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505-00100 Rev A
4.6.
"Barbecuing"
If you're making beer can chicken, turkey, ribs, brisket, etc... You can use the grill to make slow
cooked, smoky masterpieces. This is comparable to the type of cooking usually done on a kettle type
grill.
Figure 4-3: Barbecuing inside the grill using the slow-cook rack
Remove the cooking grate. Add a small load of charcoal and light it as you normally would. (If you
want a long slow burn, pour in the charcoal and stuff newspaper only in the front of the lighting
chamber. It will light one end of the pile of charcoal and increase the interior temperature more
gradually yielding a longer, lower burn). Place a drip pan and the slow cook rack in the right side of the
coal basket. Place your food on the rack to the right of the coals. Close the cover and adjust the vents
for whatever temperature you need.
4.7.
Grilling, Barbecuing, Smoking, and Broiling:
Here's how the various cooking methods seem to relate to the German grill.
Grilling.
Direct heat, expensive meat, constant attention.
You should use a fairly large load of charcoal
(lighting chamber full to the top) and after the light, spread the coals evenly under the cooking grate.
Your will probably have enough coals for a single layer across the entire grilling surface. If you need
more energy, you can add another layer of charcoal on top of the bottom layer. It will quickly light, and
by varying the control lever, you have an amazing amount of heat at your control.
Only grill tender meats such as steak, hamburger (pre-chewed steak), chops, shrimp and fish filets. You
would also grill vegetables, mushrooms, and pizza.
Don't close the cover; grilling is a radiant heat process and convective heat is a minor factor. Most of
these foods are fairly juicy and will dry out and be ruined if you cook them too slow. They are also
fairly thin so that the inside can heat up before the outside turns to black crunch. Properly done, you
