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INSTRUCTIONS for ignition!
Y
No toxic effects can be expected if fire starter is used properly.
For grilling:
Y
ATTENTION! Use odourless starter!
Y
Let the starter burn completely and only start grilling when the charcoal are covered with a grey layer
of ash.
For American barbecue:
Y
ATTENTION! Use odourless starter! Do not use liquid fire starter, starter gels, and starters that contain
paraffin!
Y
Allow the starter to burn completely before placing the food in the smoker!
For smoking:
Y
ATTENTION! Use odourless starter! Do not use liquid fire starter, starter gels, and starters that contain
paraffin!
Y
Allow the starter to burn completely before placing the food that will be smoked in the smoker!
How can the smoker be used?
Before you can use the versatile smoker, it must be
burned in. Use firewood for burning in, and let it
burn in both drums for up to two hours. This process
produces a layer of soot in the interior. Keep the
temperature low by closing the lid and vent shutter.
1. Grilling:
Direct grilling 160°C to 300°C
Firing with charcoal or wood occurs in the large
chamber. The grill items are placed directly over the
glowing coals and should only be placed on the grill
when when the charcoal has a thin, grey coat of ash.
Indirect grilling 160°C to 250°C
Firing with charcoal or wood occurs in the small
chamber. Place the food in the large chamber so
that it not positioned directly over the glowing
charcoal. Drippings cannot burn with this
method because they do not fall on the charcoal.
2. American Barbecue:
at 90°C to 160°C
Firing with different types of wood is executed
in the small chamber. Wood from deciduous
trees and fruit trees can be used. The wood
gives the meat an additional intensive flavour.
Ensure that the wood is well-dried so that
excessive smoke and poor burning behaviour
are prevented. Regulate the heat of the glowing
coals with the vent shutter and the smoke
stack cover to regulate the oxygen supply.
The cooking process can take longer
depending on the thickness of the meat.
