29
t
Ventilation Settings and Cooking
Times
The following settings of the air inlet on the
BBQ body (9) and the cast-iron ventilation
regulator (11) are approximate and the
cooking times are estimated values.
Please use a meat thermometer in order
to guarantee the quality of your food and
to achieve the respective safe temperature
range.
open
closed
Top vent Bottom vent
Cast-iron ventilation controller (11)
op vent Bottom vent
Air inlet on BBQ body
Slow-cooking and smoking
110 °C to 135 °C
Beef brisket
4 hrs. per kilo
Pulled pork
4 hrs. per kilo
Chicken (whole)
3-4 hrs.
Pork ribs
3-5 hrs.
Roasting
9+ hrs.
Barbecuing and Roasting
160 °C to 180 °C
Fish
15-20 mins.
Pork loin
15-30 mins.
Chicken cuts
30-45 mins.
Chicken (whole)
1-1.5 hrs.
Leg of lamb
3-4 hrs.
Turkey
2-4 hrs.
Ham
2-5 hrs.
Searing
260 °C to 370 °C
Top vent Bottom vent
Steak
5-8 mins.
Pork cutlets
6-10 mins.
Hamburgers
6-10 mins.
Sausages
6-10 mins.
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8/11/16 10:41 AM
