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Hot smoking cooking method
Prepare the smoker as described in the section "Preparing the smoker".
Caution!
This grill gets very hot and, when in operation, should only be taken hold of with barbecue gloves
and only at the points necessary for operation.
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Insert the reversible charcoal grate with the recess pointing downwards.
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Now place a circle of cold barbecue briquettes (0.5 - 2.5kg – equates to 1 - 6 hours cooking time) in the
recess of the charcoal grate, leaving a space about 15cm across in the middle.
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Now light about 0.5kg of briquettes in a barbecue starter and bring them up to full heat. When they
are covered in a light layer of ash, the glowing briquettes can be carefully tipped into the space in the
middle of the cold charcoal. Make sure that the hot lumps of charcoal are in close contact with the cold
charcoal. The glowing briquettes will now slowly light the cold charcoal pieces so that a longer burning
time can be achieved and the temperature does not get so hot. Now leave the charcoal to settle for
about 5 minutes before continuing with the next step.
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Now place some smoker chips in the smoker box or smoker wood on the glowing charcoal (see section
"Smoker chips/Smoker wood").
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catch locks are correctly aligned with their other halves.
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watering can if necessary) and place the food on the smoker.
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Now place the second smoker TUBE, together with lid, on top,
making sure that the toggle catch locks are correctly aligned with
their other halves. Lock the smoker drums together by means of
the toggle catch locks on the sides.
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Now also place food on the second grill grate and close the lid.
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Now also open the air vent on the lid.
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Observe the temperature shown on the lid and if necessary readjust the temperature accordingly by
means of the bottom air vent (see section "Ventilation system").
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Now cook the food as directed in the recipe.
With cooking times of under 3 hours, the air vent handle has to be rattled back and forth several times to
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process is not interrupted. With cooking times over 6 hours, more barbecue briquettes may need to be ad-
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coal tongs.
Tip:
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core temperature.
