Camp Chef BB90LS User Manual
THIS INSTRUCTION MANUAL CONTAINS IMPORTANT INFORMATION NECESSARY FOR THE PROPER ASSEMBLY AND SAFE USE OF THIS PRODUCT.
3 BURNER BBQ GRILL BOX
Model #: BB90L-2/BB90LS
• Heat Diffusion Box for Even Cooking
• Hinged Lid
• Flavor Enhancing System
• Cast Iron Grill Grate
• Beveled Thermometer
1.800.650.2433
3985 N. 75 W., HYDE PARK, UT. 84318
WWW.CAMPCHEF.COM
KEEP FOR FUTURE REFERENCE
FOR OUTDOOR USE ONLY
Do not discard these safety and assembly instructions. Follow instructions and warnings
to avoid injury or fires. This Barbecue Grill in combination with our outdoor cookers is
intended for outdoor use only. Follow care and cleaning instructions.
WARNING
Do not light outdoor cooker with accessory lid in closed position. Handle may be hot
while cooking. Do not use on high heat.
CAUTION
• The accessory will be extremely hot while in use.
• Do not attempt to clean or move it until it is completely cool.
• Always use a long match or long nose lighter to light or re-light the cooker through the
burner access hole on the front of the outdoor cooker when using this accessory or
any other cookware.
• If the flame goes out it is important to turn gas off for 30-60 seconds before you re-light
the outdoor cooker.
• Never leave cooker and accessory unattended.
• Place the tank so as to minimize the possibility of someone tripping over the connection
hoses while the cooker is set up.
• Never lean over or stand too near the cooker, or allow children or pets near the cooker
during use.
IF YOU SMELL GAS
1. Disconnect gas to the appliance.
2. Extinguish any open flame.
3. If odor continues, immediately leave the premises and call your gas supplier or local
fire department.
COMBUSTIBLE MATERIALS
During operation of cooker, insure proper clearance from any combustible materials,
in relation to the top, sides and back of cooking appliance. For outside use only. Do not
use near flammable walls or under eaves or overhangs of homes or garages. Never
leave unattended while hot or in use. Allow cooker and accessory to cool before take
down and storage. The propane tank must always be stored outdoors in a well ventilated
space. Never stand or lean over cooker burner while lighting.
CLEANING:
1. When cool, wash your cast iron thoroughly with a non-citrus based soap and water.
Be sure to rinse and dry completely. (Note: Soap can remove the seasoning of your
cast iron if you don’t restore it after cleaning.)
MAINTAIN SEASONING:
2. After each use, apply a small amount of Camp Chef Cast Iron Conditioner, and thinly
coat all surfaces of the cast iron. Over time, this will make your cast iron black,
creating a finish called a “patina.” This enhances your cast iron by creating a glasslike finish, giving it a non-stick surface. Additional seasoning ideas can be found
online at: www.campchef.com.
Store your cookware in a dry, clean area with a light coating of Cast Iron Conditioner.
Your cast iron will be ready for use the next time you retrieve it. Avoid any locations
with widely fluctuating temperature conditions. If your cast iron becomes rusty, soak
the area in cola to remove the rust and then re-season.
SEASONING:
1. Saturate a clean cloth rag with Camp Chef Cast Iron Conditioner. Coat all surfaces of
the cast iron. Place grates in the barbecue grill box and place the box on your outdoor
cooker. Heat to 375° - 400°F. Cookware will smoke as the seasoning bakes. As smoking
begins to slow remove from heat. Use or let cool and store. This process can also be
done in your home oven. NOTE: Do not place the grates directly over the burners of your
outdoor cooker. Placing the grates directly over the burners could result in cracked or
broken cast iron.
COOKING TIPS
Wash cast iron in hot water and dry thoroughly. Wipe cooking surface with cooking oil
to help prevent sticking. Frozen food should be completely thawed before cooking. Use
naturally lean meats and poultry. Trim excess fat from all meat, this will reduce flare-ups.
If flare-ups occur, use lid to assist in putting the flame out by simply replacing it on the
grill. Use tongs or spatula instead of a fork or knife when turning meats. Some of the
meats juices will be lost if pierced. Marinating meats for several hours will break down
the cellular structure generally tenderizing and flavoring the meat and will also reduce
cooking time. OPTION: Instead of long hours of marinating use a marinade injector kit
and fill the meat instantly full of flavor. Injector kits can be found at most grocery stores
or kitchen supply stores.
FOR YOUR SAFETY
Follow all safety, set-up, lighting and cooking instructions. Do not store or use gasoline
or other flammable vapors and liquids in the vicinity of this or any other appliance.
When using this product with any outdoor appliance use appliance according to
manufacturer’s instructions.
ASSEMBLY INSTRUCTIONS
• Place the handle on the front panel of the lid with gaskets between handle and lid.
• Place screws through handle holes and into the lid.
• Place the two nuts on the screws inside the lid and securely tighten.
© 2012 Camp Chef
Manufacturer warrants this accessory to be free from defects in materials and workmanship for 90 days from the day of purchase. Within this period, manufacturer will replace or repair defective parts deemed unusable
Product finish is not warranted. Misuse, abuse, overheating and alteration are not covered in this warranty. Manufacturer will not be held liable for any losses due to neglectful operation. No other warranties are implied.
Prior written approval and a return authorization number must be obtained. Returned items will be accepted for repair or replacement only. Returns must be shipped prepaid. Collect shipments will not be accepted.
0813-BB90-PS
from its original intent by making available the parts thereof FOB Hyde Park, UT 84318.
LIMITED WARRANTY
*Applies to contiguous U.S. states only.
SMOKE TIPS
To obtain a “smoke” flavor, use wood chips or chunks such as hickory, mesquite,
apple or cherry wood. Any fruit or nut tree wood may be used for flavoring. Do not use
resinous woods such as pine, they produce an unpleasant taste. Soak wood chips in
water according to directions for flavor smoking. Soaking the chips will cause them to
smoke for a longer period of time rather than burning up quickly.
PLACE WOOD CHIPS UNDER THE CAST IRON COOKING GRATE.
The amount of chips used will determine how intense or subtle the flavor will be. Smoke
cooked food may still look a little pink when fully cooked. Close attention is advised to
prevent over-cooking.
Patent Pending
BB90-2 PARTS LIST
1012BB90parts
BB90-4
#8 X 3/8 SCREW (8)
3-0789
HINGE ASM (2)
BB30L-5
BB90 LID (1)
BB90-3
3" DELUXE THERMOMETER (1)
BB60X-5
GRILL (2)
3-900087
#8 KEPS NUT (8)
3-0779M
HANDLE END (2)
BB-1
HANDLE END INSULATER (2)
BB-2
BB90 HANDLE ASM (1)
3-900078
5/16 KEPS NUT (2)
3-080024
5/16 C-SINK BOLT (2)
3-020028
LATCH (1)
3-330069
BB90 BODY (1)
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