15
English
.
c. By opening or closing the air vent slider on
the lid
(Part F)
the ai
r flow can be regu-
lated in the 4GRILL. Open: more air, higher
temperature. Closed: less air, lower
temperature.
d. Adding charcoal or briquettes, during slow
cooking or smoking, can be done via the
front door
(Part H)
. Add carefully the
charcoal or briquettes onto the fire in the
fire pan. Rough adding can cause ashes
to swirl in the 4GRILL and getting on your
food!
e. For smoking, woodchips need to be
added to the fire. After selecting the type
of woodchips for smoking, the woodchips
needs to be moistened by putting those in
water for 30 to 60 minutes. These mois-
tened woodchips can then be placed on
to the burning fire.
Types of woodchips for smoking:
FOOD
WOOD TYPE
CHARACTERISTICS
Pork, chicken, beef, wild game,
cheeses.
Hickory
Pungent, smoky, bacon-like flavor.
Pork, chicken, lamb, fish,
cheeses.
Pecan
Rich and more subtle than hickory,
but similar in taste. Burns cool, so
ideal for very low heat smoking.
Most meats, especially beef.
Most vegetables.
Mesquite
Sweeter, more delicate flavor than
hickory. Tends to burn hot, so use
carefully.
Salmon, swordfish, sturgeon,
other fish. Also good with
chicken and pork.
Alder
Delicate flavor that enhances lighter
meats.
Poultry, vegetables, ham.
Maple
Mildly smoky, somewhat sweet
flavor.
Poultry, game birds, pork.
Cherry
Slightly sweet, fruity smoke flavor.
Beef, poultry, game birds, pork
(particularly ham).
Apple
Slightly sweet but denser, fruity
smoke flavor.
Always avoid soft, resinous woods like pine, cedar, and aspen.
WARNING! Never use wood that has been treated or exposed to chemicals.
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