Life Smart PACK N GO SCS-PK13 User manual

REV1-120222
Questions, problems, missing parts? Contact technical support department at
657-341-0362, 8:00 a.m. - 5 p.m., PST, Monday - Friday or visit us on-line at
www.lifesmartproducts.com or email us at [e-mail].
Please have your model number ready
Please have your model number ready
Scan QR Code to Visit Registration Page:
www.lifesmartproducts.com/warranty
ATTACH YOUR RECEIPT HERE
Purchase Date __________________________
PACK N GO CERAMIC CHARCOAL GRILL
Model / customer number:
SCS-PK13

2
TABLE OF CONTENTS
Welcome Cooking with Your Kamado ...............................................3
Important Safety Information ......................................................4
Package Contents ..............................................................6
Unboxing .....................................................................7
Assembly Instructions ...........................................................8
Fire, Air & Your Kamado.........................................................10
Smoke & Your Kamado .........................................................11
Quick Start Guide..............................................................12
Temperature Guide ............................................................12
Types of Cooking Surfaces ......................................................13
Cleaning and Care .............................................................13
Type of Cooking Methods .......................................................14
Grilling, Searing, Baking. . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . 14
Roasting, Smoking, Braising .....................................................15
1-Year Limited Parts Warranty ....................................................16

3
WELCOME COOKING WITH YOUR KAMADO
Thank you for purchasing a Kamado Ceramic Grill. Once you experience this superior method
of cooking we believe you will never return to gas cooking after tasting the difference!
Over many years we have continued to refine kamado ceramic cooking techniques for grill-
ing, smoking, baking, searing, broiling, and roasting all types of meats, poultry, fish, vege-
tables, and more. Kamado cooking locks in moisture and provides a variety of ways to infuse
different tastes into your foods that turns weekend grillers into neighborhood chefs.
Our Kamado Ceramic Grill builds on this heritage with fresh aesthetics, safety and conve-
nience features, a user-friendly easy-lift lid with spring assist and high-quality materials to
define a new industry standard and innovation.
The thick ceramic construction of our grill provides superior thermal insulation allowing you
to grill, cook, bake or smoke regardless of the season, from the hot summer days to the cold
snowy days.
Please read and understand this entire manual before attempting to assemble, operate, or
install the product.

4
IMPORTANT SAFETY INFORMATION
READ ALL INSTRUCTIONS BEFORE PROCEEDING
WARNING: This manual contains important information necessary for the proper assembly and safe use of
the appliance. Read and follow all warnings and instructions before assembling and using the appliance. Keep
this manual for future reference.
Failure to follow these instructions could result in fire, explosion or burn hazard which could cause
property damage, personal injury or death.
CARBON MONOXIDE HAZARD
• Burning charcoal or wood chips gives off carbon monoxide, which has no odor and can cause death.
• Use only outdoors where it is well ventilated.
WARNING! This barbecue will become very hot. Do not move it during operation.
WARNING! Do not use indoors!
WARNING! Do not use alcohol, gasoline or other similar liquids to light or relight the barbecue.
WARNING! Keep children and pets away from grill at all times. Do NOT allow children to use grill. Close su-
pervision is necessary when children or pets are in the area where grill is being used.
• Do not use the barbecue in a confined and/or habitable space e.g. houses, tents, caravans, motor homes,
boats. Danger of carbon monoxide poisoning fatality.
• Always use grill in accordance with all applicable local, state and federal fire codes.
• Before each use check all nuts, screws and bolts to make sure they are tight and secure.
• Never operate grill under overhead construction such as roof coverings, carports, awnings or overhangs.
• Grill is for OUTDOOR USE ONLY.
• Maintain a minimum distance of 10 ft. (3m) from overhead construction, walls, rails or other structures.
• Keep a minimum 10 ft. (3m) clearance of all combustible materials such as wood, wood decks, dry plants,
grass, brush, paper or canvas.
• Never use grill for anything other than its intended use. This grill is NOT for commercial use.
• Accessory attachments not supplied by the manufacturer are NOT recommended and may cause injury.
• Use of alcohol, prescription or non-prescription drugs may impair user’s ability to assemble or safely op-
erate grill.
• Keep a fire extinguisher accessible at all times while operating grill.
• When cooking with oil or grease, have a type BC or ABC fire extinguisher readily available.
• In the event of an oil or grease fire do not attempt to extinguish with water. Immediately call the fire depart-
ment. A type BC or ABC fire extinguisher may, in some circumstances, contain the fire.
• Use grill on a level, non-combustible, stable surface such as dirt, concrete, brick or rock. An asphalt surface
(blacktop) may not be acceptable for this purpose.
• Grill MUST be on the ground. Do not place grill on tables or counters. Do NOT move grill across uneven
surfaces.
• Do not use grill on wooden or flammable surfaces.
• Keep grill clear and free from combustible materials such as gasoline and other flammable vapors and
liquids.
• Do not leave grill unattended.
• Do NOT allow anyone to conduct activities around grill during or following its use until it has cooled.
• Never use glass, plastic or ceramic cookware in grill. Never place empty cookware in grill while in use.
• Never move grill while in use. Allow grill to cool completely (below 115°F (45°C)) before moving or storing.
• Do not store grill with hot ashes or charcoal inside grill. Store only when fire is completely out and all sur-
faces are cold.
• Never use grill as a heater. READ CARBON MONOXIDE HAZARD.
• The grill is HOT while in use and will remain HOT for a period of time afterwards and during cooling process.
Use CAUTION. Wear protective gloves/mitts.

5
IMPORTANT SAFETY INFORMATION
• DO NOT bump or impact the grill to prevent personal harm, damage to grill or spillage/splashing of hot
cooking liquid.
• Be careful when removing food from grill. All surfaces are HOT and may cause burns. Use protective gloves/
mitts or long, sturdy cooking tools for protection from hot surfaces or splatter from cooking liquids.
• Do not touch HOT surfaces.
• Grill is HOT during use. To avoid burns, keep face and body away from vents and when opening lid. Steam
and hot air are expelled during use.
• When cooking above 350°F (175°C), carefully open the grill (or burp the grill) each time you lift the grill
dome to prevent flashback – a surge of white-hot heat caused by a rush of oxygen. Partially opening the lid
2-3 inches (5-8cm) and allowing heat to escape for about 5 seconds should prevent this.
• Hinges are HOT while the grill is in use and during cooling. Wear protective gloves when adjusting.
• Grill has an open flame. Keep hands, hair and face away from flame. Do NOT lean over grill when lighting.
Loose hair and clothing may catch fire.
• DO NOT obstruct flow of combustion and ventilation.
• Do not cover cooking racks with metal foil. This will trap heat and may cause damage to the grill.
• Never leave HOT coals or ashes unattended.
• Fuel should be kept red hot for at least 30 minutes prior to use.
• Do not cook before the fuel has a coating of ash.
• Do not remove ash drawer while ashes and charcoal are HOT.
• Use protective gloves when handling this grill or working with fire. Use protective gloves or long, sturdy
tools when adding wood or charcoal.
• Never use charcoal lighting fluid, gasoline, alcohol or other highly volatile fluids to ignite charcoal. These
fluids can explode and cause injury or death.
• Never overfill charcoal grate. This can cause serious injury as well as damage to the grill.
• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-com-
bustible container.
SAVE THESE INSTRUCTIONS

6
PACKAGE CONTENTS

7
PACKAGE CONTENTS
PART DESCRIPTION QUANTITY
1 Top Vent 1
2 Ceramic Dome Top (pre-assembled to grill body) 1
3 Top Ring Assembly (pre-assembled to grill body) 1
4 Fire Bowl 1
5 Bottom Ring Assembly (pre-assembled to grill body) 1
6 Charcoal Grate 1
7 Ceramic Dome Bottom (pre-assembled to grill body) 1
8 Cart and Handle Ring Assembly 1
9 Cart Legs 4
10 X-Leg Connector 1
11 Thermometer (pre-assembled to grill body) 1
12 Handles 2
13 Cooking Grid 1
14 Felt Gasket (pre-assembled to grill body) 2
15 Bottom Draft (pre-assembled to grill body) 1
UNBOXING
Carefully open the brown carton and gently slide the styrofoam containing the kamado out.
Open the foam and remove the kamado and is pieces.
Handle the internal ceramic parts with care.
Open the dome of the grill and remove the components from the inside of the grill.

8
ASSEMBLY INSTRUCTIONS
1. Assemble the cart by securing the four legs (#9)
into the X-Bracket (#10) using the screws provided.
Note: While assembling, do not tighten until all ad-
justments of the cart have been made.
1
2. Install the bottom cart and handle ring assembly
(#8) to the legs using the screws provided followed
by the 2x handles (#12)
2
3. Once the cart is assembled, lift the grill by the rear
hinge and the front lower vent opening (#15) as
lifting points to set the grill onto the cart.
Note: Due to the weight of the grill it may be helpful
for 2 people to set it in place.
3

9
ASSEMBLY INSTRUCTIONS
4. Attach the top handle (#12) by removing the acorn
nut and washers pre-screwed into the top ring
assembly (#3). Align the handle and the washers,
place the handle bracket on the bolts and tightly
screw the handle down using the washer and acorn
nut.
4
5. Place the fire bowl (#4) inside the Kamado. Place
the cast iron grate (#6) into the fire bowl. Followed
by the cooking cooking grate (#13).
5
6. Attach the top vent (#1) by inserting the metal
prongs inside the top opening of the kamado and
pushing down firmly.
6

10
FIRE, AIR & YOUR KAMADO
YOUR FUEL EQUALS YOUR FLAVOR
Only use premium hardwood lump charcoal to fuel your fire. Combustible liquids (starter fluid, etc.) Will im-
part undesired flavors, damage your grill and create a fire hazard. Remember: flavor comes from your fuel.
The taste you put in will eventually come out on your plate.
GOOD AIR FLOW CREATES GOOD FIRE
Add charcoal to the firebox until the mound fills up the firebox halfway. If you’re aiming for high tempera-
tures, you can arrange your charcoal mound for maximum air flow—large chunks on the bottom, smaller
pieces to fill in. Now you’re ready to light your charcoal. Let the fire build and breathe a little before you begin
adjusting the temperature, so leave the dome open for about 5 minutes after lighting.
CHARCOAL CAN BE RE-USED UNTIL IT’S GONE. BEFORE YOUR NEXT COOK, MAKE SURE TO STIR THE
CHARCOAL TO KNOCK OFF ANY LOOSE ASH, REMOVE THE ASH FROM THE ASH DRAWER AND THEN TOP
OFF THE FIREBOX WITH THE DESIRED AMOUNT OF NEW CHARCOAL. WE RECOMMEND A FULL FIREBOX
OF CHARCOAL FOR HIGH-TEMPERATURE COOKING.
MORE AIR FLOW CREATES MORE HEAT, LESS AIRFLOW CREATES LESS HEAT
Air moves in the bottom vent and out through the top. Open them to accelerate air flow and increase the
temperature; close them to lower it. If you want a hot fire for searing, you’ll need both vents to be mostly
open. A low fire for smoking? They should be mostly closed.
LOWER AIR INTAKE VENT
The LIFE SMART Kamado Grill can reach temperatures ranging from 225°F to 750°F. It’s easiest to reach
and maintain your target temp by setting the bottom vent and adjusting with the top vent. For temperatures
up to 600°F, adjust the top vent by using just the front slider. If you are planning to cook at a temperature
higher than 600°F, you should also rotate the top of vent open to increase air flow. To begin, close the dome
and keep the front slider all the way open until you are 50°F away from your target temp. Then begin closing
the top vent down, wait a minute or two and make necessary adjustments by closing or opening the top vent
slider.
LET THE KAMADO’S FIRE WARM
Allow your Kamado time after lighting the charcoals. It will warm as the ceramic walls absorb, retain and
distribute heat. Give your grill 20–40 minutes after lighting to stabilize its temperature before starting your
cook. And while you’re working to raise the grill’s temperature, go slowly. Because those ceramic walls
retain heat so well, it’s much easier to increase the heat slightly than it is to bring the temperature down.

11
SMOKE & YOUR KAMADO
YOUR FUEL EQUALS YOUR FLAVOR
Only use premium hardwood lump charcoal to fuel your fire. Combustible liquids like starter fluid, etc. will
leave undesired flavors, damage your grill and create a fire hazard as they can absorb into the ceramic
There’s no need to load up your firebox with smoking wood; it only takes a few chunks to impart flavor. You
don’t need to see smoke coming from the grill to be confident that smoke is infusing your food. Too much
smoking wood may give your food a bitter taste
GOOD AIR FLOW CREATES GOOD FIRE
Add charcoal to the firebox until the mound fills up the firebox halfway. If you’re aiming for high tempera-
tures, you can arrange your charcoal mound for maximum air flow—large chunks on the bottom, smaller
pieces to fill in. Now you’re ready to light your charcoal. Let the fire build and breathe a little before you begin
adjusting the temperature, so leave the dome open for about 5 minutes after lighting.
SMOKING INSIDE YOUR KAMADO
Smoking food inside your Kamado grill takes time and patience to master. As everyones tastes are different,
there are no hard rules, only suggestions. A variety of factors will affect your smoking experience. From the
type of wood to the spice rub to the length of smoking time. Different types of wood produce different aromas
and taste or flavor intensities. High-intensity woods, like hickory and mesquite, make a natural pairing for
beef, while light-intensity fruit woods bring out the sweetness of pork. It’s best to start with less and add
more as you go.
WOOD TYPE INTENSITY
Cherry
Peach
Apple
Maple
Pecan
Oak
Hickory
Mesquite
Quick Tip For Starters: One chunk for poultry and fish as they absorb smoke faster than beef or pork. Two
- Four chunks for cuts of meat that are larger than 6lbs such as brisket, butts, and ribs.

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QUICK START GUIDE
Only use premium hardwood lump charcoal to fuel your fire. Combustible liquids like starter fluid, etc. will
leave undesired flavors, damage your grill and create a fire hazard as they can absorb into the ceramic.
STARTING UP
1. Add a small base layer of charcoal to the firebox.
2. Insert the electric starter and cover with additional charcoal briquettes.
3. Plug in th electric starter.
4. Leave dome open for 10 minutes with the bottom vent fully open.
5. Close the dome.
6. Begin closing the top vent and bottom vent when the dome temperature is within 50°F (10°C) of your tar-
get.
MAINTAINING TEMPERATURE
To lower the temperature, decrease the airflow through the grill by closing the vents. To raise the tem-
perature open the vents to allow more airflow. Adjustments to the vents are not immediate—allow 10–15
minutes for a vent change to take effect. Because your kamado retains heat so well, it can take some time
to fully heat. Give your grill 20–40 minutes to stabilize the temp before you start cooking.
COOLING DOWN YOUR KAMADO
1. When finished cooking, close the bottom vent completely.
2. Once the temperature falls below 400°F (205°C), close the top vent almost completely, but leave a small crack.
3. Do not cover the grill until the dome is cool to the touch.
TEMPERATURE GUIDE
GRILLING 400–600˚F (205–315°C)
SEARING 500–750˚F (260–400°C)
BAKING 300–750˚F (150–400°C)
ROASTING 300–450˚F (150–230°C)
SMOKING 225–275˚F (105–135°C)
BRAISING 200–300˚F (95–150°C)
CAUTION
BURP When cooking above 350°F (175°C), carefully open the grill (or burp the grill)
each time you lift the grill dome to prevent flashback.
LIQUIDS Do not spill liquids inside or on the grill while it is hot.
SPARKS Be aware of sparks and embers when using the grill on a wooden deck.
DURING OPERATION Do not leave your grill unattended with the grill dome open.

13
TYPES OF COOKING SURFACES
A variety of cooking surfaces allow you to achieve a variety of results. From grilling to baking and searing to
roasting. Different materials (cast iron, stainless steel, ceramic stone) hold and transfer heat in unique ways,
finding the right heat transfer from flame to surface to food is the key to achieving a great result.
STAINLESS STEEL COOKING GRATES
This highly versatile cooking grate is durable, easy to clean and well-suited for cooking a wide variety of
foods. Stainless steel heats up very quickly and distributes heat very evenly. Many people use this as their
all-purpose cooking surface
CAST IRON GRIDDLE
Cast iron is one of the oldest cooking materials in the world. Designed to withstand high temperatures, cast
iron absorbs, retains and conducts heat extremely well—making it the perfect surface for high-heat sear-
ing. Use the cast iron grate or griddle anytime you’re looking for a good sear, color and carmelization.
CERAMIC PIZZA STONE
Ideal for baking and browning, the ceramic stone offers superior heat retention and distribution. The ceram-
ic draws moisture out of dough to create that perfect, slightly crunchy crust on pizzas and breads.
CLEANING AND CARE
Keep your grill covered from elemental weather, utilizing the grill cover and keeping out of rain. Light cracked
porcelain calling crazing is natural and will occur on your ceramic. This will not affect the performance of your
grill.
SELF-CLEANING PROCEDURE: Like a self cleaning oven, you can effectively burn off stuck on food particles
and debris inside the kamado.
1. Add charcoal and light it.
2. Install the cooking grates, place any heat deflectors and or iron grids in the top position
3. Open the top and bottom air vents fully and let the temperature inside the grill rise to 600°F (315°C) with
the dome closed.
4. Hold the temperature at around 600°F (315°C) for 15-20 minutes.
5. Close the bottom vent fully and wait another 15-20 minutes to close the top vent.
This process will burn off any unwanted residue from the inside of your grill. Before cooking again, brush the
cooking grate with a standard grill brush. Use a soft bristle brush on the ceramics to remove any residue.
Your heat deflector plates should also be free of burned on residue after this process. Brush them down with
a soft bristle brush after cleaning. When your heat deflectors get dirty during normal use, flip them over
with the dirty side down for the next cook and the heat from the fire will self-clean that side of the deflector
plate.
Once or twice a year, you should do a more thorough cleaning of the inside of the grill. Remove the internal
components and remove any residual ash or debris that has collected between the grill body and the inter-
nal components. Use a plastic bristle brush to clean the inside ceramic surface and scoop or vacuum debris
from the bottom of the grill before replacing the internal components.

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TYPES OF COOKING METHODS
HOW TO GRILLING: Grilling is the go-to technique for quick, delicious and consistent results. Using high qual-
ity charcoal will ensure a steady flame and delicious flavor in everything you grill.
1. Top off or fill the firebox with charcoal. Light the charcoal in 1–2 places to help your grill heat as quickly
as possible.
2. Install the cooking grate. Leave the dome open for about 10 minutes, then close.
3. Open the bottom vent and top vent fully until your kamado reaches target temperature for grilling, 400–
600°F. Then close the top vent halfway to maintain, making adjustments if necessary.
4. Be sure to ‘burp’ the grill every time you open the dome to prevent dangerous flashback—a surge of
white-hot heat caused by a rush of oxygen. Partially opening the dome (2–3 inches) and allowing heat to
escape for about 5 seconds should prevent this.
5. When the grill is hot enough, place your food on the grate and turn when necessary. Use tongs, not forks,
to turn to prevent juices from escaping.
HOW TO SEARING: Searing delivers the incredible color and locks in flavor. Timing is key to mastering this
high-heat technique. You’ll need to give your Kamado enough time to reach the right temperature (500–750°F)
for searing, so be sure to light your grill well in advance. With the grill rolling at such high temperatures, sear-
ing won’t take long. The goal is to seal in flavor and create a rich, brown char without burning the food.
1. One hour before you want to sear, start with a full firebox of fresh charcoal. Light the charcoal in 1–2 plac-
es to help your grill heat as quickly as possible. Install one or two cooking grates, closest to the coals will
be best for higher heat. This is a great time to use the cast iron griddle as it conducts heat well. Leave the
dome open for about 10 minutes and close once embers have begun to build.
2. Open the bottom vent and top vent fully until the grill reaches 500°F or above. Then close the top vent
slightly to maintain.
3. Be sure to ‘burp’ the grill every time you open the dome to prevent dangerous flashback—a surge of
white-hot heat caused by a rush of oxygen. Opening the dome 2–3 inches and allowing heat to escape for
about 5 seconds should prevent this.
4. When the grill is hot enough, place food on the grate or cast iron griddle over the flame. Use tongs, not a
fork, to turn to prevent juices from escaping.
HOW TO BAKING: Transform your grill into a charcoal-fired oven. Ceramic walls retain heat and circular shape
promotes superior air circulation, creating ideal conditions for baking. You can bake anything as you would us-
ing an indoor oven, from wood-fired pizzas to rustic berry cobblers to fresh, crusty bread. Note: to bake pizza,
you’ll need to raise the temperature beyond typical baking temperatures (300–450°F) to 500°F or higher.
1. Top off or fill the firebox with charcoal. Light the charcoal. Install a heat deflector plate (sold seperately) at
the bottom; then place food on the cooking grate. An additional cooking stone or pizza stone (not included)
can also improve this cooking method. Leave the dome open for about 10 minutes, then close.
2. Open the bottom vent and top vent halfway until the kamado approaches 300–450°F. Then begin closing
the vents as needed to stabilize the kamado at your target temperature. If you’re making pizza, increase
the heat to 500°F or higher.
3. Be sure to ‘burp’ the grill every time you open the dome to prevent dangerous flashback. Opening the
dome 2–3 inches and allowing heat to escape for about 5 seconds should prevent this.

15
TYPES OF COOKING METHODS
HOW TO ROASTING: Create juicy and tender texture on the inside, crisp and flavorful on the outside. This tech-
nique is delicious for larger cuts of meat, like whole chicken or pork loin, or for vegetables. The mid-range
temperature (300–450°F) achieves slow indirect heat to infuse food with flavor and tenderness, yet delivers
enough heat to create a crisp crust or finish.
1. Top off or fill the firebox with charcoal. Light the charcoal.
2. Install a heat deflector (sold seperately) on the bottom most cooking grate; then place a second grate
(sold-seperately) on top. Leave the dome open for about 10 minutes, then close.
3. Open the bottom vent and top vent halfway until your Kamado approaches the target temperature for
roasting, 300–450°F. Then begin closing the vents as needed to stabilize at your target temperature.
HOW TO SMOKING: The method of smoking consists of low and slow cooking. The unique shape and design of
the kamado keeps meat moist as the heat gently all the while infusing it with a deep, smoky flavor. Try smoking
more than just meat, like fish, nuts or vegetables.
1. Fill the firebox with fresh charcoal. Light the charcoal.
2. Place in a few chunks of smoking wood (1–6, depending on your cook).
3. Install a heat deflector (sold seperately) and the cooking grates. Leave the dome open for about 10 min-
utes, then close.
4. Open the bottom vent only about 2 inches, fully close the top vent and open slowly until your kamado
reaches target temperature for smoking, 225–275°F. Make adjustments by opening or closing the top
vent. If the temperature still remains too high, close the bottom draft vent another ¼ inch to ½ inch.
5. Wait until the thick, white smoke dissipates before moving forward. When your kamado has reached the
correct temperature, place food on the grates and close the dome.
HOW TO BRAISING: Braising is a combination-cooking method that uses both wet and dry heats. Typically, the
food is first browned at a high temperature, then simmered in a covered pot in cooking liquid. It is similar to
stewing, but braising is done with less liquid and usually used for larger cuts of meat. It is a great way to render
tough cuts of meats with vegetables and other aromatics.
1. Fill the firebox with fresh charcoal. Light the charcoal.
2. Place in a few chunks of smoking wood (1–6, depending on your cook).
3. Install the heat deflector (sold seperately) and the cooking grates. Leave the dome open for about 10
minutes, then close.
4. Open the bottom vent only about 2 inches, fully close the top vent and open slowly until your kamado
reaches target temperature for braising, 225–300°F. Make adjustments by opening or closing the top vent.
If the temperature still remains too high, close the bottom draft vent another ¼ inch to ½ inch.
5. Wait until the thick, white smoke dissipates before moving forward. When your kamado has reached the
correct temperature, place food on the grates and close the dome.

16
ONE-YEAR LIMITED WARRANTY
The manufacturer warrants this product against defects in materials and workmanship on functional parts, for
a period of 1 year from the original date of purchase. Your sales receipt showing the date of purchase of the prod-
uct is your proof of purchase. Keep it in a safe place for future reference. This warranty is subject to personal
use only, commercial or rental applications will not be covered.
This product is made with the highest quality materials and is warranted to be free from defects in materials and
workmanship at the time of purchase. This limited warranty applies to products manufactured or distributed by
the manufacturer, are delivered in the continental United States and extends to the original purchaser, or gift
recipient. This warranty becomes valid at the time of purchase and terminates either by the specified time frame
listed above and/or owner transfer. Any refunds or monetary compensations must be claimed through the place
of purchase (retailer), and not through the manufacturer. Any extended warranties (warranties that cover above
and beyond this manufacturer warranty) that are sold through a retailer or third party, are not directly correlat-
ed with this products’ limited warranty, and may be redirected to said retailer or third party for coverage.
This warranty extends through the manufacturer of the product, and covers functional parts only. Cosmetics are
not covered, unless unequivocally determined it is a workmanship defect. Shipping damage should be addressed
with the shipping company, retailer, or place of purchase, not the manufacturer unless the manufacturer was
the direct shipper.
The manufacturer’s sole obligation under this warranty shall be limited to furnishing the original purchaser re-
placement parts for units deemed repairable by the supplier’s warranty department. The purchaser is respon-
sible for insuring any parts shipped or returned, if desired. The purchaser is responsible to prepay any shipping
charges (both ways) including, but not limited to taxes and duties. All exchanged parts and products replaced
under this warranty will become the property of manufacturer. The manufacturer reserves the right to change
manufacturers of replacement parts or products for use, in order to cover any existing warranty.
The purchaser may be asked to provide the supplier with proof of purchase documents (including the date of
purchase) if requested. Any evidence of alteration, erasing, or forgery of proof of purchase documents will be
just cause to VOID this limited warranty. Products, in which the serial number has been defaced or removed are
not eligible for warranty coverage.
This warranty does not apply if the unit has been subject to negligence, fabrication, misuse, abuse, or repairs,
alteration by non-manufacturer authorized personnel, inappropriate installations, or any case beyond the con-
trol of the manufacturer. Examples of warranty invalidation may also include, but are not limited to:
• All warranty coverage excludes paint loss, discoloration or surface rusting, fractures, or hair-line cracks
which are either expendable parts that can wear out from normal use (wear and tear / weathering) within
the warranty period, or are conditions that can be the result of normal use, accident or improper mainte-
nance.
• Pet/consumer accidents
• Purchases from dealers unauthorized by the manufacturer (Authorization in writing)
The manufacturer takes every precaution to utilize materials that retard rust including the use of high tempera-
ture paint where advisable. Even with these safeguards, the protective coatings can be compromised by vari-
ous substances and conditions beyond our control. High temperatures, excessive humidity, chlorine, industrial
fumes, fertilizers, lawn pesticides and salt are some of the substances that can affect paint and metal coatings.
For these reasons, the limited warranties DO NOT COVER RUST OR OXIDATION.”
The manufacturer shall not be liable for any loss due to use (or misuse) of incidental or consequential costs, ex-
pense or damages without irrefutable foundations. Under no circumstances shall the manufacturer or any of its
representatives be held liable for injury to any person or damage to any property, however arising. Any implied
warranty shall have duration equal of the applicable warranty stated above. Specifications are subject to change
without notice or obligation.
This limited warranty gives the original purchaser specific legal rights. Other rights may vary from state to state.

17
RECIPES / NOTES
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Printed in China
LIFE SMART® is a registered trademark of
Supply Chain Sources LLC., All Rights Reserved.
339 N Berry St. Brea, CA 92821
Questions, problems, missing parts? Contact technical support
department at
657-341-0362, 9:00 a.m. - 5 p.m., PST, Monday - Friday or
contact us via email at [e-mail]
Please have your model number ready
Scan QR Code to Visit Registration Page:
www.lifesmartproducts.com/warranty