There is nothing special about doing a burn in on a Broil King BBQ. All BBQs are the same. Ditto for gas fireplaces. The metal parts have some sort of coating that gives off a noxious fume when heated up the first time. I don't want whatever is being burnt off to accumulate inside the cook box or come in contact with the cooking surfaces. It is for this reason I do the burn in with the lid open. Since the lid can also contain this coating, I do close the lid for the final part of the burn in cycle. Most of the cycles is done with lid open. Common sense over manufacturers manual in this case.
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