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ring,” an outer pink layer that penetrates the meat as a
result of the smoking process. Barbecued pork ribs should
be penetrated all the way through. Pink ribs are not under
cooked — actually, they are perfectly smoked.
The Hybrid Fire Grill is equipped with a barbecue burner
that runs all the way across the front of the grill. This burner
delivers 200°F to 250°F indirect temperatures inside the grill.
Use it for steady, predictable heat. Optional pellet inserts
can be used to generate smoke and flavor in conjunction
with the gentle heat of the barbecue burner.
Spit Roasting or Rotisserie
Food roasted on a spit bastes
in its own juices. The only difference between roasting and
rotisserie cooking is the use of the spinning spit. Rotisserie is
generally done with indirect heat, next to the fire, but can be
done directly above the fire.
One of the best tricks in the Hybrid Fire Grill’s arsenal is
wood-fired rotisserie. First, remove all the grill grates and
flip up the warming rack to make way for the rotisserie. Then
place two splits of hardwood fire wood in valleys of the
drawer. Light the main burner(s) below to start the wood fire,
as well as the barbecue burner, which will help sustain heat
during the cook. Once the wood is burning strongly enough
that it will continue on its own, turn off the main burners. Use
long tongs and protective gloves to relocate the burning
wood across the front of the drawer (inside the grill). This
situates the wood fire so that it will provide indirect heat to
the food on the rotisserie spit. Leave the barbecue burner
on to sustain the fire, and carefully put the food and spit into
position. Start the motor.
If the flames from the wood fire are large, leave the lid open to
cook with the radiant heat. When the fire dies down, close the
lid to capture the smoke and maintain even heat. If the fire dies
down too much, simply lay an additional wood split on top of
the dying fire, or add a few wood chunks as needed.
Smoking
Wood smoke flavor can be added to food cooked
in your grill in a number of ways. When using smoke on a
grill, keep the lid closed as much as possible and give the
smoke time to permeate the food.
Pellets
Optional pellet inserts are available that fit within
the valleys of your Hybrid Fire Grilling Drawer. Fill the insert
with pellets, and then start a fire at the front of the insert.
Once the pellets are burning, blow out the fire as though
you are blowing out a birthday candle. The pellets should
slowly smolder from the front to the rear without bursting
into flames again. This technique produces ample smoke
without much heat. Use the pellets in conjunction with the
barbecue burner.
Charcoal or Hybrid Fire
Wet wood chips can be scattered
over a charcoal fire once the coals are ashed over and ready
for cooking. Smoke can be produced in this manner for both
direct and indirect grilling techniques.
Foil Smoking Envelopes
A convenient way to produce
smoke for indirect grilling or smoke roasting is through
the use of foil smoking envelopes. A layer of dry wood
chips under a layer of wet wood chips is folded into a foil
envelope and sealed. Holes are pierced with a fork to allow
smoke to escape without providing so much oxygen that the
wood bursts into flames.
Multiple smoking envelopes can be used for longer cooking
sessions. Once an envelope is spent, simply replace it with
another. Smoking envelopes can be placed directly on the
grill grate, in your Hybrid Fire Grilling Drawer, or on a bed of
ashed-over charcoal.
Cooking Pizzas
The best way to cook pizza is on a high-
quality pizza stone. Of course, you can cook pizza in a pizza
oven, but you can also do it on the grill. Simply preheat
the pizza stone in the indirect grilling zone of the grill for
an hour, usually at a temperature of 500°F. Bake the pizza
with the crust directly on the stone, with the lid closed, until
done, about ten minutes.
To cook a pizza directly on the grill grate, place the rolled-
out or tossed dough over the fire for direct grilling. After
a minute or two, flip the crust with tongs and add the
toppings on the grilled side, being sure not to overload
the pizza. Close the grill lid and continue cooking until the
toppings are melted
Optional pellet insets turn your Hybrid Grill into a smoker.
Summary of Contents for K500HB-2-NA
Page 6: ...1 800 868 1699 7 KalamazooGourmet com 6 Important Safety Information...
Page 12: ...1 800 868 1699 19 KalamazooGourmet com 18 Product Dimensions...
Page 16: ...1 800 868 1699 27 KalamazooGourmet com 26 Initial Assembly...
Page 18: ...1 800 868 1699 31 KalamazooGourmet com 30 Operation...
Page 27: ...1 800 868 1699 49 KalamazooGourmet com 48 Cooking Tips...
Page 33: ...1 800 868 1699 61 KalamazooGourmet com 60 Recipes...
Page 53: ...1 800 868 1699 101 KalamazooGourmet com 100 Product Care...
Page 56: ...1 800 868 1699 107 KalamazooGourmet com 106 Electrical Diagrams...
Page 59: ...1 800 868 1699 113 KalamazooGourmet com 112 Installation Checklist...
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