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Bolt on the chimney (B) by means of the nuts so
that it points upwards.
10. The handles (Q) for the drums are mounted using
M6x58 bolts and M6 nuts. Ensure that the spacer
pieces slide over the bolts and that the nuts are
screwed on from the inside of the lids (D/P) and
the small chamber (O).
11. Fit the thermometer (C) into the hole on the large
lid (D) and secure using the Thermometer clamp.
12. Place two charcoal grids (T) in the large chamber
(R). If using indirect cooking, one of the charcoal
grids (T) can be placed in the small chamber (O.)
13. Place two barbecue grids (U) in the large
chamber (R).
14. Tighten up all bolts after assembly is complete.
How may the Grill-Lok be used?
Before you can use the Grill-Lok in all its versatility, it
must be burned-in. Use wood from trees for firing up
and let this burn in both drums for up to two hours.
This procedure will enable a coating of carbon black to
build up in the inner chamber. Keep the temperature
low by shutting the lid and closing off the ventilation
flaps.
1. Grilling:
Direct grilling
Charcoal lumps or briquettes are lit in the large
chamber. The products for grilling lie directly above the
glowing coals and can only be laid over them when the
coals are covered in a thin grey coating of ash.
Indirect grilling
Charcoal lumps or briquettes are lit in the small chamber.
The products for grilling in the large chamber are thus
not directly above the glowing coals. The fat that runs
off cannot burn, as it does not drip on to the coals.
2. American Barbecue:
Firing with different types of wood takes place in
the small chamber. Wood from broad-leaved trees
and fruit trees may be used. The meat will acquire
an additional intense flavour from the wood. Make
sure that the wood is thoroughly dried out in order
to prevent excessive smoke production and poor
combustion. You can regulate the heat of the fire
via the ventilation flap and the chimney cover
by supplying air in larger or smaller quantities.
Depending on the thickness of the meat the cooking
process may be drawn out over a fairly long period.
3. Smoking:
Hot smokers
This smoking process provides short smoking times for
quick consumption of e.g. fish and sausages. At these
high temperatures the core temperature rises as far as
the cooking range. The result is the highly appreciated
smoker colouring and the typical smoker aroma.
Medium-heat smokers
This smoking option allows fish and meat to stay
juicy. The typical aroma is promoted by proteolytic
enzymes and the smoker products remain tender.
They must of course be consumed quickly, as the
storage life is limited.
Cold smokers
This smoking option may vary between a few hours
and a number of weeks. It is used primarily when the
smoked product is to be made for keeping for a long
period. At the same time an intense smokey flavour
is produced. No cooking process takes place, as the
product stays raw. Particular care must be taken to
ensure that this process takes place at an outside air
temperature of below 5ºC. At higher temperatures
the product could easily spoil.
You can refine your smoked product by using spice
mixtures during the smoking process.
