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Idiomas disponibles
Idiomas disponibles
TEMPERATURE ADJUSTING
Open 2 dampers on the lid and the front damper knob to allow more fresh air into the grill, thus ensuring a higher
internal cooking temperature, and close the dampers as needed to decrease the airflow for a lower cooking
temperature. The adjustable charcoal pan can also be used to control the temperature. Rotate the crank handle to
raise the charcoal pan for quick searing and lower it for slow cooking.
NOTE: Always use a flame-retardant insulated grill mitt when adjusting the air vent or the charcoal pan.
INDIRECT OPERATION
1. For items that take longer to cook, you will want to use indirect grilling. This method is for long, slow cooking in
a covered grill.
2. For indirect cooking, the coals are piled two or three coals deep on one side of the charcoal grill side, or divided
and piled on two sides. This leaves an empty space next to the coals or between them. Food cooked over indirect
heat is often started over direct heat and then moved to the cooler (empty) part of the grill for even, slow cooking.
To make the heat as even as possible, construct two piles of coals.
3. It is common to place a metal drip pan in the empty space beside or between the coals, which is filled with water,
wine, beer, broth, or acombination. Place the food directly over the drip pan. This injects a little extra moisture into
the cooking environment and also catches dripping juices, which makes clean-up a little easier and reduces the
possibility of flare-ups. (Remember to keep a spray bottle filled with water on hand to extinguish any flare-ups.)
4. Once you get used to the indirect method, you may prefer to use it for more grilling tasks. Although it may take
a little longer, it is an excellent cooking method and a sure way to prevent the food from burning and to promote
even cooking.
TIPS FOR INDIRECT SMOKING
Pans are not included, and a disposable bread pan is recommended. Please purchase it separately.
1. If you want to sear certain foods before smoking, please place meat directly above charcoals on the cooking grates
with lid open in high (hot) position for several minutes.
2. Add flavor-soaked wood chips to the fire and add 1-part marinade, beer, or wine with 3 parts water into the drip pan.
3. Open the smoking chamber will extend cooking time.
4. Insert the thermometer into the thickest part not touching the bone and allow five minutes to register.
5. Check the water level when cooking for more than 4 hours or when you can't hear the water simmering.
6. Add water by turning the meat over and pouring water through the grill into the water pan.
IF THE SMOKE IS WHITE, THE FIRE IS PERFECT.
IF THE SMOKE IS BLACK, YOU NEED MORE AIRFLOW.
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