35
t
Barbecuing
1. Use the large grill chamber for
barbecuing. Remove the grill grates
(8)
.
2. Place 3-4 solid firelighters in the
middle of the charcoal grate
(10)
.
Pay attention to the manufacturer’s
instructions on the packaging. Light
the firelighters with a match.
3. Layer a
maximum of 2.3 kg
of
charcoal or briquettes around the
firelighters.
4. As soon as the charcoal is glowing,
spread it evenly over the charcoal
grate
(10)
. To do this, use a suitable
fireproof tool with a long, fireproof
handle.
5. Place the grill grates
(8)
onto the
brackets in the large grill chamber.
6. Ensure that a container is in place to
collect the grease.
7. Only place the grill meat on the grate
when the charcoal is covered with a
bright layer of ash.
Smoking
Smoking works by burning wood or
charcoal in the small grill chamber and
laying out the goods to be smoked in the
large grill chamber.
The smoke that is created in the small grill
chamber is drawn through the large grill
chamber and escapes through the smoke
pipe. In the small grill chamber, do not use
more than 0.7 kg of wood.
Indirect cooking helps to prevent grease
from dripping on the embers and causing
flames to rise, which burn the food.
Beech wood and fruitwood are particularly
suited to smoking. Make sure that the
wood is dry and well seasoned (at least
2-3 years). Do not use oak wood, since
this is harmful to health. Enquire with your
wood supplier about suitable wood types.
Wood pieces with a length of approx.
7 – 10 cm and a thickness of 2.5 – 5 cm
are best suited to smoking.
• During smoking, the covers must
remain closed, otherwise the smoke
escapes more quickly and the cooking
time must then be extended.
• Before lighting the fuel, open the air
vent on the small grill chamber approx.
1.5 – 2.5 cm and the exhaust flap of the
smoke pipe no more than halfway. You
can start with charcoal to heat up the
smoker and later add wood pieces.
• Read off the temperature from the
thermometer
(2)
in the cover of the
large grill chamber. You can regulate
the temperature using the air vent on
the small grill chamber.
• The ideal smoking temperature is in the
range from 80 °C to 120 °C.
• Fish or poultry, for example, are
suitable smoking goods. Other types of
meat and certain types of vegetable are
likewise suitable for smoking.
• Use meat or fish. Lay the food to be
smoked in a mixture of salt, water, and
seasoning for several hours before
smoking. Let them dry off well before
smoking.
• For large pieces of meat, a cooking
time of approx. 1 hour per 500g should
be set. In each case, check whether the
food has been cooked before removing
it. To do this, use a food thermometer.
• Smoking recipes can be found in
relevant recipe books or searched for
on the internet.
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