Coleman Cookout Series User manual

1
STOP
Do not return this product to the store.
IF YOU NEED HELP OR PARTS, CALL THE COLEMAN® HOTLINE
1-800-275-4617
HOURS: 10AM-7PM EST Mon-Fri, CLOSED Saturday and Sunday
GET HELP FOR:
MISSING/DAMAGED PARTS • ASSEMBLY • TROUBLESHOOTING
• WARRANTY ASSISTANCE • PRODUCT INFORMATION
TIP: ASSEMBLE YOUR GRILL IMMEDIATELY. MISSING OR DAMAGED PARTS
MUST BE CLAIMED WITHIN 30 DAYS OF PURCHASE.
GRILL SAFETY CHECK-LIST
For your family’s safety, please check the following:
READ and UNDERSTAND the owner’s manual and safety instructions.
DO NOT position or operate barbecue under overhang or unprotected construction, against
a wall, near aluminum siding, windows, or fencing.
CHECK that the regulator nipple is centered into the LP tank valve. Do NOT cross thread
this connection. Cross threading may result in a fire, or explosion at the tank connection.
PERFORM LEAK TEST on all connections as specified in this user manual. Leak checks
should be performed on all new barbecues even if assembled by an assembler or gas
technician. Leak checks should be performed frequently thereafter.
BEFORE OPENING THE GAS SUPPLY, ensure the lid is open, control knobs are in “OFF”
position, gas is turned o, and the regulator is attached to tank correctly. Then follow the
PROPER LIGHTING PROCEDURE as shown in the manual. If above steps are not followed,
you may experience low flames, or other performance issues.
Beware HOT SURFACES including lid, lid handle, side tables, and control panel. Wear
protective gloves while barbecuing.
Remove and clean the grease channel, front grease cup, side grease cup, and the heat
distribution plates, to avoid grease fires and flare ups.
Remove and clean the burners to avoid flash fires caused by spider webs and blockages.
Ensure that the barbecue is level.
WARRANTY
COOKOUTTM

WARNING
Failure to follow all of the Manufacturer’s
instructions could result in hazardous fires,
explosions, property damage, or serious
personal injury or even death.
Follow all leak check procedures carefully
prior to operation of barbecue, even if grill
was dealer assembled. Do not try to light
this barbecue without reading the Lighting
Instructions section of this manual.
THIS MANUAL MUST REMAIN WITH THE PRODUCT AT ALL TIMES
CAUTION
Read and follow all safety statements,
assembly instructions, use and care
directions before attempting to assemble
and cook.
THIS BARBECUE IS FOR OUTDOOR USE ONLY
INSTALLER OR ASSEMBLER/
CONSUMER
This manual should be kept with the
barbecue at all times.
CAUTION
In direct sun, and in operation, your
barbecue’s stainless steel and painted
steel parts can become very hot.
DANGER
1. If you smell Gas:
a. Shut o gas to the appliance.
b. Extinguish any open flame.
c. Open lid.
d. If odor continues, keep away from
the appliance and immediately
call your gas supplier or your
fire department.
2. Do not store or use gasoline or
other flammable liquids or vapours
in the vicinity of this or any other
appliance.
3. An LP cylinder not connected for use
shall not be stored in the vicinity of
this or any other appliance.
Manual Revision #: 12172019 JC
SAFE USE & CARE
MANUAL
To ORDER non-warranty replacement parts or accessories,
or to register your warranty, please visit us on the web at
www.colemanbbqs.com

CAUTION
Some parts may contain sharp edges, especially as noted in the manual. Wear protective gloves
during assembly and usage of this appliance.
For residential use ONLY. Do not use for commercial cooking.
WARNING
Do not attempt to repair or alter the hose and regulator or valve assembly for any assumed defect
or for any type of retro fit or conversion. Any modifications to this assembly will void your warranty
and create the risk of a gas leak and fire. Use only authorized replacement parts supplied by the
manufacturer, for your model.
To ensure your satisfaction and for follow-up service,
register your barbecue online at
www.colemanbbqs.com
Installation / Additional warnings 1
Gas Hook-Ups and Warnings
LP cylinder requirements 2
LP cylinder removal, transport and storage 3
LP cylinder filling 3
Safety Hose and Regulator:
Connecting regulator to LP cylinder 4
Regulator flow limiting device (Propane) 4
Resetting the regulator flow limiting feature 4
Leak Testing 5
Operation - Lighting instructions 6
Operation - To extinguish 7
Prevention
Burner Flame Check 8
Flare-Ups 8
Grease Fires 8
Flash-Back Fires 9
Troubleshooting
Troubleshooting Chart 10
Care and Maintaince
Seasoning Cooking Grates 11
Regular Maintaince Regime 12
Storing your Barbecue 13
Start Grilling
Barbecue Cooking Methods and Grilling Tips 15
General Side Burner / Sear Stove Tips 16
Warranty and Service 18
TABLE OF CONTENTS

1
Installation must conform with local codes or, in the absence of local codes, with either the National Fuel
Gas Code, ANSI Z223.1/NFPA 54, Natural Gas and Propane Installation Code, CSA B149.1, or Propane Storage
and Handling for Recreational Vehicles, ANSI A 119.2/NFPA 1192, and CSA Z240 RV Series, Recreational
Vehicle Code, as applicable.
Minimum clearance to adjacent combustible materials:
Minimum of 36˝ (91.44 cm) from furthest protruding edge on all sides of the barbecue.
· DO NOT operate this barbecue under or near any overhanging or unprotected construction, aluminum siding,
windows, or fencing.
· DO NOT use in enclosed spaces such as carport, garage, porch or covered patio.
· DO NOT obstruct the flow of combustion and ventilation air to the barbecue.
· DO NOT place barbecue against a wall or other solid structure.
· DO always keep the area around this barbecue clean and clear of any and all combustible materials such as gasoline
or other inflammable liquids, paper or oily rags.
· DO remember this barbecue is for outdoor use only and is not for use on any boat or recreational vehicle.
· DO use this barbecue outdoors in a well-ventilated area, at least 36” (91.44 cm) from any dwelling or building.
· DO always close LP cylinder valve and remove coupling nut before moving LP cylinder from specified operating
position.
· DO check burner flames regularly.
· DO NOT attempt to light burner with lid closed. A buildup of non-ignited gas inside a closed barbecue is hazardous.
· DO NOT leave your barbecue unattended while in operation.
· DO NOT use while under the influence of drugs or alcohol.
· DO NOT store any spare L.P. (propane) cylinder, full or empty, under or near your barbecue.
· DO NOT allow children or pets to play anywhere near the barbecue.
· DO NOT block ventilation holes in the sides or back of barbecue.
· DO NOT use charcoal or ceramic briquettes in this gas barbecue.
· DO NOT use barbecue until a leak-test and a safety check is completed.
Minimum clearance of 36” on both sides and rear of the barbecue.
DO NOT connect to a propane cylinder exceeding 9.1 kg (20 lb) capacity or use a cylinder with any other
type of cylinder valve connection device.
LP-gas supply cylinder must be constructed and marked in accordance with the specifications for LP-gas
cylinders of the U.S.Department ofTransportation (DOT) or the National Standard of Canada, CAN/CSA-B339,
Cylinders Spheres and Tubes for the Transportation of Dangerous Goods.
I N STAL L ATI O N
ADDITIONAL WARNINGS
L.P.GAS CYLINDER REQUIREMENTS
DO ensure barbecue is
positioned on level surface.

2
(LP) LIQUID PETROLEUM GAS
• LP gas is nontoxic, odorless and colorless when produced. For Your Safety, LP gas has been given an odor
(similar to rotten cabbage) so that it can be smelled.
• LP gas is highly flammable and may ignite unexpectedly when mixed with air.
LP cylinder requirements:
• Use LP cylinder only with these required measurements:
• 12”(30.5cm) (diameter) x 18” (45.7 cm) (tall) with 20 lb. (9 kg) capacity maximum.
• LP cylinders must be constructed and marked in accordance with specifications for LP cylinders of the
U.S. Department of Transportation (DOT) or the National Standard of Canada, CAN /CSA-B339, Cylinders
spheres and tubes for transportation of dangerous goods. See LP cylinder collar for marking.
LP cylinder valve must have:
• Shut-o valve with a correct cylinder valve output as specified in
current standards. ANS Z21.58-2018 / CSA 1.6-2018 Outdoor Cooking
Gas Appliances.
• Type 1 outlet compatible with regulator or grill. The type 1 valve is
easily recognized by the large external thread on the outside of the
valve.
• Safety relief valve with direct connection to the vapour space of the
cylinder.
• UL listed Overfill Protection Device (OPD). This OPD safety feature is
identified by a unique triangular hand wheel.
Use only LP cylinders equipped with this type of valve.
• A device for vapor withdrawal.
• A collar to protect the LP tank shut o valve.
• A ring on the bottom of the LP tank to secure it to the support assembly.
• Place dust cap on cylinder valve outlet whenever the cylinder is not in use. Only install the type of dust cap
on the cylinder valve outlet that is provided with the cylinder valve. Other types of caps or plugs may result
in leakage of propane.
WARNING
Any attempt to connect a regulator to any connectors other than the mating TYPE -1 connector
could result in fires, explosions, injuries, or property damage. Use only LP cylinders equipped
with this type of valve.
DO NOT connect to a propane cylinder exceeding 9.1 kg capacity or use a cylinder with any
other type of cylinder valve connection device.
Before opening LP cylinder valve, check the coupling nut for tightness.
DANGER
• NEVER store a spare LP cylinder, empty or full, under or near the
appliance.
• Never fill a cylinder beyond 80% full.
• An over filled or improperly stored cylinder is a hazard due to possible
gas release from the safety relief valve. This could cause an intense fire
or explosion with risk of property damage, serious injury or death.
• Do not store objects or materials inside the barbecue cart enclosure
that would block the flow of combustion air to the underside of either
the control panel or the burner box.
• If you see, smell or hear gas escaping, immediately get away from the LP cylinder/appliance and call your fire
department.
Safety Relief Valve
Strap and Cap
Type 1 outlet with
thread on outside
OPD Hand Wheel
GAS HOOK-UP’S AND WARNINGS

3
L.P. CYLINDER REMOVAL, TRANSPORT AND STORAGE
L.P. CYLINDER FILLING
LP GAS WARNINGS:
• Always turn cylinder valve o when the barbecue is not in use.
• Always handle the tank valve with the utmost care.
• Never connect an unregulated LP gas cylinder to the barbecue.
• Always keep the cylinder, in use, securely fastened in an upright position.
• Never expose the cylinder to direct sunlight or excessive heat.
• Never insert any kind of object into the valve outlet as this may cause damage to the Backcheck.
A damaged Backcheck can leak resulting in fires, explosions, property damage, severe injuries or death.
• Do not store an LP cylinder in enclosed spaces such as a carport, garage, porch, covered patio or other
building. Make sure the storage area has a lot of ventilation.
• Do not store an LP cylinder in an area where children play.
Before disconnecting the LP cylinder:
1. Turn “OFF” all control knobs and the LP cylinder valve.
2. Turn coupling nut counterclockwise by hand only - do not use tools to disconnect. Remove LP Cylinder
from inside cart.
3. Install safety cap onto LP cylinder valve. Always use cap supplied with tank valve.
• Failure to use safety cap as directed may result in serious personal injury and/or property damage.
WARNING
When transporting and storing the cylinder, make sure it is in an upright position and not on its
side. Do not smoke around cylinder, especially when transporting in a vehicle.
• Use only licensed and experienced dealers.
• Ensure that the dealer checks and tests the tank for leaks after filling.
• LP dealer must purge new cylinder before filling.
• Dealer should NEVER fill LP cylinder more than 80% of LP cylinder volume. Volume of propane in cylinder
will vary by temperature.
• Do not release liquid propane (LP) gas into the atmosphere. This is a hazardous practice.
• To remove gas from LP cylinder, contact an LP dealer or call a local fire department for assistance.
WARNING
If the above instructions are not completely adhered to, it could cause a fire/explosion, resulting
in death or serious Injury, or property damage.
CAUTION
A frosty regulator indicates gas overfill. Immediately close LP cylinder valve and call local LP gas
dealer for assistance.

4
SAFETY HOSE AND REGULATOR
Hold coupling nut and
regulator as shown for
proper connection to
LP cylinder valve.
Nipple has to be centered
into the LP cylinder valve.
Regulator
Heat sensitive hand wheel
Nipple with ow limiting device
Shut o valve
Check valve
PROPANE MODELS:
Your barbecue is designed to operate on L.P gas at a pressure of
2.74Kpa (11” water column). A regulator preset to this pressure is
supplied with your barbecue.
QCC-1 QUICK CLOSING COUPLING
All models are designed to be used with an LP gas cylinder equipped
with the new QCC-1 Quick Closing Coupling system.
The QCC-1 system incorporates new safety features required by the
Canadian Standards Steering Committee.
• Gas will not flow until a positive connection has been made.
• A thermal element will shut o the flow of gas between 240 degrees
and 300 degrees F.
• When activated, a Flow Limiting Device will limit the flow of gas to 10
cubic feet per hour.
Connecting Regulator to the LP Cylinder
1. LP cylinder must be properly secured onto grill.
2. Turn all control knobs to the “OFF” position.
3. Turn LP cylinder “OFF” by turning hand-wheel clockwise to a full
stop.
4. Remove the protective cap from LP cylinder valve. Always use cap
and strap supplied with valve.
5. Hold regulator and insert nipple into LP cylinder valve. Hand
tighten the coupling nut. Hold the regulator in a straight line
with LP cylinder valve so as not to cross-thread the connection.
6. Turn the coupling nut clockwise and tighten to a full stop. The
regulator will seal on the back-check feature in the LP cylinder valve,
resulting in some resistance.
NOTE:
If you cannot complete the connection, disconnect regulator and repeat steps 5 and 6. If you are still unable
to complete the connection, do not use this regulator!
DANGER
Do not insert any tool or foreign object into the valve outlet or safety relief valve. You may damage
the valve and cause a leak. Leaking propane may result in explosion, fire, severe personal injury,
or death.
Regulator Flow Limiting Device
If you are experiencing any of the following performance issues you may have activated the flow
limiting feature in your regulator:
• Burners not getting hot enough
• Low or incomplete burner flames
• Low gas pressure
• Burners not staying lit
Resetting the Regulator Flow Limiting feature (Propane Barbecues)
1. With all control knobs and the gas source in the “OFF” position, open the barbecue lid.
2. Disconnect the hose and regulator from the propane tank.
3. Turn all barbecue control knobs to the “MAX” ( ) position, and let stand for 1-3 minutes, allowing all
excess gas in valves and manifold to dissipate.
4. Turn all barbecue control knobs back to the “OFF” position.
5. With the barbecue lid still OPEN, reconnect the hose and regulator to the propane tank. Do not cross
thread the connection. Hand-tighten only.
6. Check all hose connections to ensure that a positive seal has been made.

5
LEAK TESTING THE VALVE, HOSE AND REGULATOR ASSEMBLY
7. Slowly turn “ON” the propane gas supply, 1/4 to ½ a turn.
8. Wait approximately 5 seconds for the hose and regulator pressure to stabilize (to prevent the flow
limiting device feature from being re-activated).
9. Turn the ignition burner control knob, to the “MAX” ( ) position.
10. Press the electronic ignition button, or use the match and match holder, or a barbecue lighter to ignite the
burner.
Avoid activating the Flow Limiting Feature by following the proper start up and shut down procedures and
performing a complete leak test and safety check to ensure that there are no leaks in the system, and that a
positive connection has been made between the gas source and manifold assembly.
1. Turn all grill control knobs to “OFF” .
2. Ensure that the regulator is tightly connected to the LP cylinder.
3. Brush soapy solution onto hose and regulator and all connections from
the LP tank to the main and side burner manifold.
4. Completely open LP cylinder valve by turning hand wheel
counterclockwise. If you hear a rushing sound, turn gas o
immediately. There is a leak at the connection. Correct before
proceeding.
5. If “growing” bubbles appear, there is a leak. Close LP cylinder valve
immediately and re-tighten connections. If leaks cannot be stopped
do not try to repair. Call for replacement parts. Order new parts by
providing the serial number, model number, name and part number
of items required (see parts list) to a Coleman® Customer Care Agent
1-800-275-4617.
6. Always close LP cylinder valve after performing leak test by turning hand wheel clockwise.
LP Cylinder Leak Test For Your Safety
ATTENTION: Leak Test must be repeated each time the LP cylinder is
 exchangedorrelled.
• Do not smoke during leak test.
• Do not use an open flame to check for gas leaks.
• Your barbecue must be leak tested outdoors in a well ventilated area, away
from ignition sources such as gas fired electrical appliances. During the leak
test, keep your barbecue away from open flames or sparks.
• Use a clean paint brush and a 50/50 mild soap and water mixture.
• Brush soapy solution onto areas indicated by arrows in figure A.
ATTENTION
If it is evident there is excessive abrasion or wear, or the hose is cut, it must be replaced prior to
the outdoor cooking gas appliance being put into operation. The replacement hose assembly
shall be that specified by the manufacturer.
WARNING
For all new, at home, natural gas connections please contact a certified gas technician to install
your natural gas barbecue.
A

6
WARNING
Most Coleman barbecues are sold either Natural Gas or Propane Ready, and are not convertible.
Any attempt to convert a barbecue that does not have a convertible valve system will permanently
damage the barbecue’s manifold and will be unusable.
Lighting — Burners:
1. Open the lid.
2. Make sure all burner control knobs are turned “OFF”. (Push the control knob in and turn clockwise, to
ensure that the control knob is in the “OFF” position.)
3. Turn the LP tank valve ON slowly (turn counter clockwise). Wait for
pressure to stabilize for 5 seconds.
4.Push in and turn, the ‘center’ ignition burner control knob, counter
clockwise, to “MAX” position ( ).
5. Press the INSTASTART™ ignition button.
6.Check that the burner is lit. Repeat step 5 if necessary.
7. After the lighting burner is lit, push in and turn all the other control
knobs to “MAX” position.
8. Check that all burners are lit.
If the COOKOUT™ burner fails to light properly within 3-5 seconds, turn the burner control knob o. Also
turn o the L.P cylinder valve. Wait five minutes before attempting to light the burner again. This will allow
time for released gas to disperse.
WARNING
The burner control knobs must be in the “OFF” position before turning on the liquid propane
cylinder tank valve. If left in the “ON” position, when the LP cylinder valve is opened, the
“Flow Limiting Device” feature will activate, limiting the flow of gas from the LP cylinder. If
this should occur, turn “OFF” the LP cylinder valve and burner control knobs and follow the
“Resetting the flow limiting device instructions”.
WARNING
Never stand with your head directly over the barbecue when preparing to light the main burners,
to prevent possible bodily injury.
Match-lighting — Burners
Repeat steps 1-3 “Lighting - COOKOUT™ Burners” above.
4.To match light: push in and turn the far left burner control knob
counter clockwise to the “MAX” position ( ).
5.Immediately strike a match or use a butane lighter, and position
through the lighting hole on the left side of the burner box. Shown
in figure A. Check to ensure that the burner is lit.
6.To light the other burners, press in and turn the nearest control
knob. The flame will track around the burner and light via the
carryover tubes. Allow the grill to preheat with the grill lid closed
for 10-15 minutes before cooking.
Lighting- Side Stove / Sear Stove (if applicable)
1. Open the side burner lid.
2. Check that the side burner valve is turned “OFF”.
3.Turn the LP tank valve ON slowly (turn counter clockwise). Wait for pressure to stabilize for 5 seconds.
4. Push down and turn the side burner control valve to “MAX” ( ).
5. Press the INSTASTART™ Ignition button. You should hear rapid clicks. Check to ensure that the burner
is lit. Repeat if necessary.
OPERATION — LIGHTING INSTRUCTIONS
OFF
MIN
MIN
MAX
MAX
Model may not be exactly as shown.
A

7
CAUTION
Side burner flame may be dicult to see on a bright sunny day.
CAUTION
Ifsideburnerfailstolightimmediately,turnburnercontrolknobs“OFF” and wait 5 minutesbefore
re-lighting with a match.
Match lighting the Side Stove / Sear Stove
(if applicable)
1. Open the side burner lid.
2. Check that the side burner valve is turned “OFF”.
3. Turn the LP tank valve ON slowly (turn counter clockwise).
Wait for pressure to stabilize for 5 seconds.
4. Put match in a match holder and strike match.
5. Push down and turn the side burner control valve to “MAX” ( ).
6. Hold match holder and lit match near the left side of side burner.
CAUTION
If ignition does NOT occur in 5 seconds, turn the burner controls “OFF”, wait 5 minutes
and repeat the lighting procedure. If the burner does not ignite with the valve open, gas
will continue to flow out of the burner and could accidentally ignite with risk of injury. Turn
controls and gas source “OFF” when not in use.
ATTENTION
Always preheat barbecue before starting to cook. Light all burners and adjust them to the “MAX”
position for 5 to 10 minutes with the lid closed. Following preheat; adjust the controls to medium
setting for most cooking requirements.
To EXTINGUISH
1. Push in and turn each burner control knob clockwise to the “OFF” position.
2. Turn o the LP Cylinder valve by turning the hand wheel in a clockwise direction until it stops.
WARNING
If the heat output is too low, the “Flow Limiting Device” may have been activated by a gas leak or
improper lighting procedure. If so, turn “OFF” the burner valve and cylinder valve, and perform
a “Leak Test”. If there are no leaks, perform a complete regulator Flow Limiting Device reset.

8
ATTENTION
Once lit, confirm that the burner is properly lit and that the flame pattern is as desired. If the
flame pattern is other than normal, consult the troubleshooting guide for corrective action.
Burner Flame Check
Always do a visual check of all burners prior to lighting. Burners have been
factory set for the correct air and gas mixture. The correct flame pattern is
shown in figure A. If you experience one of the following symptoms, follow
the burner cleaning procedure outlined in the maintenance section of this
manual, or reset the regulator flow limiting device.
• Large, unruly, or irregular orange burner flames.
• The smell of gas in conjunction with orange and lazy burner flames.
• Barbecue does not reach temperature.
• Barbecue heats unevenly.
• One or more of the burners do not ignite.
Flare-Ups
Flare-ups occur when food drippings fall onto heat plates or burners, and ignite. To avoid flare-
ups, do the following:
• Trim fat from meats before grilling.
• Always apply sauces after cooking.
• Always cook with the lid down, and cook at the lowest most ecient heat setting.
• Ensure key parts, such as: heat plates, cooking grates, and the burner box are cleaned regularly to eliminate
grease build up. A sudden increase in flare-ups will indicate the need to perform the regular schedule
maintenance.
WARNING
Always monitor the barbecue carefully while cooking and turn the flame level down to low, or
o, if flare-ups intensify.
Flare-ups can increase the temperature of the barbecue, increasing the risk of a grease fire.
Keeping your barbecue clean, and regularly checking for obstructions, including; spider webs, will
ensure that your family is protected from serious safety hazards, such as; flash-back and grease
fires.
Grease Fires
Regular maintenance of the system will ensure that minimal amounts of grease accumulate on key parts,
minimizing risk of a grease fire. See page 12 for maintenance instructions.
Characteristics of a Grease Fire
• A fire burning inside the barbecue burner box that may become uncontrollable, if not monitored.
• Usually accompanied by high flames, a lot of smoke and black soot.
Prevent Grease Fires:
• Remove grease build-up on key parts such as heat distribution plates, cooking grates, grease drainage
channel, and burner box.
• Frequently empty the side grease tray located on the right side of the burner box.
• Always reducing cooking temperature to “MED” or “LOW” heat, following PREHEAT.
• Perform a burn-o of grease following each barbecue session, by adjusting your barbecue’s temperature to
“MAX”, and letting it stand for 10-15 minutes with the lid closed.
PREVENTION
Figure A

9
Flash-Back Fires
Spiders and insects are attracted to the smell of gas, and often build nests inside your
barbecue’s burners, causing the potential risk of a Flash-Back fire. Lighting your burners
without first cleaning the venturi tubes, port holes, and interior of your burners, can lead to a
serious Flash-Back fire resulting in property damage and/ or personal injury.
Characteristics of a Flash-Back fire
• A fire or flash of fire burning outside of the burner box,
usually visible behind or under the control panel
• Burners may burn with large yellow flames
• Burners may not light
• Hot or melting control knobs
Prevent Flash-Back fires by:
• Remove burners to clean and check for blockages
• Clean tip of valve gas jet to remove any build-up or blockages
• Remove control panel to inspect manifold and valves for damages or leaks
WARNING:
At first sight of yellow, unruly flames, or poorly lit burners, shut down your barbecue and remove
and clear obstructions, like insect webs, from your burners and valve gas jet.
FOR YOUR SAFETY
•DO NOT throw water on a fire
•DO keep baking soda handy to extinguish a fire
•DO follow all warnings and safety checks outlined in the Safety & Care Manual and Assembly Manual
•DO protect your family and home by performing the cleaning and maintenance steps outlined in this
manual
For more information regarding these issues please visit us at www.colemanbbqs.com

10
PROBLEM IDENTIFYING THE CAUSE:
Burners will not light
(with igniter or match)
• Positive connection has not been made between the tank and
the regulator.
• Low or out of propane.
• Gas supply valve is turned o.
• Burners are not properly seated over valve orifices.
• Flow limiting device in regulator has been activated. See Resetting the
Regulator Flow Limiting Device on pages 4 and 5.
Burners will not light with the
igniter (No spark)
• Loose electrode wires.
• Broken electrode – ceramic casing around electrode damaged.
• Faulty Ignition.
Fire at control knob and
control panel = Flash Fire
• Burner and/or burner tubes have a blockage.
• Burner is improperly seated over gas jet.
Yellow smokey flames/ gas
odour can be smelled
• Burner and/or burner tubes have a blockage.
Flame blows out on LOW PROPANE MODELS:
• Flow limiting device in regulator has been
activated either due to a leak or improper lighting. See page 4.
• Low or out of propane.
• High Wind condition – Adjust barbecue to shield from wind
• Burner is improperly seated on gas jet.
Low heat PROPANE MODELS:
• Flow limiting device in regulator has been activated either due to a
leak or improper lighting. See page 4.
• Make certain the problem is isolated to only one burner. If it appears
so, the burner and/or burner tubes are blocked.
• Check for a bent or kinked fuel hose.
• In colder temperatures preheat for longer periods.
Low or incomplete flame
(assuming burners and
Venturi tubes are free and clear
of blockages)
PROPANE MODELS:
• Flow limiting device in regulator has been activated. Flow limiting
device has been activated. See page 4.
Too much heat/
Excessive flare up
• Grease build up around burner system causing dangerous flare ups
and over-heating.
• Cooking on the “MAX” setting, without adjusting temperature control.
• Grease collection plate and grease cup need to be cleaned.
• Covering more than 70% of the cooking surface may cause the barbe-
cue to overheat.
• Excessive fat on meat and cooking on high temperatures.
Inside of lid is peeling - like
paint peeling
• The interior lid is aluminum not painted. Baked on grease build-up
has turned to carbon and is flaking o. Clean thoroughly.
Decreasing heat,
“popping sound”
• Out of propane.
• Burner and/or burner tubes are blocked.
Humming noise from regulator • Cylinder valve opened too quickly.
Melting gas supply hose • Your barbecue’s gas supply hose and regulator contains a thermal
element that will shut o the flow of gas between 240°F and 300 °F,
by melting the supply hose and essentially disconnecting from the LP
cylinder.
• Poor ventilation caused by in-appropriate clearance at the sides and
rear of the barbecue.
• Overheating caused by high cooking temperatures and grease
build-up.
• Build up of grease in quick clean grease cup and tray.
TROUBLESHOOTING

11
CAUTION:
Always allow sucient time for the barbecue to cool fully before handling or cleaning any of
its parts.
CARE and MAINTENANCE
Follow the care and maintenance instructions outlined below to ensure your system continues to perform at
its best.
SEASONING COOKING GRATES
ATTENTION:
Season grates before first use.
Seasoning cooking grates improves cooking performance, creates a non-stick surface for cooking, prevents
damage and deterioration due to moisture and humidity, and extends the life of your cooking grates.
How to season your Cooking Grates
1. Wash cooking grates with soap and water.
2. Rinse and dry thoroughly with a towel. If cleaning on a very hot day, allow grates to dry in the sun.
Important: Never allow cooking grates to soak in water
3. Coat entire cooking grate, top, bottom, sides and each rod with vegetable shortening. DO NOT use
salted fat such as margarine, butter, or any non-stick cooking spray. Do not use olive oil as it burns o at
high temperatures. Wipe o any excess with a paper towel.
4. Place your porcelain cast iron grates in your conventional oven on top of aluminum foil, or into your
barbecue for up to 20 minutes, at 250-300 °c to complete the seasoning process.
5. CRITICAL:thecookinggratesmustbeallowedtocooldownbeforeuse.
NOTE: By seasoning your cooking grates several times in a season, the pores are permeated with oil,
whichwillpreventwaterfrompenetratingthegratesandcausingearlydegradationofthispart.

12
ATTENTION:
If you are experiencing any of the following performance or safety issues: 1) barbecue not
reaching temperature potential, 2) yellow burner flames, 3) the smell gas, 4) popping noises,
5) delayed burner ignition, 6) uneven heat, 7) flash fires, or 8) grease fires, TURN OFF YOUR
barbecue immediately and perform the following maintenance regime.
Burner Box
1. Use a plastic scraper to remove build-up from inside the barbecue burner box
2. Scrape all of the grease to the evacuation opening, and into the side pullout grease cup.
3. At least once a season, wash the inside of the barbecue burner box with detergent and
water solution. Always rinse and dry thoroughly before re-installing parts.
Grease Cup
The grease cup must be emptied regularly to prevent
possible flare ups, spillage, or grease fires (Figure G).
• Always wait for barbecue and grease to cool before
removing the grease cup.
• Use a paint scraper to remove all build-up in cup.
Avoid Flash-Back Fires, poor performance and pre-mature deterioration with regular
burner checks and maintenance.
Burners
1. Remove the hitch pins used to assemble the burners to the carryover assembly. Apply
WD40 to make this removal easier. Use pliers to remove hitch pin.
2. Remove burners.
3. Brush the surface of the burner to remove surface debris.
4. Use a wire or paper clip to clean burner port holes. Do not damage or enlarge port holes.
5. Use a flexible Venturi Brush to clean the interior of all burners. Shake any loose debris out
of the burner.
Cleaning valve gas jet with burners removed, you will have access to your valves gas jets.
1. Using a cotton swab clean the valve gas jet to remove any debris.
2. Re-install the burner. Ensure that the burner covers the valve gas jet.
Avoid flare-up fires, grease fires and pre-mature deterioration, by keeping heat plates
clean.
Heat Distribution Plates
1. Remove heat plates.
2. Holding your heat plate over a large garbage receptacle, use a grill brush to remove
debris.
ATTENTION:
Using a metal scraper to clean heat plates can cause damage to the porcelain coating.
3. Clean away all remaining debris with mild soap and warm water.
4. Dry thoroughly.
5. Re-install.
CARE AND CLEANING
Figure G

13
Avoid damage to stainless steel and painted exterior surfaces by routinely cleaning and protecting
surfaces.
Caring for your Barbecues EXTERIOR SURFACES
ALL MATERIALS including stainless steel, porcelain, and painted steel parts can become
stained, soiled and corroded by dirt, pollution, deposits from inappropriate cleaners and
grease. Routine cleaning of exterior surfaces is necessary to remove contaminants and
avoid permanent damage.
Do’s
• DO remove dirt and contamination immediately to avoid permanent damage to stainless
steel, porcelain, or painted surfaces.
•DO wipe down all surfaces frequently with a basic vinegar and water solution.
• DO test all cleaners on a small inconspicuous area to ensure that it is beneficial for surfaces.
• DO only use cleaners made specifically for outdoor products.
• DO use one of the following methods of cleaning:
o Warm water and mild soap solution to remove all contaminants.
o Warm water, detergent, solvent solution to remove grease buildup.
o 50/50 mixture of vinegar and water for removing surface dirt and contamination.
o Stainless Steel cleaner appropriate for outdoor products.
• DO RINSE OFF all cleaners, with clean warm water, and dry completely with a soft cloth.
• DO only use a soft clean cloth, when cleaning surfaces to avoid scratching finish.
Microberclothsarehighlyrecommended.
Don’ts
• DO NOT use any of the following cleaners:
o Chloride-containing detergents.
o Abrasive cleaners.
o Chemical cleaners as they may strip the paint, causing permanent damage.
o Bleach or cleaners containing bleach. If accidental contact occurs wash immediately
with baking soda and rinse thoroughly.
• DO NOT use ordinary carbon steel brushes, steel wool or scouring pads as they may
leave particles embedded on the surface which can lead to rust.
For more cleaning and care tips, watch our videos on Youtube: www.youtube.com/colemangrills
or visit our website www.colemanbbqs.com
STORING YOUR BARBECUE
To avoid the deterioration and degradation of parts, perform the following tasks prior to storing your
barbecue for the season.
• Remove and clean all barbecue components as outlined in the Care and Maintenance section of this
manual.
• Season cooking grates with vegetable shortening after cleaning and wrap them in a towel before storing
them indoors. DO NOT leave in humid, moist or damp conditions, over a long period of time.
• If storing for the winter, or prolonged period, remove the igniter battery to avoid corrosion.
• When storing your barbecue in a garage, place a piece of cardboard underneath your barbecue to protect
it from concrete moisture damage.
• If storing the barbecue indoors: the propane cylinder MUST be removed and stored outdoors, in a well
ventilated area.
• If storing the barbecue outdoors: the propane cylinder valve must be turned “OFF”.
• DO NOT under any circumstances store the barbecue with propane tank in the garage or near any heat
source.
• Use a barbecue cover to help protect your barbecue.
• Please note: covering your barbecue will protect it from the eects of snow, rain, animal droppings and
more, but will not protect against moisture damage, condensation, and other corrosive agents.

14
START GRILLING!
WARNING:
Always observe safe food handling and safe food preparation practices when using this
Barbecue, to prevent food-borne illnesses.
Avoiding Cross Contamination
Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry. Rinse with a dilute
chlorine bleach solution, one teaspoon to a quart of water. Avoid cross-contamination in preparing food.
• Always cook foods adequately. Undercooked foods can retain bacteria, especially if thawed or exposed to
warm conditions prior to cooking.
• Always use a meat thermometer to confirm that foods have been fully cooked.
• Always use separate plates and utensils for the handling of raw food. Never place raw food and cooked
food on the same plate, and never place cooked food on a plate that was used for handling raw food.
• Always carefully wash all plates and utensils used to handle raw food before using them to handle cooked
food.
• Always wash all vegetables, seafood and poultry before cooking.
• Always leave uncooked foods in the refrigerator until you are ready to start cooking.
• Always marinate meat in the refrigerator. Always dispose of the excess marinade, and never reuse it.
• Always preheat your barbecue to the desired temperature before cooking, and clean all grease and food
residue before using the cooking grates.
GRILLING TIPS:
ATTENTION:
Cooking grates must be seasoned before first use. For best results use vegetable shortening.
A few helpful hints will ensure that your grilling results are perfect every time!
• Apply a light coating of cooking oil or vegetable shortening to your cooking grates before grilling, to
prevent food from sticking.
• Always remove and clean heat distribution plates before preheating.
• Trim excess fat from meats and slit the remaining fat at two-inch increments to avoid flare-ups and curling.
Fatty meats may be cooked indirectly on lower heat settings.
• Baste meat with barbecue sauce or other sugar-based sauces only during the last few minutes of cooking
to prevent burning.
• Always preheat the appliance on “MAX” to the desired temperature before adding food.
Coleman® COOKOUT™ barbecues have been designed to oer a range of temperatures and unlike most
grills, can quickly reach searing temperatures:
• To Preheat: depending on the foods you are preparing, always preheat your grill to the temperature
required.
• If lower temperatures are required for slow cooking foods such as; chicken and pork ribs, ensure
that you do not preheat to very high temperatures. Always target the temperature you need during
preheat.
• Cook similar portion sizes together, so that they all cook evenly.
• Always ensure that the temperature is adjusted following preheat. “MAX” is intended for fast pre-heating
of the appliance, searing steaks and other cuts of meat.
• Medium heat is intended for most grilling, baking and roasting.
• Low heat is intended for warming, slow cooking, smoking or cooking delicate foods.
• Never pierce foods while they are cooking on the barbecue, as this will dry them out.
• Turn foods infrequently. Turn food only once, halfway through cooking time.
• Always cook with lid down to preserve barbecue’s temperature.
• Apply salt only after cooking to prevent drying out the meat.

15
BARBECUE COOKING METHODS
Direct Cooking — This is the most popular cooking method and involves cooking food directly over the
flame, such as searing a steak.
Indirect Cooking — Food is placed on the cooking grates, oset from the heat source. With the barbecue
lid closed, reflected heat surrounds the food, cooking it more evenly and gently. This method is perfect for
roasts, but is also useful whenever you want to slow cook or bake a wide variety of food. The barbecue lid
should always be closed when using the indirect cooking method.
WARNING
To ensure that it is safe to eat, food must be cooked to the
minimum internal temperatures listed in the table below.
AAFC* Safe Minimum Internal Temperatures
Fish 145° F
Pork 160° F
Egg Dishes 160° F
Steaks and Roasts of Beef, Veal or Lamb 145° F
Ground Beef, Veal or Lamb 160° F
Whole Poultry (Turkey, Chicken, Duck, etc.) 165° F
Ground or Pieces Poultry (Chicken Breast, etc.) 165° F
* Agriculture and Agri-Food Canada
APPROXIMATE GRILLING TIMES
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)
VENISON Size GRILLING TIME INTERNAL TEMP
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)
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 ft. (1067m), 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.

16
GENERAL SIDE STOVE TIPS (if applicable)
Your side stove will boil, sauté, stir fry and warm with ease.
• For best results preheat your side burner for 10-15 minutes on “MAX”.
• When boiling water or warming foods always ensure that you are using a covered pot or wok.
• Ensure that your gas barbecue is positioned away from high winds or cold air as this will adversely aect
your side burner preheating and cooking performance.
• Your 9,000 BTU/hr side stove will take longer to preheat and cook than your indoor range.
• Inspect and clean your side stove orifice periodically and confirm that it is clear of cobwebs or
other insect debris that may cause a FLASH FIRE.
GENERAL SEAR STOVE TIPS (if applicable)
• ALWAYS wear protective gloves when using this high intensity Sear stove.
• ALWAYS keep children, pets and guests away from this Sear stove when in operation.
• The Sear stove lid is for STORAGE ONLY. Only close after stove has cooled down.
• Your Sear stove includes a versatile grate. Always position the accessory needed first, before lighting
the Sear stove burner.
• Never place frozen foods on cooking griddle. Always thaw in fridge or at room temperature prior to
cooking.
• This Sear stove is temperature adjustable. Only use the “MAX” setting for preheating (only
2 minutes), or for searing foods.
• Avoid overcooking foods by using the temperature setting that best describes the foods you are cooking.
• Due to the intense heat of the Sear stove, food left unattended will burn quickly.
• Avoid Flash-Back Fires by routinely inspecting and cleaning the Sear stove Venturi tube of all
debris.
• Avoid water damage and other liquids.
• Do not throw water into the grill to douse a flame or control flare ups.
• Do not attempt to operate the Sear stove in open air while raining.
• When using Sear stove to fry, use a wok topper. Ensure that a lid or splatter screen is used to
protect against grease splatter.
• When using Sear stove to sear, always reduce temperatures when desired sear marks have been
achieved.
ATTENTION
Do not operate the infrared sear stove if it appears wet! Remove the burner, turn upside down
to drain the excess water, and bring indoors to dry thoroughly.

WARNING:
HOT SURFACES
WARNING
EXTERIOR SURFACES WILL BECOME VERY HOT. TO PREVENT BURNS,
ALWAYS WEAR INSULATED PROTECTIVE GRILLING MITTS WHEN
WORKING AT THE BARBECUE.
• KEEP AWAY FROM COMBUSTIBLE MATERIALS
• KEEP CHILDREN AND PETS AWAY FROM THIS GAS FIRED APPLIANCE
• AVOID DANGEROUS FIRES: DO NOT LEAVE YOUR BARBECUE
UNATTENDED WHILE IN OPERATION
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