Megamaster COALSMITH CHARLIE, Инструкции по сборке и эксплуатации

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OPERATING INSTRUCTIONS
COOKING METHODS
You can use your GRILL AND SMOKER to cook three different ways — depending on the type
of food, and how you want to prepare it.
GRILLING
Grilling is cooking directly over the fire, using direct heat. This method is the quickest and works
well for food that is tender before you cook it — including steaks, beef or pork tenderloin,
burgers, hot dogs, sausages, chicken, seafood, etc. Vegetables are also wonderful when grilled.
Grilling uses very high temperatures that are over 165C ° / 325 ° F. When cooking at these
temperatures, it is important to carefully watch your food to keep it from burning. Also, closing
the lid to put out any grease flare-up that may occur when flipping burgers or steaks.
BARBECUING
Barbecuing is cooking using indirect heat and smoke. This method takes a little longer, but can
be used for nearly any kind of food you want to cook (including those above). As barbecuing
uses lower temperatures and longer cooking times — this method works best for cuts of meat
that need time to tenderize — such as ribs, brisket, pork shoulder, wild game, etc.
Barbecuing uses temperatures from110C ° / 225 ° F to 165C ° / 325 ° F. Try maintain 135C ° /
275 ° F for optimal results. Use your imagination when barbecuing, as the possibilities are
endless!
SLOW SMOKING
Slow smoking uses much lower temperatures and much longer cooking times. Slow smoking
is actually a way to cure meats rather than cook them. Slow smoking is ideal for turkeys,
chickens, beef briskets, cheese and sausage.
Slow smoking uses temperatures that range from 60C ° / 140 ° F to 110C ° / 225 ° F. Most slow
smoking recipes call for the use of a saline brine that helps preserve the meat and avoid
bacterial contamination during the cooking process.
CARE & MAINTENANCE
GRILL MAINTENANCE
Frequency of cleaning is determined by how often the grill is used. Make sure coals are
completely extinguished and the grates are cooled down before cleaning inside of the unit. To
remove the stains on the lid and front panel caused by the fumigation while grilling, use of a
cleaning pad is recommended. Wipe out the interior of unit with cloth or paper towel. Clean the
grates with warm water and pat dry. The coating is fragile. Do not knock, hit or drop the grates.
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