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Before using your Grillstream barbecue for the first time, or after it has been stored for an extended period, it is essential to carry out a series of safety checks to ensure everything is functioning correctly. Taking a few minutes to inspect your barbecue can help prevent potential issues and ensure safe, reliable operation.

Start by positioning your barbecue on a stable, level surface. If your model is fitted with lockable castors, make sure the brakes are fully engaged by pressing down the brake switch on each wheel. This will prevent any unwanted movement while cooking and ensure the barbecue remains secure during use.

Next, check that all cooking components are correctly installed. Both layers of the Grillstream system should be properly positioned, with the Grillstream tabs facing the front and the supporting feet located at the back. Correct placement is important for both performance and safety, as it ensures heat is distributed evenly and the system functions as intended.

You should also inspect the fat management system. Make sure the Fat Channel is completely clear of any obstructions, as blockages can interfere with the flow of grease and increase the risk of flare-ups. If this is your first time using the barbecue, confirm that any protective blue film has been removed. In addition, check that the Fat Cup is empty, clean, and securely fitted in place.

Before lighting the barbecue, it is crucial to perform a gas leak check. Carefully inspect all gas connections, ensuring they are tight and properly fitted. If at any point you can smell gas or hear a hissing sound while the burners are in the OFF position, do not attempt to use the barbecue. Instead, turn off the gas supply immediately and investigate the issue before proceeding.

Finally, it is recommended to test the burners with all grills removed. Light each burner individually to confirm they ignite correctly and produce an even flame. This step allows you to identify any issues with gas flow or ignition before cooking begins. Completing these checks will help ensure your barbecue is safe, efficient, and ready to deliver the best possible performance.
The Ploughman's Burger

The Ploughman's Burger

This recipe takes the core elements of a classic ploughman’s lunch—cheddar, chutney, pickled onion, bread—and re-engineers them into a structured, grill-friendly burger. Ingredients (Makes 2 burgers) Burger & bread 300g minced beef (15–20% fat) 2 brioche or soft white buns...

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Peri Peri Spatchcock Chicken

Peri Peri Spatchcock Chicken

Peri peri spatchcock chicken is a bold, flame-driven dish that balances heat, acidity, and smoky depth, highlighting both technique and flavour. By removing the backbone and flattening the bird, the chicken cooks evenly and exposes more surface area to the...

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Cajun Seafood Broil

Cajun Seafood Broil

This Cajun foil-pack broil is a streamlined, grill-friendly take on a classic Southern seafood boil, designed for maximum flavour with minimal cleanup. Ingredients (Serves 4) Main Components 500 g large prawns (shell-on, deveined) 400 g smoked sausage or chorizo (sliced,...

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Barbecue Chicken Quesadillas

Barbecue Chicken Quesadillas

Barbecue chicken quesadillas combine the bold, smoky sweetness of barbecue sauce with the rich, creamy melt of cheese, all sealed inside a crisp, golden tortilla.

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"Subway" Meatball Marinara

"Subway" Meatball Marinara

Here’s a from-scratch, Subway-style Meatball Marinara sandwich—engineered to replicate the soft texture, mildly sweet marinara, and assembly style you’d expect.

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Haggis & Black Pudding Burger

Haggis & Black Pudding Burger

A dense, umami-heavy burger combining spiced haggis, earthy black pudding, crispy bacon, and sweet caramelised onions. Best served medium-thick to hold structure. Ingredients (Makes 2 burgers) For the patties 200g haggis (cooked and cooled)150g black pudding (skin removed)250g beef mince...

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