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OPERATION
• Place the barbecue on a flat, safe surface before you start to use it.
• Before you can use the smoker barbecue in all its functions, it must be burned in. Use seasoned wood from trees
to make a fire in both drums and let this burn for up to 2 hours. This will give a black carbon coating in the inner
chambers. Keep the temperature low by shutting the lids and closing off the ventilation flaps.
• Do not put the charcoal or seasoned wood directly on the bottom of the barbecue but use the charcoal grid.
• Ensure that the cooking grill is fully located into the grill supports.
• Never use water to extinguish the fire, this will damage your barbecue. Use sand or ashes, or close all air vents and
place the lid on the barbecue to extinguish the fire.
• Always use suitable cooking accessories with long, heat resistant handles.
• Always wear heat resistant gloves to adjust the air vents, to add charcoal or to touch thermometer or lid.
• Do not move, clean, cover or store the barbecue unless it has completely cooled down.
• Do not remove ashes or remaining charcoal until completely extinguished. Coals can remain hot for a long time and
unless they are fully burned or extinguished, they could re-ignite.
1. GRILLING
DIRECT GRILLING
Charcoal is lit in the large chamber. The products for grilling sit directly above the glowing coals. Temperatures between
160 and 300 ºC.
INDIRECT GRILLING
Charcoal is lit in the small chamber. The products for grilling in the large chamber are not directly above the glowing
coals. Fat will not burn because it will not drip on the charcoal. Temperatures between 160 and 250 ºC.
LIGHTING THE BARBECUE FOR GRILLING
• If you use lighting blocks, place 3 or 4 pieces on the centre of the charcoal grid.
• Pile the charcoal in pyramid formation on the charcoal grid. Max. height of charcoal approx. 5 cm. The maximum
amount of charcoal to be used must not fill more than 3/4 of the charcoal tray. Charcoal must not contact the cooking
grid. If too much charcoal is used the temperature will be too high for preparing the food, and will damage the chamber.
• If you use lighting fluid, carefully apply this in small amounts over the charcoal. Follow the manufacturer’s instructions.
• Light the blocks, or the charcoal with long safety matches or a long nosed lighter.
• Keep the air vents open.
• Once the barbecue has heated up, keep the fuel red hot for at least 30 minutes prior to first cooking.
• As soon as the charcoal is covered with a grey ash coating (usually after 30 minutes) you can spread the charcoal with
long-handle tongs. Do not start to cook food before the fuel has a coating of grey ash.
• If fire flares up due to dripping fat, douse flames lightly with fine water spray and close air vent a little.
2. AMERICAN BARBECUE
You can use different types of wood in the small chamber. Seasoned wood from broad-leaved trees and fruit trees
may be used. This will give the meat a special flavor. The wood should be completely dry to prevent excessive smoke
production. You can use wood chips or smoke powder with added spice mixtures. The temperature can be regulated by
letting more or less air in through the air vent and the chimney cap. Temperatures between 90 and 160 ºC.
3. SMOKING
This Smoker barbecue can also be used to smoke food, over the period of a few hours using temperatures up to 90°C, to
a number of weeks with temperatures up to 25°C. You can change the taste of the smoked food by adding spice mixes
during the smoking process. For more information on how to smoke foods, please see other sources of information on
this subject.
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Summary of Contents for 69834
Page 1: ...Smoker Barbecue User Manual and Assembly Instructions 69834...
Page 4: ...ASSEMBLY 2 1 2 3 4...
Page 5: ...3 5 7 8 6...
