OPERATING INSTRUCTIONS
Page 20
BLACK DOG 42 XT GRILL & SMOKER
MODEL 590135
®
™
Please read all steps
before
cooking.
1. Pour the desired amount (3-6 lbs.) of charcoal onto the
charcoal grates and light charcoal according to the charcoal
manufacturer instructions.
2. Adjust all vents to full open and keep the lid open.
3. After the flames have disappeared from the charcoal, close
the lid and front doors, keep all vents full open.
4. After about 10-15 minutes, check the charcoal to see that it
has ashed over (turned gray) and the initial starter odors are
gone.
5. Adjust the charcoal or spread the charcoal evenly across the
charcoal grate if necessary.
The adjustable charcoal grate can be moved to within a
few inches of the cooking grate allowing you to sear the
meat and lock in the juices. Searing takes only a few
minutes on each side. Don't allow the meat or food to
burn. After searing, crank the charcoal grate back down
from the top and cook the food to your personal
preference.
Tip
OPTIONAL: If preferred, wood chunks can be added to the fire at
this time for flavor and smoke. The smoke will be heavy at first
and after a short while will burn with less smoke. The temperature
will spike when the wood is first added. As a general rule, you will
need to add more wood when the temperature drops below 250
degrees. Do not use more than 2 or 3 wood chunks at a time. DO
NOT ALLOW THE WOOD CHUNKS TO TOUCH OR COME IN
CONTACT WITH ANY SIDE PANEL. Keep wood chunks inside the
charcoal grate frame.
DIRECT HEAT COOKING (GRILL)
6. The optimum cooking temperature is 300~350 degrees. The
vents may need to be adjusted more open or more closed for
the desired temperature. The type charcoal and the climate
conditions can affect the grill temperature.
7. Carefully wipe the cooking grate surfaces with vegetable oil
to keep the food from sticking.
8. Add meat and food as desired to the cooking grates. Cook
food to your personal preference.
Tip
OPTIONAL: A clean smoker chamber charcoal grate can
also be used to smoke and cook food. This gives a 2 tier
cooking area and twice the cooking space.
SMOKE AND INDIRECT HEAT COOKING (SMOKER)
1. Pour the desired amount (3-6 lbs.) of charcoal onto the offset
firebox charcoal grate and light charcoal according to the
charcoal manufacturer instructions. DO NOT ALLOW ANY
CHARCOAL TO TOUCH THE PANEL SIDES.
2. Adjust all vents to full open and keep the offset firebox lid open.
3. After the flames have disappeared from the charcoal, close all
lids and doors, but keep all vents open.
4. After about 10-15 minutes, check the charcoal to see that it has
ashed over (turned gray) and the intial starter odors are gone.
5. Now carefully add about 1-2 lbs. of wood chunks to the fire.
Note! Keep all wood chunks away from the firebox side panels.
DO NOT ALLOW ANY WOOD TO TOUCH THE PANEL SIDES
.
The best types of wood for flavor and smoke are pecan, hickory
and mesquite. The smoke will be heavy at first and after a
short while will burn with less smoke.
6. Carefully wipe the cooking grate surfaces with vegetable oil to
keep the food from sticking.
7. When the smoker chamber temperature reaches 250~350
degrees, add meat and food as desired to the cooking grates.
Cook food to your personal preference.
8. Adjust the vents as needed to control the temperature in the
smoker chamber.
9. As a general rule, you will need to add more wood when the
temperature drops below 250 degrees. 1-2 lbs of wood will
burn for about 1 hour. Each pound of meat will take 1 hour
to cook. These are general rules and will vary depending on
your actual conditions.
The fire is in the offset firebox and the food is cooked in the
smoker chamber. The smoke and indirect heat pass through
the opening between the offset firebox and the smoker chamber.
Follow these steps for cooking with smoke and indirect heat.
Note that most food needs several hours to cook with this
method. These are the basic instructions.
!
GRILL
FIREBOX
COOK HERE
FIRE
HERE
SMOKER
CHAMBER
OFFSET
FIREBOX
FIRE
HERE
COOK HERE
OPTIONAL:
COOK HERE
This grill becomes very hot, including the handles. Use caution working around the grill. Use
mittens or oven gloves when opening the lid, doors, ash tray or adjusting the vents during use.
CAUTION!!
!
Содержание BLACK DOG 42 XT
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