Weber GENESIS II E-335, S-335, SE-335 - Grill Manual

Introduction

Download the Weber Grills App!

Onboard with the free Weber Grills App. The Weber app is your answer to everything grilling and will lead you through everything from gas tank installation to your first grill out. Customize the app to your exact model, and taste, by registering your grill with a few simple questions.

• Grill setup and gas tank installation
• Recipes for any taste
• Grilling techniques and guides
• Seasonal menus/recipes
• Timers and tools

Keep this Owner's Manual for future reference, thoroughly read through it, and if you have any questions please contact us today.

PROTECT YOUR INVESTMENT
Shield your grill from the elements with a heavy-duty premium grill cover.

1. Built-In Thermometer
   Being aware of the temperature inside of your grill allows you to adjust the heat when needed.
2. TUCK-AWAY Warming Rack
   Keeps food warm, or toasts buns, while the main course finishes grilling on the grate. Fold it down when not in use for easy storage.
3. Porcelain-Enameled, Cast Iron Cooking Grates
   Porcelain-enameled, cast-iron cooking grates provide even heat distribution across the entire grilling surface and superior heat retention. (S-335, SE-335, CSE-335, CSS-335, S-435 equipped with stainless steel grates.)
4. Side Tables with Integrated Tool Hooks
   Use the side tables to keep platters, seasonings, and tools within arm's reach. Hang your essential grilling tools on the hooks for easy access and organization of your backyard workspace.
5. Sear Station
   The Sear Station is designed to create an intense heat zone to quickly add sear marks to your meat.
6. iGRILL 3 Compatible
   The iGrill 3 app-connected thermometer monitors food from beginning to end, displaying the real-time temperature on your mobile device. (Accessory sold separately.)
7. Side Burner
   Use the side burner to simmer BBQ sauce or sauté veggies while the main course grills under the lid.
8. Grill Cabinet
   The grill cabinet adds enclosed storage space for all of your essential grilling tools and accessories.

DIRECT HEAT SETUP

Use the direct method for small, tender pieces of food that take less than 20 minutes to cook, such as: hamburgers, steaks, chops, kabobs, boneless chicken pieces, fish fillets, shellfish, and sliced vegetables.
With direct heat, the fire is right below the food. It sears the surfaces of the food, developing flavors, texture, and delicious caramelization while cooking the food all the way to the center.

INDIRECT HEAT SETUP

Use the indirect method for larger cuts of meat that require 20 minutes or more of grilling time, or for foods so delicate that direct exposure to the heat would dry them out or scorch them, such as: roasts, bone-in poultry pieces, whole fish, delicate fish fillets, whole chickens, turkeys, and ribs. Indirect heat can also be used for finishing thicker foods or bone-in cuts that have been seared or browned first over direct heat.
With indirect heat, the heat is on both sides of the grill, or off to one side of the grill. The food sits over the unlit part on the cooking grate.

Preheat each and every time.
If the cooking grates aren't hot enough, food will stick, and you will likely never have a chance of searing properly or developing those handsome grill marks. Even if a recipe calls for medium or low heat, always preheat the grill on the highest setting first. Open the lid, turn up the heat, close the lid, and then let the cooking grate heat up for about ten minutes or until the lid thermometer reads 500°F (260°C).

Don't grill on dirty grates.
Tossing food onto the cooking grates before they have been cleaned is never a good idea. Leftover "stuff" on the grates acts like glue, binding it to the grates and your new food. To avoid tasting last night's dinner on today's lunch, make sure you are grilling on a clean cooking grate. Once the grates are preheated, use a stainless steel bristle grill brush to make a clean, smooth surface.

Be present in the process.
Before firing up your grill, make sure that everything you need is within arm's reach. Don't forget your essential grilling tools, already oiled and seasoned food, glazes or sauces, and clean cooking platters for cooked food. Having to run back to your kitchen not only means missing out on the fun, but could also result in burning your food. French chefs call this "mise en place" (meaning, "put in place"). We call it "being present".

Create a little elbow room.
Packing too much food onto the cooking grates restricts your flexibility. Leave at least one-quarter of the cooking grates clear, with plenty of space between each food item, in order to get your tongs in there and easily move the food around. Sometimes grilling involves split-second decisions and the ability to jockey food from one area to another. So give yourself enough room to operate.

Try not to peek.
The lid on your grill is for more than just keeping the rain out. Most importantly, it's for preventing too much air from getting in, and too much heat and smoke from getting out. When the lid is closed, the cooking grates are hotter, the grilling times are faster, the smoky tastes are stronger, and the flare-ups are fewer. So put a lid on it!

Only flip once.
What's better than a juicy steak with a deep sear and plenty of beautifully caramelized bits? The key to accomplishing these results is to keep your food in place. Sometimes we have the tendency to flip our food before it reaches the desirable level of color and flavor. In nearly all cases, you should turn food just once. If fiddling with it more than that, you are probably also opening the lid too much, which causes its own set of problems. So step back and trust the grill.

Know when to tame the flame.
When grilling, sometimes the most important thing to know is when to stop. The most reliable way to test doneness of your food is to invest in an instant-read thermometer. This slim little gem will help you pinpoint that critical moment when your food is at its best.

Don't be afraid to experiment.
Back in the 1950s, grilling meant one thing: meat (and only meat) charred over open flames. The modern day backyard chef doesn't need a kitchen in order to prepare a full course meal. Use your grill to make chargrilled appetizers, sides, and even desserts. Register your grill to receive special content that will inspire you along the way. We'd love to join you on your grilling adventures.

Optimize Grill Space

Using the TUCK-AWAY Warming Rack
Use the warming rack up to keep food warm or fold it down when not in use. To fold the warming rack down, lift rack slightly and rotate downward. Use heat-resistant mitts or gloves when adjusting rack.

Getting Started

Important Information about Natural Gas & Gas Connections

What is Natural Gas?
Natural gas (NG) is a combustible, gaseous mixture of simple hydrocarbon compounds, usually found in deep underground reservoirs formed by porous rock. It is a fossil fuel composed almost entirely of methane. Natural gas is delivered by your local utility through an underground pipeline system.

General Specifications

• Three burner grills are designed to operate at 7" of water column pressure (0.2526 psi).
• Four burner grills are designed to operate at 4.5" of water column pressure (0.16245 psi).
• The quick-disconnect fitting can be installed horizontally or pointing downward, but never pointing upward. Installing it with the open end pointing upward can result in water and debris collecting in the quickdisconnect fitting.
• The dust covers (plastic plugs supplied with your grill) help keep the open ends of the quick-disconnect fitting clean while disconnected.

Hose Requirements

• The grill is equipped with a model specific hose that was attached during the manufacturing process. This specific hose must be used for proper performance.
• If the hose becomes worn or damaged, contact the Customer Service Representative in your area using the contact information on our website.

Pressure Testing the Gas Supply

• Disconnect the gas grill when the gas supply is being tested at high pressures. This appliance and its individual shutoff valve must be disconnected from the gas supply piping system during any pressure testing of that system at test pressures in excess of 1/2 psig (3.5 kPa).
• Turn off the gas grill when the gas supply is being tested at low pressures. This appliance must be isolated from the gas supply piping system by closing its individual manual shutoff valve during any pressure testing of the gas supply piping system at test pressures equal to or less than 1/2 psig (3.5 kPa).

6. 1/2" pipe nipple
7. Locking shutoff

Hose Connection & Leak Checking

Connect the Hose to the Gas Supply
A quick-disconnect fitting connects your grill to the gas supply. Gas will not flow unless the quickdisconnect is properly engaged.

1. Check that all burner control knobs are in the off position. Check by pushing in and turning knobs clockwise (A).
   
2. Slide the collar of the quick-disconnect back(B).
   
3. Push male fitting of the hose into the quickdisconnect and maintain pressure. Slide the collar closed(C). If it does not engage or lock, repeat procedure. Proceed to "CHECKING FOR GAS LEAKS".
   

What is a Leak Check?
Once the hose is properly connected, it is necessary to perform a leak check. A leak check is a reliable way to verify that gas is not escaping after you connect the hose to the gas supply. The fuel system in your grill features factory-made connections that have been thoroughly checked for gas leaks and the burners have been flame-tested.

WEBER recommends performing a thorough leak check after assembly, as well as annually. The following fittings should be tested:

• Where the gas hose connects to the sorce.
• Where the gas hose connects to the bulkhead.
• Where the bulkhead connects to the corrugated gas line.

Checking for Gas Leaks

1. Wet fittings(D) with a soap and water solution, using a spray bottle, brush or rag. You can make your own soap and water solution by mixing 20% liquid soap with 80% water; or, you can purchase leak check solution in the plumbing section of any hardware store.
   
2. Turn the gas supply valve on.
3. If bubbles appear there is a leak:
   1. If the leak is at the gas source (E). Turn off the gas. DO NOT OPERATE THE GRILL.
      

Do not use a flame to check for gas leaks. Be sure there are no sparks or open flames in the area while you check for leaks.

Leaking gas may cause a fire or explosion.

Do not operate the grill if there is a gas leak present.

2. If the leak is at any fittings indicated in illustration(F), re-tighten fitting with a wrench and recheck for leaks with soap and water solution. If leak persists, turn off the gas. DO NOT OPERATE THE GRILL.
   
3. If the leak is at any fittings indicated in illustration(G), turn off the gas. DO NOT OPERATE THE GRILL.
   
   If a leak is present, contact the Customer Service Representative in your area using the contact information on our website.

NOTE: Since some leak test solutions, including soap and water, may be slightly corrosive, all connections should be rinsed with water after checking for leaks.

Disconnect the Hose from the Gas Supply

1. Slide the collar back and pull out the plug. This automatically shuts off the gas.

Operation

Do not line the slide-out grease tray or cookbox with aluminum foil.

Check the slide-out grease tray and catch pan for grease build-up before each use. Remove excess grease to avoid a grease fire.

Use heat-resistant barbecue mitts or gloves when operating grill.

Grill brushes should be checked for loose bristles and excessive wear on a regular basis. Replace brush if any loose bristles are found on cooking grates or brush. WEBER recommends purchasing a new stainless steel bristle grill brush at the beginning of every spring.

If the hose is found to be damaged in any way, do not use the grill. Replace using only WEBER authorized replacement hose.

Keep ventilation openings around tank clear and free of debris.

Igniting the Grill

Using the Electronic Ignition System to Ignite the Grill

Each control knob operates an individual burner, and each burner ignites independently. Ignite the burners starting from left to right. All burners should be lit for preheating, however, all burners do not have to be lit while grilling.

1. Open the grill lid(A).
   
2. Check that all burner control knobs are in the offposition. Check by pushing in and turning knobs clockwise (B).
   
3. Turn the gas supply valve on(C).
   
4. Begin with the burner furthest to the left. Push the burner control knob in and turn it counterclockwise to the start/highposition (D).
   
5. Push and hold the electronic ignition button (E). You will hear it ticking.
   
6. Check that the burner is lit by looking through the cooking grates and through the half-circle cutout in the FLAVORIZER BARS.
7. If the burner does not ignite, turn burner control knob to the off position and wait five minutes to allow the gas to clear before attempting to light the burner again.
8. If the burner ignites, repeat steps 4 through 6 to light the remaining burners. Should the burners fail to ignite using the electronic ignition, refer to the TROUBLESHOOTING section. There you will find instructions on igniting the grill with a match to help determine the exact problem.

To Extinguish Burners

1. Push each burner control knob in and then turn clockwise all the way to the off position.
2. Turn gas supply valve off.

Open lid during ignition.

Do not lean over open grill while igniting or cooking.

Each burner must be ignited individually by pushing the electronic ignition button.

If ignition does not occur within four seconds of attempting to light the first burner, turn the burner control knob to the off position. Wait five minutes to allow accumulated gas to dissipate, and then repeat the lighting procedure.

Using the Sear Station

Searing is a direct grilling technique used on meats, such as steak, poultry parts, fish and chops. Searing browns the surface of the food at a high temperature. By searing both sides of the meat, you caramelize the food surface, creating a more desirable flavor.

Ignition of the sear burner is the same as ignition of a main burner, each burner ignites independently.

1. Open the lid and ignite all of the burners, including the sear burner . Refer to USING THE ELECTRONIC IGNITION SYSTEM TO IGNITE THE GRILL.
2. Preheat the grill with the lid closed and with all burners on the start/high position for 10 to 15 minutes or until thermometer registers 500°F (260°C).
3. After preheating, leave the sear burner control knob and the adjacent burner control knobs in the start/high position(A).
   
   The sear burner works in tandem with adjacent burners (B). The remaining burner(s) can be turned to off or low.
   
4. Place meat directly over the sear station and close lid. Sear each side anywhere from one to four minutes(C), depending on the type and thickness of meat. Once searing is complete, the meat can be moved to moderate heat over and cooked to your desired doneness.
   

Note: Always cook with the lid closed to achieve maximum heat and to avoid flare-ups.

As you gain experience using the sear station we encourage you to experiment with different searing times to find the results that work best for your taste.

To Extinguish Burners

1. Push each burner control knob in and then turn clockwise all the way to the off position.
2. Turn gas supply off at the LP tank.

Igniting the Side Burner

Using the Electronic Ignition to Ignite the Side Burner

If one or more of the main burners on your grill are already lit and you would like to ignite the side burner, skip to step 3. If none of the main burners are lit and you are only using the side burner, start with step 1.

1. Check that the side burner control knob is in the off position. Check by pushing in and turning knob clockwise (A). Also check that all main burner control knobs are in the off position.
   
2. Turn the gas supply valve on.
3. Open the side burner lid(B).
   
4. Push in and turn side burner control knob counterclockwise to start/high position (C).
   
5. Push and hold in the electronic ignition button(D). You will hear the igniter clicking. Check that the side burner is lit. The side burner flame may be difficult to see on a bright sunny day.
   
6. Once side burner is ignited, continue turning the knob counterclockwise until you reach the desired position.
7. If the side burner does not ignite within 4 seconds, turn side burner control knob to the off position and wait five minutes to allow the gas to clear before attempting to light the burner again. Should the side burner fail to ignite using the electronic ignition, refer to the TROUBLESHOOTING section. There you will find instructions on igniting the side burner with a match to help determine the exact problem.

To Extinguish Side Burner

1. Push side burner control knob in and then turn clockwise all the way to the off position.
2. Turn gas supply off at the LP tank.

Open side burner lid during ignition.

Do not lean over side burner while igniting or cooking.

If ignition does not occur within four seconds of attempting to light the side burner, turn the burner control knob to the off position. Wait five minutes to allow accumulated gas to dissipate, and then repeat the lighting procedure.

Product Care

Cleaning and Maintenance

Cleaning the Inside of the Grill

Over time, the performance of your grill can diminish if it has not been maintained properly. Low temperatures, uneven heat, and food sticking to cooking grates are all signs that cleaning and maintenance are overdue. When your grill is off and cool, start by cleaning the inside, from the top down. A thorough cleaning is recommended at least twice a year. Consistent use may require quarterly cleanings.

Cleaning the Lid

From time to time you may notice "paint-like" flakes on the inside of the lid. During use, grease and smoke vapors slowly change into carbon and deposit on the inside of your lid. These deposits will eventually peel, and looks very similar to paint. These deposits are non-toxic, but the flakes could fall onto your food if you do not clean the lid regularly.

1. Brush the carbonized grease from the inside of the lid with a stainless steel bristle grill brush (A). To minimize further build-up, the inside of the lid can be wiped with a paper towel after grilling while the grill is still warm (not hot).
   

Cleaning the Cooking Grates

If you have been cleaning your cooking grates as recommended, the debris on your grates should be minimal.

1. With grates installed, brush the debris off your cooking grate with a stainless steel bristle grill brush(B).
   
2. Take the grates out and set aside.

Cleaning the FLAVORIZER BARS

FLAVORIZER BARS catch drippings that smoke and sizzle, adding flavor to your food. Any drippings that are not vaporized by the FLAVORIZER BARS are funneled away from the burners. This helps prevent flare-ups inside of your grill, and protects the burners from getting clogged.

1. Scrape the FLAVORIZER BARS with a plastic scraper(C).
   
2. If necessary, brush the FLAVORIZER BARS with a stainless steel bristle grill brush.
3. Remove FLAVORIZER BARS and set aside.

Cleaning the Burners

Two areas on the burners that are key to optimum performance are the ports (small raised openings running along the length of the burners) and the spider/insect screens on the ends of the burner. Keeping these areas clean is essential for safe operation.

Cleaning the Burner Ports

1. Use a clean stainless steel bristle grill brush to clean the outside of the burners by brushing across the top of the burner ports(D).
   
2. When cleaning the burners, avoid damaging the ignition electrode by carefully brushing around it(E).
   

Cleaning the Spider Screens

1. Locate the ends of the burners on the underside of the control panel where they meet the valves.
2. Clean the spider/insect screens on each of the burners using a soft bristle brush(F).
   

Cleaning the Heat Deflectors

Located under the burners, the heat deflectors distribute heat evenly throughout the cookbox while cooking. Keeping heat deflectors clean will enhance the cooking performance of your grill.

1. Scrape the heat deflectors with a plastic scraper (G).
   
2. If necessary, brush the heat deflectors with a stainless steel bristle grill brush.
3. Remove heat deflectors and set aside.

Cleaning the Cookbox

Look inside the cookbox for any grease accumulation or leftover food particles. Excessive accumulation can cause a fire.

1. Use a plastic scraper to scrape debris off the sides and bottom of the grill into the opening in bottom of the cookbox (H). This opening leads debris into the slide-out grease tray.
   

Cleaning the Grease Management System

The grease management system consists of an angled slide-out grease tray and a catch pan. These components were designed to be easily removed, cleaned, and replaced; an essential step every time you prepare to grill. Instructions on inspecting the grease management system can be found in MEAL-TO- MEAL MAINTENANCE.

Cleaning the Outside of the Grill

The outside of your grill may include stainless steel, porcelain-enameled, and plastic surfaces. WEBER recommends the following methods based on the surface type.

Cleaning Stainless Steel Surfaces

Clean stainless steel using a non-toxic, non-abrasive stainless steel cleaner or polish designed for use on outdoor products and grills. Use a microfiber cloth to clean in the direction of the grain of the stainless steel. Do not use paper towels.

Note: Do not risk scratching your stainless steel with abrasive pastes. Pastes do not clean or polish. They will change the color of the metal by removing the top chromium oxide film coating.

Cleaning Painted, Porcelain-Enameled Surfaces and Plastic Components

Clean painted, porcelain-enameled and plastic components with warm soapy water, and paper towels or cloth. After wiping down the surfaces, rinse and dry thoroughly.

Cleaning the Outside of Grills that are in Unique Environments

If your grill is subject to a particularly harsh environment, you will want to clean the outside more often. Acid rain, pool chemicals, and salt water can cause surface rusting to appear. Wipe down the outside of your grill with warm soapy water. Follow up with a rinse and thorough drying. Additionally, you may want to apply a stainless steel cleaner weekly to prevent surface rust.

FOIL PANS
Perfect for lining the catch pan to make cleanup convenient and easy.

GRILL BRUSH
A must-use before you even dream of grilling. A quick once-over on hot grates prevents the charred remains of meals past from sticking to your meals present.

THERMOMETER
Small and relatively inexpensive, this gadget is essential for quickly gauging the internal temperature of the meat when grilling.

Troubleshooting

MAIN BURNER(S) or SIDE BURNER WILL NOT IGNITE

SYMPTOM

• Main burners or side burner do(es) not ignite when following the electronic ignition instructions in the "Operation" section of this owner's manual.

Lighting Your Grill with a Match
Using a Match to Determine if there is Gas Flow to the Main Burners

1. Open the grill lid.
2. Check that all burner control knobs (including side burner control knob) are in the off position. Check by pushing in and turning knobs clockwise.
3. Turn the gas supply valve on.
4. Begin with the burner furthest to the left. Put match in the matchstick holder and strike match. (Matchstick holder is located under right side table.) Insert lit match down through the cooking grates, past the FLAVORIZER bars and next to the burner (A).
   
5. Push the burner control knob in and slowly turn it counterclockwise toward the start/high position.
6. Check that the burner is lit by looking through the cooking grates and through the cutout in the FLAVORIZER bar.
7. If the burner does not ignite within 4 seconds, turn burner control knob to the off position and wait five minutes to allow the gas to clear before attempting to light the burner again. If repeated attempts fail, follow the gas flow troubleshooting instructions on the next page.
8. If the burner ignites, the problem lies in the ignition system. Follow the instructions for "Checking the Components of the Electronic Ignition System".
9. Replace the matchstick holder by hanging underneath right side table (B).
   

Using a Match to Determine if there is Gas Flow to the Side Burner

1. Open the side burner lid.
2. Check that the side burner control knob is in the off position. Check by pushing in and turning knob clockwise. Also check that all main burner control knobs are in the off position.
3. Turn the gas supply valve on.
4. Put match in the matchstick holder and strike match. (Matchstick holder is located under right side table.) Hold lit match by the side burner (C).
   
5. Push the side burner control knob in and slowly turn it counterclockwise toward the start/high position.
6. Check that the side burner is lit. The side burner flame may be difficult to see on a bright sunny day.
7. If the side burner does not ignite within 4 seconds, turn side burner control knob to the offposition and wait five minutes to allow the gas to clear before attempting to light the burner again. If repeated attempts fail, follow the gas flow troubleshooting instructions on the next page.
8. If the burner ignites, follow the instructions for "Checking the Components of the Electronic Ignition System".

REPLACEMENT PARTS
To obtain replacement parts, contact the local retailer in your area or log onto weber.com.

GAS FLOW

SYMPTOM

• Grill does not reach desired temperature or heats unevenly.
• One or more of the burners fail to ignite.
• Flame is low when burner is on high position.
• Flames do not run the whole length of the burner.
• Burner flame pattern is erratic.

SYMPTOM

• Gas is smelled in conjunction with burner flames that appear yellow and lazy.

Proper Burner Flame Pattern

The burners in your grill were factory set for the correct air and gas mixture. When the burners are performing correctly, you will see a specific flame pattern. The tips may occasionally flicker yellow (A), with a descending light blue (B) to dark blue flame (C).

Spider Screens
The combustion air openings of the burners (D) are fitted with stainless steel screens to prevent spiders and other insects from spinning webs and building nests inside the burners. Additionally, dust and debris can accumulate on the outside of the spider/insect screen and obstruct the oxygen flow to the burners.

Do not attempt to make any repair to gas carrying, gas burning, ignition components or structural components without contacting Weber-Stephen Products LLC, Customer Service Department.

Failure to use genuine WeberStephen parts for any repair or replacement will void all warranty protection.

The burner tube openings must be positioned properly over the valve orifices.

GREASY GRILL (Peeling Paint & Flare-Ups)

SYMPTOM

• Inside of lid appears to have the appearance of peeling paint.

SYMPTOM

• Experiencing flare-ups when grilling or preheating.

Checking the Components of the Electronic Ignition System
When pressing the ignition button you should hear a ticking sound. If you cannot hear the ticking sound, check the battery, then check the wires.

Checking the Battery
There are three potential issues with the battery that supplies the power to your ignition module that need to be checked:

1. Some batteries have a plastic protective wrap around them. (Do not confuse this plastic with the battery label.) Check that this plastic wrap is removed.
2. Confirm that the battery is installed correctly (C).
   
3. If the battery is old, replace it with a new battery.

Checking the Wires
There are two potential trouble spots that need to be checked:

1. Check that the ignition wires are connected securely to the terminals on the ignition button under the control panel.
2. Make sure the ignition wires are properly attached to the ignition module. The wire terminals are color coded to correspond with the terminals on the ignition module. The number of wires will vary per model.

CALL CUSTOMER SERVICE
If you are still experiencing any problems, contact the Customer Service Representative in your area using the contact information on weber.com.

335 Igniter Module Wire Chart

435 Igniter Module Wire Chart

Grilling Guide

The cuts, thicknesses, weights, and grilling times above are meant to be guidelines. Factors such as altitude, wind, and outside temperature can affect cooking times. Two rules of thumb: Grill steaks, fish fillets, boneless chicken pieces, and vegetables using the direct method for the time given on the chart (or to the desired doneness), turning food once halfway through grilling time. Grill roasts, whole poultry, bone-in poultry pieces, whole fish, and thicker cuts using the indirect method for the time given on the chart (or until an instant-read thermometer registers the desired internal temperature). Cooking times for beef and lamb use the USDA's definition of medium doneness unless otherwise noted. Before carving, let roasts, larger cuts of meat, and thick chops and steaks rest for 5 to 10 minutes after cooking. The internal temperature of the meat will rise by 5 to 10 degrees during this time.

DON'T FORGET TO REGISTER
weber.com

Replacement Parts

GENESIS II E-335

If you smell gas:

• Shut off gas to the appliance (grill).
• Extinguish any open flame.
• Open lid.
• If odor continues, keep away from the appliance (grill) and immediately call your gas supplier or your fire department.

• Do not store or use gasoline or other flammable liquids or vapors in the vicinity of this (grill) or any other appliance.
• An LP cylinder (tank) not connected for use shall not be stored in the vicinity of this (grill) or any other appliance.