Smoking
Di
erent smoking chips
Grillingwithlowtemperature
Chip feeder
3. Light grill by following instructions.
4. Let embers burn at least 30 minutes.
5. When the charcoals or briquettes have turned light
grey and are covered with ash, the grill is ready for
use.
6. Do not stroke or turn charcoals after they are
alight. This allows charcoals to burn more uniformly
and e
ciently.
7. Use heat-resistant barbeque gloves and strong,
long-stemmed barbeque tools as aids when using the
grill.
1. Light grill by following instructions.
2. Leave bottom vent open and open top vent. Leave
those fully open for 10 minutes to build a bed of hot
embers.
3. Monitor thermometer. Check temperature and
cooking guidance from manuals point 58.
4. When wanted temperature is reached, close
bottom vent completely.
5. Grill is now ready for use.
6. WARNING: When opening the lid at high tempera-
tures, it is essential to lift lid only slightly, allowing air
to enter slowly and safely, preventing any backdraft
or flare-ups that may cause injury.
7. Use heat-resistant barbeque gloves and strong,
long-stemmed barbeque tools as aids when using the
grill.
Note! Separately sold flame tamer eases indirect
grilling in low temperature.
Well-equipped grocery stores and hardware stores
sell a wide variety of smoking dust and chips. The
smoking dust and chips made of di
erent species of
wood give the products being smoked or barbequed
their own fragrance. Experiment to find your best
fitting fragrances.
Generally available smoking dust and chips in the
stores.
Tip! Try pre-wetted herbs on the charcoal.
4. When wanted temperature is reached, leave
bottom vent slightly open.
5. Close top vent completely.
6. Monitor thermometer, until wanted temperature is
reached.
7. Place soaked smoking chips on the charcoals. Use
heat-resistant barbeque gloves and strong, long-
stemmed barbeque tools as aids when using the grill.
8. Grill is now ready for use.
9. WARNING: When opening the lid at high tempera-
tures, it is essential to lift lid only slightly, allowing air
to enter slowly and safely, preventing any backdraft
or flare-ups that may cause injury.
10. Use heat-resistant barbeque gloves and strong,
long-stemmed barbeque tools as aids when using the
grill.
In this grill, the smoking chips are placed wetted on
the charcoal. The smoking chips should be soaked in
water for at least 30 minutes before it is put on char-
coal.
1. Light grill by following instructions.
2. Leave bottom vent open and open top vent. Leave
those fully open for 10 minutes to build a bed of hot
embers.
3. Monitor thermometer. Check temperature and
cooking guidance from manuals point 58.
4
This device is mainly used to add wood chips to the
oven during the barbecue. It is used by placing the
wood chips in the incompletely closed position of the
front part of the steel pipe, opening the window of the
furnace body position, inserting the steel pipe with the
wood chips into it, then turning over the wood chips,
and then pulling out the steel pipe to close the window.
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