AsVIVA RedNeck GGK2, Manual

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17 / 18
Light up, usage and maintenance:

Make sure that the grill is on a stable, heat-resistant, non-combustible surface and away
from flammable objects.

Make sure that the grill has at least 2m of air space at the top and at least 0.5m away from
other surrounding objects.

Place the charcoal on the charcoal plate with an organic firelighter to place a fire.
Put some charcoal over the organic firelighter.

Open the lower vent and ignite the organic firelighter with a long firelighter. Once it burns,
leave the lower vent and the lid open for round about 10 minutes to build a bed of hot
embers.

Close the lid and open the top + bottom ventilation completely. Don’t turn the coal when it
burns. This allows the charcoal to burn evenly and efficiently.

Once lit, use heat resistant gloves when handling with hot ceramics or cooktops.
Low temperature / smoke
(110°C-135°C)
top ventilation bottom ventilation
Beef brisket 2 hours. / 500g
Pork fillet 2 hours / 500g
Poultry 3-4 hours
roast chicken 3-5 hours
Leg of lamb 9+ hours
Barbeque (160°C-180°C) top ventilation bottom ventilation
Fish 15-20 Min.
Pork, whole loin 15-30 Min.
Chicken 30-45 Min.
Roast Chicken 1-1,5 Std.
Leg of lamb 3-4 Std.
Turkey / turkey breast 2-4 Std.
Ham 2-5 Std.
Searing (160°C-180°C) top ventilation bottom ventilation
Steak 5-8 Min.
Cutlet 6-10 Min.
Burger 6-10 Min.
Sausage 6-10 Min.
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