Manual Barbecook SMOKER XL (page 9 of 40) (All languages)

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USER MANUAL AND

ASSEMBLY INSTRUC-

TIONS

FIRST TIME USE

WHEN USING THIS SMOKER FOR THE

FIRST TIME, WE STRONGLY RECOM-

MEND TO HAVE IT BURN FOR 30

MINUTES WITHOUT COOKING MEALS.

THIS INITIAL PERIOD IS NECESSARY.

USEFUL HINTS AND

PRECAUTIONARY MEASURES

• DO NOT USE INDOORS.

• ALWAYS PLACE THE BARBECUE ON A

STABLE FLOOR AWAY FROM FLAM

MABLE AND MELTABLE OBJECTS.

• DO NOT USE ALCOHOL OR PETROL

FOR LIGHTING OR FANNING THE FIRE.

ONLY USE FIRE LIGHTERS THAT COM

PLY WITH EN1860-3 !

• ATTENTION PLEASE ! THIS BARBECUE

WILL BECOME VERY HOT, DO NOT

MOVE IT UNTIL THE FIRE IS FULLY

EXTINGUISHED AND THE BARBECUE

HAS COOLED DOWN COMPLETELY.

• WARNING ! KEEP CHILDREN AND ANI-

MALS A SAFE DISTANCE AWAY FROM

THE BARBECUE, PROTECT YOURSELF

FROM THE FIRE. NEVER LEAVE THE

BARBECUE UNATTENDED.

• NEVER GRILL IN FLAMES. BEFORE

GRILLING, WAIT UNTIL THE CHAR

COAL IS COVERED WITH A THIN

LAYER OF ASH. FOR FATTY FOODS,

WE RECOMMEND THE USE OF A

GRILL PAN.

• ALWAYS USE DRY AND PURIFIED

CHARCOAL THAT COMPLIES WITH

NBN M 11-001 OR EN 1860-2.

• PROTECT YOURSELVES AGAINST THE

FIRE AND STEAM WHEN OPENING

LID OR ACCESS DOORS WHEN THE

SMOKER IS IN USE.

INSTRUCTIONS FOR USE

LIGHTING

• Remove lid (2), upper layer body (10),

cooking grid (11, 6) and drip pan (12).

• Make sure charcoal grid (15) sits inside

the charcoal pan (16).

• Open the ashtray’s air supply (18).

• Pile charcoal or wood (not pine wood)

into a pyramid shape, in the center of

the charcoal grate.

• Start the fire while leaving lid, upper

layer body and drip pan off.

• Allow charcoal/wood to burn for about

25 minutes. The coals should be lightly

coated in gray ash before starting to

cook.

• Spread coals/wood evenly over the

charcoal grate to obtain even fire.

• You can add flavored wood chips. Soak

the woodchips in water for 10 minutes

and drain before use. Use directly over

hot coals or in a perforated foil pouch.

These will infuse a smoldering smoke

into your foods for enhanced flavor. In

addition to flavored wood chips, you

can add a mixture of your favorite wine,

herbs and/or spices to the water pan.

• You can add flavored wood chips. Soak

the woodchips in water for 10 minutes

and drain before use. Use directly over

hot coals or in a perforated foil pouch.

These will infuse a smoldering smoke

into your foods for enhanced flavor. In

addition to flavored wood chips, you

can add a mixture of your favorite wine,

herbs and/or spices to the water pan.

Apple flavoured: mild,

ideal for venison, fish, fowl

Oak flavoured: medium,

ideal for pork, fowl

Hickory flavoured: robust,

ideal for pork chops, ribs, roasts

KEEP THE SMOKING GOING

• Place drip pan securely on the 3 support

brackets of the lower layer body.

• You can fill this pan with a little bit of

water.

• Place the grid on the drainage tray.

Place the food in a single layer on the

grid and leave space between pieces.

This allows the food to be heated evenly.

• Place upper layer body on top of the

lower layer body. Keep door closed.

• Place the other grid on the supports of

the top grilling tray and ensure that the

edge of the grid is securely in place on

the supports. Place the food on the grid.

• Place lid on the smoker and start smok

ing!

Cooking tips

• During the smoking process, avoid lifting

the lid to check food. Opened lid allows

heat to escape, making additional cook-

ing time necessary.

• When removing lid during cooking, lift

to the side instead of straight up. Lifting

lid straight up creates a vacuum air flow

within the smoker, sucking up ashes

onto the food.

REGULATING THE FIRE

It’s absolutely necessary to keep a conIt’s

absolutely necessary to keep a consistent,

even and low heat environment of +/- 70

°C inside your smoker. You should just be

able to touch the outside of the smoker in

area of the dish without hurting your hand.

If the fire gets too hot, place the lid on the

smoker and close the air supply vent in

both lid and ashtray. You can also throw

some wet wood chips on the fire, as this

will lower the temperature a little and result

in a smouldering fire and improved flavour.

If the fire is not hot enough, open the air

supply vents in the lid and ashtray in order

to allow air in and fan the fire.

ADDING WATER DURING COOKING

Pour water slowly with a funnel or contain

er with a spout through the access door of

upper layer body.

ADDING CHARCOAL/WOOD DURING

COOKING

• Slowly remove lid from smoker, and

carefully open access door to the lower

layer body with barbecue mitts

• Use long-handled tongs to add charcoal

or wood, avoiding to stir-up ashes and

sparks.

• Close door and place lid on the smoker

once the charcoal or wood is burning

strong again.

EXTINGUISHING FIRE

• Place lid on the smoker.

• Simply close all air vents and doors to

extinguish fire. Also try covering coals

with sand. Never use water!

MAINTENANCE

AFTER EACH USE

• Once the coals are fully extinguished

and the smoker has cooled completely,

wipe the ashes into the ashtray and

release the latter from the smoker and

throw the ashes in the bin.

• Gently scrub residue off the cooking

grates and charcoal grate with a brass

wire grill brush or crum pled aluminum

foil to avoid damaging the finish. Wipe

off residue with paper towels.

ON A REGULAR BASIS

Give special care to your smoker to pre-

vent rust.

• The cooking and charcoals grids, the

grill basket, the dripping pan, the char-

coal tray and the appliance’s inside and

outside, can be cleaned in warm soapy

water.

• Rinse well with water.

• Wipe completely dry with a soft cloth or

paper towel. Do not allow the smoker,

pans and grates to drain dry

• You can prevent corrosion by applying a

thin coat of sunflower oil to: the lid, the

grid, the grill basked and the water tray.

Subsequently wipe them lightly using

a paper towel. Do NOT apply oil to the

charcoal grid, the charcoal tray and the

inside of the smoker.

IF RUST OCCURS

On exterior surface of the smoker:

• Clean and buff all rust spots with a

grillbrush.

• Touch-up affected areas with a good

high-temperature resistant paint.

On interior surface of the smoker:

• Clean and buff rust spots with a grill

brush.

• Lightly coat affected areas with veg

etable oil or vegetable cooking spray to

minimize rusting. Gently wipe dry with

paper towels. Never apply paint to the

interior surface of the smoker.

MAN_SMOKER_XL_BBC130705_A.indd 9 30/07/13 08:45

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Barbecook SMOKER XL Manual

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