BBQ PIT BOX BFB-RF S, Руководство пользователя

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Meat, Grill Grates, Heat-flow in the BBQ Pit Box®
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One of the most important rules of barbecuing is never to overload the cooker.
General recommendation is to fill maximum 70% of the grates surface.

Optimal ratio: 70-30%, namely the 30% of the grates should be left free. This
surface use is ideal for perfect heat-flow. This is the best way to regulate the
temperature and create proper intensity heat-flow inside the smoker. All meat
surface is free and even cooking is ensured.

If we go above 70% in a cooker it can result in uneven cooking so it is a
compromise.

The exceptional stability of the BBQ Pit Box® Cabinet Smokers can help with
this problem. For the second part of the cooking the meat on the overloaded
grates slowly shrinks during the roasting so much that it provides better heat-
flow. However it is true that less meat on the grates results in more successful
barbecue and more stable heat-flow.

It is important to take into consideration that the two top grill grates get to a
higher temperature than the rest of the grates. This is because the heat arrives
into to the top segment of the model.
Placing the meat on the Grill Grates at the start

The basic rule is that the meat must not touch the Cooking Chamber
walls in any directions.

Never put a piece of meat of such size on the top grate near the Chimney
opening that can close or narrow the outbound diameter and therefore blocking
the heat-flow.

You need to know that the volume of certain meat types significantly changes
during barbecue-style cooking. For example, brisket and ribs shrink a bit in
width, but swell and can rise 2-3 times their original height.

The heat-flow can be established with more difficulty in an overloaded cooker.
Therefore not enough heat can get to the meat on the top grates and it greatly
influences cooking time.

It can also happen, that a 100% loaded grate blocks the smoker and the
necessary heat-flow is not created therefore the necessary temperature is not
reached.