11
Cooking Configuration #2:
Low ‘n’ slow - indirect
TEMPERATURE RANGE
90-130°C / 194-266°F
HOOD
Closed after ignition
TOP VENT POSITION
1-2
LOWER VENT POSITION
1-2
CHARCOAL AMOUNT
300-500g / 11-17oz initially
• Place approx. 4-5 pieces of lump charcoal
directly on top of the charcoal dish.
• Once ignited, position the charcoal to the
side closest to the fuel reloading hatch (us-
ing the supplied charcoal tongs).
Charcoal configuration:
Grilling surface configuration:
Step 1:
Place 2 x cast iron grills onto the
charcoal chamber
Step 2:
Place 2 x stainless steel grills on top
of the cast iron grills (optional)
HANDY TIPS
• Maintain temperatures by topping up with more charcoal as required, via the side reloading hatch.
• With this method, place the meat directly over the section without any charcoal directly underneath. By
cooking indirectly, the heat will rise and gently transfer to the meat.
• To increase the cooking temperature accuracy, we recommend using a food probe (in position P1) to
read the temperature of the cooking grill.
• Prevent your meat from becoming dry during cooking by simply filling the supplied metal water cup and
placing it into position before cooking.
