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Gas Grill Start up Sheet

Congratulations on your purchase of a quality gas grill from Cunningham Gas Products.  We are sure that you will enjoy your gas grill for many years to come. Here are some steps you may want to followbefore using your grill for the first time. 

  1. Light all of the lower burners setting the control knobs on HIGH.  Shut the lid of the grill and let it heat up for about 15 minutes.  Then open the lid of the grill and let it heat for another 15 minutes. 
  2. If you have a gas grill with a rotisserie, take out the spit rod four prong forks and handle then wash with hot, soapy water the spit rod and four prong forks before using them.
  3. If your grill has a rear rotisserie burner, using the ignitor light it and set the control knob on HIGH and let it heat up during the last 15 minutes while the grill lid is open.


The reason for performing these steps is to “burn off” any factory oils that are still on the burners, heat plates and interior body of the gas grill.  Please make sure that you perform this process BEFORE using your new gas grill for the first time only. You are now ready to start cooking.


Before you cook each time -Some foods occasionally stick to the cooking grids. To help eliminate this, rub with Olive oil or spray with Canola oil to help reduce sticking.


Preheating -Set a control knob on HIGH/LIGHT and using the ignitor light up the burner.  Following the same procedure light up all of the lower burners and set on HIGH.  Close the grill lid and preheat the grill for about 10 – 15 minutes.  Open the Grill lid and place food on the cooking grid over one burner.   


Cooking -With most beef, chicken and pork products it usually works better to sear them on high, to seal in the juices and then relocate to a different burner with the heat turned down to MEDIUM or turn down the burner that the food is currently over to MEDIUM.  You should sear both sides of whatever you are cooking before reducing the heat. Continue cooking over the MEDIUM heat until food reaches desired doneness.


It is also possible, on most gas grills, to cook using the indirect heat method.  The indirect method is popular when cooking “thicker” pieces of meat or when you just want to cook slower. This can be achieved by placing the food on one end of the grill with the burner under the food “off”.  The burner at the other end of the grill is on and usually set in the HIGH setting. 


If you like pizza it is one of the best things to cook using a combination of direct and indirect cooking methods.  Using a grill stone pizza set, (part #06131P), available at Cunningham Gas Products you can make the best pizza you have ever eaten.  The grill stone pizza set has a 15” diameter ceramic pizza stone and a 9 1’2” x 10” spatula.  Make your pizza using whatever ingredients you like.  Preheat your grill by setting one end of the grill on HIGH and the other end of the grill on MEDIUM.

Installation, Requirements and Suggestions

For Fire Rings, Fire Pit Kits, and Complete Fire Pits


Maximum BTU Input

Maximum BTU Input capacity of the rings is determined by the hub size so all rings using the same size hub will have the samemaximum input capacity. Those maximums are as follows:



Nat Gas at ½ PSI

LP Gas at 11.0 inches W.C.

½” Hub

291,000 BTU

90,000 BTU w/ orifice on 90k system

¾” Hub

608,000 BTU

150,000 BTU w/ orifice on 150k system

1” Hub

1,146,000 BTU

270,000 BTU w/ orifice on 270k system


In reality, it is practically impossible to reach these maximums. This capacity will be reduced by several factors in the fuel supply system such as; capacity of system between origin and connections to ring, type of pipe, size of pipe, length of run, LP orifice, number of turns in the line, capacity of valve, line pressure, altitude, and more. –It is always best to consult with your plumber to be sure you have enough supply to make sure you have a full flame pattern.-


Fire Pits, Fire Rings and Complete Fire Pits are for outdoor use only.


Clearance from Combustibles

These products create very high temperatures, so it is very important that combustibles are kept at a safe distance. Wooden surfaces must be located far enough away that they do not reach a temperature of more than 100° F plus ambient air temperature (example: if surrounding air temperature is 70° F surface temperature must stay at or below 170° F.)


                     Fire Ring Only        Fire Ring w/ Pan        Pit Kit Only        Pit Kit w/ Pan           Complete Fire Pit w/ Valve Box

Under                      8”                                6”                             8”                           6”                                            6”

Sides    10”          10”          10”          10”          10” Over                72”          72”          72”          72”          72”



Preparation of Pit for Installation




We recommend that our products be installed and serviced by professionals who are certified in the U.S. by N.F.I (National Fireplace Institute) or in Canada by WETT (Wood Energy Technical Training.) Installer must follow all instructions carefully to ensure proper performance and safety. To assure stability, prevent leaks, and assure proper ignition; to the following instructions one must adhere.


  1. For LP installations the fire ring must rest on a solid surface such as: Our HPC burner pan (aluminum or stainless steel), Concrete, Soil, Sand, Sheet Metal. For Natural Gas installations, any of the above may be use din addition to other materials such as lava rock, stones, gravel, brick or concrete blocks.
  2. The fire ring should be enclosed around the circumference with a non-combustible material.

Electronic fire pits: Enclosure must include venting with a minimum of 18 Sq Inches air intake.

  1. The fire ring should be down about 4” from the top of the enclosure but no more than 8”.
  2. The fire ring is designed so the holes are on the top. Since LP (propane) is heavier air and tends to sink it is more difficult to light from above. It is strongly recommended that in LP installations the holes are left facing up.
  3. We recommend the use of our stainless steel wire mesh grates be used on top of the fire ring. Lava rock or glass can then be placed on top of the grate. If the grate is not used, fill area around and over the ring with a filler (we highly recommend lava roc;657-1) to a depth of about 1” over the ring. Build up the area to as much as 2” in the middle. Lava rock is included in the fire pit kits (FP kits) as well as the complete fire pits. Use a fireplace poker to move the rocks around to create the flame effect you want. You might also want to use one of our log sets to further enhance the appearance. Our log sets are made especially for outdoor use.

In the Grocery Store -

When shopping for meat, fish, and poultry, put them in your grocery cart last. Never buy a package that’s damaged or torn. Check “sell by” dates. Put packaged raw meat in plastic bags so leaking juices cannot cross-contaminate other foods.

Load grocery bags with meat and other perishable foods in the air-conditioned section of the car, not in the trunk.

Take groceries home immediately or bring along a cooler with ice packs and place the meat in it. Refrigerate or freeze as soon as possible.

If you won’t use meat, fish, and poultry within a few days, freeze immediately.

At Home -

When carrying food to a picnic, the beach, or a tailgating party, keep it cold. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40 degrees Fahrenheit. Remove food from the refrigerator and pack the cooler just before leaving the house.

If using take-out foods such as deli potato salad, coleslaw, or baked beans, eat within two hours of purchase. Otherwise, purchase in advance and chill thoroughly then transport in a cooler and reheat those that should be hot just before eating.

Store refrigerated meat in the coldest part of the refrigerator in its original packaging. The more times the food is handled, the more chance of contamination. Put a plate under the package or place in a plastic bag to avoid juices dripping onto refrigerator shelves.

Thaw frozen food in the refrigerator, never on the counter. Allow sufficient defrosting time. Or, immerse packaged food in cold water to thaw. If you’re in a hurry, thaw in the microwave just prior to grilling.

Hand washing is paramount. Wash hands in hot, soapy water before preparing food, after touching raw meat, and after any interruptions such as using the bathroom, handling pets, stopping to help children.

Keep raw meat, poultry, fish, and their juices away from other food. That means thoroughly washing cutting boards, knives, platters, etc. before letting them come in contact with other foods that you’re preparing or with cooked foods that you’re about to serve.

Sanitize cutting boards and counter tops with chlorine bleach. Pour a small amount on surface and let stand several minutes, rinse thoroughly and air dry or dry with clean paper towel. Soak sponges and dishcloths in hot soapy water to which you’ve added chlorine bleach.

Marinate foods in the refrigerator, never on the counter.

Boil any marinade to destroy bacteria if you plan to baste with it or serve it with the cooked meat. Never save marinades for reuse.

On the grill -

Pre-cook chicken and ribs immediately before grilling. Never let partially cooked food sit for more than a few minutes before tossing it on the grill to finish it.

Cook meat thoroughly. Use a meat or “instant read” thermometer to ensure a safe internal temperature. As a guideline, poultry should be cooked to 180 degrees F (breasts to 170 degrees), beef, lamb, veal roasts/steaks to 145 to 160 degrees, hamburgers to 160 degrees, and all pork to 160 degrees.

When grilling away from home, take meat out of the cooler just in time to put it on the grill and never take out more than will fit for immediate grilling. Keep cooler closed.

Reheat foods or fully cooked meats like hot dogs by grilling to 165 degrees F or until steaming hot.

Trim excess fat from meat to avoid flare-ups; never char the meat.

Refrigerate leftover food quickly (no more than two hours) and use within a couple of days.

Turkey without Fear of Frying -

 Deep fried turkey, a longtime favorite of the South, has become popular throughout the country. Once you’ve tasted the juicy, flavorful turkey with its crispy, golden skins, you may never want to roast the big bird again. Thanksgiving and Christmas are favorite times to fry a turkey but it’s increasingly popular at July 4th celebrations and other summer barbecue parties.

 Use the appliance only for its intended purpose. Consult your owner’s manual on its safe operation.

 A turkey that is 14 pounds or less is easier to handles, thus it increases the safety of frying.

Never leave a cooker unattended (make sure you have all the necessary utensils beforehand); hot oil can present fire or burn hazards.

Always use the thermometer that comes with the unit; never allow oil to exceed 375 degrees F.

Always thaw and dry the turkey completely before cooking.

Always lower the turkey slowly into the hot oil.

Turkey fryer pots have a marked fill line. Use only the amount or level of oil specified by the manufacturer and do not exceed the fill line.

Never move the cooker or pot while in use or hot; keep children and pets well away.

Never touch hot surfaces; always use cooking mitts.

Use only cookware and accessories designed for frying turkeys; never use glassware, ceramic or plastic cookware.

Use outdoors only on a flat, stable surface, and away from any combustible materials (such as wood rail or decks, dry grass, leaves, or shrubs). Never use inside any enclosed are (patio or garage) or under the overhang of the house or building.

 If an oil/grease fire breaks out, do not attempt to extinguish it with water. Call the fire department immediately. An operable dry-chemical fire extinguisher may, in some circumstances, contain the fire.

 Allow oil to cool completely before removing from pot.


This information was supplied by the Hearth, Patio and BBQ Association of which we are a proud member of.

1. Turn off the gas supply to the lamp, allow to cool.


2. Remove all glass panes from the light to clean them.


3. Remove old mantle rings from burner tips by gently lifting the ring, turn 1/4 and lower..


4. Carefully remove each mantle from the package.


5. Insert ceramic ring onto each burner nozzle & gently twist and turn.


6. Gently pull down the mantle fabric for proper shaping.


7. Replace all but one of the glass panes back into the light.


8. Pre-burn the mantles by lighting them WITH THE GAS STILL TURNED OFF.




10. Wait 2 minutes then turn on the gas and immediately relight the mantles.


11. Replace the last pane of glass into the light head.


12. Mantles will shape-up completely (auto form) in a few hours. It is normal for the mantles to perhaps be slightly different from one another.


 Notice-the #1 cause of Early Mantle Failure is vibration. Lawn mowers, weed eaters or even people bumping into the pole can greatly reduce the life of your mantles.

Heating Values Comparison by Wood Species

Based on wood at 20% moisture content, burned in a wood stove @ 67% heating effiency.
Species lbs./Cu.Ft. %Heat/Cord @
67% Efficiency
Hickory 50.9 18.5 0.054
Ironwood 50.2 18.2 0.055
Apple 48.7 17.7 0.056
White Oak 47.2 17.1 0.058
Red Oak 44.2 16 0.063
Sugar Maple 44.2 16 0.063
Beech 44.2 16 0.063
Yellow Birch 43.4 15.7 0.064
White Ash 43.4 15.7 0.064
Hackberry 38,2 13,9 0.072
Tamarack 38.2 13.5 0.072
Paper Birch 37.4 13.5 0.074
Cherry 36.7 13.3 0.075
Elm, Am.&White 35.9 13 0.077
Black Ash 35.2 12.7 0.079
Red Maple (soft) 34.4 12.5 0.080
Boxelder 32.9 11.9 0.080
Jack Pine 31.4 11.4 0.088
Norway (red) Pine 31.4 11.4 0.088
Hemlock 29.2 10.6 0.094
Black Spruce 29.2 10.6 0.094
Aspen 27 9.8 0.102
White Pine 26.3 9.5 0.105
Balsam Fir 26.3 9.5 0.105
Cottonwood 28.4 9 0.111
Basswood 28.4 9 0.111
N. White Cedar 22.5 8.1 0.123


The Above Information Provided by Rutland Products Company