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Brennmaterial nachlegen
Bei geschlossenen Lüftungsschlitzen hält der Grill mehrere Stunden lang bei hoher
Temperatur. Wenn Sie eine längere Garzeit benötigen (z.B. beim Braten eines
ganzen Joint oder langsames Räuchern), kann es notwendig sein, mehr Holzkohle
hinzuzufügen. Geben Sie einfach etwas zusätzliche Holzkohle hinzu und fahren wie
oben beschrieben fort.
LEITFADEN GRILLTEMPERATUREN
Fleischsorte Grillzeit Obere Luftzufuhr Untere Luftzufuhr
Langsames Garen / Räuchern (110 °C - 135 °C)
Rinderbrust 2 Std. pro 500 g
Gezupftes
Schweineeisch
2 Std. pro 500 g
Ganzes Huhn 3-4 Std
Rippen 3-5 Std
Braten Über 9 Std
Langsames Garen / Räuchern (110 °C - 135 °C)
Fisch 15-20 Min
Schweinelet 15-30 Min
Hähnchenteile 30-45 Min
Ganzes Huhn 30-45 Min
Lammkeule 1- 1,5 Std
Truthahn 2-4 Std
Schinken 2-5 Std
Scharf grillen (260 °C - 370 °C)
Steaks 5-8 Min
Schweinkotelett 6-10 Min
Burger 6-10 Min
Würstchen 6-10 Min
16


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