Strong chemical or plastic smell during first use or after storage.

Safety first: Operate the grill outdoors with good ventilation. Do not cook food until the burn‑off is complete and odors dissipate.

• Step 1 – Inspect interior: Remove any plastic, cardboard, or packing materials from inside the cook chamber and hopper.
• Step 2 – Clean surfaces: Wipe grates, drip tray, and interior surfaces with a damp cloth. Avoid harsh chemicals; use mild dish soap if needed and rinse thoroughly.
• Step 3 – Perform burn‑off: Run the grill empty at 400–450°F for 30–45 minutes to burn off oils and residues. Allow it to cool and repeat once if odors persist.