Billabong GBBPIC Manuel d'instruction - Page 7

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Page 6

Operation Instructions

LIGHTING A FIRE

Open the hood of your Billabong barbeque, as well as all of the vents. Remove the cooking grate. Add charcoal. Do not put more than 2 kilogrammes of

charcoal briquettes or 1 kilogramme of lump charcoal onto the charcoal grill. Do not let burning charcoal or wood come in contact with the walls of the grill

(keep fuel approximately 50 mm away from the ash pan edge). Use firelighters to start the fire, following directions on the packet.

Allow the charcoal enough time to completely ash over before beginning to cook, so that the firelighters have enough time to burn off. Starting to cook too

soon can leave your food tasting like firelighters. After ash over is complete, use long-handled tongs to spread the charcoal into a single layer on the grate.

Chimney starters, electric starters, or other types of fire starters may be used instead to light the fire – but only according to those manufacturers'

instructions. Never use instant light charcoal with any of these other starting methods. Never use gasoline, kerosene, lighter fluid or alcohol to light

charcoal.

CONTROLLING A FIRE

Allow enough time for properly building the fire and getting the barbeque up to desired temperature before attempting to cook.

Rising heat will move up and out of the unit, pulling in cooler air behind it, which provides more oxygen for the fire. Your barbeque has two vents that

control airflow, which lets you fine tune the temperature. NOTE: Vents will become very hot after lighting the charcoal – be sure to wear insulated grill mitts

during adjustment.

After the fire is established and the unit reaches the desired cooking temperature, the vents can be left completely open, providing maximum airflow for a

higher temperature or closed as needed to decrease airflow for a lower temperature.

CHARCOAL

Your Billabong barbeque is made ideally to burn charcoal briquettes or natural wood lump charcoal – both of which have different cooking attributes.

Charcoal briquettes typically provide longer burn times than lump charcoal – but lump charcoal burns hotter than briquettes. Heat beads™ can also be

used, but take care to fully burn them in before cooking. Heat beads™ generally will burn for longer but at a lower temperature.

SMOKING WOODS

Adding smoking woods to your Billabong barbeque is an easy and effective way to create wonderful flavor combinations for all types of Barbeque Grilled.

Indirect Cooked, or Slow Smoked foods. Wood chips are typically used for shorter cooking times, where chunks are better for longer cooking times.

When choosing smoking woods, the rule of thumb is to use a fruited hardwood – from a tree that bears a nut, fruit, or berry. The most popular and widely

available smoking woods are hickory and mesquite. Hickory imparts a milder flavor, where mesquite is more intense. Other common wood varieties are

oak, apple, pecan, cherry, etc.

It is important to never use pine, gums, cedar, or kiln dried wood as they contain resins than taste bad and can be poisonous.

And any smoking woods should be well cured. Green wood still contains all the sap and moisture needed to keep the tree alive, and will impart a very

strong-tasting smoke that will turn your foods black. Also, when you try burning green wood, it is hard to reach a good temperature, because all the

moisture inside the wood can put the fire out while it's burning. Well-cured wood lights easily, maintains cooking temperature, and produces a great tasting

smoke flavor that isn't too strong.

Never use any timber that may have previously been painted or treated as it could be poisonous. If you are not sure of the sources, assume it is poisonous

and don't use it.

The amount of smoke flavor imparted to your food can be controlled by not just the type of wood you use (whether a mild wood or more intense), but also

by the length of time the meat is smoked. Indirect Cooking typically adds more smoke flavor to food than Barbeque Grilling, due to the longer cooking

times. You can also control the amount of smoke flavor by wrapping meats in aluminum foil for part of the cooking process. Cook meat for 1/2 to 2/3 of the

total cooking time, or unit it looks to be the perfect color. Then wrap the meat in foil and finish cooking the meat until done.

COOKING METHODS

You can use your Billabong barbeque to cook in two different ways – depending on the type of food, and how you want to prepare it:

1) BARBEQUE GRILLING

Barbeque Grilling is cooking directly over the fire, using direct heat. This method is the quickest and works well for foods that are tender before you cook

them – including steaks, beef or pork tenderloin, burgers, hot dogs, sausage, chicken, seafood, etc.

Barbeque Grilling uses temperatures that are over 160 °C (325 °F). When cooking at these temperatures, it is important to carefully watch your food to

keep it from burning. Also, you can close the lid and vents to slow any grease flare-up that may occur when fats and oils start to run from cooking food.

2) INDIRECT COOKING

Indirect Cooking is cooking using indirect heat and smoke. This method takes a little longer, but can be used for nearly any kind of food you want to cook

(including those above). As Indirect Cooking uses lower temperatures and longer cooking times – this method works best for cuts of meat that need time to

tenderise – such as ribs, brisket, pork shoulder, wild game, etc.

Indirect Cooking uses temperatures from 105°C (225°F) to 160°C (325°F). To cook indirectly, once the fuel is ready for cooking, using tongs, move the fuel

to the two sides of the charcoal grill, replace the cooking grill, cook only in the middle where there is no fuel and with the lid closed.