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Indirect barbecueing method
This cooking method is used for all recipes that require a cooking time of longer than 25 minutes, and espe-
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Prepare the smoker as described in the section " Preparing the grill" .
Caution!
This grill gets very hot and, when in operation, should only be taken hold of with barbecue gloves
and only at the points necessary for operation.
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Insert the reversible charcoal grate with the recess pointing downwards.
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Place some standard lighter cubes conforming to DIN EN 1860-3 on it and light them. However, do not
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As soon as the lighter cubes are alight, they can be covered with 2 - 3kg of barbecue briquettes as re-
quired.
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Then leave the charcoal to burn for about 30 - 45 minutes until it is covered by a layer of white ash.
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king sure that the toggle catch locks are correctly aligned with their other halves.
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Now place the second smoker
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, together with lid, on top, making sure that the toggle catch locks
are correctly aligned with their other halves. Lock the smoker
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together by means of the toggle
catch locks on the sides.
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Now also place food on the second grill grate and close the lid.
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Now also open the air vent on the lid.
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Observe the temperature shown on the lid and if necessary readjust the temperature accordingly by
means of the bottom air vent (see section " Ventilation system" ).
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Now cook the food as directed in the recipe.
Tip:
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used, only use the top smoker
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and lid. In that way the food will be more easily accessible and
less heat will be lost.
The temperature response of the smoker depends on the ambient temperature and the location, so
that the cooking times will differ accordingly.
Direct barbecueing method
This classic cooking method is used for all fast-cooking barbecue foods such as sausages, steaks, etc.
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Remove the lid from the top smoker
TUBE
. To do so, pull the retaining clip out of the retaining pin of
the top hinge and remove the hinge pin.
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Undo the toggle catch locks on the smoker
TUBES
.
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hinge and secure the hinge pin with the retaining clip.
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If necessary remove accumulated ash from the bottom part of the grill (only when the charcoal is fully
extinguished). Charcoal requires oxygen in order to burn. Check that the air vents are clear of dirt.
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Insert the reversible charcoal grate with the recess pointing downwards.
