Idiomas disponibles
Idiomas disponibles
the glowing coal out and put new wood or coal in. Open at the same time the adjustment flap
and the ventilation flap a little bit more to raise the air supply.
Indirect grilling
Fire wood or coal in the combustion compartment. If you do not use chemical assistance for
lightening the fire, you can start immediately with indirect grilling. If you use chemical
assistance for lighting, proceed in accordance to the instructions of the product in question.
According to the grilling duration, you can put the meat, fillet, etc. nearer to the heating
compartment (hotter) or in direction to the chimney piece (not so hot). You can regulate the
temperature with the adjustment flap at the combustion compartment. Between 130 and
180°C is optimal. If there are flames going from the combustion compartment to the cooking
compartment, reduce the air supply at the combustion compartment until the fire has the right
size. A big advantage of the indirect grilling is that it is impossible that fat can drip into the
glow and that harmful substance cannot be built. This is the reason why the meat, fillet, etc.
cannot be burned.
Direct grilling
If you need further grilling area, you can also light a fire in the cooking compartment directly
with wood or coal, or put your meat, fillet, etc., in the combustion compartment. Keep in mind
that the fire should burn no more during the direct grilling and that you only have a glow. Due
to the direct grilling, you get very high grilling and baking temperatures of more than 200°C in
the cooking compartment.
ADVICE: Only lay your meat, fillet, etc., on the grill, if the wood or coal is covered with ash!
Indirect grilling with low temperature and with a taste of wood
The procedure is the same as for indirect grilling. Pieces of wood or charcoal are lighted in
the combustion compartment. Then you lay further pieces of wood or coal on the glow. The
adjustment flap of the combustion compartment should be opened completely. The cover of
the combustion compartment should partly be opened. You can put the meat, fillet, etc.,
immediately afterwards on the grill in the cooking compartment. At a relatively low
temperature of approximately 120 to 130°C you can barbecue your food. The more you close
the adjustment flap, the ventilation flap and especially the cover of the combustion
compartment, the more the taste of wood of your meat, fillet, etc., becomes more intensive.
That is why the quality of the wood is decisive for this kind of grilling. In case of long cooking
duration, we recommend that you use wood at the beginning and at the end, but in the
meantime charcoal, that the meat, fillet, etc., can be cooked slowly without getting a too
strong smoking taste.
Advantage: You do not have to turn the meat, fillet, etc., or to supervise it. In the meantime
you can cut pieces of your food and the rest can continue to be cooked in the cooking
compartment.
Smoking
The procedure is the same as for indirect grilling. If it is possible use aromatic wood (e. g.
woods of a fruit tree like cherry, apple, etc.) or sawdust with juniper berries and close the
adjustment flap and the ventilation flap. Due to the low air circulation you get a relatively low
temperature. The lower the temperature is, the longer your food can be smoked. You smoke
at a temperature of approximately 60 to 80°C.
Baking
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