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Batavia 4 Grill - 7062449 Manual

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.
c. By opening or closing the air vent slider on
the lid (Part F) the air ow can be regu-
lated in the 4GRILL. Open: more air, higher
temperature. Closed: less air, lower
temperature.
d. Adding charcoal or briquettes, during slow
cooking or smoking, can be done via the
front door (Part H). Add carefully the
charcoal or briquettes onto the re in the
re pan. Rough adding can cause ashes
to swirl in the 4GRILL and getting on your
food!
e. For smoking, woodchips need to be
added to the re. After selecting the type
of woodchips for smoking, the woodchips
needs to be moistened by putting those in
water for 30 to 60 minutes. These mois-
tened woodchips can then be placed on
to the burning re.
Types of woodchips for smoking:
FOOD WOOD TYPE CHARACTERISTICS
Pork, chicken, beef, wild game,
cheeses.
Hickory Pungent, smoky, bacon-like avor.
Pork, chicken, lamb, sh,
cheeses.
Pecan Rich and more subtle than hickory,
but similar in taste. Burns cool, so
ideal for very low heat smoking.
Most meats, especially beef.
Most vegetables.
Mesquite Sweeter, more delicate avor than
hickory. Tends to burn hot, so use
carefully.
Salmon, swordsh, sturgeon,
other sh. Also good with
chicken and pork.
Alder Delicate avor that enhances lighter
meats.
Poultry, vegetables, ham. Maple Mildly smoky, somewhat sweet
avor.
Poultry, game birds, pork. Cherry Slightly sweet, fruity smoke avor.
Beef, poultry, game birds, pork
(particularly ham).
Apple Slightly sweet but denser, fruity
smoke avor.
Always avoid soft, resinous woods like pine, cedar, and aspen.
WARNING! Never use wood that has been treated or exposed to chemicals.
7062425_4Grill_Ma-1603-22.indb 15 06-05-16 14:35
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