Clic-Trade GmbH 11/202412
CARE AND MAINTENANCE
• To make cleaning the grill easier, line the combustion chamber with aluminium foil
before use. The shiny side should be facing upwards. Remember to leave out the air and
ventilation holes. This will extend the service life of your barbecue.
• It is not advisable to fill the combustion chamber completely with charcoal, as the
barbecue may then become too hot for use. A guideline is, for example, that a 3 kg
charcoal bag for a barbecue with a 43 cm (17“) diameter is sufficient for at least two
barbecue applications.
• If the flames get too close to the dripping fat on the food, check the flame height with
water from a spray bottle. the height of the flames with water from a spray bottle.
• Never pour cold water directly onto the charcoal to extinguish it, as this can damage
your barbecue. Use sand, old ash or water from a spray bottle. spray bottle.
• Only empty the charcoal or ash from the barbecue when it has cooled down completely.
• To clean the barbecue, place the grill grates and all barbecue tools in hot soapy water
immediately after use. Dry everything carefully and store it in a dry place. Never leave
your smoker grill outside without a cover.
charcoal briquettes are used for this. In order to produce enough smoke when using
charcoal or briquettes, small pieces of hardwood, known as ‘wood chunks’, must be
placed in the embers at regular intervals. Wood chunks are small pieces of wood pieces
of wood up to 12 cm long and up to 7 cm in diameter. The barbecue must now be kept
at a temperature of 180 °C for approx. 2 hours. The temperature can be regulated by
adjusting the air flap and using the flap on the smoke smoke outlet. The combustion
chamber should not be completely closed. To do this place a piece of hardwood between
the lid and the box. The smoke and grease the so-called ‘patina’ forms, which becomes
thicker and thicker over time. This patina not only protects the barbecue from environ-
mental influences, but also seals it and provides the smoke and the unmistakable
flavour of the food from the smoker.
• Now that the smoker is burnt in, you can grill with the residual heat. Then allow the grill
to cool down and remove any excess fat and ash. ashes. From now on, the smoker should
never come into contact with cleaning agents contact with cleaning agents, as these
would destroy the patina. In this case, the would have to be burnt in again. The ash should
always be removed after cooling as it absorbs moisture from the air and acts like an acid.
This attacks the surface.
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