This document provides assembly instructions and usage guidelines for the ALDI GARDENLINE Smoker BBQ, model SM-003.
Function Description
The Smoker BBQ is exclusively designed for outdoor use to cook or heat food. It functions as a barbecue for direct and indirect grilling, as well as a smoker. The device features a large main chamber and a smaller side chamber, allowing for versatile cooking methods. The small chamber can be used for indirect grilling or for adding wood chips/smoke powder for smoking, while the large chamber is primarily for direct grilling or holding food during indirect grilling/smoking. A thermometer is integrated into the lid of the large chamber to monitor internal temperatures. Wheels are included for easy relocation.
Important Technical Specifications
- Model: SM-003
- Dimensions (W × D × H): 107.5 x 67 x 110 cm
- Weight: 20 kg
- Fuel: Charcoal
- Max. fuel capacity: 2.5 kg
- Item number: 701430
- Warranty: 3 years
Usage Features
Assembly:
The assembly process requires at least two adults and protective gloves due to potentially sharp edges. The instructions emphasize completing each step in order and not fully tightening nuts and bolts until all parts are assembled. Key assembly steps include:
- Assembling the legs (short legs (6) and long legs (10) connected with steel slot (5)).
- Mounting the large chamber (15) onto the legs using M6×40 bolts, washers, and nuts (C).
- Mounting connecting plates (11) and table supports (14) to the legs using M6×40 and M6×45 bolts, washers, and nuts (C, B). The axle (8) is inserted through the leg holes, and wheels (7) are attached with M8 nuts (H).
- Mounting the small chamber (16) to the large chamber using M6×12 bolts, washers, and nuts (E). The ventilation flap (13) is attached inside the small chamber with an M6×12 bolt, spring washer, and nut (I).
- Mounting lids and chimney: Hinges (12) are attached to both chambers (small and large) using M5×10 bolts, washers, and nuts (F). The lid for the small chamber (18) and the lid for the large chamber (17) are then attached to these hinges using M5×10 bolts, washers, and nuts (F). The chimney (1) is attached to the large chamber with M6 nuts and washers (G).
- Mounting handles and thermometer: Steel handles (22) are attached to the small chamber, the lid for the small chamber, and the lid for the large chamber using M6×15 bolts and washers (A). Supports for the front shelf (2) are attached to the large chamber with M6×12 bolts, washers, and nuts (E). The thermometer (23) is inserted into the large chamber lid from the outside and fixed with a bracket and wing nut.
- Assembling the front shelf and installing barbecue grids: Supports for the front shelf (2) are attached to the table supports (14) with M6×12 bolts, washers, and nuts (E). Front shelf battens (3) are attached to the front shelf supports with M5×30 bolts, washers, and nuts (D). Charcoal grids (19) are placed inside both the small and large chambers. Cooking grids (20) are inserted into holes in the large chamber.
- Installing the grease cup (9) into the hook for the grease cup (4), which is then attached to a small hole in the large chamber.
First Use and Preparation:
Before the first use, all parts that come into contact with food, especially the cooking grids (20), must be cleaned. The barbecue must be "burnt in" by making a fire with seasoned wood in both chambers for up to 2 hours. This creates a black carbon coating inside the chambers. Temperatures should be kept low by closing lids and ventilation flaps.
Lighting the Barbecue:
- Ensure the barbecue is on a secure, level surface, clear of combustible material.
- Open the lids (17 or 18) and remove cooking grids (20) if necessary.
- Place charcoal grids (19) in the chambers.
- Build a pyramid of charcoal in the center of the charcoal grid and insert lighter cubes (EN 1860-3 compliant).
- WARNING: Do not use spirit or petrol for lighting/re-lighting. Only use EN 1860-3 compliant firelighters.
- Charcoal should always be placed on top of the charcoal grid, not directly in the bottom of the chambers.
- Light charcoal in a wind-protected area using a long match or lighter.
- Charcoal is fully lit when covered with a coating of grey ash (approx. 30 minutes). Spread evenly before cooking.
Grilling Methods:
- Direct Grilling: Charcoal is lit in the large chamber, and food is placed directly above the glowing coals. Temperatures typically range between 160 and 300 °C.
- Indirect Grilling: Charcoal is lit in the small chamber. Food is placed in the large chamber, not directly above the coals. Temperatures typically range between 160 and 250 °C.
- American Barbecue: Uses different types of seasoned wood (broad-leaved or fruit trees) in the small chamber for specific flavors. Wood chips or smoke powder with spice mixtures can also be used. Temperature is regulated by air vents and chimney cap, typically between 90 and 160 °C.
- Smoking: Used for smoking food over several hours at temperatures up to 90 °C. Spice mixes can be added for flavor.
Safety Notes:
- WARNING: Do not use in confined/habitable spaces (houses, tents, caravans, motor homes, boats) due to carbon monoxide poisoning risk.
- The barbecue becomes very hot; do not move during operation.
- Do not use indoors or under overhead combustible construction.
- Keep children and pets away.
- Use heat-resistant barbecue mitts/gloves (EN 407, Contact Heat rating level 2 or greater) and long, heat-resistant tools.
- Never touch hot metal parts, cooking/charcoal grids, ashes, or charcoal.
- Do not use water to extinguish burning fat; close the lid and air vents instead.
- Do not use within 1.5 m of combustible materials (wood decks, patios, porches).
- Have a fire extinguisher and first aid kit ready.
- Max. charcoal height is approx. 5 cm, not exceeding 3/4 of the charcoal tray.
- Do not cook before charcoal has a coating of ash.
- If fire flares up from dripping fat, lightly douse with water spray and close air vent slightly.
Maintenance Features
Cleaning:
- Allow the barbecue to cool completely before cleaning.
- Clean the cooled barbecue after each use. Discoloration on air vents, lid, charcoal grate, and other parts is normal and not a defect.
- Do not use flammable/aggressive detergents, steel brushes, abrasives, or hard objects that could scratch surfaces.
- Do not remove ashes until all charcoal is completely burned out and extinguished, and the barbecue is cool.
- After smoking or American barbecue, chambers will acquire a smoky aroma. Interior parts untouched by food do not need cleaning to preserve this aroma.
- Open both lids (17, 18) and remove cooking grids (20) using handles (21).
- Remove and empty charcoal grids (19).
- Regularly remove completely cooled ash, as salt in ash can cause rust when wet.
- Clean the barbecue with a mild detergent and water, rinse well, and wipe dry.
- Cooking grids do not need washing after every use; residues can be removed with a barbecue brush or crumpled aluminum foil, then wiped clean with kitchen paper.
- If washing cooking grids, do so in hot soapy water when completely cool, removing food residues with a brush or cloth, then rinsing with clean water.
- Allow all parts to dry completely before reinstalling.
Storage:
- Allow the barbecue to cool completely and clean it.
- Use the handle and wheels to relocate.
- Check the strength of fittings and tighten screws if necessary.
- Clean and dry the barbecue completely before covering.
- Store in a dry place protected from elements.
Disposal:
- Dispose of packaging materials (paperboard, cardboard, film) according to type for recycling.
- Dispose of the product itself in line with applicable country guidelines and disposal regulations.
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