User Manual And Assembly Instructions; First Time Use - Barbecook 223.9850.000 Manual De Usuario E Instrucciones De Montaje

EN
USER MANUAL AND
ASSEMBLY INSTRUC-
TIONS

FIRST TIME USE

WhEN usiNg this smokEr for thE
first timE, WE stroNgly rEcom-
mENd to havE it burN for 30
miNutEs Without cookiNg mEals.
this iNitial pEriod is NEcEssary.
USEFUL HINTS AND
PRECAUTIONARY MEASURES
• THIS SMOKER CAN ONLY BE USED
OUTDOORS.
• ALWAYS INSTALL ON A SOLID BASE
AWAY FROM INFLAMMABLE AND
MELTABLE OBJECTS.
• DO NOT USE A SMOKER IN HIGH
WINDS.
• PROCEED TO USING THE SMOKER
ONLY IF IT IS COMPLETELY ASSEM-
BLED AND ALL PARTS ARE FIRMLY IN
PLACE.
• NEVER MOVE THE SMOKER BE-
FORE THE FIRE IS COMPLETELY
ExTINGUISHED AND THE SMOKER IS
COOLED OFF COMPLETELY.
• KEEP CHILDREN AND PETS AT A SAFE
DISTANCE.
• NEVER USE ALCOHOL OR PETROL TO
LIGHT OR STIR UP THE FIRE.
• PROTECT YOURSELVES AGAINST THE
FIRE AND STEAM WHEN OPENING
LID OR ACCESS DOORS WHEN THE
SMOKER IS IN USE.
INSTRUCTIONS FOR USE
lightiNg
• Remove lid, upper layer body, cooking
grid and drip pan.
• Make sure charcoal grid sits inside the
charcoal pan, and the charcoal pan is
securely rested on all 3 legs
• Open door to the lower layer body. If
possible, face open door to the wind to
enhance fire starting and air circulation
within the smoker.
• Pile charcoal or wood (not pine wood)
into a pyramid shape, in the center of the
charcoal grate.
• Start the fire while leaving lid, upper
layer body and drip pan off.
• Allow charcoal/wood to burn for about
25 minutes. The coals should be lightly
coated in gray ash before starting to
cook.
• Spread coals/wood evenly over the
charcoal grate to obtain even fire. Close
door on the lower layer body.
• You can add flavored wood chips. Soak
the woodchips in water for 10 minutes
and drain before use. Use directly over
hot coals or in a perforated foil pouch.
These will infuse a smoldering smoke
into your foods for enhanced flavor. In
addition to flavored wood chips, you
can add a mixture of your favorite wine,
herbs and/or spices to the water pan.
apple flavoured: mild,
ideal for venison, fish, fowl
oak flavoured: medium,
ideal for pork, fowl
hickory flavoured: robust,
ideal for pork chops, ribs, roasts
kEEp thE smokiNg goiNg
• Place drip pan securely on the 3 support
brackets of the lower layer body.
• You can fill this pan with a little bit of
water.
• Place a cooking grate directly on top of
the drip pan. Place food on the cooking
grate in a single layer with spaces
between each piece. This allows smoke
and heat to circulate evenly all around
the food.
• Place upper layer body on top of the
lower layer body. Keep door closed.
• Position the other cooking grate on the
support brackets of the upper layer
body, and make sure the rim of the
cooking grate is resting firmly on the
support brackets. Place food on the
cooking grate.
• Place lid on the smoker and start
smoking!
cooking tips
• During the smoking process, avoid lifting
the lid to check food. Opened lid allows
heat to escape, making additional cook-
ing time necessary.
• When removing lid during cooking, lift
to the side instead of straight up. Lifting
lid straight up creates a vacuum air flow
within the smoker, sucking up ashes
onto the food.
rEgulatiNg thE firE
It's absolutely necessary to keep a consist-
ent, even and low heat environment of
+/- 70 °C inside your smoker. You should
just be able to touch the outside of the
smoker in area of the dish without hurting
your hand.
If the fire is too hot, place lid on smoker
and close lid air vent. You can also throw
down some wet wood chips on the fire.
This will lower the temperature a little
and also build up a smoldering smoke for
enhanced flavor.
If the fire is too low, open lid air vent and
access door to the lower layer body to let
air in and build up the fire.
addiNg WatEr duriNg cookiNg
Pour water slowly with a funnel or contain-
er with a spout through the access door of
upper layer body.
addiNg charcoal/Wood duriNg
cookiNg
• Slowly remove lid from smoker, and
carefully open access door to the lower
layer body with barbecue mitts
• Use long-handled tongs to add charcoal
or wood, avoiding to stir-up ashes and
sparks.
• Close door and place lid on the smoker
once the charcoal or wood is burning
strong again.
ExtiNguishiNg firE
• Place lid on the smoker.
• Simply close all air vents and doors to
extinguish fire. Also try covering coals
with sand. Never use water!
MAINTENANCE
aftEr Each usE
• After coals are totally extinguished and
smoker has cooled completely, simply
brush ashes into the charcoal pan and
dispose them.
• Gently scrub residue off the cooking
grates and charcoal grate with a brass
wire grill brush or crum pled aluminum
foil to avoid damaging the finish. Wipe
off residue with paper towels.
oN a rEgular basis
Give special care to your smoker to pre-
vent rust.
• Use warm soapy water to clean the
cooking and charcoal grates, drip and
charcoal pans, and the interior and exte-
rior surfaces of your smoker.
• Rinse well with water.
• Wipe completely dry with a soft cloth or
paper towel. Do not allow the smoker,
pans and grates to drain dry
• To prevent rust, apply a light coat of
vegetable oil or vegetable cooking spray
to the surface of the following: the lid,
cooking grate and water pan. Gently
wipe dry with paper towels. DO NOT
apply oil to the charcoal grate, char-
coal pan and the interior surface of the
smoker.
if rust occurs
On exterior surface of the smoker:
• Clean and buff all rust spots with a grill
brush.
• Touch-up affected areas with a good
high-temperature resistant paint.
On interior surface of the smoker:
• Clean and buff rust spots with a grill
brush.
• Lightly coat affected areas with veg-
etable oil or vegetable cooking spray to
minimize rusting. Gently wipe dry with
paper towels. Never apply paint to the
interior surface of the smoker.
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