6
How may the Grill-Lok be used?
Before you can use the Grill-Lok in all its
versatility, it must be burned-in. Use wood
from trees for firing up and let this burn
in both drums for up to two hours. This
procedure will enable a coating of carbon
black to build up in the inner chamber. Keep
the temperature low by shutting the lid and
closing off the ventilation flaps.
1. Grilling:
Direct grilling 160°C to 300°C
Charcoal lumps or briquettes are lit in the
large chamber. The products for grilling
lie directly above the glowing coals and
can only be laid over them when the coals
are covered in a thin grey coating of ash.
Indirect grilling 160°C to 250°C
Charcoal lumps or briquettes are lit in the
small chamber. The products for grilling in
the large chamber are thus not directly above
the glowing coals. The fat that runs off cannot
burn, as it does not drip on to the coals.
. American Barbecue:
at
90°C
to
160°C
Firing with different types of wood takes
place in the small chamber. Wood from
broad-leaved trees and fruit trees may be
used. The meat will acquire an additional
intense flavour from the wood. Make sure
that the wood is thoroughly dried out in order
to prevent excessive smoke production and
poor combustion. You can regulate the heat
of the fire via the ventilation flap and the
chimney cover by supplying air in larger
or smaller quantities. Depending on the
thickness of the meat the cooking process
may be drawn out over a fairly long period.
3. Smoking:
Hot smokers from 50º to 90º C
This smoking process provides short
smoking times for quick consumption
of e.g. fish and sausages. At these high
temperatures the core temperature
rises as far as the cooking range. The
result is the highly appreciated smoker
colouring and the typical smoker aroma.
Medium-heat smokers from 25º to 50º C
This smoking option allows fish and meat to
stay juicy. The typical aroma is promoted by
proteolytic enzymes and the smoker products
remain tender. They must of course be
consumed quickly, as the storage life is limited.
Cold
smokers
up
to
25º
C
This smoking option may vary between
a few hours and a number of weeks. It is
used primarily when the smoked product is
to be made for keeping for a long period. At
the same time an intense smokey flavour is
produced. No cooking process takes place,
as the product stays raw. Particular care
must be taken to ensure that this process
takes place at an outside air temperature
of below 5ºC. At higher temperatures the
product could easily spoil.
You can refine your smoked product by using
spice mixtures during the smoking process.
