Burns & Barkles 010381, Operating Instructions Manual

Page: 36 / 39

EN
36
light with a grill lighter by holding it 5 mm from the burner
opening. Replace the grill rack and flame guard when the
burner is lit Use heat resistant safety gloves/grill gloves.
FIG. 13
FIG. 14
WARNING!
If the burner still does not light, turn the knob to the OFF
position. Wait 5 minutes so that the gas disperses, and try again.
Tips for saving gas
• Open the lid as little as possible and as briefly as possible.
• Turn off the product as soon as you have finished cooking.
• Preheat the grill for no more than 10–15 minutes (except
when using for the first time). Do not preheat for longer
than recommended.
• Do not use a higher setting than recommended.
SMOKING
Before use
1. Brush all of the inside surfaces, including the charcoal rack
and grill rack, with vegetable oil.
2. We recommend lighting the charcoal for the smoker with a
chimney starter. If a chimney starter is not used – build up a
small pile of charcoal on the charcoal rack, without placing
charcoal against the walls of the smoker.
3. Close the lid. Check that all the valves are 1/4 open. Allow
the charcoal to burn for at least two hours, the longer the
better. Increase the temperature after 2 hours by opening
the valves half way, add more charcoal and allow the
charcoal to burn out completely. The smoker is now ready to
use.
NOTE:
Rust can form on the inside of the smoker. Protect it by
applying a thin layer of vegetable oil on all the inside surfaces.
Lighting and using
NOTE:
Always grill with charcoal, never with wood. Wood fires are
difficult to manage and can ruin the food with tar, soot and ash.
1. Add lit, red hot charcoal to the smoker tray. We recommend
1.2 kg of charcoal; add more if necessary. Remember to use
grill gloves.
2. Check the temperature with a good thermometer.
NOTE:
The temperature in the smoker box can be 10 - 15°C higher
than at the flue.
Smoking and slow cooking
1. Lift out the grill rack from the smoker.
2. Build up a pile of red hot charcoal over the charcoal rack in
the smoker.
3. Extra smoky flavours can be obtained with smoke chips of
hickory, mesquite, pecan, and oak etc. Do not use pieces of
wood when cooking the food, this can diminish the quality
of the food being cooked.
4. Do not dampen the smoke chips Chips absorb only 5%
of their weight in water, and the water only cools down
the charcoal when you add the chips. This can result in an
uneven grill temperature.
5. Keep the lid closed when the embers have burned.
The temperature and amount of smoke can be controlled
with the valves on the smoker and the valves over the grill
chamber. The smoke is contained in the smoker and grill
chamber, which reduces the risk of burning the food and
also gives a more smoky flavour.
6. Place the food in the grill chamber and check the
temperature.
7. The temperature in the grill chamber must not exceed
230°C. When putting the food in the grill chamber it is
important to check the temperature. The cooking and
smoking take place with indirect heat.
Checking the temperature and smoke
1. Start by checking the temperature at the air intake. This is
the valve at the bottom of the smoker. Leave the chimney
open. The air intake valve controls the supply of oxygen
to the charcoal and this valve has the most effect on the
cooking temperature. The chimney controls (to a certain
extent) the amount of smoke in the grill chamber and the
difference in temperature between the different sides.
2. Start by keeping the air intake valve completely open until
the temperature of the grill chamber has gone up. Then
close the valve to half open or more until the temperature
is between 105 and 120°C. Keep the temperature on the
high side, ideally. Never completely close the air intake valve
because this can stifle the embers release tar. Do not touch
the chimney valve until the grill chamber has had a stable
temperature for at least 30 minutes.
3. Be careful with the amount of smoke. It is easy to ruin the
food with too much of a smoky taste.
4. When adding smoke chips: Add about 115 grams each time
in 3 to 4 batches every 30 minutes. Start when the grill
chamber has reached over 95°C. The smoke chips are added
in the smoker chamber.
5. The temperature of the air affects the cooking temperature.
Rain (and snow) can have a strong effect of the cooking
temperature. It is important to check the temperature so
that it stays within the recommended interval.