Masport Barbecues, Owner'S Manual

21

546565.A.3 - May 2019

WARNING! 

Cooking with the hood closed and the burners on high 
creates a fire risk.

When the hood is closed, a large amount of heat is trapped inside 
the barbecue. Thus, it is 

IMPORTANT

 to make sure that all the 

burners are turned to the low position to prevent burning of the food 
and damaging the barbecue. Avoid lifting the hood unnecessarily 
as heat is lost every time the hood is opened. Use the temperature 
gauge to check the heat of the barbecue. 

WARNING! 
DO NOT PUT YOUR USB

 port supported gadgets on 

HOT BBQ SURFACES

DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A 
BARBECUE SHOULD NEVER BE LEFT UNATTENDED WHILE 
COOKING!

For safety reasons, barbecue plates and grills will not cook as hot 
towards the front of the barbecue. 

FRONT

The slightly lower temperature at the front can easily be overcome 
by rotating the food being cooked around the barbecue plate or 
grill.

FLARE-UP CONTROL

Flare-ups occur when meat is barbecued, and its fats and juices fall 
upon the flame tamers. The smoke from some flare-up helps give 
cooked meat its barbecued flavour, but excessive flare-up will result 
in meat being burned. To control flare-up, it is advisable to trim 
away excess fat from meat and poultry before grilling. 

Also, the burners should always be placed on the low setting during 
cooking. Finally, extinguish flare-ups by applying baking soda or salt 
directly onto the flame tamers. Always protect your hands when 
handling anything near the cooking surface of the barbecue.

If a fat fire should occur in the drip tray, turn all knobs to the off 
position, turn off the gas at the bottle, and wait for the fire to go out. 
Do not pull out the drip tray or douse with water.

COOKING USING OPTIONAL ACCESSORIES

ROTISSERIE COOKING (OPTIONAL)

1.  Carefully remove the cast iron cooking surfaces and the 

warming rack from the barbecue.

2.  Place the flame tamers to the centre of the barbecue body. It is 

over this area that the meat will be cooked.

3.  Slide one of the spit forks onto the spit rod and tighten its 

thumb screw to secure it into place. Insert the pointed end of 
the spit rod into the meat being cooked and slide the meat 
towards the centre of the rod. Make sure the fork is fully into 
the meat. Slide the other fork onto the rod, into the meat, and 
tighten the thumb screw once in place. For optimal rotisserie 
cooking, food must be placed securely onto the middle of the 
spit rod and balanced so that the rotisserie can rotate freely 
without interference from any barbecue surfaces. Any loose 

sections of meat should be secured so they do not hang down 
and interfere with the rotation of the spit rod.

4.  Insert the pointed end of the spit rod into the motor. Lay the 

other end of the spit rod onto the opposite bracket.

5.  Light the barbecue.
6.  Turn on the rotisserie motor to begin rotisserie cooking. The 

hood has been designed so that it may be closed during 
rotisserie cooking.

7.  Always cook foods on the lowest flame setting to avoid burning 

or overcooking.

8.  DO NOT ALLOW YOUR BARBECUE TO OVERHEAT. A 

BARBECUE SHOULD NEVER BE LEFT UNATTENDED WHILE 
COOKING! 

9.  If cooking with rotisserie using indirect heat (not using burners 

directly under meat - oven style cooking), a baking dish (not 
supplied on some models) can be placed under the food to 
catch fats and drippings.

10.  If your model of BBQ is fitted with the smoker drawer, use two 

smaller aluminium foil oven trays, (one on either side of the 
smoker drawer) to collect the dripping fat.