8
505-00100 Rev A
4.
Operating Instructions
4.1.
Theory of the grill
Grilling, at its most fundamental level, is simply trying to control the transfer of heat from charcoal to
food. But this happens in a very complex way because of the interaction of fire, smoke, hot air and hot
metal. There are three types of heat transfer going on:
radiant heat
(hold your hand anywhere around
the coals and feels the heat),
convective heat
(feel the hot air coming out of the vents) and
conductive
heat
(the sizzle when a cold steak hits hot steel).
•
You can vary the distance from the fire in real time.
(RADIANT) The charcoal fire is in a
steel basket that can be raised and lowered—from slow-cook to intense-sear. You control the
radiant heat using a simple lever. You don't have to move the food around, turn cranks, or
move the grate to a different level.
•
You have access to create any size or pattern of fire.
(R CONVECTIVE) The
front of the grill opens wide—like a wood stove—so you can arrange your fire any way you
want. You can add (or subtract) coals, throw in wood chips, or move coals around to change
both the radiant and convective heat flow. You have clear access to the firebox without
touching your food or opening the top cover. (You can even look up through the bottom of the
grate and see if the steaks are ready to turn.) And when the meal is done, and the evening is
winding down, you can open it up and use the grill as a fireplace.
•
You get oversize vents that are easy to operate
. (CONVECTIVE) The vents control the
convective heat by changing the airflow past the food. Open for sear, closed for smoke. The
vents are easy to see and easy to operate because they are located on the sides and on the front.
•
The grate is a large thermal mass that holds real heat.
(CONDUCTIVE) When the food
hits this grate you get smoke and sizzle—conductive heat. You get deep, dark char marks that
are the signature of a fine cook using a fine tool.
