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General| Type | Charcoal Grill |
|---|---|
| Diameter | 57 cm |
| Fuel Type | Charcoal |
| Dimensions | 107 cm H x 65 cm W x 72 cm D |
| Weight | 17 kg |
| Grate Material | Plated Steel |
| Lid Thermometer | Yes |
| Lid Material | Porcelain-enameled steel |
| Bowl Material | Porcelain-enameled steel |
| Cooking Area | 2342 cm² |
| Features | Tuck-Away lid holder |
| Ash Catcher | Yes |
| Warranty | 10 years |
| Ventilation System | Aluminum dampers |
Critical risks and hazards associated with barbecue operation.
Essential precautions for safe and proper barbecue use.
Advisories to prevent minor issues or damage during operation.
Specific warnings related to certain features or actions.
Specifies the duration of coverage for different barbecue components.
Outlines limitations and exclusions of the voluntary warranty.
Details the porcelain-enamel coated steel bowl and lid.
Explains how vents control airflow and temperature.
Information on the material and design of the cooking grate.
Describes the grate for holding charcoal during cooking.
Details the ash removal and vent control mechanism.
Removable grate insert for various cooking accessories.
Integrated thermometer for monitoring cooking temperature.
Convenient feature for temporarily storing the barbecue lid.
Magnetic mount for iGRILL devices and probe storage.
Grate with liftable sections for easy access to fuel.
Enclosed system for efficient ash collection and removal.
Handle featuring integrated hooks for barbecue tools.
Handles that allow the cooking grate to hang from the bowl.
Specially shaped vents for optimized smoking airflow.
Comfort point on the lid damper for adjustment.
Guidelines for selecting a safe and suitable outdoor spot.
Advice on measuring the right amount of charcoal for cooking.
Procedure for initial heating to remove manufacturing residue.
Step-by-step instructions for setting up the barbecue for lighting.
Preparation steps for the direct heat cooking method.
Using a chimney starter for efficient and thorough charcoal lighting.
Alternative methods for lighting charcoal without a starter.
Preparation steps for the indirect heat cooking method.
Methods for lighting charcoal specifically for indirect cooking.
Technique for cooking small, tender foods directly over heat.
How to position charcoal for the direct heat method.
Technique for cooking larger cuts or delicate foods away from direct heat.
How to position charcoal for indirect heat or smoking.
Instructions and tips for smoking food using the barbecue.
Guide to different wood types and their flavour profiles for smoking.
Reference for cooking times for various foods using different methods.
Advice on best practices for barbecuing food.
Essential safety recommendations for handling food.
Importance of wearing heat-resistant gloves during operation.
Recommendation against using lighter fluid due to taste impartation.
Benefits and procedure for preheating the barbecue before cooking.
Advice on oiling food for better results than oiling the grate.
Tips for ensuring proper airflow by keeping vents clear.
Four key reasons why keeping the lid closed is beneficial.
Techniques for controlling and managing flames during cooking.
Factors affecting cooking times and temperature monitoring.
Considerations for barbecuing frozen versus fresh food.
Maintenance tips for optimal barbecue performance and longevity.
Advice on experimenting with wood types for smoking.
