealer or place of purchase for assistance. Check out our assembly video channel to see a Gas Leak check being performed.

  • Safety checks

Before using your barbecue for the first time, or after it has been in storage for a longer period, it is important to perform a few essential safety checks before operating:

  1. If your barbecue comes with lockable castors ensure the breaks are applied by pressing the break switch down on each wheel.

  2. Ensure all grills (i.e. both layers) are installed correctly with the Grillstream tabs at the front and feet at the back.

  3. Ensure the Fat Channel is free from obstructions (and the blue film has been removed if this is your first time lighting the BBQ) and the Fat Cup is empty and correctly installed.

  4. You should perform a gas leak check. If at any time you can hear or smell gas while the burners are in the OFF position you should not use your barbecue.

  5. Finally, it’s a good idea to light the burners with all grills removed to ensure they are all functioning correctly.

  • How to Light

Lighting Main Burners Before starting, check that ALL burner control knobs are in the off position and that the hood is open.

  1. Turn on the gas cylinder.

  2. Push in and turn control knob in an anticlockwise direction to the hi position or until a click is heard. This is the sound of the spark being fired. Keep the control knob pressed in and you should hear a roaring sound. You should also see a mostly yellow flame shooting along beside the burner you are lighting. This is the Jet Flame Ignition system.

  3. After a couple of seconds you can release the control knob. The roaring sound will be audibly less. The Jet Flame should have extinguished, and your burner should now be lit, with blue flames.

  4. You can now control the amount of gas flow (and therefore the heat output of the burner) by rotating the control knob anticlockwise. If the burner does not light immediately, turn the gas control knob to the off position and wait for any accumulated gas to clear out of the barbecue before repeating the procedure – this could take as much as five minutes depending on conditions. If ignition cannot be achieved, you may need to check the gas connection again. To turn off a burner, rotate the control knob all the way clockwise until you feel resistance. You will then need to push the control knob in and continue to rotate until is in the off position. When turning off the barbecue it is recommended that, while at least one burner is still lit, you switch off the gas supply at the regulator. This will purge the gas system and prevent blockages. Remember to turn off all control knobs and gas regulator after use.

  • Using your Side Burner

If your barbecue is fitted with a Side Burner it will either feature an integrated ignition system (in which case it will create its own spark and light in much the same way as your main burners) or it will feature a separate ignition button. Lighting a Side Burner with Integrated Ignition

Before lighting you should ensure that your Side Burner hose is connected correctly, as per the Assembly Instructions, and that the lid of the Side Burner is in the raised position. Do not lower this lid during use or when the Side Burner is still hot as this could cause damage to your barbecue. As with the main burners, the Side Burner is lit by pushing the relevant control knob in and rotating anti-clockwise to achieve a spark. Please note: there is no Jet Flame Ignition on the Side Burner, the spark alone is sufficient to light the burner. Heat output is then controlled by rotating the control knob further.

  • Lighting a Side Burner with Ignition Button

On 6 Burner models with a standard Side Burner, or on models with a Steak Shelf Ceramic Side Burner, there is a separate ignition button that is used in conjunction with the Control Knob to light the Side Burner.

Before lighting you should ensure that your Side Burner hose is connected correctly, as per the Assembly Instructions, the ignition button has a battery installed and that the lid of the Side Burner is in the raised position.

Do not lower this lid during use or when the Side Burner is still hot as this could cause damage to your barbecue. As with the main burners, the Side Burner is lit by pushing the relevant control knob in and rotating anti-clockwise to the Hi position.

However, you must also depress the ignition button at the same time. This will create a pulsing spark and light the burner. Please note: there is no Jet Flame Ignition on the Side Burner, the spark alone is sufficient to light the burner. Heat output is then controlled by rotating the control knob further.

  • Seasoning Grills

Before using for the first time, we recommend first wiping down the grills with warm soapy water. We then suggest turning your barbecue on to low and leaving for 30 minutes. This allows any residual oils to burn off before you begin to cook. Before cooking for the first time, and prior to each use, brush the grills with a light coating of cooking oil. The oil will stop food from sticking to the grills and griddle plates.

  • Turning on the lights

If your model comes with LED Light-up control knobs it’s a really simple job to light them up. First make sure the battery pack is installed correctly and you’ve filled it with batteries. Next, locate the button marked with a lightbulb and push it in. On models with the “push-on” LED system the Control Knobs should now be lighting up. If your model comes with the “twist-on” LED system the Control Knobs will only light up when turned to the on position.

  • Types of Charcoal

We always recommend using Charcoal briquettes in the hybrid system as they provide a nice, long, even burn. Lumpwood Charcoal is not recommended for the Hybrid System as it burns at a much higher heat and, if not monitored carefully, could lead to damage to your barbecue.

  • Loading the Charcoal

When using your hybrid as a Charcoal barbecue, you must first load the flame tamers with Charcoal briquettes. To do this, first remove the double set of Grillstream grills. Underneath you will see silver channels. Line up your briquettes row by row. Replace the Grillstream grills on top. You’re now ready to get heating up those coals. It is important that the Charcoal Trays are not overloaded with Charcoal – if Charcoal is in contact with the Grillstream Grills please remove some until there is approximately a 1cm gap between Charcoal and grill. Failure to do this could lead to excessive heat and a sub-optimal cooking experience or even damage to your barbecue.

  • Lighting the Charcoal

To light the Charcoal, ensure you have performed the safety checks shown earlier in this manual. Then proceed to use the gas control knobs to turn on each burner to high for around 15 minutes, leaving the hood up. The time you leave the burners on will depend on the type of Charcoal you’re using, outside temperatures, and how many burners your barbecue has. You can now turn the burners to the off position, close the hood and wait for the coals to reach the required temperature (around 15 minutes). You will know when the coals are ready as they will glow white and then you’re ready to cook.

  • Topping up the Charcoal

As part of the hybrid system, our barbecue comes with grill lifters. These allow you to safely move your grills off the barbecue when it has been on. This allows you to top up the Charcoal as necessary and put the grills back on to continue cooking. We would still recommend wearing suitable BBQ gloves when lifting the grills of a lit barbecue to prevent injury.

One of the big problems a lot of people face when barbecuing is flare-ups. This is when fats and meat juices drop down onto the heat source and ignite. This can lead to burnt food on the outside and raw food on the inside. The Grillstream system is different as it streams fat away from the heat source, basting the food as it goes, leading to perfectly cooked, succulent food – and a lot less stress when cooking!

  • How the Grills work

The simple science behind the double grill system is that the top grill streams away most of the fats and juices that would otherwise cause flare-ups. Anything that drips over the
side of the top grill collects in the bottom grill. This is why it’s important your grills are lined up correctly – they don’t need to be offset, so if you can’t see through the gaps you’ll need to readjust them so they line up. Both grills are slightly angled towards the front of your barbecue where the fat channel is located – this is why it’s important to ensure your barbecue is on flat, level ground.

  • Fat Channel and Cup

As the fats and meat juices stream towards the front of your barbecue they’re going to need somewhere to go. That’s where the fat channel comes in. This stainless steel channel is slightly angled towards the side of your barbecue to encourage the juices to flow this way. Attached to the side of your barbecue should be the Fat Cup – this is where all of the fats and meat juices will collect. You should check this is empty before using the barbecue and it’s worth keeping an eye on how full it’s getting during cooking – you don’t want it to overflow!

  • Heating Up – Gas

It’s important to note that all Grillstream Grills and Griddles are made from Cast Iron which is porcelain coated to help prevent rust. As such they take a while to heat up – and trust us, you want them heated up! Not only are the grills actually your main source of heat when cooking, if they’re not up to temperature before you put raw food on them you’re likely to find it sticking. To prevent this from happening simply light your gas burners and set them to a medium temperature (around halfway between Hi and Lo) for 15 minutes before starting to cook.

  • Heating Up – Charcoal

The same rules apply as with gas but, because you’re cooking with Charcoal, you’re more likely to need to light your barbecue 30 minutes before cooking. This will include the lighting time of the Charcoal (around 15 minutes) and then allowing time for the Charcoal to reach optimum temperature. You’re looking for the Charcoal to be almost pure white before placing food on the grill, attempting to cook before this could result in prematurely burnt food.

  • Temperature Control - Gas

One of the key mistakes a lot of people make with barbecuing is thinking that, because there is a Hi setting, everything should be cooked at maximum heat. Even if you might want a high temperature to get a good sear on a steak, depending on the cut of meat, you’ll still need to cook it at a lower temperature for the remaining time. It’s therefore wise to think about what it is you’ll be cooking, and the timings involved, before you put anything on the grill. Think about whether you’ll need Direct Cooking, Indirect Cooking or a mixture of the two.

  • Temperature Control - Hybrid

With the hybrid system it’s even more important to think about “zoning” your barbecue, as the ability to reduce temperature is not the same as when cooking with gas. One way to control this is by having part of your barbecue with Charcoal and part with gas, set at a lower temperature. If things are cooking too fast on the Charcoal section you can quickly move them to the gas section, where they’ll continue to cook but at a more manageable rate. Likewise, you can cook something nice and slow on the gas first before moving to the Charcoal for that final sear – this works great when cooking chicken and you want to crisp up the skin!

  • Direct vs Indirect Cooking

Direct cooking is where the heat source is directly below whatever it is you’re cooking. his is perfect for small and medium sized items like Burgers, Sausages, Steaks, veggies etc. Simply set the burners (or charcoal) at the required temperature, place food above and turn as necessary. Indirect cooking is best used when cooking larger items such as roasting joints or a whole chicken. The general rule of thumb is anything likely to take more than 20-30 minutes should be cooked using the indirect method. To achieve this ensure the food item is placed centrally within the grill area, with the outer most burners used as the heat source and the hood kept closed, middle burners off. Cooking in this way effectively turns your barbecue into a convection oven and ensures the larger item is cooked evenly throughout. Using this method you can really start to get experimental and cook things you might not expect you could do on a barbecue, such as cakes and bread!

You can also use the Indirect method with the Hybrid system. Follow the instructions above but load the two outermost Hybrid trays with Charcoal. Light as instructed in the previous section. Depending on expected cooking time you may need to top up the Charcoal – If you’re expecting to be topping up multiple times you may want to consider actually leaving the outer grills off to allow you to top up the Charcoal even more easily!

  • Hood up or down?

We know it can be tempting to keep the hood of your barbecue open the whole time you’re cooking, admiring your handy work and giving everything a reassuring prod! Unfortunately this can actually have a negative impact on your cooking as, every time you lift the lid, you’re letting heat out (slowing cooking times and leading to potentially drier food) and you’re letting smoke out (and there’s some lovely flavour wrapped up in that smoke!).

With the Grillstream system taking care of any potential flare-ups, your food will need a lot less maintenance – simply turn your food once or twice and leave the hood down the rest of the time.

  • Cooking on a Side Burner

If your barbecue comes equipped with a Side Burner there are a whole range of possibilities to take advantage of. The Side Burner acts just like a gas hob, with all the instant controllability that comes with it. Warming up sauces in a pan is a great way of releasing some extra flavour. Or why not get a Cast Iron griddle pan up to temperature and cook your steak in it, getting those tell-tale sear lines in the process.

  • Cooking on the Steak Shelf

If your barbecue comes equipped with a Steak Shelf (Ceramic Side Burner) it can do everything a standard Side Burner can do… with an extra party trick up its sleeve! The Steak Shelf lives up to its name by having a stainless steel grill that you can cook food directly on – perfect for a nice bit of rib-eye. The secret to the Steak Shelf is the fact it can get to over 600°C in a matter of minutes and cooks using Infrared. Any fats and juices that drop down onto it are vaporised and any that go down the side collect in its own driptray.

  • Everyday Cleaning

To keep your Grillstream barbecue working at peak performance it’s important to keep it clean. Thankfully the Grillstream system does most of the hard work for you by streaming away the fats and juices that would normally coat the inside of your cooking frame.

The best way for you to keep your barbecue clean after each use is to use the heat of your barbecue, setting the burners to Hi and closing the lid for 10-15 minutes. Any food residue stuck to the grills will be incinerated. Then once cool enough, use the Gourmet cleaning brush or similar wire barbecue cleaning brush to clean both layers of the grills and warming rack.

Finally, you can wipe down the grills and warming rack with some kitchen roll or damp cloth. If you’ve used the Hybrid system ensure you wait for the Charcoal to cool completely before carefully removing the hybrid trays and disposing of the ash (responsibly). You may want to use a stiff bristled brush to clear the hybrid tray completely.

  • More thorough cleaning

After prolonged use where build up may have occurred, remove both sets of grills and the Hybrid trays, scrub them in warm soapy water and leave them to dry. Remove the Fat Channel and wipe it clean, removing all food residue and detritus that could cause a blockage. Don’t forget to remove your driptray and give that a clean with warm, soapy water too. Finally, empty the fat cup (responsibly). You can even put the fat cup in your dishwasher.

Remember to pop it back on the barbecue before the next use! It’s also a good idea to keep the outside of your barbecue clean. Any stainless steel sections should be cleaned using a suitable cleaner and cloth – do not use anything abrasive as this could scratch the surface. Painted areas and glass viewing panels (if present on your model) can be cleaned with warm, soapy water – again be sure to use a soft cloth to avoid scratches.

  • Deep Cleaning

If you know you’re not going to be using your barbecue for a while it’s a good idea to perform a deep clean before covering or storing it away. As well as performing the steps in the above sections it is also a good idea to take the grills and hybrid trays out and give the inside of your barbecue a good wipe down with hot soapy water. The porcelain enamelled cooking frame is pretty tough so you can use a scrubbing brush or sponge but ensure you don’t use anything too abrasive (like a scouring pad) as this could potentially damage your barbecue.

Now is also a good time to remove and clean your burners. Squeeze the clip at the back of the barbecue holding the burner in place and push it inwards. Now slide the burner across and back before carefully lifting out. Inspect the burner for any blockages and use a pipe cleaner to clear them. This is important as insects and spiders are known to find their way inside and cause blockages, impacting the performance of your barbecue.

They’re a lot less likely to do this if your barbecue is nice and clean, however! Make sure the burners are correctly seated (and retention clips are replaced properly) when replacing them, lining up correctly with the gas jets as shown in the Troubleshooting section.

  • Storing your Barbecue

It’s important to ensure your barbecue is clean and dry before storage for longer periods. Insects and spiders are attracted to food debris left on your barbecue and can cause blockages in the gas system, while some marinades and rubs are acidic which, if left for longer periods of time, can cause damage to various parts of your barbecue. We’d always recommend storing your barbecue inside if it’s not going to be used for a while, such as in a shed or garage. Where this isn’t possible you should be covering your barbecue with a breathable cover - a range of Grillstream barbecue covers designed to fit your barbecue are available.

  • Fat Fires

Fat fires and flare ups are a risk when barbecuing if the barbecue has not been maintained or is not used correctly. This is not inherent to Grillstream barbecues, using any Gas or Charcoal appliance can carry the same risks. Here we explain how and why this can happen, and what to do should your barbecue have a fat fire. It is important never to leave your barbecue unattended.

Fat fires can occur if fat has been allowed to collect within your barbecue and then ignites. This can be a result of incorrectly installed grills or fat channel, if the barbecue has not been positioned on a level surface, or if it has not been regularly cleaned and checked for fat deposits.

  • How to avoid fat fires

Fat fires are the result of misuse of your barbecue, by following these two key steps you are helping to avoid fat fires in your barbecue. The key with Grillstream is to ensure that the grills are at the correct angle by ensuring that your barbecue is stood on a solid level surface. Clean both layers of your grills by scraping them before and after every use of the barbecue. Perform a thorough or deep clean when required and check for fat deposits on and under the grills on the drip tray.

Be prepared

You SHOULD NOT tackle any fire if you are not confident to do so, please call the fire brigade if you feel that you cannot safely extinguish the fire, or that it is getting out of control.

If you do have a fat fire, the best thing to do is to first switch off the gas supply at the regulator if it is safe to do so. Then you can throw baking soda over the flames, this quickly cuts off the oxygen supply to the fire. If the fire gets out of control and you are not confident enough to handle it, please call the fire brigade.

NEVER use water to attempt to extinguish a fat fire, this will make the fire worse and could cause serious damage or injury