MHP JNR User Manual

27 

 

 

Yellow or orange flame and the smell of 
gas.

 

1.

Blockage in the venturi tube or ori-
fice. 

2.

Orifice not seated properly in the 
venturi Tube. 

3.

Bent or kinked hose. 

1.

Clean venturi (See section “Annual 
Maintenance”.)  

2.

Orifice must fit into venturi tube at 
least ¼” to ½”   

3.

Check gas supply line. Also, check 
all connections.  

Burner does not light or flame is low in 
HIGH position. 

1.

Could be a kink in the gas supply 
line. 

2.

LP tank could be low or empty. 

3.

LP regulator excess flow feature has 
been activated.  

1.    Straighten  
2.

Refill LP cylinder 

3.

Turn grill control knobs off, close LP 
tank valve and reopen valve slowly. 
Wait 5-seconds before turning on 
grill valves  

Erratic flame pattern from burner or flame 
is low when burner control knob set at 
HIGH or flames do not run the whole 
length of burner.

 

Dirty burner 

Clean burner holes with a small pin. Be 
careful not to enlarge holes

 

Constant flare-ups 

1.

Grill too cold before start of cooking.  

2.

Cooking grate or briquettes may be 
heavily coated with burned-on 
grease. 

3.

Fatty foods. 

4.

Heat setting too high. 

5.

Briquettes laid out improperly allow-
ing grease to hit flame.  

1.    You should always pre-heat grill      
       for 5 to 10 minutes before cooking. 
2.    Clean cooking grate. Clean and turn 

over briquettes. 

3.

Trim excessive fat from fatty                                        
meats. 

4.

Lower heat setting. 

5.

Layout briquettes according to in-
structions on page 18. 

Briquettes have turned black. 

Dripping grease has Burned-onto bri-
quettes.

 

Turn briquettes over. Over time black 
side of briquettes will self clean.

 

Food sticks to cooking grid.

 

1.

Cooking grid is probably too hot. 

2.

Food being turned before sear lines 
are produced. 

1.   Lower heat setting. Grids, especially 

SearMagic transfer heat quickly. 
You’ll need to experiment with heat 
setting to get the best results. Or 
use a non-stick cooking spray. 

2.    Time food to turn over only once.

 

Flame blows out. 

 During periods of high wind and some-
times while cooking on a low setting, 
flame may be extinguished. 

1.

On cart, simply turn away from wind. 

2.

Increase the heat setting. 

Oxidation Graying of grill head. 

Due to extreme cooking temperatures 
and severe weather conditions the grill 
body may bleed through the paint and 
cause white spotting (Oxidation). 

Use a wire brush, sandpaper and wash 
with mild soap to remove flaking paint 
and grease. Repaint with high quality 
heat resistant paint similar to MHP’s BF-1 
Paint

.  

Grill does not get hot. 

1.

See low flame above. 

2.

On natural gas, inadequate pressure 
at grill. 

3.

Incorrect orifice. 

1.    See low flame above. 
2.    Check pressure. Should be at or 

near 7" water column. 

3.    Check orifice size.