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12
Smoke by Cooking OperationTT
Smoke by cooking uses indirect heat and smoke.
SMOKE BY COOKING SLOWLY.To light the barbecue
1. Open the lid and remove cooking grates.
2. To start a charcoal fire, stack 4 lb in a pyramid and saturate
with lighter fluid.
Do not use gasoline, kerosene or alcohol for lighting
charcoal. Use any of these or similar products
could cause an explosion possibly leading to severe
bodily injury.
3. Light coals in several places.
4. After briquettes ash over or turn gray, place hot charcoals on
Place hot charcoals on the middle of cooking grates. To do this,
use a suitable fireproof tool with a long, fireproof handle.
5. Place water/drip pan on right side of cooking grates in offside
smoker if have one.
6. Place cooking grates in low position.
7. Add water soaked hardwood chips for a smoked flavor.
8. Put the cooking grates in place.
9. Close lid & control heat with dampers & adjustable grate.
When your are finished grilling you can shut down your
grill by closing both dampers and allowing the fire to
suffocate. Be patient. This may take an hour or more.
Empty the Ashes & Ash Pan:
Knock any ashes that did not fall into the ash pan from
the fire grate. (If there are pieces of partially burned
charcoal on the cooking grate you can save them for
the next time. They are still good).
Tap the sides of the fire bowl to knock loose any ash
that is on the sides.
Unclip the ash pan from the bottom of the grill and slide
out towards the front.
Give the ash pan a few firm taps to loosen any ash that
may be stuck.
Place the ashes in a metal container and cover with
water to ensure there are no lit coals then you can
dispose of the ashes.
Charcoal is porous and holds moisture.
DO NOT leave charcoal in your grill while you are
not using it. Charcoal and ashes left inside the ash pan may
reduce the life of your grill.
cooking grates in offside smoker if have one.
Pans are not included and a disposable bread pan
is recommended. Please purchase it separately.
Tips for Smoke BBQ
If you want to sear certain foods before smoking, please
place meat directly above charcoals with lid open and
cooking grates in high(hot) position for several minutes.
Add flavor soaked wood chips to the fire and add 1 part
marinade, beer, or wine to 3 parts water to the drip pan.
Opening the smoking chamber will extend cooking time.
Insert thermometer into thickest part not touching bone,
and allow five minutes to register.
Internal temperature for birds should be 170
°F
to 180
°F
or when leg moves easily in joint.
Meat should be cooked to internal temperature of 140
°F
for rate, 160
°F
for medium and 170
°F
for well done.
Check the water level when cooking more than 4 hours
or when you can’t hear the water simmering.
Add water by moving meat over and pouring water
through grill into water pan.
IF THE SMOKE IS WHITE, THE FIRE’S RIGHT.
IF THE SMOKE IS BLACK, ADD SOME DRAFT.
After the fire is completely extinguished you
should wait several hours before emptying the
ashes to ensure that are not hot, or it will lead to a burn
hazard.
Remove the cooking grates and clean them thoroughly
with soapy water. Then dry them off thoroughly.
Use a wet sponge to remove loose residue from the grill.
Use a soft, clean cloth for drying. Do not scratch the
surfaces when wiping them dry.
Clean the internal and external surfaces generally with
warm soapy water.
Tighten all screws before every use to guarantee stability
for your grill at all times.
Protect your grill against continuous weather influences.
Since it is manufactured from steel it will eventually rust.
Clean possible rust spots and repair them with fireproof
paint. It is important that you remove the ash from the
firebox before moisture combines with the cold ash,
since this leads to rust damage.
Let the fuel burn out completely after grilling. This eases
the cleaning effort by burning away excess fat and BBQ
residues.
Lift out the charcoal pan and empty out the cold ash.
It is very important that you remove the ash before
moisture combines with the cold ash.Ash is saline and,
in a moist condition, will attack the inside of the ash
collecting tray.Thus, over years the ash collecting tray
can sustain damage through rust.
Clean the grill regularly, at best after every use.
The grill should always be stored where it is
protected from moisture.
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