10
PROBLEMS LIGHTING YOUR BBQ
1. If you have trouble lighting the BBQ, ensure that both the top and bottom vents are open. The fire
needs oxygen to light. Once lit, leave the bottom vent and lid open for about 10 minutes to build a
small bed of hot embers.
2. The BBQ may quickly extinguish if there is not enough charcoal in the main body.
The recommended quantity of lump charcoal is a maximum of 2kg per burn. Be sure not to
overload the unit with fuel. If the fire is too intense, the excessive heat could damage the BBQ.
3. To prevent any back-draft or flare-ups that may cause injury, it is advised to initially only lift the lid
partially (also known as burping), which allows air to enter slowly and safely.
REFUELING
With the top and bottom vent closed, the BBQ will stay at a high temperature for several hours. If you
require a longer cooking time (e.g. when roasting a whole cut or slow-smoking), it may be necessary to add
more charcoal. Open the lid, add additional charcoal, and continue to cook as directed in this manual.
BARBECUE GETS TOO HOT
Close the lid, close both vents, and allow the barbecue to smother with lack of oxygen. For low
temperature cooking, use less fuel.
BARBECUE DOESN’T GET HOT ENOUGH
Add more fuel and leave both vents completely open. More oxygen flow will allow the fire to
increase, burning more lump charcoal.
EXTINGUISHING
To extinguish the BBQ: Stop adding fuel and close all the vents and the lid to allow the fire to die naturally.
Do not use water to extinguish the charcoal as this could damage the BBQ.
ENVIRONMENTAL PROTECTION & DISPOSAL
Pay attention to cleanliness when using the BBQ and dispose of waste in a clean and safe manner. As a
general rule, only dispose of waste in designated metal or non-flammable containers. The local regulations
for disposal apply.
GENERAL FOOD SAFETY
Read and follow this advice when cooking on your BBQ:
• Do not cook until the fuel has a coating of ash.
• Before cooking, ensure the Cooking Grid and tools are clean and free of old food residue.
• Always wash your hands before and after handling uncooked meat, and before eating.
• Do not use the same utensils to handle cooked and uncooked foods. Always keep raw meat away
from cooked meat, and other foods.
• Ensure all meat is cooked thoroughly before eating.
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