Tenneker TC-Barrel II, User Manual

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Grilling
CAUTION
GREASE FIRES
∙ Do not use water on a grease fire. Personal injury
may result.
∙ If appliance has not been regularly cleaned, a grease
fire can occur that may damage the product. Follow
instructions on general appliance cleaning to pre-
vent grease fires.
∙ The best way to prevent grease fires is to regularly
clean the appliance.
In order to keep the heat constant over a longer period of
time, it may be necessary to add charcoal and/or wood.
1. Carefully open the lid and set the charcoal grate to the
lower position.
2. Wearing oven mitts, carefully remove the cooking grates.
Place it on a non-combustible surface close to the appli-
ance.
3. Stand back and use long cooking utensils to lightly brush
aside ashes on hot coals.
4. Use cooking tongs to add charcoal and/or wood to the
charcoal grate. Be careful not to stir up ashes and sparks.
5. Wearing oven mitts, carefully place the cooking grates on
the firebox.
6. When the charcoal is burning strong again, set the char-
coal grate to the desired level.
7. If desired, close the lid.
WARNING
Never add charcoal lighting fluid to hot or even warm
coals as flashback may occur causing severe burns.
Adding charcoal
Grilling
1. Place max. 1.2 kg of charcoal on the charcoal grate or in a
charcoal chimney starter.
2. Light the charcoal and wait until it is burning strong.
3. Spread the coals evenly on the charcoal grate and place
the cooking grates on the firebox.
4. With lid open, allow the charcoal to burn until it is covered
with ash (approx. 20 min.)
5. Set the charcoal grate to the desired level.
6. Place food on the cooking grate and close the lid if desired.
7. Check food periodically. Use a meat thermometer to ensure
food is fully cooked before removing it.
Indirect cooking
When cooking fish or extra lean cuts of meat, the indirect
cooking method helps to keep the food moist. Set the char-
coal grate to the lowest level. Place a flat bottom metal pan
on the charcoal grate underneath the food. Fill the pan with
water or marinade and build your fire on the opposite side of
pan.
Smoking
To obtain your favourite smoke flavour, experiment by using
chunks, sticks or chips of flavour producing wood such as
hickory, pecan, apple, cherry, or mesquite.
Use 5 to 6 wood chunks or sticks, 7 to 10 cm long and 2 to
5 cm thick. Soak the wood in water for 30 minutes or wrap
each piece in foil and tear several small holes in the foil to
produce more smoke and prevent the wood from burning too
quickly. Add the wood to the burning coals using long cooking
thongs. The ideal smoking temperature is between 80 and
120 °C.
Regulating heat
The heat inside the barbecue can be regulated by adjusting
the level of the charcoal grate and its ventilation.
The temperature can be increased by setting the charcoal
grate to a higher level and/or more ventilation.
The temperature can be decreased by setting the char-
coal grate to a lower level and/or less ventilation.
Open or close the smoking stack on the lid for more or less
ventilation.
To maintain or increase the temperature over time, more
charcoal and/or wood may need to be added during the bar-
becuing cycle. See section ‘Adding charcoal’.
NOTE: Dry wood burns hotter than charcoal. Hardwood such
as oak, hickory, mesquite, fruit and nut wood are an excellent
fuel. Make sure the wood is seasoned and dry.
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