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Getting to Know Your Broilmaster Gas Grill

Owning a Broilmaster Premium Gas Grill opens the door to a new outdoor cooking experience. Your Broilmaster’s precisely adjustable dual flame controls offer a wide range of cooking temperatures, for unlimited cooking versatility. And, its ability to maintain a set temperature delivers consistent results.

Your Broilmaster lets you direct cook (grill), indirect cook, or rotisserie cook, and bake. You can even smoke meat, fish, and fowl for traditional charcoal flavor.


"Charcoal Flavor" Without Charcoal?

A charcoal fire burns without aroma until you start cooking food. The "charcoal flavor" many purists attest to actually results from juices dripping onto the hot coals. Your Broilmaster will create this same delicious flavor through a similar process – drippings landing on hot briquets, hot Flare Buster Flavor Enhancers ™, or a hot Smoker Shutter.

Finally, Complete Cooking Control

If you are used to charcoal grilling, becoming accustomed to your Broilmaster is a snap. Your Broilmaster offers several important advantages over charcoal. With a Broilmaster, you will never again buy charcoal or lighter fluid, never again get dirty loading the grill or emptying ashes, and never again wait for the coals to get hot.


Your Broilmaster reduces the risk of burning your food, because you can accurately regulate the flame to control cooking temperature.

Basic Operating Instructions

Positioning the Cooking Grids – Prior to lighting your Broilmaster, adjust the cooking grid to the proper height and angle. (Tilting the grids helps drain grease faster when cooking high-fat meats.)

Your Broilmaster has multiple grids to let you cook at different levels at the same time.

Use the lowest grid position to quickly sear steaks, then move them to a higher grid and heat them to the desired doneness. Use the higher grid positions to slow cook, and for "well-done" meats without excessive searing.


Preheating Grill – Always preheat your Broilmaster a few minutes on "HI" with the lid closed. This heats the cooking grids and briquettes (or Flare Buster Flavor Enhancers ™) for quicker cooking and better flavor.

Don't preheat on "HI" for more than 30 minutes. If you are not ready to cook after preheating, raise the lid and lower the lower burner setting.


Lighting – These are general instructions only, please read your owner’s manual and carefully follow the directions for lighting your Broilmaster.

Open the grill lid, push and turn one burner control knob counterclockwise to "HI."

Depending on the type of igniter in your Broilmaster, either push the electronic lighter button or turn the piezo igniter knob 3 or 4 times until the burner lights.

If burner fails to light after 5 seconds, turn off the gas for 5 minutes, to allow any accumulated gas to clear. Then try the procedure again.

(If your igniter battery is dead, insert a long wooden match or a long butane lighter into the lighter hole on the left or right side of the bottom casting and turn the burner control to “HI.")

Broilmaster Accessories and Replacement Parts

Your grill will last longer and work better when you choose Genuine Broilmaster accessories and replacement parts – available from your Broilmaster dealer. If you do not live near a Broilmaster dealer, go to www.broilmaster.com and click on
 “Accessories & Repair Parts Store.”

Other Grill Accessories:
 

As you gain grilling experience, you’ll find yourself collecting “tools” that enhance you outdoor cooking experience. We suggest you start with these:

Maintaining your Broilmaster Premium Gas Grill

We proudly brand Broilmaster Premium Gas Grills as “The Most Durable Grill Known to Man.” Keep your Broilmaster trouble free with regular maintenance.

Cleaning

Burn off – After each use, close the lid and turn both burners to “HI” for 15 minutes. This burns off any excess grease and helps eliminate future flare-ups. Set a kitchen timer to remind you to turn off the grill! Scrape the grid and warming rack surfaces as needed with a brass brush. When the grill has cooled, wipe down the inside and outside surfaces of the grill with warm, soapy water. Rinse with clean water and wipe dry. Lightly oil the cooking grids to prevent food from sticking on your next cookout. Empty the grease cup.

Most grillers allow the interior aluminum surfaces to darken gradually and just occasionally clean the grill interior.


Cleaning burners – Never clean the burners when they are hot or burning. Broilmaster burners are constructed of high-quality stainless steel, and rarely need cleaning – except if you grill daily or often cook high-fat meat. To clean, look for grease, rust or food cinders blocking any of the burner ports. Remove blockages with a toothpick or thin wire. Replace the burner if it is dented or the ports are not uniform, round openings.

If you have specific problems with your grill, refer to your owner’s manual or contact your Broilmaster dealer.

Basic Operating Instructions

Exercise caution when using your Broilmaster. Following these safety guidelines can reduce your risk of injury:

LP (Liquid Propane) Tank Safety:

LP (Liquid Propane) Tank Safety Liquid propane is highly flammable. Follow these safety tips to reduce the risk of fire or explosion:

Safe Food Handling

Clean Surfaces and Wash Hands Often – Food-borne bacteria can spread throughout your kitchen and get onto cutting boards, utensils, sponges, countertops, and food. If eaten, these bacteria can cause illness.


Wash Your Hands – Wash your hands thoroughly by scrubbing hands, wrists, fingernails, and in between fingers. Use hot, soapy water and scrub for at least 20 seconds before and after you handle food. Rinse and dry hands with a paper towel or a clean cloth.

Wash Produce – Rinse produce in fresh water prior to eating. For produce with thick skin, wash with fresh water and a vegetable brush to remove any surface contamination. Cut out any bruised or damaged areas.

Clean Preparation Surfaces and Utensils – To avoid cross-contamination, wash your cutting boards, dishes, utensils, and countertops with hot, soapy water after handling each food item. Make a solution of 1/2 cup of chlorine bleach and one gallon of water to deep clean these surfaces. Let this solution stand for a few minutes for maximum effectiveness. Bleach will discolor clothes or fabrics, so be careful. Do not mix bleach solution with other chemicals. Replace worn cutting boards (including plastic, acrylic, and wooden boards). Bacteria can grow in the grooves and cracks.

Chill Food Before and After Cooking –  Keep perishable meat and food prep items in the refrigerator until ready to use. Food-borne bacteria can grow at alarming rates at room temperature, putting you, your family, and your guests at risk. Set your refrigerator no higher than 40°F (4° C) and the freezer at 0°F (-18°C). Refrigerate or freeze prepared food and leftovers within 2 hours. When cooking outdoors, use a cooler filled with ice to keep perishable foods cold.

Thaw Food – Thaw foods in your refrigerator. Approximately five pounds of frozen food will thaw in 24 hours. To quickly thaw frozen food immerse in cold water or under cold running water until thawed. Lastly, you can thaw food in most microwave ovens. Cook thawed food immediately.

Fight Cross-Contamination of Foods

Improper food handling can spread bacteria.

Cook Food to Proper Temperatures
Cooking food safely requires that you raise the internal temperature of the meat high enough and for a long enough period of time to kill any food-borne bacteria that may cause illnesses.

Color is not the best indicator that food is safe to eat. Use a high-quality probe thermometer to be sure your food is properly cooked. Place the tip of an instant-read thermometer into the center of the thickest part of the food but at least 1/2 inch deep. Read the temperature after about 10 seconds. Follow the temperature guidelines for the type of food you’re cooking.

Recommended Cooking Temperatures
From the U. S. Food and Drug Administration Center for Food Safety and Applied Nutrition

Cook to Internal Temperature

 

Meat & Poultry Medium Rare Medium Well Done
Fresh Beef – Medium Rare 145° F 160° F 170° F
Ground Turkey, Chicken   165° F  
Ground Veal, Beef, Lamb, Pork   160° F  
Fresh Pork – Medium   160° F 170° F
Chicken – Whole   180° F  
Turkey – Whole   180° F  
Poultry Breasts, Roast   170° F  
Poultry Thighs, Wings   180° F  
Stuffing (cooked alone or in bird)   165° F  
Duck & Goose   180° F  
Fresh Veal – Medium Rare 145° F 160° F 170° F
Fresh Lamb – Medium Rare 145° F 160° F 170° F
Ham – Fresh (raw)   160° F  
Ham – Pre-cooked (reheat)   140° F  

 

 

Seafood  
Fish Cook until flesh turns opaque and flakes easily with a fork
Shrimp, Lobster, Crab Cook until shells turn red and flesh becomes pearly opaque
Scallops Should turn milky white or opaque and firm
Clams, Mussels, Oysters Cook until shells open

 

Direct Grilling with Lid Closed

This fast cooking method uses intense heat to brown the outside of foods and a high “oven” temperature within the grill to cook foods through. With direct grilling you place the food directly over the fire, exposing the bottom of the meat or food to the highest cooking temperatures. Direct grilling works well for burgers and foods with a low fat content, such as well -trimmed steaks and chops.

Direct Grilling with Lid Fully Open

Opening the lid leaves the bottom of the food exposed to high temperatures but eliminates the smoke and the high “oven” temperature within the grill. This slower method of direct grilling is suitable only for foods that cook quickly –bacon, hot dogs, fish fillets, thin steaks or chops, hors d'oeuvres, vegetables, and kabobs.

Grilling with the lid open provides the least "barbecue" taste. For obvious reasons, it is not a good method when the weather is cold or windy.


Direct Grilling with Lid Propped Open

Propping open your Broilmaster’s lid allows you to direct grill at high temperature, while still capturing much of the smoky flavor. This method also maintains sufficient “oven” temperature to quickly reach the desired internal temperature for the food. This is the most popular direct-grilling method, and requires just a little experience to do well.

Be careful not to over-char or over-cook your food. To reduce grease flare-ups, adjust your cooking grids to a high position or reduce the heat. Choose lean cuts of meat. High-fat foods cause flare-ups. Never spray water on a flare-up. Move the foods away from the flare-up and close the lid to smother the flames. If flare-ups persist, remove the food from the grill and let the grease burn off. After the flames subside, return the food to the grill and continue grilling.

 

Broilmaster Smoker Shutter

Standard on the Broilmaster Super Premium Grill and available for all D3 and P3 heads, the Smoker Shutter doubles the versatility of your grill. (The Smoker Shutter will also fit any existing Broilmaster P3 or D3 grill.)

With the Smoker Shutter open, you grill, cook and sear foods just as you would normally. Closing the shutter blocks direct grilling. The heat now circulates around the perimeter of the shutters. Juices from your meat drip onto the hot shutter plate and vaporize, creating that great smoky barbecue flavor.

Because your Broilmaster will maintain a consistent temperature at any setting,you get the most from marinated and rubbed meats – distributing the complex flavors you want without prematurely caramelizing the sugars.


At very low heat settings, closing the smoker shutter converts your grill into an excellent backyard smokehouse for chicken, ribs, prime rib, brisket, pork roast, ham, game birds, venison, and turkey.

Indirect or "Convection" Cooking

Indirect cooking is perfect for large cuts of meat such as roasts, hams, whole chickens, turkeys or standing rib roasts on the grids. Indirect cooking takes longer than grilling, requires a little less attention, and produces a much different flavor and texture.

If your Broilmaster is equipped with a Smoker Shutter, set the temperature, close the shutter, and place the food directly on the cooking grid. Close the lid and monitor the temperature indicator. Open the lid every 20 minutes or so to check on your meal.

If you don’t have the Smoker Shutter, indirect cooking takes just a little more preparation, but still produces great results.

To begin, remove the warming rack and the cooking grids from the side where the meat will sit. Place a drip pan on top of the briquettes or flavor screen and position it so that it is directly below the meat. A drip pan filled with water, beer, fruit juices, wine, or other liquids will let you slow cook without flare-ups. Lightly oil the cooking grids and preheat the grill.

Place the meat directly on the grid above the drip pan. Close the lid of your Broilmaster and relax. The drippings will mix with the contents of the drip pan. This mixture will boil and steam to baste the meat. Check the pan often and carefully add liquid as needed.

Your Broilmaster is now an evenly heated, outdoor oven. Even in the middle of winter, the thickness and depth of the Broilmaster castings, together with the exclusive bowtie burner system provide maximum air circulation and consistent cooking performance.

Depending on temperature and wind conditions, cooking times will vary. To ensure that your meat cooks to the desired degree of doneness, always check the internal temperature with a meat thermometer. Place the tip of the thermometer in the center of the meat. Refer to the food safety section for recommended internal cooking temperatures.

Once cooking is complete, place meat in covered tray or cover with foil and allow meat to stand for several minutes prior to slicing or carving.

Baking

Closing the lid of your Broilmaster creates an outdoor oven. Simply adjust the burner, watch the heat indicator and you can control the temperature inside the grill. Now, your Broilmaster grill can be used to bake pizza, bread, etc.

Rotisserie Grilling

Rotisserie grilling on your Broilmaster offers the following advantages:


Broilmaster offers two rotisseries. The Heavy Duty Standard Rotisserie (DPA51) uses a conventional spit and locking tines to hold foods in place while slowly rotating within the grill.

Broilmaster’s exclusive Hugga-Rack Rotisserie (DPA11) cradles an entire turkey, ham, or roast in a metal basket. The Hugga-Rack fits all Broilmaster P-Series and D-Series grills.

Use your Hugga-Rack or rotisserie with a low burner setting and with the grill lid lowered to create meals that are tender and have a more smoky flavor. A rotisserie exposes the meat to a combination of grilling and baking, while basting it in it’s own juices. It is an outstanding and flavorful way to cook both meat and fowl.

Creating Classic Grill Marks

To add those classic seared grid marks to steaks, chops, or burgers, oil the cooking grids and preheat the grill on medium-high or high. When the grill is up to temperature, place the meat on the hot grid. Cook on one side and rotate 90 degrees on the same side.

Flip the meat once and continue grilling. Before removing, rotate the meat 90 degrees on the back side too.

To create classic grill marks, Preheat, then Sear, Rotate, Sear, Flip, Sear, Rotate, Sear

 

Grilling Steak

Your Broilmaster features a grill surface system that has up to three different grilling levels. By adjusting the grid surfaces, you can grill your steaks rare, medium and well done at the same time.

Choose a good cut — Sirloin, T- Bone, Porterhouse, Filet Mignon (tenderloin), Club, or Rib Eye steaks. Preferred grades are Choice (better) and Prime (best). A good grilling steak should be at least 1 inch thick, and preferably closer to 2 inches thick. A thin steak cooks too quickly and dries out, losing much of its flavor.

Trim excess fat, leaving only a thin layer of fat on the edge. Score the fat vertically to prevent curling while cooking.

Lightly coat the cooking grids with vegetable oil, and then preheat your Broilmaster.

For rare steaks, grill on high burner settings and low grid settings. For medium and well-done steaks, raise the grids to medium or high settings and reduce the burner settings.

Do not pierce meat when grilling. Flowing juices will dry out meat and release oils that will increase grill flare-ups.

For increased smoky grilled flavor, lower grill lid while cooking. Place wood chips in a smoker box atop the briquettes or drop chips or chunks directly onto the flavor screen. Hickory and mesquite are most popular.

A medium rare steak must reach an internal temperature of 145°F; medium 160°F and well-done 170°F. Use an instant-read meat thermometer to check for doneness. If your steak is cooking too fast, reduce the heat or prop up the lid with the Broilmaster adjustable lid stop.

Remove your steaks from the grill as soon as they reach the desired internal temperature. Never leave steaks unattended.

Grilling Burgers

Great burgers start with great ingredients. Use fresh ground beef — never preformed frozen patties.

Your local butcher will grind any cut of beef, but ground chuck makes a great burger. While some fat content is desirable for grilling, too much will cause flare-ups. Basic burgers are great, but you can add chopped onions, garlic, or other seasonings to ground beef to create your own signature burgers.

Using your hands, press meat into patties about 4 to 5 inches in diameter and about 3/4-inch thick.

Lightly coat the cooking grids with vegetable oil, then preheat your Broilmaster to medium heat. Place burgers on the grill grids.

Direct grill with lid closed or slightly propped open for about 5 minutes for each side (or more depending on grill setting and grid height) until the internal temperature exceeds 160º F.

For cheeseburgers, place your favorite cheese on top of the burger after internal cooking is complete. Remove the burger from the grill when cheese just starts to melt.

Serve with hamburger buns (toasted on the grill or not) and condiments including lettuce, tomatoes, onions, pickles, mayonnaise, ketchup, mustard, sauces, salt and pepper.

Grilling Chicken

While all chicken parts work well on the grill, the tasty, smaller pieces (legs, thighs and leg quarters) work best for direct grilling. Whole or half chickens are ideal for indirect cooking with a closed Smoker Shutter. The versatility of chicken makes it a perfect meat to accompany your favorite seasoned spice rubs, marinades, and sauces.

Lightly oil the grids and place them at their maximum height above the burners. Preheat grill to medium heat.

Rinse the chicken and pat dry. Coat with sauce or spice rub.

If grilling pieces, grill for a few minutes on each side then flip.

When roasting a whole chicken, cook using indirect method or cook vertically with a clean, open beverage can inserted into the chicken cavity. You can fill the can with water and spices, beer, or other liquid. This liquid will steam and infuse the chicken with moisture and flavor.

Do not pierce the chicken. Turn with long-handled tongs to help prevent loss of juices.

If using sauce while grilling, lightly baste after turning the chicken each time. Be very careful not to cross- contaminate cooked chicken with marinade.

Grill whole chicken to an internal temperature of 180º F.

Never leave chicken unattended. Remove chicken once it reaches the correct internal temperature.

Serve hot with vegetable side dishes, pasta or salad as desired. Grilled chicken may also be refrigerated and served cold later.

Grilling and Barbecuing Pork

Although many cuts of pork such as chops, kebobs, ground pork and tenderloin can be grilled (high-heat, direct-cooking), many of the top pork recipes are best cooked by barbecuing. In contrast to grilling, barbecuing is a slow cooking or smoking method (long-time, low-heat, smoke-infusing method with smoldering chunks of wood). Depending on which cut of pork you select, you will cook at very different temperatures. Thin, small cuts should be grilled at very high temperatures while thicker and larger cuts are best cooked slowly and at low temperatures.

Direct-Grilling Pork (small cuts):

Barbecuing Pork

Be a patient outdoor chef. Cook large pork cuts (pork shoulder, hams, etc) very slowly on low heat well away from the burner. Your Broilmaster is capable of cooking at low temperatures (200ºF to 225ºF) for hours. Use a smoker box and wood chips or wood chips directly onto the flavor screen to add smoky flavor.

Lightly oil cooking grids and place grids at the highest level that will accommodate the size of your pork to be barbecued.

Place the pork in a pan or heavy-duty aluminum foil to retain the juices, or place directly on the cooking grid and close the Broilmaster Smoker Shutter.

Soak your favorite wood chips or chunks in water or other liquid. Fill the smoker box with wood and place near the burner. For more intense smoke flavor place wood chips directly onto the flavor screen.

Season meat with sauce or spice rub.

If using sauce while cooking, lightly baste every 15-30 minutes. Be very careful not to cross-contaminate with marinade or sauce that contained raw meat.

Grill until the internal temperature exceeds 160ºF (medium) up to 170ºF (well done).

When cooking is completed, let sit for a few minutes before slicing.

Grilling Seafood

Fresh seafood is delicious, healthful, and easy to grill. For grilling, choose salmon, halibut, tuna, swordfish, trout, shrimp, scallops, and more.

Lightly oil grids and place grids at the medium level. Preheat grill to medium heat.

Rinse the seafood. Season to taste.

Grill fish and seafood over a medium-hot fire and shellfish over a hot fire. For a smoky wood flavor, fill smoker box with wood chips and cook with the grill lid closed. For fish use mesquite, hickory, alder, or apple wood.

Cut large seafood steaks or fillets into meal-size portions before grilling. These smaller pieces will cook faster and be easier to handle.

Always start grilling fish fillets with the skin side up. By grilling this way, the fat that resides below the skin will begin to melt and migrate into the fillet to create moist flavorful meat.

When cooking seafood, turn only once and avoid overcooking. Fish will become opaque and flake easily with a fork. The shells on shrimp, lobster and crab will turn red with the flesh becoming pearly opaque. Scallops will become milky white or pearly opaque. Shellfish will pop open when done.

Some chefs wrap fish in aluminum foil. The foil keeps the fish from falling through the grill, while the fish still takes on a great grilled flavor. To wrap, place the fish in the middle of a large sheet of heavy-duty aluminum foil. Fold the top and bottom edges together and double-seal to hold in the juices. Double seal the ends, and your fish is ready for grilling.

Never leave seafood unattended on the grill.

Grilling Vegetables

Vegetables grill quickly and the results are delicious and healthful.

Artichokes – direct grill over medium heat with lid closed – Steam cook whole baby artichokes or large artichokes which are cut into halves or quarters. Steam until tender, brush with olive oil or butter. Grill for 10 to 15 minutes or until golden brown.

Asparagus – direct grill over high heat – Trim tough ends. Brush with olive oil or butter. Grill for 10 – 15 minutes. Turn occasionally.

Baking Potatoes – Indirect cook over medium heat with lid closed – Pierce each potato with a fork several times. Brush with olive oil or butter. For a softer skin, wrap in foil. Cook for 45 minutes to 1 hour or until tender. Finish with condiments (butter, sour cream, crumbled bacon, shredded cheese, salt, pepper).

Bell Peppers – direct grill over medium heat with lid closed – Use all colors. Cut in half lengthwise and flatten. Remove seeds and brush with olive oil or butter. Cook skin side down for 7 minutes then turn the pepper 90º (perpendicular) on the same skin side down. Serve skin side up showing seared grid marks.

Broccoli – direct grill over medium heat – Cut the full head lengthwise. Brush with olive oil or butter. Grill for 10 minutes per side.

Carrots – direct grill over medium heat – Trim and peel carrots. Brush with oil or butter. Grill about 15 minutes. Turn occasionally. Grill until tender.

Corn – direct grill with lid down over medium heat (or high heat on warming rack) – Gently pull the husks back from the corn, but do not detach. Remove corn silk, and replace husks. Soak the corn in water (or other liquid such as beer, etc.) until ready to grill. Place corn on grill. Turn occasionally. Grill for approximately 25 minutes. Remove husks, serve with butter and salt.

Eggplant – direct grill over medium heat – Cut vegetables into 1/4 to 1/2-inch slices. Brush with olive oil or butter. Grill 7 minutes per side. Add sear marks.

Fennel – direct grill over medium heat – Cut into wedges. Brush with olive oil or butter. Place on grill, turning often. Grill until crisp, tender and light brown.

Garlic – direct grill over medium heat – Peel most of the papery covering from an entire head of garlic. Cloves should not separate. Lightly brush oil onto the garlic head. Place garlic on warming rack above the main cooking grid. Turn often while cooking. Grill approximately 30 minutes or until the garlic head is golden brown and the cloves are soft. To serve, separate cloves; pinch clove and
garlic will squeeze out.

Leeks – direct grill over medium heat – Cut in half lengthwise. Brush with olive oil or butter. Grill for 4 minutes per side.

Mushrooms – direct grill over medium heat – For half dollar size caps, trim stems, mount on skewer, brush with olive oil or butter. Grill for 2-3 minutes per side. Turn once. For portabella mushrooms, cook as you would a steak over medium heat. Brush mushroom with olive oil or butter. Grill for 3-4 minutes per side. Add sear marks.

Onions – direct grill over medium heat with lid closed – Cut into halves, brush with olive oil or butter. Cook for 20 minutes flat side down. Broilmaster recommends using large, sweet onions such as Vidalia when in season.

Jalapeño Peppers – direct grill over medium heat with lid closed – With a small knife, cut the top from the pepper, remove seeds and brush with olive oil. Place on grill. Grill for around 10 minutes, turning often. Wash your hands after handling any hot pepper.

Red or New Potatoes – direct grill over medium heat with lid closed – Pierce each potato with a fork several times. Brush with olive oil or butter. Cook directly on grid or mount on skewer. For softer skin, wrap in foil boat. Cook for 45 minutes or until tender. Prepare with condiments — butter, sour cream, crumbled bacon, shredded cheese, salt, and pepper.

Squash – direct grill over medium heat with lid closed – Cut in half lengthwise. Brush with olive oil or butter. Grill for 7 minutes per side. Add sear marks.

Sweet Potatoes or Yams – direct grill over medium heat with lid closed – Pierce each potato with a fork several times. Brush with olive oil or butter. For a softer skin, wrap in foil. Cook for 45 to 60 minutes or until tender. Open, add butter and seasonings, and serve.

Tomatoes – direct grill over medium heat with lid closed – Brush with oil. Grill small tomatoes for approximately 3 minutes per side; flip once. Grill large tomatoes around 8 minutes per side.