Jamestown Marwin L, User Manual

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– After first use inspect all fasteners for tightness. The
metal band connecting your lid to the base will
expand from the heat and this could become loose.
It is recommended you check and if neccessary
tighten the band with a spanner.
– You can now use your Ceramic BBQ as normal.
Igniting the grill
– To start a fire, place rolled up newspaper with some
lighter cubes or solid firelighters on the charcoal
plate (7) in the base of the Ceramic BBQ. Then
place 2 or 3 handfuls of lump charcoal over the top
of the newspaper.
– Open the bottom vent and light the newpaper using
a long nosed lighter or safety matches. Once it has
caught, leave the bottom vent and lid open for about
10 minutes to build a small bed of hot embers.
– Do not redistribute the charcoal or briquets during
operation.
• The charcoal will be coated with a light gray layer of
ash after about 10-15 minutes and is then ready for
grilling.
Low Temperature Cooking Guide
– Light the lump charcoal according to the the instruc-
tions.
– Open the bottom vent fully and leave the lid open for
about 10 minutes to build a small bed of hot embers.
– Monitor the BBQ until it has risen to the desired tem-
perature.
– Fully close the bottom vent to maintain the tempera-
ture.
• You are now ready to use the BBQ for cooking on.
Smoking Guide
– Follow the instructions above as if you were starting
a slow cook.
– Monitor the BBQ until it has risen to the desired tem-
perature.
– Leave the bottom vent slightly open.
– Close the top vent and continue to check the tem-
perature for a few more minutes.
– Using heat resistant gloves sprinkle the wood chips
in a circle over the hot charcoal.
• You are now ready to use the BBQ to smoke on.
High Temperature Cooking Guide
– Light the lump charcoal according to the the instruc-
tions.
– Close the lid and fully open the top and bottom
vents.
– Monitor the BBQ until it has risen to the desired tem-
perature.
– Close the top vent half way and continue to check
the temperature for a few more minutes.
• You are now ready to use the BBQ for cooking on.
Food Cooking Information
• Always wash your hands before and after handling
uncooked meat and before eating.
• Always keep raw meat away from cooked meat and
other foods.
• Before cooking ensure grill surfaces and tools are
clean and free of old food residues.
• Do not use the same utensils to handle cooked and
uncooked foods.
• Ensure all meat is cooked thoroughly before eating.
•
Eating raw or under cooked meat can cause food
poisoning (e.g. bacteria strains such as E.coli).
•
To reduce the risk of under cooked meat cut open to
ensure it is cooked all the way through.
•
If the meat has been cooked sufficiently the meat
juices should be clear and there should be no traces
of pink/red juice or meat colouring.
• Pre-cooking larger pieces of meat and joints is rec-
ommended before finally cooking on your grill.
• After cooking on your BBQ always clean the grill
cooking surfaces and utensils.
Refuelling
• With the vents closed, the BBQ stays at a high tem-
perature for several hours. If you require a longer
cooking time (e.g when roasting a whole joint or
slow smoking), it may be necessary to add more
charcoal. Just add some additional charcoal and
continue as above.
Setting temperature
The grill cooking temperatures are controlled by adjust-
ing the calibrated top and bottom vents.
Note:
Repeat the curing procedure as start-
up, everytime when the BBQ hasn’t been used
for a Long time.
DANGER! Risk of explosion and burns! Do
not use any additional fire accelerants (liquid
grill igniters, pastes, etc.) during operation.
Note: TIP: Soak your wood chips or cooking
planks in water for 15 minutes to prolong the
smoking process.
Slow cook/Smoke (110°C-135°C) Top vent Bottom vent
Beef Brisket 2 h/lb.
Pulled Pork 2 h/lb.
Whole Chicken 3–4 h
Ribs 3–5 h
Roasts 9+ h
Grill/Roast (160°C-180°C) Top vent Bottom vent
Fish 15–20 min
Pork Tenderloin 15–30 min
Chicken Pieces 30–45 min
Whole Chicken 1–1,5 h
Leg of lamb 3–4 h
Turkey 2–4 h
Ham 2–5 h