Masterbuilt KB800 owners Manual

Distributed By:

Masterbuilt Manufacturing, Inc.

A Georgia Company

450 Brown Avenue

Columbus, Georgia 31906

Customer Service 1-800-489-1581

Outdoor Products

Failure to follow these warnings and instructions properly could result in fire or explosion, which could

cause property damage, personal injury, or death.

Burning charcoal gives off carbon

monoxide, which has no odor and can

cause death.

DO NOT burn charcoal inside homes,

vehicles, tents, garages or any enclosed

areas.

Use only outdoors where it is well

ventilated.

ASSEMBLY, CARE & USE MANUAL

WARNING & SAFETY INFORMATION

MODEL KB800 CHARCOAL GRILL

THIS PRODUCT IS FOR OUTDOOR USE ONLY

CARBON MONOXIDE HAZARD

This manual contains important

information necessary for the proper and

safe use of this grill.

Read and follow all warnings and

instructions before using grill and

during use.

Keep it for future reference.

WARNING

Tools required for assembly: Adjustable Wrench, Phillips Head Screwdriver.

KINGSFORD and the KINGSFORD logo are registered trademarks of The Kingsford Products

Company, LCC. and are used under license by Masterbuilt Manufacturing, Inc. All rights reserved.

Manual Code: 988050010 Rev 060516

• Keep a fire extinguisher accessible at all times while operating grill.

• Never leave grill unattended while in use.

• Never use inside an enclosed area such as a patio, garage, building or tent.

• Never use inside a vehicle, not even a recreational vehicle such as a motorhome, camper, or truck bed.

• Never operate this grill under any overhead construction such as roof coverings, carports, awnings or overhangs.

• Maintain a minimum distance of 10 feet from all structures.

• Keep area clear of all combustible materials such as wood, dry plants, grass, brush, paper or canvas.

• Never operate this grill within 25 feet of flammable liquids.

• Never operate this grill within 10 feet of a gas cylinder.

• Never use this grill as a heater (READ CARBON MONOXIDE HAZARD).

• Use this grill only on a stable, level surface to prevent tipping.

• Use on non-combustible surfaces such as dirt, concrete, brick or rock.

• Keep children and pets away from grill at all times. Do not allow children to use grill.

• Only use charcoal lighting fluid. Never use gasoline, alcohol or other highly volatile fluids to ignite charcoal.
These fluids can explode causing injury or death.

• Grill is HOT while in use and will remain HOT for a period of time afterwards. Do not touch any part of the grill
without wearing protective gloves.

• Never move grill when in use. Allow grill to cool completely before moving or storing.

• Never leave HOT coals or ashes unattended.

• Do not store grill with HOT ashes or charcoal inside grill. Store only when fire is completely out and all surfaces
are cold.

• Dispose of cold ashes by placing them in aluminum foil, soaking with water and discarding in a non-combustible
container.

• Accessory attachments not supplied by Masterbuilt Outdoor Products© are not recommended.

• Never use this product for anything other than its intended purpose. This grill is not for commercial use.

• Always use this grill in accordance with all applicable local, state and federal fire codes.

1

18

COMPLETE & RETURN TO

ATTN: WARRANTY REGISTRATION

Masterbuilt Outdoor Products©

450 Brown Avenue, Columbus, GA 31906

Name:

Address:

City:

State/Province: Postal Code:

Phone Number: E-Mail Address:

Model Number: Serial Number:

Purchase Date: Place of Purchase:

WARRANTY INFORMATION

Masterbuilt warrants its products to be free from defects in material and workmanship under proper assembly, nor­mal use and recommended care for 90 days from the date of original retail purchase.

Masterbuilt warranty does not cover paint finish as it may burn off during normal use.
Masterbuilt warranty does not cover rust of the unit.
Masterbuilt requires reasonable proof of purchase for warranty claims and suggests that you keep your receipt.

Upon the expiration of such warranty, all such liability shall terminate.
Within the stated warranty period, Masterbuilt, at its discretion, shall repair or replace defective components free of

charge with owner being responsible for shipping. Should Masterbuilt require return of component(s) in question for
inspection Masterbuilt will be responsible for shipping charges to return requested item.

This warranty excludes property damage sustained due to misuse, abuse, accident, damage arising out of trans­portation, or damage incurred by commercial use of this product.

This expressed warranty is the sole warranty given by Masterbuilt and is in lieu of all other warranties, expressed
or implied including implied warranty, merchantability, or fitness for a particular purpose.

Neither Masterbuilt nor the retail establishment selling this product, has authority to make any warranties or to
promise remedies in addition to or inconsistent with those stated above.

Masterbuilt’s maximum liability, in any event, shall not exceed the purchase price of the product paid by the original
consumer/ purchaser. Some states do not allow the exclusion or limitation of incidental or consequential damages.
In such a case, the above limitations or exclusions may not be applicable.

California residents only: Not withstanding this limitation of warranty, the following specific restrictions apply; if
service, repair, or replacement of the product is not commercially practical, the retailer selling the product or
Masterbuilt will refund the purchase price paid for the product, less the amount directly attributable to use by the
original buyer prior to the discovery of the nonconformity. Owner may take the product to the retail establishment
selling this product in order to obtain performance under warranty.

This expressed warranty gives you specific legal rights, and you may also have other rights which vary from state to
state.

Combustion by-product produced when using this product contains

chemicals known to the State of California to cause birth defects,

other reproductive harm, or cancer.

GENERAL WARNING AND SAFETY INFORMATION

WARNING

17

ITEM NO. QUANTITY DESCRIPTION

1 1 Grill Lid

2 1 Grill Body

3 1 Side Shelf

4 1 Storage Shelf

5 1 Front Shelf

6 1 Smoke Stack

7 1 Temperature Indicator

8 1 Charcoal Rack

9 2 Air Dampers

10 1 Grease Clip

11 2 Wheels

PARTS LIST

ITEM NO. QUANTITY DESCRIPTION

12 1 Axle

13 1 Front Short Leg

14 1 Rear Short Leg

15 1 Front Long Leg

16 1 Rear Long Leg

17 1 Lid Handle

18 1 Warming Rack

19 3 Cooking Grates

20 1 Grate Lifter

21 2 Adjustable Charcoal Rack Lifters

2

CHARCOAL GRILLING RECIPES

Original Ranch® Pork Chops

1 packet / 1 oz Hidden Valley® Original Ranch®
Salad Dressing & Seasoning Mix
1¼ tsp black pepper
6 pork chops (about

3

/4 inch thick)

Dash of paprika

Combine seasoning and salad dressing mix with pepper.
Rub mixture on both sides of pork chops. Arrange pork
on grill and sprinkle with paprika. Grill until cooked
through. Serves 4-6.

Grilled Red Potatoes

with

Hickory Brown Sugar Butter

8 red potatoes, 2-inch diameter (approx. 1 lb.)
2 tbs water
¼ cup KC Masterpiece® Hickory Brown
Sugar Barbecue Sauce
¼ cup salted butter, melted

Peel off 1-inch strip of skin around the middle of each
potato. In a small bowl, combine KC Masterpiece®
Hickory Brown Sugar Barbecue Sauce and butter. Set
aside. Place potatoes and water in a microwaveable 1
quart dish. Microwave full power (100%), covered, 9 min­utes until tender, stirring once. Drain. Pace cooked
potatoes around outer edge of coals and grill for 10
minutes, turning frequently and brushing with sauce
mixture. Makes 4 Servings.

Grilled

Smoked Sausage

1 cup apricot or pineapple preserves
1 tablespoon lemon juice
1 1/2 pounds smoked sausage

Heat preserves in small saucepan until melted. Strain;
set aside fruit pieces. Combine strained preserve liquid
with lemon juice in a small bowl.

Oil hot grid to help prevent sticking. Grill whole sausage
on an uncovered grill, over low Kingsford® briquets, 10
minutes. Halfway through cooking, baste with glaze,
then turn and continue grilling until heated through.
Remove sausage from grill; baste with glaze. Garnish
with fruit pieces. Serves 6

Ov

er the Coals Spiced Popcorn

1/2 cup popcorn kernels or 8 cups popped popcorn
2 tablespoons butter or margarine
1/2 teaspoon Worcestershire sauce
1/2 teaspoon chili powder
1/2 teaspoon lemon pepper
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
1/8 teaspoon salt

If desired, pop 1/2 cup popcorn over coals in long-han­dled fireplace corn popper. Hold directly over, but not
touching, hot Kingsford® briquets; shake vigorously
until corn is popped, 3 to 4 minutes.

In saucepan, combine remaining ingredients. Set on
edge of grill to melt butter. Toss butter mixture with
popped popcorn. Makes about 8 cups.

Tips

for Grilling the Perfect Steak

• Allow3/

4 to 1lb per person for bone-in steak or 1¼lb per

person for boneless steak.

• Choose steaks that are at least 1-inch thick.

• Bring steaks to room temperature. This makes it
easier to estimate grilling time.

• Trim off fat to 1/8 inch and score edges to keep them

from curling on the grill.

• On the grill, flip steaks when juices start bubbling on

the un-cooked side.

• Second side of steak needs less grilling time than first.

• Salt & pepper each browned side of steak after
turning.

• Test for doneness by making a knife slice beside bone.

Original Ranch® Cheeseburgers

1 packet/1 oz. Hidden Valley® Original Ranch® Salad
Dressing & Seasoning Mix
1 lb ground beef
1 cup shredded cheddar cheese
4 hamburger buns

Combine seasoning & salad dressing mix with beef and
cheese. Shape into four (4) patties. Cook thoroughly until
meat is no longer pink in center. Toast buns before
serving, if desired. Serves 4.

Grilled Hick

ory Beef Skewers

1lb flank or sirloin steak

3

/4 cup KC Masterpiece® Barbecue Sauce (Original or
Hickory)
3 tbs minced shallots or green onions
1 tbs lemon juice
11/2 tsp grated lemon peel
4 cloves garlic, pressed
Pepper, to taste
16 skewers*

Cut beef diagonally into thin strips about 1”wide.
Thread onto skewers*,allowing 1-2 ribbons of beef per
skewer. In bowl, combine barbecue sauce, shallots,
lemon juice, lemon peel, garlic and pepper. Brush
skewered beef generously with sauce mixture. Place
over hot coals in covered grill. Grill 2-3 minutes on each
side. *If using bamboo skewers, soak in water 30 minutes
before use.

Seafood Grill

1¼ cup KC Masterpiece® Original Barbecue Sauce
1¼ cup lemon juice
1¼ lb large prawns, shelled and deveined
1¼ lb large scallops
4-6 skewers* (square-shaped skewers work best)

In bowl, combine barbecue sauce and lemon juice. Add
prawns and scallops; let stand 30 minutes to marinate,
mixing occasionally. Thread prawns and scallops on
separate skewers. Place 6 inches over hot coals. Grill 2-3
minutes, baste, turn and baste again. Cook until prawns
are pink and scallops are opaque, about 4-6 minutes
total. *If using bamboo skewers, soak in water 30
minutes before use.

3 16

(H)

Handle
Spacer

qty-2

(E)

Lid Hook

qty-2

(K)

M8x1.25 Wing Nut

qty-1

(F)

Hitch Pin

qty-2

(A)

M6x1x13

Bolt

qty-24

(B)

M6x1 Hex Flange Nut

qty-20

(I)

M6x1x89 Handle

Bolt
qty-2

(D)

Hinge Pin

qty-2

(C)

Axle End Cap

qty-2

(G)

M6x1x65

Warming Rack

Support Bolt

qty-2

HARDWARE LIST

(J)

M6 x 1 Hex Lock Nut

qty-8

• When outside temperature is cooler than 65°F and/or altitude is above 3,500 feet, 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.

BEEF SIZE GRILLING TIME INTERNAL TEMP

Steaks

3

/4” thick 3 to 4 min. /side med rare 145°F

4 to 5 min. /side med 160°F

Kabobs 1” cubes 3 to 4 min. /side 145°F to 160°F

Hamburger patties

1

/2” thick 3 to 4 min. /side med 160°F

Roast, rolled rump 4 to 6 lbs. 18 to 22 min /lb. 145°F to 160°F

Sirloin tip 3 1/2 to 4 lbs. 20 to 25 min. /lb. 145°F to 160°F

Ribs, back cut in 1-rib portions 10 min. /side med 160°F

half, 2 to 3 lbs. 10 to 12 min. /side med rare 145°F

Tenderloin whole, 4 to 6 lbs. 12 to 15 min. /side med 160°F

PORK SIZE GRILLING TIME INTERNAL TEMP

Chops, bone-in

3

/4” thick 3 to 4 min. /side med 160°F

Chops, bone-out 11/2” thick 7 to 8 min. /side med 160°F

Tenderloin

1

/2” to 11/2” lbs. 15 to 25 min. total med 160°F

Ribs (indirect heat) 2 to 4 lbs. 1 1/2 to 2 hrs. med 160°F

VENISON SIZE GRILLING TIME INTERNAL TEMP

Roast, saddle or leg 6 to 7 lbs. 25 to 30 min. /lb. 145°F to 160°F

Steaks

3

/4” thick 6 to 7 min. /side med 160°F

CHICKEN SIZE GRILLING TIME INTERNAL TEMP

Broiler fryer (indirect
heat)

3 to 4 lbs. 60 to 75 min. in thigh 180°F

Cornish hens 18 to 24 oz. 45 to 55 min. in thigh 180°F

Breast halves, bone-in 6 to 8 oz. each 10 to 15 min. /side 170°F

Breast halves, boneless 4 oz. each 6 to 8 min. /side 170°F

Legs or thighs 4 to 8 oz. 10 to 15 min. /side 180°F

Drumsticks 4 oz. 8 to 12 min. /side 180°F

Wings 2 to 3 oz. 8 to 12 min. /side 180°F

APPROXIMA

TE GRILLING TIMES

15

CHARCOAL LIGHTING INSTRUCTIONS

Read all instructions and warnings on charcoal bag and in manual before using.

1. Stack briquets in a pyramid.

2. Add lighter fluid following directions on fluid container. Before lighting, place lighter
fluid at least 25 feet away from grill. Do not lean over grill when lighting charcoal.
Light charcoal. LEAVE GRILL UNCOVERED.

3. In about 15 minutes, flames will die out and briquets will begin to ash over. Once the
briquets are completely ashed over, spread briquets in a single layer and begin cooking.

• NEVER USE GASOLINE TO LIGHT CHARCOAL.

• OVERFILLING CHARCOAL PAN CAN CAUSE SERIOUS INJURY AND DAMAGE THE

UNIT.

• NEVER ADD ADDITIONAL LIGHTER FLUID ONCE CHARCOAL HAS IGNITED.

• HOT COALS SHOULD NOT BE LEFT UNATTENDED.

• GRILL IS HOT. USE PROTECTIVE GLOVES AND LONG, STURDY COOKING UTENSILS.

THE HISTORY OF THE ORIGINAL CHARCOAL

In the 1920’s, Henry Ford realized that the wood scrap by-products created

by the production of his Model T-Fords could be used as a slow-burning
cooking fuel. As a result, Charcoal briquets were born. In building the
charcoal plant, E.G. Kingsford, a relative of Ford’s, brokered the deal for the
manufacturing site that would produce these new charcoal briquets, Ford

named Kingsford

®

Charcoal in his honor.

Today, the Kingsford Manufacturing Company remains the leading
manufacturer of charcoal in the U.S. More than one million tons of wood
scraps are converted into quality charcoal briquets every year. For more

information about the Kingsford

®

Charcoal, please visit www.kingsford.com.

REPLACEMENT PARTS LIST

ITEM NO. DESCRIPTION

990050001 Grill Lid Kit

990050002 Grill Body Kit

990050003 Smoke Stack Kit

990050004 Side Shelf Slat Kit

990050005 Side Shelf Bracket Kit

990050006 Front Shelf Slat Kit

990050007 Front Shelf Bracket Kit

990050008 Short Front Leg Kit

990050009 Short Rear Leg Kit

990050010 Long Front Leg Kit

990050011 Long Rear Leg Kit

990050012 Storage Shelf Kit

990050013 Axle Kit

990050014 Wheel Kit

990050015 Warming Rack Kit

990050016 Hinge Kit

990050017 Lid Handle Kit

990050018 Damper Kit

990050019 Logo Plate Kit

990050020 Lid Stop Kit

906050009 Temperature Gauge with Wing Nut

906050010 Charcoal Rack

906050011 Charcoal Rack Lifter

906050013 Grease Clip

9060050023 Cooking Grate

9060050024 Grate Lifting Tool

988050010 Assembly Manual

998050006 Hardware Bag

DO NOT RETURN TO RETAILER
For Assembly Assistance, Missing or Damaged Parts
Call: MASTERBUILT Customer Service at 1-800-489-1581

STOP!

4

14

GRILL

OPERATION CAUTIONS

• Avoid bumping or impacting grill.

• Keep your hands, hair and face away from burning charcoal.

• This grill has an open flame. Be careful of loose hair and clothing during operation. They may
catch fire.

• Use protective gloves when handling this grill orworking with fire. Use protective gloves or
long, sturdy fireplace tools when adding wood or charcoal.

• Do not allow anyone to conduct activities around this grill during or following its use until the
unit has cooled. This grill is HOT during operation and remains HOT for a period of time follow­ing its use.

• Fatty foods like hamburgers can have excess grease that can cause flare ups. When cooking
fatty foods, use caution when opening lid and during cooking to avoid being burned.

• Be careful when removing food from grill. All surfaces are HOT and may cause burns. Use
protective gloves or long, sturdy cooking tools.

• Never use glass, plastic or ceramic cookware on this grill.

• The use of alcohol, prescription or non-prescription drugs may impair the user’s ability to
properly assemble or safely operate this grill.

• Grill lid and body are HOTwhile in use and during cooling process.

• Do not remove adjustable charcoal pan while ashes and charcoal are HOT.

• Air dampers are HOT while the grill is in use and during cooling; wear protective gloves when
adjusting.

• Never overfill charcoal pan. This can cause serious injury as well as damage the unit.

• Only use charcoal lighting fluid, never use gasoline, alcohol or other highlyvolatile fluids to
ignite the charcoal. These fluids can explode causing injury or death.

REMINDER:
NEVER OPERATE THIS GRILL UNDERANY OVERHEAD CONSTRUCTION. MAINTAIN A MINIMUM
DISTANCE OF 10 FEET FROM OVERHEAD CONSTRUCTION, WALLS OR RAILS.
SEE DIAGRAM BELOW.

Wall

Rails

Overhead
Construction

10 feet

10 feet

Tools needed for assembly:

Adjustable Wrench
Phillips Head Screwdriver

STEP 1.

Orient grill body (2) as shown in
Figure A.

Attach front short leg (13) to grill
body end with bolt (A) and hex
flange nut (B).

Note: Attach only using hardware
shown.

Attach rear short leg (14) with bolt
(A) and hex flange nut (B).

Carefully reposition grill as
shown in Figure B.

STEP 2.

Position front long leg on grill body
end. Attach front shelf (5) with bolt
(A) and hex flange nut (B).

Repeat step for other end of shelf.

Figure B

Figure A

Before assembly read
instructions carefully.

This unit is heavy. Do not
assemble without assistance.

Assemble grill on a clean, flat
surface.

5

6

13

FREQUENTLY ASKED QUESTIONS

REGARDING CHARCOAL GRILLS

Q: How do I care for my cast iron cooking grates?

When using cast iron grates proper seasoning is important. Grates must be washed thor­oughly with a mild detergent, rinsed with hot water and then dried completelywith a soft
cloth or paper towel. NEVERALLOW TO AIR DRY OR WASH IN A DISHWASHER. Seasoning
will prevent rust and food from sticking. Season by applying a thin coating of solid vegetable
shortening over the entire surface, including all corners. Place cooking grates in grill and
allow to heat for 1 to 1-1/2 hours. Grates are now ready to use. Frequent re-seasoning pre­vents rusting.

Q: My grates have rust on them. How do I get rid of it?

If rust occurs, clean with a steel brush. Reapply vegetable shortening and heat as indicated
above.

Q: The paint finish inside my lid is peeling. What can I do?

You are seeing a deposit of grease and smoke that collects during normal use that resem­bles paint. These carbon deposits are non-toxic, but you may want to regularly remove the
build-up. Remove buildup using a brass or stiff bristle brush before grilling. Future build-up
can be avoided by simply wiping the grill lid while slightly warm with a mild soap-and-water
solution.

Q: When can I put my meat on the grill?

Grill is ready for use when charcoal is ashed over and no visible flames are present.

Q: How do I regulate the heat on my grill?

Adjusting the dampers will increase and decrease airflow and heating.

SAFE

STORAGE AND MAINTENANCE

• Inspect bolt, hex lock nut and hex flange nut tightness on a regular basis to insure grill is in
safe working condition.

• ALWAYS allow grill to cool completely before handling.

• ALWAYS empty charcoal pan after use only when ashes have completely cooled.
This will help prolong charcoal pan life.

• Clean grill, including special surfaces such as cooking grates with mild cleaning
agents. Wipe outside of grill with damp rag. DO NOT use oven cleaner.

• ALWAYS cover and store cold grill in a protected area.

• Indoor storage of grill is permissible only if the charcoal has burned to a complete
ash AND is cold. Remember to remove cold ashes before storing.

• Grill is made of steel and may rust over time. If rusting occurs on outside surfaces,
clean area with sand paper or steel wool, then cover with heat resistant paint.

• If rusting occurs on the inside surface of grill, clean area with sandpaper or steel
wool, then coat with cooking oil.

• NEVER USE PAINT ON INSIDE SURFACES OF GRILL

STEP 3.

Position rear long leg (16) on grill
body end. Attach side shelf (3) with
bolt (A) and hex flange nut (B)
through both legs as shown.

Insert final bolt (A) through rear long
leg and grill body. Attach hex flange
nut (B) and tighten.

STEP 4.

Attach axle end cap (C) to one end of
axle (12). Slide wheel (11), indented
side outward, onto axle.

Insert axle through holes on both
short legs.

Slide second wheel onto axle as
shown and attach remaining axle
end cap to secure.

Figure C

Carefully reposition grill as
shown in Figure C.

STEP 16.

Insert grease clip (10) up through
large hole in bottom of grill body.
Engage clip end in small hole.

Position an empty metal container
(not included) on grease clip so it
rests snugly.

The container is needed to collect
grease run-off.

Note: Clip may require adjustment
to fit diameter of container.

GRILL IS READY FOR USE.

STEP 15.

Place cooking grates (19) in grill
body.

Grate lifting tool (20) may be used as
shown.

12

Carefully reposition grill as
shown in Figure D.

STEP 5.

Set storage shelf (4) on shelf brackets
located on the inside of each leg.

NNoottee::

Shelf may require tilting to

place in position.

Secure to each leg with bolt (A) and
hex flange nut (B) as shown.

Note: Do not over tighten, dampers
should move freely.

STEP 6.

Attach air damper (9) on inside of
grill body as shown and fasten with
bolt (A) and hex lock nut (J).

Repeat this step on opposite end.

Figure D

7

8

Note: Do not over-tighten, warming

rack should move freely.

STEP 14.

Insert warming rack support bolt (G)
into hole of lid end. Thread hex
flange nut (B) onto bolt and tighten.

Repeat step on opposite end.

Slide warming rack (18) eyelet onto
support bolt and tighten with hex
lock nut (J) until snug.

Attach warming rack support arm
onto inner grill bodywith bolt (A)
and hex lock nut (J).

Repeat step on opposite end.

STEP 13.

Raise and position adjustable
charcoal rack lifters on side supports
in grill body.

STEP 7.

Place grill lid (1) on grill body,
aligning hinges. Slide a hinge pin (D)
through each hinge, insert a hitch
pin (F) through hole in hinge pin (D)
to secure.

STEP 8.

Attach lid hook (E) by inserting the
hook end through the slot in top
edge of grill body.

Mount eyelet end of lid hook to
inside of grill lid with bolt (A) and
hex lock nut (J).

Repeat step with remaining lid hook
on opposite end.

11

STEP 11a.

Insert temperature indicator (7) stem
through hole in grill lid. Secure with
wing nut (K).

Note: Serrated washers are

designed to “dig” into metal pin and
may be difficult to attach.

STEP 11b.

Insert alignment pins on back of
logo plate through two holes above
temperature gauge. Slide serrated
washers onto each alignment pin as
shown in figs. 1 and 2.

STEP 12.

Position adjustable charcoal rack
lifter (21) on charcoal rack (8) as
shown in Figure E.

Repeat step on opposite end.

10

Figure E

Logo
Plate

Note: Attach both ends of lid handle
before fully tightening hex flange

nuts.

STEP 9.

Attach lid handle (17) by inserting
bolts (I) through predrilled holes in
handle. Slide handle spacers (H)
onto bolts then attach to lid using
hex flange nuts (B) to secure.

STEP 10.

Insert smoke stack (6) from inside of
grill lid. Secure with bolt (A) and hex
flange nut (B).

9