EN
22
high temperature for several hours. It may be necessary to
add more charcoal if the cooking takes a long time (e.g.
when grilling a whole steak or for slow smoking). Only add a
little extra charcoal.
Lighting the grill
1. Place crumpled newspaper and firelighter cubes on the
charcoal tray on the bottom of the grill.
2. Place 2 or 3 handfuls of charcoal over the newspaper. Do not
use too much charcoal – one layer is enough.
3. Open the bottom valve and leave the lid off.
4. Light the newspaper with a long lighter or matches.
5. When the charcoal has started burning, make sure the
bottom valve and the lid are open for about 10 minutes
to build up a glowing bed of charcoal. Wait until all the
firelighter material has completely burned up.
6. Allow the charcoal to burn for at least 30 minutes before
cooking anything on the grill. Do not move the charcoal
around after it has started burning. The charcoal burns more
uniformly and effectively if it is left alone. Do not start grilling
before the charcoal has a grey covering of ash.
7. Watch over the grill until it reaches the required
temperature. Close the bottom ventilation opening
afterwards.
Smoking
1. Follow the instructions to light the grill (items 1-6 under
Lighting the grill).
2. Watch over the grill until it reaches the required
temperature.
3. Keep the bottom ventilation opening slightly ajar.
4. Close the top ventilation opening and continue checking the
temperature for a few more minutes.
5. Use grill gloves and spread out the smoke chips in a circle
over the hot charcoal. The grill is now ready for the smoking.
Grilling
1. Follow the instructions to light the grill (items 1-6 under
Lighting the grill).
2. Put the lid on and fully open the top and bottom ventilation
openings.
3. Watch over the grill until it reaches the required
temperature.
4. Close the top ventilation opening half way and continue
checking the temperature for a few more minutes. The grill
is now ready.
Cooking temperature
NOTE:
Open valve
Closed valve
110 – 135°C
Shoulder of beef
2 hours per 500 g
Pulled pork
2 hours per 500 g
Whole chicken
3 to 4 hours
Spare ribs
3 to 5 hours
Steaks
9+ hours
Top valve
Bottom valve
160 – 180°C
Fish
15 to 20 min
Fillet of pork
15 to 30 min
Pieces of chicken
30 to 45 min
Whole chicken
1 to 1.5 hours
Leg of lamb
3 to 4 hours
Turkey
2 to 4 hours
Ham
2 to 5 hours
Top valve
Bottom valve
260 – 370°C
Beefsteak
5 to 8 min
Pork chops
6 to 10 min
Hamburgers
6 to 10 min
Sausages
6 to 10 min
Top valve
Bottom valve
