Idiomas disponibles
Idiomas disponibles
CAUTION!
•
The cooking temperatures are controlled by
adjusting the top and bottom vents.
•
Decide if you are cooking low and slow, then
do not let the BBQ get too hot. Keep the
temperature low, it takes hours to cool down.
•
Continuous grilling at extreme high
temperatures will cause the felt gasket to
burn.
Cooking temperature guide
Note: All cooking times are approximate and provided for reference only.
Food
Beef:
Roasts, ribs
Pork:
Loin
Roasts
Ribs
Poultry:
Chicken
Turkey
Food
Beef:
Steaks
Kebabs
Hamburger Patty
Sirloin tip
Ribs cut in
Tenderloin
Chicken:
Breast halves, bone-in
Breast halves, boneless
Legs or thighs
Drumsticks
DR826_ML_A5_v2_20230627.indb 5
DR826_ML_A5_v2_20230627.indb 5
SMOKING
Size
3-4 lb. (1.3-1.8kg)
2-4 lb. (5kg)
4.5 lb. (2kg)
Full grate
4 lb. (1.8kg)
10-15 lb. (4.5-6.8kg)
GRILLING
Size
1" (25mm) thick
1" (25mm) cubes
1/2" (12mm) thick
3.5-4 lb. (1.5-1.8kg)
Cut in 1-rib portions
Half 2-3 lb. (0.9-1.3kg)
Whole 4-6 lb. (1.8-2.7kg)
6-8 oz. (170-226g) each
4 oz. (113g) each
4-8 oz. (113-226g)\
4 oz. (113g)
3 oz. (56-85g)
Start cooking
•
Use a wire grill brush to clean the cooking
grate. Let it dry well and put onto the fire
bowl.
•
Lay food on the grate to start cooking.
Note: As needed during cooking interval,
you can add more charcoal using the grate,
but being careful not to burn yourself with
the hot food or cooking grid.
Cooking time
3-4 hours
2-3 hours
1.5-2.5 hours
3-4 hours
1-2 hours
3-4.5 hours
Cooking time
3-4 min./side
4-5 min./side
3-4 min./side
20-25 min./lb.
10 min./side
10-12 min./side
12-15 min./side
10-15 min./side
6-8 min./side
10-15 min./side
8-12 min./side
8-12 min./side
EN
Meat temp.
225°F/107°C
225°F/107°C
225°F/107°C
225°F/107°C
250°F/121°C
250°F/121°C
Meat temp.
160°F / 71°C
145-160°F / 63-71°C
160°F / 71°C
145-160°F / 63-71°C
160°F / 71°C
145°F / 63°C
160°F / 71°C
170°F/77°C
170°F/77°C
180°F/82°C
180°F/82°C
180°F/82°C
5
2023/6/27 15:12:06
2023/6/27 15:12:06
