How to assemble a pellet grill

• Cross-head screwdriver
• Spanner or socket set
• Allen keys (supplied)
• Work gloves

Before you start, lay everything out on a soft surface (the flattened box works) and check it against the parts list in your manual.

• Barrel with hopper, auger and controller
• Legs, wheels and leg brace
• Heat baffle, drip tray and grease bucket
• Cooking grates and side shelf
• Chimney, lid handle and power lead

1. 1

   Step 1: With a helper, lay the barrel on its back on the flattened box so the leg mounting points face up, keeping the hopper side supported.

2. 2

   Step 2: Bolt the legs to the barrel, the wheels to one pair of legs and the leg brace or bottom shelf between them, and tighten once all bolts are started.

3. 3

   Step 3: Stand the grill upright together, lifting by the barrel and legs, never by the hopper or the controller.

4. 4

   Step 4: Fit the chimney, the lid handle and the side shelf, and hang the grease bucket on its hook under the drain spout.

5. 5

   Step 5: Open the lid and check the fire pot is seated and clear of packaging, then fit the heat baffle over it, the sloped drip tray above that, and the cooking grates on top.

6. 6

   Step 6: Plug the grill into an outdoor-rated socket with a residual current device, then fill the hopper with dry food-grade wood pellets only.

7. 7

   Step 7: Prime the auger as the manual describes until pellets drop into the fire pot, then run the initial burn-in at the temperature and time your manual gives to burn off factory oils.

8. 8

   Step 8: After the burn-in, let the grill cool and check the drip tray and grease path drain into the bucket before your first cook.

• Skipping the priming step, so the first start fails and the fire pot fills with unburnt pellets.
• Fitting the drip tray the wrong way round, so grease runs into the barrel instead of the bucket.
• Leaving pellets in the hopper in damp weather, where they swell and jam the auger.