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Lighting your fire using a charcoal starter
— Fill the charcoal starter with charcoal or beads.
— Place three firelighters on your charcoal grate where you plan to build your fire.
— Light the firelighters and then place the charcoal starter over the fire.
— Have the Firebox or Cooking Chamber door open when you are lighting the fire to allow as
much oxygen in as possible.
— Once the coals have a light coating of grey ash you are ready to cook. Do not disturb the coals
in this initial lighting process.
— Always wear protective BBQ mitts when lighting your fire.
H.
DIFFERENT TYPES OF COOKING
METHODS
Direct Grilling
You may use either the Firebox or the Cooking Chamber to grill your food. Both of these areas
have charcoal grates and cooking grates. This will give you great capacity if you need to cater for
large crowds of people.
— To set your Tri-Fire Offset Smoker
®
for direct grilling, spread the charcoal across the bottom of
the charcoal grate, then place the cooking grates on top so that you are able to place the food
directly above the coals.
— To spread the coals you will need a small shovel or some long handled tongs and should use a
BBQ mitt to avoid any burns. Be careful, the coals will be extremely hot.
— Direct cooking is a high heat method and is best used for searing steaks, hamburgers,
sausages, chicken fillets, fish and vegetables.
— You can get better heat control if you spread your coals into three zones on the charcoal grate.
a.
Hot zone
– Double layer of coals. Used for initially searing the food to seal in all the juices.
b.
Medium zone
– Single layer of coals. Used for cooking the food.
c.
Cool zone
– No Coals. Used for warming or resting the food if it starts to burn.
Summary of Contents for HK0521
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