Chimney Cleaning - Cabela's 541836 Warning & Instruction Booklet

COOKING
Once the auger tube has been properly filled you can begin
cooking by selecting any of the cooking temperatures. The grill
has 13 cook settings. Low Smoke, High Smoke, 175, 200, 225,
250, 275, 300, 350, 400, 450, 500, and High. By selecting any of
these the grill will go into the Startup mode. The digital readout
will display "START" for 8 minutes during the startup cycle.
After the 8 minutes the digital readout will display the internal
temperature of the grill. The dial can be changed at any time
during the startup cycle or the cook cycle between any of the 13
cook settings.
Do not over-fire the grill by over feeding
pellets into the burner prior to startup.
If flame is inadvertently extinguished
never restart the grill without first
cleaning out the burner. Improper use
can cause an uncontrolled fire.
SHUTDOWN
When you are done cooking the dial must be turned to the
Shutdown setting. The digital readout will display "SDOWN". In
this setting the fan will remain on for 10 minutes to finish burning
any pellets in the burner and cool the grill down. After 10 minutes
the digital readout and auger will turn off. At this point the main
power switch should be switched to off. Before grill can be used,
the power switch must be turned off and on.
BYPASS MODE
The bypass may be used if there is a power failure, or the grill is
accidentally turned off, or anytime you need to restart the grill
and it is still hot. The bypass mode should only be used if the
grill has been off less than 3-4 minutes. This method is used to
bypass the normal startup mode and get the grill cooking again
quickly. The burner must still be hot enough to ignite new pellets
or this method will not work. In order to initiate the bypass mode
you must first select the cook setting you want. At this point
the digital readout will display "START". Simply press the green
bypass button in and hold it for 3 seconds. The digital readout
will display "BPASS". Release the green button and the grill will
go into the cook mode and the digital readout will display the grill
temperature. If the grill fails to ignite using the bypass mode then
restart the grill using the normal startup procedures.
MEAT PROBE
This grill has a built in meat probe to measure the temperature
of the food as it is being cooked. To use this probe insert the
wire through the stainless flap on the side of the firebox. Insert
the probe into the food. Plug the connector into the receptacle
on the front of the control panel. When you press the green probe
temp button on the front of the controller the digital readout will
WARNING
display the food temperature. Press the button a second time to
toggle the display back to the cooking temperature. If the probe
is not installed correctly or there is an error with the probe the
digital readout will display "PRERR" when the probe temp button
is pressed. When running the probe wire to the food make sure it
is positioned out of direct contact with any open flame or damage
may occur. The digital readout will display a "P" in front of the
number when displaying the meat probe temperature.
Example: "P155F"
Do not use meat probe when grill
temperature exceeds 350˚F. Damage to
the probe may occur.
CLEANING
Clean grates using a wire grill brush. This should be done with
each use. DO NOT use oven cleaner or abrasive cleaners on the
painted grill surfaces. Use warm soapy water on all painted
surfaces. Clean grease pan, grease trough, and grease drain tube
occasionally. A spatula can be used to scrape excess grease and
a grill brush to brush clean. Do not allow grease to build up on the
grease tray or in the grease trough as this can cause flare-ups
inside the grill. The grease tray can also be lined with aluminum
foil for easier cleanup. Make sure not to obstruct the flow of
grease off of the tray and into the grease trough. Make sure not to
block the airflow to the temperature sensor on the left side of
the grill.

CHIMNEY CLEANING

When wood pellets are burned slowly, they produce tar and other
organic vapors that combine with expelled moisture to form
creosote. The creosote vapors condense in a relatively cook oven
chimney of a slow burning fire. As a result, creosote residue
accumulates on the chimney. When ignited, this creosote makes
an extremely hot fire. The chimney should be inspected at least
twice a year to determine when grease and or creosote buildup
has occurred. When grease or creosote has accumulated, it should
be removed to reduce risk of fire. Use a wire brush to clean the
screen area of the chimney outlet on the inside of the grill with
every 50 hours of use.
TROUBLESHOOTING GRILL DOES NOT TURN ON
Grill fails to turn on after switching the power button to the
on position.
WARNING