GRILL GURU GG-PC-01, Instruction Manual, Page: 2 / 14

GG-PC-01
1.
Make sure the assembly instructions have been followed correctly.
2.
Set the barbecue up in a suitable position, on a level surface away
from areas likely to catch fire. The base of the barbecue will get hot so
ensure it stands on a suitable surface. Leave the lid off and fully open
vents for lighting.
3.
Use Charcoal and a suitable lighting method:
METHOD 1 - CHARCOAL & LIGHTING GEL
a) Set up your barbecue in a safe place. Place charcoal in the fire bowl
onto the charcoal pan to a depth of 3-5 cm.
b) Apply the lighting gel carefully over the charcoal. Take care not to spill
any gel onto your hands or clothes.
c)
Do Not use flammable liquids to light or re-light charcoal.
d)
Do not light the charcoal if you’ve spilt any gel on to your clothes.
Adjust the vents to control the heat. Light the charcoal using a long
taper or safety lighter.
e)
DO NOT squirt gel onto burning charcoal.
f) When flames die down check the charcoal is beginning to glow red.
If your coals are going out you should open all vents and allow to cool
down before trying to apply more gel.
METHOD 2 - FIRELIGHTERS
a)
Place three or four firelighters in the centre of the fire bowl onto the
charcoal grate and light with a match.
b)
Place pieces of charcoal around each burning block. Add more
charcoal as required, in a pyramid formation.
c)
When burning is established, spread the charcoal out evenly. After
lighting the fire should be ready for cooking for 30-40 minutes or when
even white ash is visible by day, or an even red glow is visible by night.
Adjust the vents to control the heat.
4.
Make sure that the cooking grill is fully located into the firebox.
5.
ALWAYS WEAR OVEN GLOVES WHEN HANDLING HOT ITEMS.
6.
Ensure there is at least 1 metre clearance around all sides of the
barbecue. Keep away from fences, over hanging branches and other
combustible materials. Do not cook before the charcoal has a coating
of ash.
7.
Using the vents to adjust the heat:
Once the charcoal is evenly lit, with the lid in place, the vents can be
adjusted to control the temperature.
The bottom vent is the coarse control. It needs to be adjusted first to
suit the status of the fuel and the temperature you want to achieve. If
there is a lot of fuel, burning well, you will most likely want to close
the bottom vent more to reduce the temperature. If there is only a small
amount of fuel, not burning well, you may want to open the bottom
vent more to increase the temperature. When the bottom vent is set
correctly, it is at the balance of coarsely controlling the
temperature.
With the bottom vents at that balance point, then the top vent will work
as a fine tuning on the temperature. Opening the top vents more will
increase the temperature. Closing the top vents more will lower the
temperature. The top vents will be less effective if the bottom vent is not
set well with a stable
charcoal burn.
8.
For direct cooking with the lid in place or removed, spread the
charcoal evenly around charcoal grate so its positioned directly
under the food. For indirect
cooking (e.g. roasting or smoking), set the
charcoal so that there is no charcoal directly beneath the food. For a
small roast, typically set the charcoal either side of the cooking grate
(using a foil dish in the gap on the charcoal grate is helpful to catch
dripping juices), position the roast in the middle of the cooking grill so
that
there is no direct heat beneath the roast.
- Never touch metal parts which may be hot.
- Do not light or re-light with petrol, methylated spirits, lighter fuel, paraffin or comparable fluids.
- Use specially formulated barbecue gel or firelighters.
- Do not use indoors.
- The barbecue will become very hot, so do not attempt to move it while in use
- Never handle lit charcoal
- Keep children and pets clear of cooking area
- Do not attempt to light barbecue if lighting gel has been spilt on clothes
WARNING!
USER INSTRUCTIONS
UK