The provided manual describes the ALDI GARDENLINE OIL DRUM CHARCOAL BARBECUE, a product designed for outdoor cooking and heating food using charcoal. This barbecue is intended for private use and not for commercial purposes.
Function Description
The Oil Drum Charcoal Barbecue functions as an outdoor cooking appliance that utilizes charcoal as fuel. It consists of a main bowl where charcoal is placed on a charcoal grid, and a lid that covers the cooking area. Food is cooked on a cooking grid, and a warming grid is available to keep food warm. The barbecue is designed to be mobile, featuring wheels for easy relocation. It also includes side tables for convenience during cooking, and an ash catcher to collect ash, simplifying cleanup. The lid is equipped with a thermometer to monitor internal temperature and air vents to regulate airflow, which in turn controls the cooking temperature.
Usage Features
The barbecue is designed for straightforward assembly and use, though it requires at least two adults for assembly due to its size and the need for careful handling of parts. Protective gloves are recommended during assembly to prevent cuts from potentially sharp edges.
Assembly: The assembly process is broken down into six steps:
- Assemble the legs: Involves connecting short and long legs with leg supports using M6x15 screws.
- Assemble the stand: Attaching the leg pairs to a shelf and then inserting the axle through the short legs to attach the wheels using M8 nuts and washers.
- Assemble the bowl: Placing the main bowl onto the stand, securing it to the legs with M6x12 screws and nuts. A handle is attached to the bowl, and an ash catcher support is fixed to the bottom of the bowl.
- Assemble the lid: This step involves fixing lid connection plates to the lid, attaching the lid support and handle, inserting a thermometer, and fixing air vents. Nuts and washers are to be attached inside the lid for these components.
- Complete the barbecue: The lid is fixed to the bowl using M6x19 screws. Front table battens are attached to front table supports, and the front table is then connected to the front legs. Similarly, side table battens are attached to side table supports, and the side table is then attached to the bowl. All nuts and bolts should be fully tightened at this stage.
- Install barbecue grids: The warming grid rod is inserted into holes in the lid and secured with M5 nuts. The charcoal grid is placed inside the bowl, followed by the cooking grid on top of the bowl. Finally, the ash catcher is slid into its support at the bottom of the bowl.
Operation:
- First-time use: Before the first use, all parts that come into contact with food, especially the cooking grid and warming grid, must be cleaned. It is recommended to heat up the barbecue with charcoal and the lid on for at least 30 minutes prior to cooking for the first time.
- Preparing and lighting: The barbecue should be placed on a secure, level surface, clear of combustible materials, and not near entrances or busy areas. Charcoal is placed on the charcoal grid in the bowl, forming a pyramid. Lighter cubes (complying with EN 1860-3) are inserted and lit with a long match or lighter in a wind-protected area. It is crucial not to use spirit or petrol for lighting or re-lighting. Cooking should only commence after the charcoal is fully lit and covered with a coating of white ash, which typically takes about 20 minutes. The charcoal should then be spread evenly.
- Grilling: The lid can be opened or closed depending on the food type; closing the lid is suitable for foods requiring longer cooking times. Cooking temperature can be regulated by opening or closing the air vents on the lid and ash catcher.
- Refilling charcoal: Grilling time can be extended by refilling charcoal. This requires opening the lid, removing the cooking grid (using heat-resistant barbecue mitts or gloves as the grid will be hot), carefully refilling charcoal onto the charcoal grid, and then reinstalling the cooking grid. Lighter cubes should not be placed on embers or refilled charcoal. Cooking can resume once the smoke has settled and the charcoal is completely burning.
Safety Notes:
- The barbecue is for outdoor use only and must not be used indoors or in confined spaces due to the risk of carbon monoxide poisoning.
- It becomes very hot during operation and should not be moved.
- Do not use under overhead combustible structures.
- Avoid using spirit or petrol for lighting.
- Maintain a distance of at least 1.5 meters from combustible materials.
- Use heat-resistant barbecue mitts or gloves (EN 407, Contact Heat rating level 2 or greater) and long, heat-resistant tools when handling hot parts, charcoal, or the lid.
- Never use water to extinguish burning fat; instead, close the lid and air vents.
- Do not dump hot charcoal or ashes where they could be a fire hazard; ensure they are fully extinguished before disposal.
- Keep children and pets away from the hot barbecue.
- Do not wear loose-flowing sleeves while operating.
- Never bend over the hot barbecue.
- Be prepared for fire or accidents with a fire extinguisher and first aid kit.
- The maximum fuel capacity is 1.5 kg of charcoal.
Maintenance Features
Regular maintenance is essential to ensure the barbecue's stability and longevity.
Cleaning:
- Always allow the barbecue to cool down completely before cleaning.
- Clean the cooled barbecue after each use. Discoloration on air vents, the lid, charcoal grate, and other parts is normal and not a defect.
- Do not use flammable or aggressive detergents, steel brushes, abrasives, or other hard objects that could scratch surfaces.
- Ashes should not be removed until all charcoal is completely burned out and the barbecue is cool.
- To clean, open the lid, remove the warming grid and cooking grid (using handles), and then remove and empty the charcoal grid.
- Sweep ash from the bowl into the ash catcher, then remove and empty the ash catcher. Regularly remove completely cooled ash, as salt in wet ash can cause rust.
- Clean parts by hand with commercially available dishwashing detergent. For heavy or burned soiling, use special degreasing kitchen cleaners according to their instructions.
- Clean inside and outside surfaces with warm soapy water and a sponge.
- Allow all parts to dry completely before reinstalling.
Storage:
- After use, allow the barbecue to cool completely and clean it.
- Use the handle and wheels to relocate the barbecue.
- Periodically check the strength of all fittings and tighten screws if necessary to ensure a firm footing.
- Clean the barbecue and allow it to dry completely before covering it.
- Store the barbecue in a dry place, protected from the elements.
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