Manual. - Hayneedle
28" Dual Zone 304 Stainless Steel
Charcoal Grill
Item No. SUNCHDZ28
42" Dual Zone 304 Stainless Steel
Charcoal Grill
Item No. SUNCHDZ42
Read all instructions before you operate your grill.
Save these instructions!
For Residential Outdoor Use Only
To installer or person assembling grill: Leave this manual with grill for future reference.
To consumer: Keep this manual for future reference.
www.sunstonegasgrills.com
Welcome & Congratulations
Congratulations on your purchase of a new grill! We are very proud of our product and we are completely
committed to providing you with the best service possible. Your satisfaction is our #1 priority. Please read
this manual carefully to understand all the instructions about how to install, operate and maintain for
optimum performance and longevity. We know you’ll enjoy your new grill and thank you for choosing our
product. We hope you consider us for future purchases.
How to Obtain Service
Before you call
Have your read through this product manual?
Please make sure you have the following information:
Model Number | Date of Purchase
For warranty service, contact SUNSTONE Customer Service Department at (888)-934-9449 or email
[email protected], we will response back within 24 hours.
.
Must keep copy of your sales slip for proof of purchase.
YOU’RE NAME_________________________________
DATE OF PURCHASE _______________________
ADDRESS_______________________________________________________________________________
MODEL NO_____________________________
COMPANY THAT YOU PURCHASED FROM ________________________________________________
Unpacking and Assembly
Your grill arrives nearly ready to use and requires little assembly. Carefully follow these steps, unpack
the grill, removing all packing material and protective film.
1. Cut black plastic straps and lift grill from pallet (WARNING: Grill is very heavy, you will need
help), and position grill near your island where the grill is being installed.
2. Remove the green straps from around the grill box carton.
3. Remove the plastic wrap that protects the grill.
4. Raise hood and unpack all parts
5. Cut plastic ties that hold the warming rack, side shelves and spit rod.
6. Remove warming rack at the back of grill by lifting up and sliding out.
7. Reposition the warming rack at the back of the grill
Page 2
Installation
/ Assembly
INDEX
DIRECTORY
Grill Safety----------------------------Island Safety -------------------------Prevailing
Wind----------------------------Positioning-----------------------------
4
6
7
8
Locating Grill-------------------------Cooking
Zones-----------------------Grill -Start-up & Safety Checks
9
11
Pre-Grilling Guide -------------------------- your Fire ------------------Building
-------Lighting
the Grill
12
13
Charcoal Grill Starters -------------------------Lighter
Fluid Starting -------------------------Electric Starter -------------------------Chimney Starter --------------------Using-----Your Grill
14
15
Types of Cooking-------------------------- Components
Optional
18
Rotisserie Installation -------------Grill ------Specifications
21
28” Dimensions -------------------------- Parts Diagram -----------------28”
-----42” Dimensions ----------------------
22
23
42” Parts Diagram ---------------------Care -----& Maintenance
16
17
24
25
Rust-Brown Marks -------------------------- Cleaning---------------------Annual
-Troubleshooting
26
27
Question & Answer --------------------------Product Warranty
29
29
Warranty --------------------------
31
31
ATTENTION: Indicates a potentially hazardous
situation which, if not avoided, may result in minor or
moderate personal injury, or property damage.
WARNING: Indicates an imminently hazardous
situation which, if not avoided, will result in death or
serious injury.
EXPLOSION: Indicates an imminently hazardous
situation which, if not avoided, will result in possible
explosion and cause death or serious injury.
BODILY INJURY: Indicates a potentially hazardous
situation which, if not avoided, may result in minor or
moderate personal injury, or property damage.
HOT SURFACE: Indicates an imminently hazardous
hot surface which, if not avoided, will result in serious
burn or injury.
OPEN FLAME: Indicates an imminently hazardous
situation which, if not avoided, will result in death or
serious injury.
Page 3
INSTALLATION AND ASSEMBLY - Grill Safety
ATTENTION: Sunstone™ safety instructions are located on the front control panel face panel.
Always read all instructions and warnings before proceeding, or serious safety hazards can occur. Read
all instructions in this manual and front face of grill control panel before use. We recommend that a
licensed contractor install your Sunstone™ grill.
Safety Tips
There are several ways to get the charcoal ready to use. Charcoal chimney starters allow you to start the
charcoal using newspaper as a fuel. If you use a starter fluid, use only charcoal starter fluid. Never add
charcoal fluid or any other flammable liquids to the fire. Keep charcoal fluid out of reach of children and
away from heat sources. There are also electric charcoal starters, which do not use fire. Be sure to use an
extension cord for outdoor use. When you are finished grilling, let the coals completely cool before
disposing in a metal container.
WARNINGS:
Do not add charcoal starter fluid or charcoal
impregnated with charcoal lighter fluid to hot
or warm coals. Cap starter fluid after using and
place a safe distance away from the oven.
Barbecue mitts or hot pads should always be
used to protect hands while barbecuing,
opening the fire door, or adjusting the dual
draft vents.
Do not use gasoline, alcohol, or other highly
volatile fluids to ignite charcoal.
Use proper barbecue tools with long, heat
resistant handles.
Do not leave infants, children, or pets
unattended near a hot oven.
Never touch the cooking or charcoal grates, or
the oven, to see if they are hot.
Do not remove ashes until all coals are
completely burned out and are fully
extinguished.
Do not wear clothing with loose flowing
sleeves while lighting or using the oven.
Burning charcoal inside can kill you. It gives off
carbon monoxide, which has no odor. NEVER burn
charcoal inside homes, vehicles, or tents
.
To extinguish coals, close the hood, fire door,
and dual draft vents. Do not use water.
Do not use this charcoal grill in high
winds.
To control flare ups, if necessary, close the hood
and, the fire door and dual draft vents.
Do not store combustible materials (charcoal,
Firelighters, etc.) in the storage area under the
ash pan while using the oven.
Handle and store hot electric starters carefully.
Keep electrical cords away from the hot
surfaces of the oven
Open the lid of the oven while lighting and
getting the coals started.
Page 4
INSTALLATION AND ASSEMBLY - Island Safety
ATTENTION: Improper installation, adjustment, alteration, service or maintenance can cause injury
or property damage. Read the installation, operating and maintenance instructions thoroughly before
installing or servicing this equipment.
Placement and Location

Never locate this island in an enclosed room, under any sealed overhead structure, or any type of
enclosed area such as a garage, shed, or breezeway, and keep clear of trees and shrubs.

Do not build or place island under or near windows or vents that can be opened into your home.

Maintain sufficient distance as to not overheat any overhead combustible material such as a patio
cover.

The area surrounding your island should be kept clean and free from flammable liquids and other
combustible materials such as mops, rags or brooms, as well as solvents, cleaning fluids, and
gasoline.

Do not use the island cabinet for storage of flammable or plastic items.

Do not store the liquid propane (LP) cylinder in the vicinity of the grill or other appliance when it is
not being used.

Do not block any island vent in such a way that will cause ventilation issue. Fresh air must be able to
pass through installed vents to safeguard against residual gas accumulation.
WARNING: Either for Modular or Built-in island installation, you MUST install proper air ventilation
at the upper side and lower side of island face wall, if adequate air ventilation is not installed, risk of fire,
injury or explosion may result.
For Built-in Installations
Outdoor Kitchen Island should be built with NON-Combustible applications, including masonry stone or
brick. Never build deck below grill; grill is supported by counter edge. It is recommended that the
enclosure have several ventilation holes or vents to prevent gas build-up in the event of a leak. (See Fig.
A-page 7) The deck ledges and counter should be flat and level in reference to the floor. If your grill is
equipped with a rotisserie or lights, electrical service should be provided. GFCI electrical plugs are
required for outdoor use. If your grill is equipped with a rotisserie, a minimum of 24" (609.6mm) of
clearance is needed on each side of the grill for the motor and skewer.
For Modular Installations
Outdoor Kitchen Island should be built with Non-Combustible applications, including Steel Welded
Frame, or Steel Stud Frame finished with Cement Board. For modular installations, a moisture barrier is
recommended, using pressure treated composite board under base of island. Interior should be lined
with ABS plastic liner as additional protection. No deck below grill is required; grill is supported by
counter edge. It is recommended that the enclosure have several ventilation holes or vents to prevent
gas build-up in the event of a leak. (See Fig. A-page 7) The deck ledges and counter should be flat and
level in reference to the floor. If your grill is equipped with a rotisserie or lights, electrical service should
be provided. GFCI electrical plugs are required for outdoor use. If your grill is equipped with a rotisserie, a
minimum of 24" (609.6mm) of clearance is needed on each side of the grill for the motor and skewer.
Page 5
INSTALLATION AND ASSEMBLY - Island Safety
ATTENTION: Upper and lower air vents (20 sq. in. minimum each) MUST BE PROVIDED on both sides
of built-in construction. The height from upper air vent to top surface of island is 5", and the height from
lower air vent to the bottom is 5”.
Island units must have vents cut into the island sides. If no vent openings are made in the island unit, the grill
will overheat and cause a fire hazard!

Do not use an extension cord to supply power to your island, or appliance. Such use may result in a
fire, Electrical shock or other personal injury.

Do not install a fuse in the neutral or ground circuit. A fuse in the neutral or ground circuit may result
in an Electrical shock hazard.

Use only Ground Fault Interrupter (GFI) protected circuit with this outdoor kitchen island.

Keep all electrical components covered and secured away from any water or other liquids.

Use only extension cords with a 3 prong grounding plug, rated for power of equipment, and approved
for outdoor use with a W-A marking.
Page 6
INSTALLATION AND ASSEMBLY – Prevailing Wind
CAUTION: Wind blowing into or across the rear oven lid vent can cause poor performance and/or
dangerous overheating. Orient the grill so that the prevailing wind blows toward the front of grill.
Windy Conditions
Your Sunstone™ charcoal grill is specially designed to draw fresh air in through the front drawer face, and
in direct to the interior burn trays. When grilling the hot gases are then released through the controlled
side hood vents, or through back of grill through a venting system. Using your grill in windy conditions may
disrupt the front-to-back air flow.
CAUTION: Any damage resulting from windy conditions causing overheating, including warping
of steel components. Also any discoloration from heat buildup, is excluded from warranty coverage.
NOTICE: Ensure grill is installed with proper air flow for correct combustion air and cooling
airflow. Airflow MUST be maintained for the grill to perform as it was designed. If airflow is blocked,
poor combustion will result.
Location
Locate the grill only in a well ventilated area. Never locate the charcoal grill in a building, garage, shed or
other such enclosed areas without an approved ventilation system. During heavy use, the charcoal grill
will produce a lot of smoke while hood is up. Ensure there is adequate area for it to dissipate.
Page 7
INSTALLATION AND ASSEMBLY – Positioning
1. Slide Grill in Place
Your Sunstone™ grill is specially designed with an internal
built in hanger lip located at the Right, Left and Back sides.
The grill lip allows it to hang by the three supported edges
on the right, left and back. The front control panel requires
no supporting edge; it is designed to hang down the front of
your cut-out.
2. Allow for Ventilation
Your Sunstone™ grill is engineered with special vents on
the back of unit, which allow proper airflow out of the
back of grill, also increased airflow into Infra-red Burner
gas chamber. Be sure you allow a minimum of 4" behind
grill for proper air ventilation. Slide grill all the way into
cut-out, so there are no gaps present to inside of island
frame.
3. Securing in Place
The control panel is designed to sit flush against the island face. If counter top extends beyond the islands face,
creating a countertop overhang, it must be cut flush with the island face where the width of the control panel or a
gap will be created exposing the forward portions of the left and right side firewalls.
NOTICE: Ensure grill is installed with proper air flow for correct combustion air and cooling airflow.
Airflow MUST be maintained for the grill to perform as it was designed. If airflow is blocked,
overheating will occur and poor combustion will result. DO NOT INSTALL PLATFORM DIRECTLY UNDER
GRILL.
Page 8
INSTALLATION AND ASSEMBLY – Locating Grill
Minimum Clearances
When installing the charcoal grill in any area was an exterior wall, or overhead structure is nearby, pay
close attention to the minimum distance requirements. For installations with a wall behind grill, it is
especially important to allow enough room for adequate airflow, or issues may occur. For islands that
are built using combustible materials, you must not surround same materials around any appliance, or
risk fire. You MUST use Non-Combustible building materials within 24" around all sides of appliance, ie.
Stone blocks, steel studs. Never locate the grill where the exhaust will be difficult to clean. If you wish to
use the rotisserie option, the space is essential for motor and skewer clearance.
Minimum Requirements
See Diagram (Page 10)
From Back Cut-Out Grill Line to Wall
8" Min. Clearance
From Counter to Outdoor Vent Hood
From Floor to Counter Top
36" Min. Clearance
38" Min. Clearance
From Grill to Vent Hood Width
From Appliance to Appliance
From Appliance to Combustible Material
4”-6" Min. Clearance
12" Min. Clearance
24" Min. Clearance
ATTENTION: This grill MUST NOT be located in any fully enclosed area of any kind. There should
be a minimum of 4-6 feet clearance from the top hood of grill and any overhead combustible
structure.
Vent Hood Exhaust
If installed or used under a patio roof, the cooking grid area must be fully covered by an exhaust hood
with a vent. An exhaust fan with a rating of a minimum 1,000 CFM (cubic feet per minute) (472 liters
per second) or more may be necessary to effectively remove smoke and other cooking by-products
from the area under the unprotected overhead combustible construction.
Page 9
INSTALLATION AND ASSEMBLY – Locating Grill
Page 10
INSTALLATION AND ASSEMBLY – Cooking Zones
ENTERTAINMENT ZONE:
The best location for your entertainment zone is on one end of the island, far away from your cooking
zone, but right next to your beverage zone. Make sure you have plenty of comfy chairs situated here.
SERVING ZONE:
The best location for your serving zone is in the center or heart of the island, adjacent from the
entertainment zone, and easily accessible to all your many guests at once.
PREP ZONE:
The best location for your food preparation zone is the longest counter space that is near the sink and
your grill top or near the ice chest.
CLEAN-UP ZONE:
The best location for your cleanup zone is as close to your sink as possible. Items located near your
cleanup zone will include not only items you'll use to clean up your outdoor kitchen and dishes, below
access storage, and trash drawer for easy clean-up.
COOKING ZONE:
For the best cooking zone location, position it nearest to the 'triangle' as possible either on one end, or
opposite of entertainment zone. It's always best to give this area its own space, so the chef can be
more focused on cooking great food.
BEVERAGE ZONE:
The best location for your beverage zone is on one end of the island, far away from your cooking zone,
but right next to your entertainment zone. This makes it far more ease of use for your many guests.
STORAGE ZONE:
The best location for your storage zone is the either on one end of the island or right in the middle. This
zone should always be in an area that is easily accessible, when multiple people are using the same
space.
Page 11
START-UP & SAFETY CHECKS – Pre-Grilling Guide
Start Up
Before you start cooking, clean the entire grill thoroughly with hot, soapy water. This is necessary to
remove residual solvents. Follow the steps below to insure proper safety when using your Sunstone
Charcoal Grill for the first time.
1.
2.
3.
4.
Brush all interior surfaces including grills and grates with vegetable cooking oil.
Slide Drip tray out, clean if necessary to remove any residual grease or oil build up.
Build a small fire on the charcoal pan, being sure not to lay coals against the walls.
Close lid; position the top side hood vent ports at approximately one quarter turn open. This
burn should be sustained for at least two hours.
GRILLING
Charcoal is recommended, however, wood or a combination of both may be used as the fuel source for
grilling with the fuel source placed and ignited on the lower charcoal pan. Do not build too large of a fire.
We recommend starting a fire with no more than 2 pounds of charcoal (approximately 30 briquettes) and
adding more as needed during cooking. After allowing the fire to burn down, now you can place secondary
fuel source on top height adjustable tray, like wood logs or other type of briskets. Failure to read and follow
instructions for lighting charcoal may result in serious personal injury and/or property damage.
GRILL MAINTENANCE
Frequency of cleanup is determined by how often the grill is used. Make sure coals are completely
extinguished before cleaning inside of the unit. Thoroughly rinse with water and allow to air dry before
using again. Wipe out the interior of the unit with a cloth or paper towels.
When finished cooking, and the unit has adequately cooled, clean out all remaining ashes. Ashes collect
moisture, which can lead to premature rusting and decay. Periodically coating the interior surfaces with
vegetable oil will aid in the protection of your unit.
Cooking Surface: If a bristle brush is used to clean any of the grill cooking surfaces, ensure no loose bristles
remain on cooking surfaces prior to grilling. It is not recommended to clean cooking surfaces while grill is
hot.
Page 12
START-UP & SAFETY CHECKS –Building your Fire
CAUTION: Always add the majority of the Charcoal Base to Upper Height Adjustable Burn Tray,
too much Charcoal added to Lower Burn Tray of Drawer may cause warping to drawer track and make
it more difficult to open and close tightly drawer system.
Successful charcoal grilling depends on a good fire. The general rule for knowing when your coals
are ready for grilling is to make sure that 80 percent or more of the coals are ashy gray. If you
have less than that, the coals are not ready, and if all of them are glowing red hot, the fire is
probably too hot.
Building a charcoal fire maybe accomplished by sliding open either the left or right side drawer. The
charcoal base should be built in the bottom tray. While the upper height adjustable tray is used for raising
the heat, higher or lower using your choice of grilling fuel, like wood logs or briskets.
Stack match light type of coals in center of charcoal pan. Light and let burn until coals are light white color.
Spread coals and adjust cooking height by turning crank handle.
Here are a few steps you can take to adjust the temperature of your fire:




If it is too hot, spread the coals out a bit more, which makes the fire less intense.
Raise or lower the adjustable charcoal grate.
Partially close the vents in the grill, which reduces the amount of oxygen that feeds the fire.
Use the indirect grilling method, with coals to either side of a drip pan and the food over the
pan rather than directly over the coals.
 In the event of a severe flare-up, spray the flames with water from a squirt bottle. Be
careful, spraying with water tends to blow ashes around and make a mess.
 Add briquettes 2 or 3 at a time to increase the burn time. Allow 10 minutes for coals to ash
over before adding more.
Always use caution when handling hot coals to prevent injury
Page 13
LIGHTING THE GRILL – Charcoal Grill Starters
Charcoal Starters are not included
1. Lighter Fluid
The most common way to light charcoal briquettes is
with charcoal lighter fluid—an easily ignitable,
petroleum-based product.
2. Electric Charcoal Lighter
Electric charcoal lighters look like an elongated outline of
a Ping-Pong paddle. That outline is the lighter element
loop that, when plugged in, glows like the heating
elements in a toaster.
3. Charcoal Chimney Lighter
A charcoal chimney starter is essentially a metal tube, usually
steel, with a handle on the side. Inside is a grate to hold the
briquettes and to keep them above the crumpled newspaper,
which goes in under the charcoal and is what starts the
briquettes. Ventilation holes ring the bottom of the tube.
The goal is to start a charcoal fire without using lighter fluid or
other petroleum based fuels. This is to avoid unpleasant taste to
the food, environmental regulations or for other reasons.
4. Self-Starting Briquettes
If you don’t want to fool around with lighter fluid, there is one
more alternative—self-lighting charcoal briquettes. With
these, all you do is pile the briquettes on the grill, light them
with a match or butane lighter, and you have an almost instant
fire. Some grillers like to use these as starters, with a mixture
of regular briquettes. One thing to note, however: self-lighting
briquettes are not recommended for use with chimney starters.
CAUTION: Always add the majority of the Charcoal Base to Upper Height Adjustable Burn Tray
after Igniting charcoal from lower burn tray. Too much Charcoal added to Lower Burn Tray of Drawer
may cause warping to drawer track and make it more difficult to open and close tightly drawer system.
Page 14
LIGHTING THE GRILL – Lighter Fluid Starting
Lighting Time 12 to 15 minutes
OPEN DRAWER
1. Stack charcoal briquettes or wood into
a pyramid-shaped pile on top of the
charcoal grate or pan. We recommend
using 2 pounds (approximately 30
briquettes) to start your fire, adding more
as needed.
2. Saturate the charcoal briquettes with
lighter fluid and let it soak in for
approximately 5 minutes.
3. After allowing the lighter fluid to
properly soak in, light the pile of
briquettes in several locations to ensure
an even burn. Always light the fire with
the grill drawer pan open. Leave grill
hood open until briquettes are fully lit.
Failure to do this could trap fumes from
charcoal
lighter fluid in grill and may result in a
flash fire when lid is opened.
4. You are ready to begin cooking when
the pile of briquettes ashes over and
produces a red glow (approximately 12 –
15 minutes).
Depending on your cooking method, either leave the briquettes in a pile or spread evenly across the charcoal grate
using a long-handled poker.
WARNING: Never add charcoal lighter fluid to hot or warm coals as flashbacks may occur causing
INJURY OR BURN.
Page 15
LIGHTING THE GRILL – Electric Starter
Lighting Time 8 to 10 minutes
OPEN DRAWER
1. Arrange a layer of briquettes on the
grill’s charcoal grate slightly larger than
the area of the starter’s element.
2. Place the lighter element on the
charcoal, arrange additional charcoal in a
pyramid shape on and over the loop, and
plug in the lighter.
3. After 8 to 10 minutes, when the coals
around the element are glowing red, pull
the lighter from the briquettes and
carefully set it in a heat-safe place to cool
down. Then, with tongs, redistribute the
briquettes for whatever fire you
require.could trap fumes from charcoal
lighter fluid in grill and may result in a
4. You are ready to begin cooking when
flash
fireofwhen
lid is opened.
the pile
briquettes
ashes over and
produces a red glow (approximately 12 –
15 minutes).
CAUTION: Remember to always add the majority of the Charcoal Base to Upper Height Adjustable
Burn Tray after Igniting charcoal from lower burn tray. Too much Charcoal added to Lower Burn Tray of
Drawer may cause warping to drawer track and make it more difficult to open and close tightly drawer
system.
Page 16
LIGHTING THE GRILL – Chimney Starter
Lighting Time 15 to 20 minutes
OPEN DRAWER
1. Stuff 2 or 3 large newspaper, or scrap
paper sheets in the bottom cavity of the
chimney.
2. Load the top of the canister with
charcoal.
3. Light the paper with a match at
multiple points; convection sucks the
flame up the canister and will light all the
coals.
4. When the coals are glowing and
covered in ash, in 20 to 30 minutes,
they're ready to be turned out into the
grill.
CAUTION: Remember to always add the majority of the Charcoal Base to Upper Height Adjustable
Burn Tray after Igniting charcoal from lower burn tray. Too much Charcoal added to Lower Burn Tray of
Drawer may cause warping to drawer track and make it more difficult to open and close tightly drawer
system.
Page 17
USING YOUR GRILL- Types of Cooking
Dual Zone Cooking
Your Sunstone Grill is divided into two individual cooking
zones, each cooking zone is designed to be controlled
individually by how the top adjustable rack is positioned,
and the front air intake slider is adjusted. Depending on
how you independently configure these components,
will give you control over different types of cooking,
including Smoking, Indirect, Slow Cooking and Direct
Cooking.
Grilling Combination
Your Sunstone Grill is designed for an exquisite cooking
experience with the use of three separate grilling
surfaces in one. This enables you to be simultaneously
searing your food on one side, while slow cooking or
smoking on other side and slow simmer on top warming
rack. The two individual drawer systems allow you to
individual control how much either Charcoal or Wood
materials you want to grill with also use multiple types,
for some amazing flavors.
Heat Distribution
Knowing how to configure the different components will
give you the very best possible food positioning while
grilling. Depending on how you position you’re Charcoal
or Wood, also if you for example, place large amounts
of Charcoal base on bottom drawer tray, and neatly
spaced Wood logs on top of upper adjustable tray, you
will get varying effect to your grilling experience. It is
important to play with many variations to find what way
of grilling is best for you.
Indirect Cooking
Indirect cooking is the process of cooking your food
without the heat source directly under your food. You
can sear meats over a high flame on one side of the grill
while slow cooking on the other side of the grill. It is like
cooking in an oven and is generally used for larger cuts
of meats, but can also be used for cooking foods that are
prone to flare ups. Indirect Cooking will result in tender
foods every time you grill.
Page 18
USING YOUR GRILL- Types of Cooking
Direct Cooking
Direct cooking is the process of cooking your food directly
over hot coals. This method is also called Searing, Grilling
or even Frying. Direct cooking is recommended for most
grilling applications, and the best place to perform Direct
Cooking is in the place where the cooking surface is the
hottest. This type of cooking locks in flavor and juices
while allowing the outer surface to absorb smoke and
food aroma that is produced as grease and drippings are
vaporized by the coals. The result is a crisp, flavorful
outside with a tender, juicy inside.
Smoker/Steamer Box
Adding the smoker box to your cooking experience adds
unique flavor to your food, you will come to enjoy. Use it
for either a smoker box with wood chips, or by filling with
Water it becomes a steamer box. While in use, remember
to close the hood. There are many different wood chips
available on the market, the most common are mesquite
and hickory. Just remember to soak the chips for 30
minutes prior, for best results.
TYPES OF WOOD CHIPS TO USE:








Alder: Medium, tart smoke flavor. Excellent on fish, chicken or game.
Maple: Sweet, hearty smoke flavor. Best with fish, jerky or bacon.
Apple: Light, sweet smoke flavor. Superb with poultry, ham or sausage.
Hickory: Heavy smoke flavor. Best with beef, pork or game.
Mesquite: Light smoke flavor. Excellent on fish, poultry or beef.
Oak: Heavy smoke flavor. Best with beef, lamb or pork.
Pecan: Rich, sweet, versatile flavor. Good with any grilled foods.
Grapevine: Strong smoke flavor. Best with beef or poultry.
Page 19
OPTIONAL COMPONENTS – Rotisserie Installation
Rotisserie assembly can be purchased
individually either by individual item, or in a
complete set, for your charcoal grill.
Name
Charcoal Rotisserie set for
42”Charcoal
Charcoal Rotisserie set for
28”Charcoal
Qty
.1
Part No.
1
P-RK-3B
P-RK-5B
(Refer to the illustrations on this page, boxes 1-6)
1. Attach Motor Bracket Assembly to the side of the barbecue frame (can be mounted on either left
or the right side of the frame) using two screws and two nuts.
2. Insert Rotisserie Motor onto Motor Bracket Assembly.
3. Slide Prong Forks with the prongs facing away from the handle onto the Spit Rod. So that any
food item will be in the center between the two four prong forks.
4. Assemble Key Washer, Counter-balance and handle to Spit Rod. Slide Shaft Collar with long end
towards handle.
5. Insert motor extension cord three prong plug into an adjacent grounded GFCI receptacle outlet.
6. Before placing food item on forks when the rotisserie is being operated exclusively, it is strongly
recommended that a pan be placed on the grilling grids, beneath the food to catch the meat
drippings. This will prevent excessive buildup of drippings on the grids and facilitate cleaning.
When food item is placed on rotisserie, be sure that all Bolts are tightened securely.
NOTE: Close hood carefully and align Motor Bracket and Shaft Mounting Bracket so that Rotisserie Rod
is in between the hood openings.
Page 20
OPTIONAL COMPONENTS – Rotisserie Installation
Rotisserie is mostly used to cook large pieces of meat and poultry to assure slow, even cooking. The
constant turning provides a self-basting action, making food cooked on a rotisserie exceptionally
moist and juicy. Rotisserie cooking generally requires 1 ½ to 4½ hrs to cook depending on the size
and type of meat being cooked. You can have rotisserie cooking with indirect heat with infrared
rotisserie burner. Preferred by professional chefs over other methods, the intense heat is ideal for
searing in the natural juices and nutrients found in quality meats. For successful rotisserie, the meat
should be centered and balanced as evenly as possible on the spit rod to avoid overworking the
rotisserie motor.
Optional Rotisserie Rod Stow-Away
1. Locate two left and right notches at back of grill.
2. Locate two removable brackets, and hook in place.
3. Un-mount Rotisserie Rod from grill, only removing
the Forks, and lift Rod over top and place in brackets.
Page 21
GRILL SPECIFICATIONS – SUNCHDZ28 Dimensions
PRODUCT SPECIFICATIONS
Model Options
GRILL
Material Specifications:
Material
304 stainless steel for entire structure: 16 gauge
304
304 external hood layer; 20 gauge 304 internal
304
hood layer;
layer; 18
18 gauge
gauge firebox;
firebox; and
and 18
18 gauge
gauge drawer
drawer
hood
panel. Interior
Interior structure:
structure: 13
13 gauge
gauge lifting
lifting gear
gear
panel.
device; 14
14 gauge
gauge charcoal
charcoal tray;
tray; 18
18 gauge
gauge charcoal
charcoal
device;
drawer; 18 gauge drip tray; and 18 gauge ash tray.
drawer; 18 gauge drip tray; and 16 gauge ash tray.
Product Specifications
CUT-OUT SPECIFICATIONS
Hood Closed
Overall Width--------------------
28"
Overall Height-------------------- 28"
Overall Depth--------------------
27-1/8"
Control Panel Height-----------
13-3/4"
Hood Open Size
Counter to Top------------------
26-1/4"
Overall Depth--------------------
29-1/8"
Hood Overhang-----------------
2”
INSTALLATION SPECIFICATIONS
Non-Combustible Enclosure
Cut out Size
Width------------------------------
25-1/4”
Depth------------------------------- 22”
Height------------------------------ 12-3/4”
Product Details
Cooking Space-------------------
624 Sq. Inch
Product Weight------------------
142 LBS
Page 22
GRILL SPECIFICATIONS – SUNCHDZ28 Parts Diagram
Page 23
GRILL SPECIFICATIONS - SUNCHDZ42 Dimensions
Model INSPECFICATION
Options
GRILL
PARTS LISTSUNSTONE 42" Dual Zone Charcoal
Grill
Material Specifications:
Material
PRODUCT SPECIFICATIONS
304 stainless steel for entire structure: 16 gauge
304
304 external hood layer; 20 gauge 304 internal
304
hood layer;
layer; 18
18 gauge
gauge firebox;
firebox; and
and 18
18 gauge
gauge drawer
drawer
hood
panel. Interior
Interior structure:
structure: 13
13 gauge
gauge lifting
lifting gear
gear
panel.
device; 14
14 gauge
gauge charcoal
charcoal tray;
tray; 18
18 gauge
gauge charcoal
charcoal
device;
drawer; 18 gauge drip tray; and 18 gauge ash tray.
drawer; 18 gauge drip tray; and 16 gauge ash tray.
Product Specifications
CUT-OUT SPECIFICATIONS
Hood Closed
Overall Width--------------------
42"
Overall Height-------------------- 28"
Overall Depth--------------------
27-1/8"
Control Panel Height-----------
13-3/4"
Hood Open Size
Counter to Top------------------
26-1/4"
Overall Depth--------------------
29-1/8"
Hood Overhang-----------------
2”
INSTALLATION SPECIFICATIONS
Non-Combustible Enclosure
Cut out Size
Width------------------------------
39-1/2”
Depth------------------------------- 22”
Height------------------------------ 12-3/4”
Product Details
Cooking Space-------------------
960 Sq. Inch
Product Weight------------------
222 LBS
Page 24
GRILL SPECIFICATIONS - SUNCHDZ42 Parts Diagram
Page 25
CARE & MAINTENANCE – Rust-Brown Marks
When Rust-Brown marks staining occurs, it is very unlikely that the material itself is rusting. The rust marks
are the result of small particles of “ordinary-steel” which have become attached to the surface; usually
through the manufacturing process. These brown marks are only superficial stains, which will not harm the
Grill; they should be removable using a soft damp cloth and a multi-purpose cream cleanser. We
recommend "Naval Jelly" which is available from your local Home Depot. Occasionally, it may be necessary
to resort to a proprietary stainless steel cleanser, to return the surface of the Grill to its original condition.
Always first give grill full cleaning to remove all these impurities from the steel surface. Since these
ordinary-steel particles have been on the surface for some time, it is common for them to show signs of
Rust-Brown marks fairly quickly. Be sure to follow a regular practice of maintaining your BBQ grill, to avoid
this in the future. See below Examples of the main three reasons for Rust-Brown Marks.
PITTING:
Is often the result of impurities resting on the
surface of the stainless steel from the
manufacturing process. These impurities on
the steel than can cause superficial rusting
spots. When this corrosive attack occurs it can
often happen after BBQ’s first exposure to the
outside elements, or after the first use, when
steel is heated then cooled causing stress to
the steel reveling these impurities.
BLEACHES:
Bleaches & sterilizing solutions contain chlorine
in the form of sodium hypochlorite. Bleaches
can attack the stainless steel, causing pitting of
the surface and surface staining. In most cases,
this happens when the proximity of BBQ to
Pools or Spas with high chemical content that
drifts onto surface of BBQ. All cleaning agents
containing hypochlorite are unsuitable for long
term contact with stainless steel and, even
when used in the highly diluted form, they can
give pitting under certain conditions.
FOODSTUFFS:
Typically found in the groves along were two
edges come together, creating an area were
food stuffs collect. In general stainless steel is
fully resistant to all foodstuffs in common use.
Only in isolated cases, such as when
concentrated salt and vinegar mixtures are
allowed to remain in contact with the steel for a
long period can any surface marking result.
Page 26
CARE & MAINTENANCE – Annual Cleaning
CAUTION: All cleaning and maintenance should be done only when grill is cool. You should NOT line
the bottom of the grill housing with aluminum foil, sand or any other grease absorbent substance. Grease
will not be able to drip into the drip tray and a grease fire may occur.
Easy Disposal of Ash Drawer Waste
When you’re done grilling. Simply pull used drawer out, and remove inner components including
charcoal baskets & frame, also smoker box, so you’re left with just the bottom main ash drawer. Now
dump waste contents into any metal bin, making sure it is completely cooled.
ANNUAL CLEANING OF GRILL HOUSING
Burn-off the grill after use will keep it ready for instant use, however, once a year you should give the entire
grill a thorough cleaning to keep it in top operating condition.
1. Remove and clean the cooking grids,
2. Remove top Wood Trays and wash with mild detergent and warm water.
3. Remove both drawers, and individually clean each part.
4. Brush the inside and bottom of the grill with a stiff wire brush, and wash down with a mild soap and
warm water solution. Wash thoroughly and let it dry.
MAINTENANCE GUIDELINES
1. Keep outdoor cooking charcoal grill area clear and free from combustible materials, gasoline and
other flammable vapors and liquids.
2. Keep the ventilation opening(s) of the Burn Drawers free and clear from debris.
3. Clean outdoor charcoal grill, including special surfaces, with recommended cleaning agents, if
necessary.
Page 27
CARE & MAINTENANCE – Annual Cleaning
DRIP TRAY
The drip tray located below the grill should be
cleaned periodically to prevent heavy buildup of
debris. NOTE: Allow the drip tray to cool before
attempting to clean.
IMPORTANT: Do not leave the grill outside during
inclement weather unless it is covered (cover sold
separately). Rain water can collect inside the grill,
the grill cart or the drip tray if left uncovered. If
the drip tray is not cleaned after use and the grill
is left uncovered, the drip tray will fill with water
causing grease and water to spill into the grill cart.
We recommend cleaning and storing the drip tray
APPENDIXCare and Maintenance
after every use.
COOKING GRATES
The cooking grates can be cleaned immediately
after cooking is completed and after turning off
the grill. Wear a barbecue mitt and scrub the
cooking grates with a damp cloth. If the grill is
allowed to cool down, cleaning the grates will be
easier if removed from the grill and cleaned with
a mild detergent.
BURN TRAYS
Washing the burn trays after every use is not
necessary but periodically it is suggested you wash
them in a soap and warm water solution. Use a
wire brush to remove stubborn burned on cooking
residue. Dry them thoroughly before you reinstall
them in the cooking drawer and shelf.
STAINLESS STEEL
After initial usage, areas of the grill may discolor
from the intense heat given off by the burners. This
is normal, use a mild stainless steel cleaner and rub
in the direction of the grain of the metal. Specks of
grease can gather on the surface of the stainless
steel and bake on to the surface and give a worn
appearance. For removal, use a nonabrasive oven
cleaner in conjunction with a stainless cleaner.
NOTE: Always scrub in the direction of the grain.
Page 28
TROUBLESHOOTING – Question & Answer
QUESTION
What should I do if a grease fire occurs?.
ANSWER
immediately close the hood, the dual front drawer vents, and the two hood side vents, to quickly
suffocate the fire. Keeping your grease and ash drawers emptied, will help reduce the possibility of this
happening.
QUESTION
What should I do if my fire is beginning to die down?
ANSWER
Whether your burning with either combination of Charcoal or Wood, they booth require oxygen to
burn. By opening the front drawer vents and upper hood vents, you should be able to get your fire going
again or you may simply need to add more Charcoal or Wood. If the fire has died down nearly all the
way, you may simply need to relight the Charcoal base by opening the drawer.
QUESTION
How much charcoal should I use?
ANSWER
We recommend filling half of the top drawer shelf with charcoal, though you can also place charcoal
baskets in bottom. If you are planning to sear using the entire grill, you can spread the charcoal to the
other side after it has reached the desired heat intensity.
QUESTION
What if I have charcoal left when I’m done cooking?
ANSWER
Simply close your grill (lid, front drawers, draft vents) to smother the fire. You will be able to reuse the
charcoal that is left in the fire box the next time you use your charcoal grill.
Page 29
TROUBLESHOOTING – Question & Answer
QUESTION
How do I regulate the heat in my Charcoal Grill?
ANSWER
There are basically three ways to control the temperature of your charcoal grill. Outside factors such as
humidity, wind and temperature are beyond your control, but you will quickly become experienced in
controlling the inside temperature by using these methods:
Amount of charcoal - The more charcoal you use, the higher the temperature.
Position of the top burn tray - Lower the top burn tray to lower the temperature and raise the burn tray
to raise the temperature.
Dual Drawer draft vents - Fire requires oxygen to burn. Open the front drawer draft vents to raise the
temperature and close the grill hood to lower the temperature.
NOTES
Page 30
PRODUCT WARRANTY
SUNSTONE OUTDOOR CHARCOAL GRILL WARRANTY
LIMITED LIFETIME WARRANTY
Sunstone Stainless Rod Cooking Grids and Stainless Steel Housings (including liners, frames, ovens and barbecue
faces) are warranted for as long as you own you’re Sunstone Barbecue Grill.
LIMITED ONE-YEAR WARRANTY
All other grill components including handles, thermometer, hand cranks, lift assemblies, all other moving parts
and covers are warranted to be free from defects in material and workmanship for a period of one year from the
original date of purchase.
LIMITATIONS & EXCLUSIONS
1. SUNSTONE warranty applies only to the original purchaser and may not be transferred.
2. SUNSTONE warranty is in lieu of all other warranties expressed or implied and all other obligations or
liabilities related to the sale or use of its grill products.
3. SUNSTONE warranty shall not apply and SUNSTONE is not responsible for damage resulting from misuse,
abuse, alteration of or tampering with the appliance, accident, hostile environment, flare-up fires,
improper installation, or installation not in accordance with the instructions contained in the User
Manual, or the local codes.
4. SUNSTONE is not responsible for warping of component parts due to overheating or using in a way not in
line with the product manual.
5. SUNSTONE shall not be liable for incidental, consequential, special or contingent damages resulting from
its breach of this written warranty or any implied warranty.
6. Some states do not allow limitations on how long an implied warranty lasts, or the exclusions of or
limitations on Consequential damages. This warranty gives you specific legal rights and you may have
other rights, which vary from state to state.
7. No one has the authority to add to or vary SUNSTONE warranty, or to create for SUNSTONE any other
obligation or liability in connection with the sale or use of its products.
8. SUNSTONE DOES NOT COVER FOR WARPING OF STEEL DRAWER, GRATES, OR ANY OTHER COMPONENT
FROM THE RESULT OF MISUSE OR OVERHEATING OF COMPONETS.
WHAT IS NOT COVERED. & INTERNET PURCHASE DISCLAIMER
1. SUNSTONE shall not be responsible for and shall not pay for the following Installation or start-up.
2. Service by an unauthorized service provider;
3. Damage or repair due to service by an unauthorized service provider or use of unauthorized parts.
4. Damage caused by accidents, abuse, alteration, misuse, installation that is not in accordance with the
instructions contained in the User Manual, or local codes.
5. To correct normal adjustments or settings, due to improper installation, commissioning or local gas
supply properties.
6. Shipping and handling costs, export duties, or installation cost.
7. The cost of service calls to diagnose trouble; or Removal or re-installation cost.
This warranty applies to the original purchaser with invoice or proof of purchase and covers Sunstone products intended for
personal, family or household usage only. It does not apply to rust, corrosion, oxidation or discoloration, which may occur
due to moisture or overheating, unless the affected component becomes inoperable. This warranty does not cover parts
becoming defective by misuse, accidental damage, improper handling and/or installation. It does not cover labor or labor
related charges. It specifically excludes liability for indirect, incidental or consequential damages. Some states do not allow
the exclusion or limitation of incidental or consequential damages, so the above exclusion or limitation may not apply to
you. This warranty gives you specified legal rights and you may have other rights which may vary from state to state.
For additional information regarding this warranty, or information on how to place a warranty claim, contact your
authorized Sunstone dealer or Texas BBQ Wholesalers.
Page 31
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