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Indirect grilling
To prepare the fire bowl for indirect grilling the so-
called charcoal dividers (P) (usually wire mesh walls)
are placed in the provided holders of the container, or
on the charcoal grate placed in the fire bowl. Thus the
fire bowl is divided into three zones: Zone 1 and 3 are
the intermediate spaces between charcoal divider (P)
and the side wall of the fuel container.
Zone 2 is the space between the charcoal dividers (P).
This space remains free: This is where you can place
a drip tray or a plate to collect the drippings. Zones
1 and 3 are filled with fuel and the fuel is ignited in
accordance with the lighting instructions. As soon as
the optimal coal status is reached you can start with
indirect grilling.
The grill element that is placed above the coals is
usually designed in such a manner that there is still
space for direct grilling above zones 1 and 3, so that
both variants can be used at the same time. For slow
and gentle indirect grilling, you always require a
hood. Use this hood to cover the fire bowl and thus
form an enclosed cooking space.
The vent sliders on the floor of fire bowl and on the
top of the hood must be opened for indirect grilling,
to ensure a supply of oxygen. Thus the cooking space
effectively acts as a convection oven. Naturally the
cooking time for indirect grilling is significantly longer
than it is for direct grilling. However it is not necessary
to turn the food, thus frequent opening of the hood is
not necessary as the heat is supplied from all sides.
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