Kalamazoo K750GB-2-NA, Use And Care Manual, Page: 23 / 47

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LAYER 1, PERPENDICULAR TO THE BURNERS LAYER 2, PERPENDICULAR TO LAYER 1 LAYER 3, PERPENDICULAR TO LAYER 2
FIGURE 23
Cooking with Your Gaucho Grill
IMPORTANT: Kalamazoo Grills are high-performance pieces of equipment that get very
hot. Use caution when working with the grill and do not leave the grill unattended. Use
insulated gloves with a long cuff to protect your hands and forearms from heat.
Essential Equipment
ƒ Leather insulated gloves with long cuffs to protect your hands and forearms
ƒ Stiff, dense stainless steel brush for cleaning the cooking surfaces
ƒ Long-handled grill tongs (18" long)
Other Helpful Accessories
ƒ Cast iron skillets, dutch ovens, fajita pans and other cookware
ƒ Thin and flexible turner for burgers and delicate fish fillets
ƒ
Silicon basing brushes
ƒ Kalamazoo laser-cut custom grilling surfaces with patterns optimized for cooking meat, fish and vegetables
IMPORTANT: Before cooking, become familiar with all the information in this Use
and Care Guide regarding safe operation of your grill.
Building a Wood Cooking Fire
ƒ
Stacking the Wood:
Raise the grill rack (Figure
7:C) to a high position. We recommend a three-
layer cooking fire for most cooking sessions. The
three-layer wood stack may be confined to a
single area of the grill if a full fire is not needed.
Lay the first layer of hardwood limbs or splits so
they run front-to-back on top of the fire grate
(Figure 9:K). This orientation allows each piece
of wood to ideally cross the fire of both starter
burners. Leave room between each piece of
wood (as shown) for air circulation. Lay the next
layer of wood perpendicular to the first, leaving
air space between the pieces. Lay the third layer
perpendicular to the second (the same orientation
as the first layer), again leaving spaces for air.
This three-layer configuration creates an ideal
cooking fire that starts quickly and cooks for a
long time. As the wood is consumed and turned
to embers, the fire will collapse on itself into an
even layer of coals across the fire grates. Maintain
The heavy fire grates hold the heat of the embers
while allowing airflow to keep them glowing.
ƒ
Starting the Fire: With the wood stacked and
ready, fire up the starter burners (see lighting
instructions) . A strong and self-sustaining fire
should be going within 10 to 20 minutes. You can
then turn off the starter burners.
ƒ
Cooking with Flames:
We do not recommend
trying to cook over a roaring fire. When cooking
over an open fire it should be a low flame that
is well under control. One of our favorite heat
sources to cook over is an offset fire – particularly
when rotisserie roasting. To create an offset fire,
use tongs to move the logs into position along the
front and rear of the firebox once the fire is strong.
ARGENTINIAN-STYLE 'V' GRATES
COOKING OVER COALS
ƒ
Cooking Over Coals:
Cooking over coals is the
classic Argentinian method. Let the fire burn
down until you have a bed of coals 2 to 3 inches
deep; this can take an hour or more. You can
always add wood to one side of the fire box, one
or two pieces at a time, as needed to replenish
the coals as you cook. Coals will deliver the most
even heat, but the wood-fired flavor can be more
subtle.
ƒ Controlling the Heat: Control the intensity of the
heat by raising and lowering the grill rack and the
food above the coals. The closer the food is to
the fire, the more intense the heat will be.
OFFSET FIRE FOR ROTISSERIE