Barbeques Galore TEXASK, Руководство пользователя

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OPERATION INSTRUCTIONS
It is strongly recommended to pre burn your grill prior to your first use. By lighting a SMALL
charcoal fire to simulate the cooking process, you will burn off any residues or oils created during
the manufacturing process. This will also cure and harden the high temperature finish. This is a
once only process.
LIGHTING A FIRE
Open the hood of your TEXAS SMOKER, as well as all of the butterfly dampers.
Remove the cooking grates. Add charcoal. Do not put more than 3 kilogrammes of
charcoal briquettes or 1.5 kilogrammes of lump charcoal into the pan. Do not let
burning charcoal or wood come in contact with the walls of the grill (keep fuel
approximately 50 mm away from the ash pan edge). Use firelighters to start the fire,
following directions on the packet
.
Allow the charcoal enough time to completely ash over before beginning to cook, so
that the firelighters have enough time to burn off. Starting to cook too soon can leave
your food tasting like firelighters. After ash over is complete, use long-handled tongs
to spread the charcoal into a single layer on the grate.
Chimney starters, electric starters, or other types of fire starters may be used instead
of lighter fluid to light the fire – but only according to those manufacturers’ instructions.
Never use instant light charcoal or charcoal lighter fluid with any of these other
starting methods.
CONTROLLING A FIRE
Allow enough time for properly building the fire and getting the TEXAS SMOKER up
to desired temperature before attempting to cook.
Rising heat will move up and out of the unit, pulling in cooler air behind it, which
provides more oxygen for the fire. Your TEXAS SMOKER has two butterfly dampers
that control airflow, which lets you fine tune the temperature. NOTE: Dampers will
become very hot after lighting the charcoal - be sure to wear insulated grill mitts
during adjustment.
After the fire is established and the unit reaches the desired cooking temperature, the
butterfly dampers can be left completely open, providing maximum airflow for a higher
temperature or closed as needed to decrease airflow for a lower temperature. Use the
heat indicator to monitor the temperature.
Half opening the damper on the stack and half opening the damper on the smoker
side panel will create a convection effect inside the grill when the hood is closed.
This will allow for extended cooking times when Indirect Cooking.