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Weber smoker Manual

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WWW.WEBER.COM
®
39
DA
BEGYND SÅDAN
TIPS TIL GRILLNINGEN
• Beggegrillristekanbrugestilfødevarersamtidigt.Erdetkundenenegrillerist,
der bruges, er det bedst at bruge den øverste, hvor det er lettere at komme til
maden.
• Nårdersættesmadismokeren,sænkestemperaturenindeismokeren,derfor
kan ekstra tid blive nødvendig.
• Grillaltidmedlågetpåsmokeren.
• Modståfristelsentilatløftelåget,mensdergrilles.Hverganglågettagesaf,
varer grillningen 15-20 minutter længere.
• Udendørstemperaturogplaceringenharindflydelsepå,hvordansmokeren
fungerer. Tilpas grilltiden ud fra det.
• Nårdutilføjerkulbriketterellertræstykker,skaldutjekkevandbakkenogtilføje
nok varmt vand til at fylde bakken. Brug døren på smokerens forside til at tilføje
kul eller vand. Anvend altid varmt vand til at efterfylde vandbakken.
• Røgningervirkeligeteventyr.Eksperimentérmedforskelligetemperaturer,
træsorter og kødtyper. Det anbefales at bruge siderne under Smokeroptegnelser
(senere i denne bog), mens der eksperimenteres. Notér ingredienserne,
mængden af træ, kombinationer og resultater, så du kan gentage de rigtig gode
resultater.
F) Vandet i smokeren bruges til at holde temperaturen nede med. Kontrollér
vandniveauet for hver 3-4 timer. Opdager du, at temperaturen stiger i smokeren,
hældes der mere varmt vand i bakken.
G) Eftersom råt køb er mere porøst end grillet kød, bliver mere røg absorberet fra træet
i begyndelsen af røgningsprocessen. Kom mere træ på ved at åbne sidedørene og
med tangen lægge træflis/træstykker oven på de brændende kul, hvorefter døren
lukkes. Sørg for, at ventilationshullerne på smokerens bund og top er delvist åbne.
H) Når røgningen er færdig, børstes ristene med en grillbørste eller sammenkrøllet
alufolie, så eventuelt snavs løsnes, og alle ventilationshuller lukkes, så kullene
slukkes.
Bemærk: Brug aldrig vand til at slukke kullene, da overfladen af procelænsemalje kan
tage skade af det.
… 39 …


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