Billabong BBCHAR Kullanım Kılavuzu - Sayfa 4

Sigara içenler Billabong BBCHAR için çevrimiçi göz atın veya pdf Kullanım Kılavuzu indirin. Billabong BBCHAR 11 sayfaları. Bullet smoker

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Roasting

To roast larger cuts of meat or vegetables with indirect heat:

Light the bbq as outlined above

Make sure the charcoal is well lit and evenly spread out

Fit the Water Pan into the Lower Support Bracket in the Lower Body. This will act as a heat deflector / drip pan.

You can also add pre-soaked wood chips or chunks to the Water Pan or together with the charcoal. The wood needs to smolder, so does not work in

the Water Pan together with liquid. Your food will be roasted, but with a smoky flavour.

For hotter, crispier roasting: position your roast on a Cooking Grill directly above the Water Pan. Do not add liquid to the pan. Fit the Upper Body and

the Domed Lid into place. Configuration from the bottom up should be: Lower Body – Charcoal Pan – Charcoal Grate – Charcoal – (Wood Chunks) -

Water Pan – Cooking Grill – Roast – Upper Body - Domed Lid. You can also roast instead or simultaneously on a Cooking Grill positioned into the

Upper Body. The higher cooking grill will be at a lower temperature. Usually you will need a bigger charcoal fire for a shorter time. Aim for temperatures

180°C to 220°C. Use a probe thermometer to know for sure when the meat is ready. Rest the roast properly for best results.

For slower, moister

roasting:

liquids like very strong wine or spirits. Be very careful when adding the liquid not to spill any onto the charcoal. Use maximum around 4 litres, which will

last about 2 hours. Fit the Upper Body into place. Fit a Cooking Grill onto the Upper Support Brackets. Position your roast onto the upper Cooking Grill.

Fit the Domed Lid into place. Configuration from the bottom up should be: Lower Body – Charcoal Pan – Charcoal Grate – Charcoal – (Wood Chunks) -

Water Pan – Liquid - Upper Body - Cooking Grill – Roast – Domed Lid. You can also smoke instead or simultaneously on a Cooking Grill positioned

into the Lower Body. The higher cooking grill will be at a lower temperature. Usually, you will need a smaller charcoal fire for a longer time. Aim for

temperatures 150°C to 180°C. Use a probe thermometer to know for sure when the meat is ready. Rest the roast properly for best results.

The Dome Lid needs to be kept on as much as possible during cooking. Use the doors to carefully add charcoal, wood chips or liquid if required.

To Control the temperature, opening the top vent more will increase the temperature. Closing the top vent more will reduce the temperature. When

opening the top vent no longer increases the temperature, more charcoal will be required. Use the Lower Door to add charcoal. Add a small amount at

a time to avoid a sudden temperature increase. Be careful when opening any part of the smoker as a sudden increase in air can cause a flash of flame.

Using a roasting rack and a drip pan is helpful to more easily handle the roast, collect flavousome drippings and avoid flare ups.

10. Take care when positioning any smoker components that they are located securely into place. Long mitts are a must!

11. Take extra care when using liquid in the Water Pan. Liquid in the Water Pan will be extremely hot.

Dripping fats and oils can ignite on the charcoal, and can suddenly flare if the dome lid is removed quickly. To minimise flare ups, trim excess fat form

meats, turn and move food away from the flare, use a fine mist water spray on small flare ups (do not try and extinguish a self-sustaining grease fire

with water).

Smoking, Water Smoking and Slower Cooking

To smoke or slow cook larger cuts of meat with indirect heat:

Light the bbq as outlined above, except use only a minimal amount of charcoal and do not spread the fire out. Its best to start the charcoal in the middle

of the pile so that the fire gradually spreads outwards as you are cooking. Use minimal charcoal and add small amounts as required. The aim will be to

cook slowly at temperatures 125°C to 150°C. Pre-soaked wood chunks can be dispersed amongst the charcoal so that they smolder and do not all

ignite at the same time. The food will be at least partially "cured" by the smoke infusion. Treat any food prepared this way as usual – do not rely on the

smoke infusion to act as a preservative – consume immediately or refrigerate as usual.

Fit the Water Pan into the Lower Support Bracket in the Lower Body. This will hold liquid to help moderate the heat and keep the food moist and

tender. Carefully add liquid to the Water Pan. You can use any mixture of water, juice, wine, beer. Do not use any flammable liquids like very strong

wine or spirits. Be very careful when adding the liquid not to spill any onto the charcoal. Use maximum around 4 litres, which will last about 3 hours.

For drier, crispier smoking: Position your food on a Cooking Grill directly above the Water Pan. Fit the Upper Body and the Domed Lid into place.

Configuration from the bottom up should be: Lower Body – Charcoal Pan – Charcoal Grate – Charcoal – Wood Chunks - Water Pan – Cooking Grill –

Food – Upper Body - Domed Lid. You can also smoke instead or simultaneously on a Cooking Grill positioned into the Upper Body. The higher

cooking grill will be at a lower temperature. Usually you will need a bigger charcoal fire for a shorter time. Aim for temperatures 125°C to 150°C. Use a

probe thermometer to know for sure when the meat is ready. Rest the roast properly for best results.

For slower, moister smoking: Fit the Upper Body into place. Fit a Cooking Grill onto the Upper Support Brackets. Position your roast onto the upper

Cooking Grill. Fit the Domed Lid into place. Configuration from the bottom up should be: Lower Body – Charcoal Pan – Charcoal Grate – Charcoal –

Wood Chunks- Water Pan – Liquid - Upper Body - Cooking Grill – Food – Domed Lid. You can also smoke instead or simultaneously on a Cooking Grill

positioned into the Lower Body. The higher cooking grill will be at a lower temperature. Usually, you will need a smaller charcoal fire for a longer time.

Aim for temperatures 125°C to 150°C. Use a probe thermometer to know for sure when the meat is ready. Rest the roast properly for best results.

The Dome Lid needs to be kept on as much as possible during cooking. Use the doors to carefully add charcoal, wood chips or liquid if required.

Minimise opening doors as much as possible. Aim for a long, stable cook.