Dyna-Glo DGSS962CBO-D-KIT, DGSS962CBO User Manual

Heavy-Duty

Charcoal Grill &

Offset Smoker

MODEL #DGSS962CBO-D /

DGSS962CBO

Español p. 27 Français p. 53

ATTACH YOUR RECEIPT HERE

Serial Number ________________________________ Purchase Date _________________________________

Questions, problems, missing parts? Before returning to your retailer, call our customer service department at 1-877-447-4768, 8:30 a.m. – 4:30 p.m. CST, Monday – Friday or log on to customerservice@ghpgroupinc.com.

70-10-585 Rev. 9/21/16

TABLE OF CONTENTS

Safety Information ...................................................................................................................... 2

Package Contents ...................................................................................................................... 4

Hardware Contents .................................................................................................................... 5

Preparation ................................................................................................................................. 5

Assembly Instructions ................................................................................................................ 6

Operation Instructions ................................................................................................................. 18

Tips On Smoking ......................................................................................................................... 21

Care and Maintenance ................................................................................................................ 23

Warranty ...................................................................................................................................... 24

Replacement Parts List .............................................................................................................. 25

SAFETY INFORMATION

Please read and understand this entire manual before attempting to assemble, operate, or install the product. If you have any questions regarding the product, call our customer service department at 1-877-447-4768, 8:30 a.m.- 4:30 p.m. CST, Monday - Friday or log on to customerservice@ghpgroupinc.com.

Use caution when lifting and moving the unit to avoid back strain or back injury. Do not move the unit while it is in use.

• DO NOT operate the unit near or under flammable or combustible materials such as decks, porches or carports.

• A minimum clearance to combustible construction is 36 in. (91.4 cm) from sides and back.

• DO NOT operate the unit under overhead construction.

• DO NOT use this smoker and grill as a heater.

• Operate the unit on a stable, level, noncombustible surface such as asphalt, concrete, or

solid ground.

• DO NOT operate the unit on flammable material such as carpet or wood deck.

• Use caution when assembling and operating this unit to avoid cuts and scrapes from edges.

SAFETY INFORMATION

• DO NOT use this product in a manner other than its intended purpose. It is NOT intended for commercial use. It is NOT intended to be installed or used in or on a recreational vehicle and/or boats.

• DO NOT store this unit near gasoline or other combustible liquids or where other combustible vapors may be present.

• DO NOT use or store or operate this unit in an area accessible to children or pets. Store this unit in a dry protected location.

• DO NOT leave the unit unattended while in use.

• DO NOT leave hot ashes unattended, until the unit cools completely.

• DO NOT move the unit while in use, or while ashes are still hot. Allow the unit to cool completely

before moving or storing.

• NEVER use gasoline, kerosene, Zippo/Ronson lighter fluid, or other highly volatile fluids as a starter.

• Always cook your food on the grate after the flame is burned out.

• Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and placing in a

noncombustible container. Make sure that there are no other combustible materials in or near the container.

• If you must dispose of ashes in less time than it takes for the ashes to completely cool down,

remove the ashes from the unit using heat-resistant gloves along with long metal tongs or fireplace shovel. Place the coals in aluminum foil and soak them completely with water before disposing of them in a noncombustible container.

• Allow the unit to cool completely before conducting any routine cleaning or maintenance.

• This product will be hot during and after use. Use insulated oven mitts, or gloves, for protection

from hot surfaces or splatter from cooking liquids.

• Grease or other liquids inside the grease cup will be hot after using this appliance. Allow the

grease cup to completely cool before removing or disposing. If the grease cup must be removed before it's allowed to completely cool, use heat resistant gloves or mitts for removal or disposal.

• Use caution when opening the primary door and offset lid of the unit while in operation. Keep

hands, face and body safe from hot steam or flare-ups. DO NOT inhale smoke.

• DO NOT wear loose clothing while operating the unit. Tie back long hair while operating the unit.

• ALWAYS wear shoes that fully cover your feet while operating the unit.

• NEVER use glassware, plastic or ceramic cookware on or in the unit. Use metallic cookware only.

• Use of accessories not intended for this unit is not recommended and may lead to injury or

property damage.

CALIFORNIA PROPOSITION 65

Fuels used in wood and charcoal burning appliances and the products of combustion of such fuels contain chemicals known to the State of California to cause cancer, birth defects or other reproductive harm. This product contains chemicals, including lead and lead compounds, known to the State of California to cause cancer, birth defects or other reproductive harm. Wash hands after

handling.

PACKAGE CONTENTS

PART DESCRIPTION QUANTITY

A Cooking grate - offset 2

B Charcoal grate - offset 1 C Grill body 1 D Offset top section 1 E Offset bottom section 1 F Offset damper plate 1

G Access tray 1

H Side handle - access tray 1 I Offset lid bracket 1 J Offset support bracket 1

K Right legs - front / rear 2

L Wheel axle 1 M Grease cup support 1 N Shelf bracket - right 1 O Shelf bracket - left 1 P Wheels 2 Q Bottom shelf 1

PART DESCRIPTION QUANTITY

R Front shelf 1

S Left legs - front / rear 2 T Side handle - grill body 1 U Smoke stack gasket 1 V Temperature gauge 1 W Smoke stack 1 X Smoke stack damper 1 Y Charcoal grate - grill body 3 Z Cooking grate - grill body 3

A1 Lid assembly 1

B1 Offset lid handle 1 C1 Offset lid 1 D1 Small damper plate grill body 4 E1 Large damper plate grill body 1

HARDWARE CONTENTS

M6 x 12

Bolt

Qty. 48

PREPARATION

Before beginning assembly of product, make sure all parts are present. Compare parts with package contents list and hardware contents above. If any part is missing or damaged, do not attempt to assemble the product. Contact customer service for replacement parts.

M6 Nut

Qty. 33

M6 Flat

Washer

Qty. 16

M12 Nut

Qty. 2

M6 Lock Nut

Qty. 1

Estimated Assembly Time: 30 minutes

Tools Required for Assembly (not included): Phillips Screwdriver, Adjustable Wrench

ASSEMBLY INSTRUCTIONS

CAUTION: This unit is HEAVY! Do not attempt to handle this unit without assistance!

1. Remove the pre-installed bolt and washer from

the left lid hinge on the grill body (C) and slide the lid (A1) off the grill body hinges.

Pre-installed

Hardware

2. Attach the left front leg (S) and right front leg (K) using four M6 x 12 bolts (AA), four M6 nuts (BB) and four M6 flat washers (CC) per leg.

Hardware Used

M6 x 12mm

x 8

Bolt

M6 Nut

M6 Flat Washer

x 8

ASSEMBLY INSTRUCTIONS

3. Before attaching the rear legs, insert the bottom

shelf (Q) posts into the holes located on all four legs. WIth the bottom shelf (Q) securely in place, attach the left rear leg (S) and right rear leg (K) using four M6 x 12 bolts (AA), four M6 nuts (BB) and four M6 flat washers (CC), per leg.

Hardware Used

M6 x 12mm

x 8

Bolt

M6 Nut

M6 Flat Washer

x 8

4. Insert the wheel axle (L) through the holes on the right legs (K) and attach the left and right wheel (P) using one M12 nut (DD) per side.

Hardware Used

M12 Nut

x 2

ASSEMBLY INSTRUCTIONS

5. Attach side handle (T) to the left side of the grill body (C) using four M6 x 12 bolts (AA) and four M6 nuts (BB).

Hardware Used

M6 x 12mm

x 4

Bolt

M6 Nut

x 4

6. Place the smoke stack gasket (U) between the grill body (C) and the smoke stack (W) and attach using four M6 x 12 bolts (AA) and four M6 nuts (BB).

Hardware Used

M6 x 12mm

x 4

Bolt

M6 Nut

x 4

ASSEMBLY INSTRUCTIONS

7. Attach the smoke stack damper (X) using the preinstalled spring and nut.

8. Attach the offset support bracket (J) to the right front and rear legs (K) using two M6 x 12 bolts (AA).

Hardware Used

M6 x 12mm

x 2

Bolt

ASSEMBLY INSTRUCTIONS

9. Insert the edge of the offset lid bracket (I) into the slotted opening on the offset top section (D). Attach using one M6 x 12 bolt (AA) and one M6 nut (BB).

Hardware Used

M6 x 12mm

x 1

Bolt

M6 Nut

x 1

10. Attach the offset bottom section (E) to the top section (D) using six M6 x 12 bolts (AA).

Hardware Used

M6 x 12mm

x 6

Bolt

ASSEMBLY INSTRUCTIONS

11. Attach one M6 x 12 bolt (AA) into each side of the opening on the offset top section (D), as shown. Leave about 1/4" (6mm) of the bolt exposed.

Hardware Used

M6 x 12mm

x 2

Bolt

12. Insert each of the exposed bolts into the keyholes

located on both sides of the smoker body (C) opening. Allow the bolts to slide down to the

bottom of the keyhole before tightening.

ASSEMBLY INSTRUCTIONS

13. Use four M6 x 12 bolts (AA) to complete the smoker box attachment.

Hardware Used

M6 x 12mm

x 4

Bolt

14. Attach the offset support bracket (J) using two M6 x 12 bolts (AA) and two M6 nuts (BB).

Hardware Used

M6 x 12mm

x 2

Bolt

M6 Nut

x 2

ASSEMBLY INSTRUCTIONS

15. Insert the end of the grease cup support (M) into the hole located on the bottom of the smoker

body (C). Thread the support through the hole

until the support is hanging as shown.

Note: This grill does not include a container for catching grease or liquids from inside the smoker body. Use a discarded aluminum can with

minimum diameter of 2 1/4" (58mm) and slide

the top lip of the can onto the grease cup support

(M) as shown. See Page 3 for disposing the can

after use.

16. Attach the right shelf bracket (N) to the grill body (C), using two M6 x 12 bolts (AA) and two M6 nuts (BB), and insert the shelf support wire

into the bracket, as shown. Insert the shelf

supports into the left shelf bracket (O), before securing the bracket with two M6 x 12 bolts (AA) and two M6 nuts (BB).

Hardware Used

M6 x 12mm

x 4

Bolt

M6 Nut

x 4

ASSEMBLY INSTRUCTIONS

17. Attach the offset lid handle (B1) to the offset lid (C1) using the pre-installed bolts, washers

and nuts.

18. Attach the offset lid (C1) to the offset firebox using

the pre-installed bolt and washer.

Preinstalled bolt

and washer

ASSEMBLY INSTRUCTIONS

19. Attach the side handle (H) to the access tray (G) using two M6 x 12 bolts (AA) and two M6 nuts (BB).

Hardware Used

M6 x 12mm

x 2

Bolt

M6 Nut

x 2

20. Attach the offset damper plate (F) to the inside of the the access tray (G) using one M6 x 12 bolt (AA) and one M6 lock nut (EE).

Hardware Used

M6 x 12mm

x 1

Bolt

M6 Lock Nut

x 1

ASSEMBLY INSTRUCTIONS

21. Place the offset charcoal grate (B) inside the access tray (G) and slide the tray into the offset

smoker box.

22. Attach the lid assembly (A1) to the hinges on the grill body (C) using the pre-installed bolt

and washer.

ASSEMBLY INSTRUCTIONS

23. Attach the temperature gauge (V) by inserting the probe through the threaded opening on the lid (A1)

and turning clockwise. Do not remove the pre-installed nut prior to attaching the gauge.

NOTE: The alignment of the temperature gauge can be adjusted by turning the pre-installed nut clockwise (or counter-clockwise) prior to installing.

24. Install the offset cooking grates (A) on the top

support rails inside the offset smoker box. Install

the charcoal grates (Y) on the bottom support rails inside the grill body (C). Install the primary cooking grates (Z) on the top support rails inside the grill body (C).

Optional Step for Installing the Damper Plates

Remove the primary cooking grates (Z) and lean the large damper plate (E1) over the opening on the inside of the grill body (C) as shown. The remaining (small) damper plates (D1) can be

placed on the support rail as desired.

OPERATING INSTRUCTIONS

BEFORE FIRST USE

Remove all hangings or plastic straps, if present.

It is important to "season" your grill and smoker, prior to cooking food. Seasoning seals the paint and interior of your smoker to enhance flavoring, durability and overall performance. To season your grill and smoker, simply use it as you normally would without adding food. You will need to follow all of the lighting and operating procedures in the next few sections of this manual.

Seasoning the Grill

Using the recommended amount of charcoal (listed below), burn the grill for at least 30-45 minutes.

Seasoning the Offset Smoker Box

Using your desired flavoring woods and marinades, along with the recommended amount of charcoal (listed below), burn your smoker at low temperature (around 175°F/79.4°C) for 45 – 60 minutes. Allow the smoker to completely cool before cleaning out the wood chips and charcoal.

Lighting Instructions for Cooking with Offset Smoker

DO NOT USE PRETREATED, MATCH-LIGHT CHARCOAL with this smoker. Only use standard,

untreated briquettes or lump charcoal and ONLY use charcoal lighting fluid approved for lighting charcoal. Do not use lighter fluid, paint thinners, gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Damage to the unit may occur with the use of match-light charcoal.

Start with at least 2 lbs. (.91 kgs.) of charcoal (35-40 standard briquettes).

Make adjustments as needed when cooking in colder climates or during high winds, and/or when fair amounts of precipitation are present.

Step 1

Note: Please refer to the manufacturer’s recommended amount of charcoal lighter fluid before applying fluid to the briquettes. Charcoal can be added to the offset firebox by removing the offset cooking grates or pulling out the side access tray. Pile the charcoal towards the middle of the offset charcoal grate. Briquettes should be packed closely together for maximum burn efficiency. Saturate charcoal with the amount of charcoal lighter fluid as recommended by the charcoal lighter fluid

manufacturer. After soaking the charcoal, place the charcoal lighter fluid at a safe distance away from the smoker. Allow the charcoal lighter fluid to soak into the charcoal for 3 minutes before lighting.

Step 2 With primary grill lid and offset lid open, stand back and carefully light charcoal and allow to burn

until covered with a light ash (approximately 20 minutes). Charcoal lighter fluid must be allowed to completely burn off prior to closing the primary firebox door and offset lid. (Fumes will tend to collect in both fireboxes, when both lids are closed).

OPERATING INSTRUCTIONS

Lighting Instructions (Continued)

Step 3

After 20-25 minutes, charcoal should be ready for cooking and/or adding woodchips.

Lighting Instructions for Grilling

Start with at least 4 lbs. (1.8 kgs.) of charcoal (75 standard briquettes).

Make adjustments as needed when cooking in colder climates or during high winds, and/or when fair amounts of precipitation are present.

Step 1

Note: Please refer to the manufacturer's recommended amount of charcoal lighter fluid before applying fluid to the briquettes. Charcoal can be added to the grill by removing the cooking grates. Pile the charcoal towards the middle of the charcoal grate. Briquettes should be packed closely together for maximum burn efficiency. Saturate charcoal with the amount of charcoal lighter fluid as

recommended by the charcoal lighter fluid manufacturer. After soaking the charcoal, place the charcoal lighter fluid at a safe distance away from the smoker. Allow the charcoal lighter fluid to soak into

the charcoal for 3 minutes before lighting.

Step 2

With primary grill lid and offset lid open, stand back and carefully light charcoal and allow to burn until

covered with a light ash (approximately 20 minutes). Charcoal lighter fluid must be allowed to completely burn off prior to closing the primary grill lid and offset lid. (Fumes will tend to collect in both fireboxes, when both lids are closed).

Step 3

After 20-25 minutes, charcoal should be ready for grilling. Use heat-resistant gloves or oven mitts

when placing the cooking grates back into the grill. Refer to the next section before adding wood chips to pre-lit charcoal.

ADDING WOOD CHIPS (BEFORE AND DURING COOKING)

WARNING: Use caution since ames can are-up when fresh air suddenly comes in contact with re. When opening the offset lid, keep hands, face and body a safe distance from hot steam and ame are-ups.

Presoaked Wood Chips

Soak the desired amount of chips in water for 30 minutes. Wrap the wood chips in aluminum foil and poke holes on the top of the foil wrapping. FOLLOW THE STEPS ON THE NEXT PAGE

BEFORE ADDING PRESOAKED WOOD CHIPS.

OPERATING INSTRUCTIONS

Dry Wood Chips

Dry wood chips can be placed directly onto the pre-lit charcoal with or without aluminum foil.

FOLLOW THE STEPS BELOW BEFORE ADDING DRY WOOD CHIPS.

The amount and type of wood used is entirely dependent on the desired amount of flavor. Refer to the chart on the next page for tips on paring wood chips with various food types.

Step 1

Stand back and carefully open the offset lid allowing heat and steam to escape away from your face. Use caution since flames can flare-up when fresh air suddenly comes in contact with fire. Wood can be added by either removing the cooking grates with flame retardant oven mitts/gloves OR using the side pull out tray.

Step 2

Wearing flame retardant oven mitts/gloves, use long metal cooking tongs to lightly brush aside ashes

on hot coals. Use the long metal cooking tongs to add wood chips (and/or charcoal) directly onto the

charcoal, being careful not to stir-up ashes and sparks.

WARNING: Never add charcoal lighting uid to hot or even warm coals as ashback may

occur causing severe burns.

Allow the ashes to completely cool before reusing or cleaning the grill or smoker.

TIPS ON SMOKING

Smoking foods is different from grilling foods. Smoking is typically done slowly and at a lower temperature than grilling. The smoke produced by the wood infuses itself into the meat giving it that great smoked flavor. Grilling is a much quicker cooking process using higher temperatures.

• Small wood chips work best inside the wood chip tray.

• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.

• To produce more smoke and prevent fast burning, pre-soak the wood chips in a separate bowl

of water for at least 30 minutes, or wrap the chips in perforated aluminum foil.

• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the rst hour is typically not necessary unless extra smoke avoring is desired.

Here's a list of the most popular smoking woods and a little information about each.

Type of Wood Suggested Food Comments

Mild and sweet avor with a slight hint of fruity avor. Each

Apple All meats

Almond All meats Produces a sweet smoke with a natural nutty avor.

species of Apple wood should offer a slightly different avor.

Apple smoke produces an attractive browning effect.

Ash Fish and red meat Very light avor.

Citrus Pork and chicken Lemon and orange wood produce light but fruity avor.

Cherry Pork and beef Light and fruity avor.

Fruitwood Pork, poultry and sh

Grapevine Poultry, game and lamb

Hickory Pork and beef

Maple Pork and poultry Light and sweet.

Mesquite Beef, chicken and sh

Wood such as Peach, Pear and Plum produce a mild but sweet

smoke with a hint of fruity avor.

Grapevine wood produces a lot of smoke. A little wood goes a

long way. It produces a tart avor that has a hint of fruit.

Hickory is arguably the favorite wood for smoking. Hickory

produces a very strong avor so we recommend starting slow

with this wood.

This wood burns very hot so be aware. Much like Hickory,

Mesquite is very popular and produces a strong avor.

Oak Red meats, game, ribs and sh

Pecan Ribs and red meat Produces a light smoke that offers a sweet and nutty avor.

Another wood that produces a heavy smoke. Start slow with this

wood.

SUGGESTED SMOKING AND MEAT TEMPERATURES

Smoking Temperatures

Accurate smoking temperatures are critical for safely cooking food when meat probes are not

available. Please understand that using the factory installed temperature gauge is an acceptable tool for smoking food; but it’s not always the ideal means of measuring the most accurate smoking temperature because internal smoker temperatures can vary between the top and bottom cooking

grates. Also keep in mind that the probes used on most gauges are designed to measure the

temperature at the tip of the temperature probe and not the overall temperature of the smoker.

Alternatively, it is recommended that users either purchase an aftermarket, oven-ready temperature

gauge, or a meat thermometer. Meat thermometers are the most effective way of determining when the food is cooked to the minimum temperature required for safe consumption. Please refer to the chart below for cooking temps.

SUGGESTED SMOKING TEMPERATURES

Suggested Smoking

Temperatures

Safe Minimum Food

Temperatures

Meat, Poultry, Fish

Beef, veal and lamb

(pieces and whole cuts)

Medium-rare 225°F (107.2°C) 145°F (63°C)

Medium 225°F (107.2°C) 160°F (71°C)

Well done 225°F (107.2°C) 170°F (77°C)

Pork

(ham, pork loin, ribs)

Pork (pieces and 225 - 240°F 160°F (71°C) whole cuts) (107.2 - 115.6°C)

Ground meat and meat mixtures

(burgers, sausages, meatballs, meatloaf, casseroles

and mechanically tenderized beef)

Beef, veal (including 250 - 300°F mechanically tenderized), (121 - 149°C) 160°F (71°C) lamb and pork

Poultry (chicken & turkey) 250 - 300°F 165°F (74°C)

Poultry

(chicken, turkey, duck)

Pieces 250°F (121°C) 165°F (74°C) Whole 240°F (115.6°C) 185°F (85°C)

Seafood

Fish 225 - 240°F 158°F (70°C) (107.2 - 115.6°C)

Shellfish (shrimp, lobster, 225 - 240°F crab, scallops, clams, (107.2 - 115.6°C) 165°F (74°C) mussels and oysters)

Suggested Smoking

Temperatures

Safe Minimum Food

Temperatures

Game

Chops, steaks and roasts

(deer, elk, moose, carribou/reindeer, antelope and pronghorn)

Well done 225°F (107.2°C) 170°F (77°C)

Large Game

Bear, bison, musk ox 250 - 300°F 165°F (74°C) walrus, etc. (121 - 149°C)

Small game

Rabbit, muskrat, 225 - 240°F beaver, etc. (107.2 - 115.6°C) 165°F (74°C)

Ground Meat Ground meat and 250 - 300°F

meat mixtures (121 - 149°C) 165°F (74°C)

Ground venison 250 - 300°F and sausage (121 - 149°C) 165°F (74°C)

Game birds/waterfowl

(wild turkey, duck, goose, partridge and pheasant)

Whole 250°F (121°C) 180°F (82°C)

Breasts and roasts 250°F (121°C) 165°F (74°C)

Thighs, wings 250°F (121°C) 165°F (74°C)

Stufng (cooked alone 250°F (121°C) 165°F (74°C) or in a bird)

Since it is difcult to use a food thermometer to check the temperature of shellsh,

discard any that do not open when cooked.

CARE AND MAINTENANCE

AFTER USE SAFETY AND MAINTENANCE

WARNING

• Use caution when lifting and moving the unit to avoid strain injuries.

Two people are recommended to lift or move the unit.

• DO NOT store the unit near gasoline or other combustible liquids or where combustible vapors may be present. Keep the area around the appliance clear and free of combustible materials

and vapors.

• DO NOT store this appliance in an area accessible to children or pets. Store the appliance in a dry, protected location.

• DO NOT allow anyone to conduct activities around the appliance following use until it has cooled. It is hot during operation and remains hot for a period of time following use.

• DO NOT leave hot ashes unattended until the appliance cools completely.

• The grill and offset smoker box become becomes extremely hot – allow the appliance to cool completely before handling. Allow the grill and offset smoker box to cool before removing and

cleaning the grease cup.

• Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a noncombustible container.

• If you must dispose of the ashes in less time than it takes for them to completely cool, remove the ashes using heat-resistant gloves, along with Dyna Glo ash scoop (if equipped), metal tongs, or fire

place shovel. Place the ashes in aluminum foil. Completely soak the ashes with water before disposing of them in a noncombustible container.

CAUTION: All care and maintenance procedures are to be performed while the unit is completely cooled.

Clean the cooking grates with hot, soapy water. Rinse and dry thoroughly. You may prefer to coat the cooking grates lightly with cooking oil or cooking spray.

To clean the inside and outside of the grill body and offset smoker box, simply use a damp cloth. Spray-washing with a water hose is not recommended. Moisture should be wiped away and not allowed to stand inside or on top of the unit. Once cleaned, you may prefer to lightly coat the interior of the grill body and offset smoker box with cooking oil or cooking spray.

If rust is present on the exterior surface of the unit, clean the area with steel wool or emery cloth and use heavy-duty, heat-resistant paint.

NEVER apply additional paint to the interior of the unit. If rust is present on the interior of the smoker, clean it thoroughly with steel wool or emery cloth and lightly coat the area with cooking oil or cooking spray to help minimize recurring rust.

To protect your unit from weather conditions, always keep it covered while not in use.

WARRANTY

This charcoal grill with offset smoker is warranted against broken or damaged parts at the time of

purchase. All parts carry a one (1) year limited warranty. Paint is warranted to be free of

defects for 90 days except for rust, which may appear after repeated use.

This warranty does not cover damage or issues related to neglect, abuse or modifications to the appliance. Repair labor is not covered.

All parts that meet the warranty requirements will be shipped at no charge via the discretion of GHP Group Inc. (ground shipments, US Mail or Parcel Post ONLY). Any special handling charges (i.e. Second Day, Overnight, etc.) will be the responsibility of the consumer.

All warranty claims apply only to the original purchaser and require a proof of purchase verifying

purchase date. Do not return parts to GHP address without first obtaining a return authorization number from our customer service. This service is available by calling toll free 1-877-447-4768, 8:30 a.m. - 4:30 p.m. CST, Monday - Friday.

Some states do not allow the exclusion or limitation of incidental or consequential damages or limitations on how long an implied warranty lasts, so the above limitations or exclusions may not apply to you. This warranty gives you specific legal rights, and you may have other rights that vary from state to state.

GHP Group Inc. 6440 W. Howard Street

Niles, IL, USA

60714-3302

Item name: Heavy-Duty Charcoal Grill and Offset Smoker Model #: DGSS962CBO / DGSS962CBO-D

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