Barbecook 223.9860.520, User Manual And Assembly Instructions

www.barbecook.com 

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 9

EN

User manUal and  

assembly instrUc-

tions

first time Use

WHEN UsiNG THis smOKER fOR THE 

fiRsT TimE, WE sTRONGLy REcOm-

mENd TO HAVE iT bURN fOR 30 

miNUTEs WiTHOUT cOOKiNG mEALs. 

THis iNiTiAL pERiOd is NEcEssARy.

UsefUl Hints and  

precaUtionary measUres

•  do not Use indoors.

•  always place tHe barbecUe on a 

stable floor away from flam-

mable and meltable objects.

•  do not Use alcoHol or petrol 

for ligHting or fanning tHe fire. 

only Use fire ligHters tHat com-

ply witH en1860-3 !

•  attention please ! tHis barbecUe 

will become very Hot, do not 

move it Until tHe fire is fUlly 

extingUisHed and tHe barbecUe 

Has cooled down completely.

•  warning ! keep cHildren and ani-

mals a safe distance away from 

tHe barbecUe, protect yoUrself 

from tHe fire. never leave tHe 

barbecUe Unattended.

•  never grill in flames. before 

grilling, wait Until tHe cHar-

coal is covered witH a tHin 

layer of asH. for fatty foods, 

we recommend tHe Use of a 

grill pan.

•  always Use dry and pUrified 

cHarcoal tHat complies witH 

nbn m 11-001 or en 1860-2.

•  protect yoUrselves against tHe 

fire and steam wHen opening 

lid or access doors wHen tHe 

smoker is in Use.

instrUctions for Use

LiGHTiNG

•  remove lid (2), upper layer body (10), 

cooking grid (11, 6) and drip pan (12).

•  make sure charcoal grid (15) sits inside 

the charcoal pan (16).

•  open the ashtray’s air supply (18).

•  pile charcoal or wood (not pine wood) 

into a pyramid shape, in the center of 

the charcoal grate.

•  start the fire while leaving lid, upper 

layer body and drip pan off.

•  allow charcoal/wood to burn for about 

25 minutes. the coals should be lightly 

coated in gray ash before starting to 

cook.

•  spread coals/wood evenly over the 

charcoal grate to obtain even fire.

•  you can add flavored wood chips. soak 

the woodchips in water for 10 minutes 

and drain before use. Use directly over 

hot coals or in a perforated foil pouch. 

these will infuse a smoldering smoke 

into your foods for enhanced flavor. in 

addition to flavored wood chips, you 

can add a mixture of your favorite wine, 

herbs and/or spices to the water pan.

•  you can add flavored wood chips. soak 

the woodchips in water for 10 minutes 

and drain before use. Use directly over 

hot coals or in a perforated foil pouch. 

these will infuse a smoldering smoke 

into your foods for enhanced flavor. in 

addition to flavored wood chips, you 

can add a mixture of your favorite wine, 

herbs and/or spices to the water pan. 

  Apple flavoured: 

mild, 

  ideal for venison, fish, fowl

  Oak flavoured: 

medium,  

ideal for pork, fowl

  Hickory flavoured: 

robust,  

ideal for pork chops, ribs, roasts

KEEp THE smOKiNG GOiNG

•  place drip pan securely on the 3 support 

brackets of the lower layer body.

•  you can fill this pan with a little bit of 

water.

•  place the grid on the drainage tray. 

place the food in a single layer on the 

grid and leave space between pieces. 

this allows the food to be heated evenly.

•  place upper layer body on top of the 

lower layer body. keep door closed.

•  place the other grid on the supports of 

the top grilling tray and ensure that the 

edge of the grid is securely in place on 

the supports. place the food on the grid.

•  place lid on the smoker and start smok-

ing!

cooking tips

•  during the smoking process, avoid lifting 

the lid to check food. opened lid allows 

heat to escape, making additional cook-

ing time necessary.

•  when removing lid during cooking, lift 

to the side instead of straight up. lifting 

lid straight up creates a vacuum air flow 

within the smoker, sucking up ashes 

onto the food.

REGULATiNG THE fiRE

it’s absolutely necessary to keep a conit’s 

absolutely necessary to keep a consistent, 

even and low heat environment of +/- 70 

°c inside your smoker. you should just be 

able to touch the outside of the smoker in 

area of the dish without hurting your hand.

if the fire gets too hot, place the lid on the 

smoker and close the air supply vent in 

both lid and ashtray. you can also throw 

some wet wood chips on the fire, as this 

will lower the temperature a little and result 

in a smouldering fire and improved flavour.

if the fire is not hot enough, open the air 

supply vents in the lid and ashtray in order 

to allow air in and fan the fire.

AddiNG WATER dURiNG cOOKiNG

pour water slowly with a funnel or contain-

er with a spout through the access door of 

upper layer body.

AddiNG cHARcOAL/WOOd dURiNG 

cOOKiNG 

•  slowly remove lid from smoker, and 

carefully open access door to the lower 

layer body with barbecue mitts

•  Use long-handled tongs to add charcoal 

or wood, avoiding to stir-up ashes and 

sparks. 

•  close door and place lid on the smoker 

once the charcoal or wood is burning 

strong again.

ExTiNGUisHiNG fiRE 

•  place lid on the smoker. 

•  simply close all air vents and doors to 

extinguish fire. also try covering coals 

with sand. never use water!

maintenance

AfTER EAcH UsE 

•  once the coals are fully extinguished 

and the smoker has cooled completely, 

wipe the ashes into the ashtray and 

release the latter from the smoker and 

throw the ashes in the bin.

•  gently scrub residue off the cooking 

grates and charcoal grate with a brass 

wire grill brush or crum pled aluminum 

foil to avoid damaging the finish. wipe 

off residue with paper towels.

ON A REGULAR bAsis

give special care to your smoker to pre-

vent rust. 

•  the cooking and charcoals grids, the 

grill basket, the dripping pan, the char-

coal tray and the appliance’s inside and 

outside, can be cleaned in warm soapy 

water.

•  rinse well with water.

•  wipe completely dry with a soft cloth or 

paper towel. do not allow the smoker, 

pans and grates to drain dry

•  you can prevent corrosion by applying a 

thin coat of sunflower oil to: the lid, the 

grid, the grill basked and the water tray. 

subsequently wipe them lightly using 

a paper towel. do not apply oil to the 

charcoal grid, the charcoal tray and the 

inside of the smoker. 

if RUsT OccURs

on exterior surface of the smoker: 

•  clean and buff all rust spots with a 

grillbrush.

•  touch-up affected areas with a good 

high-temperature resistant paint.

on interior surface of the smoker: 

•  clean and buff rust spots with a grill 

brush.

•  lightly coat affected areas with veg-

etable oil or vegetable cooking spray to 

minimize rusting. gently wipe dry with 

paper towels. never apply paint to the 

interior surface of the smoker.

MAN_SMOKER_XL_BBC130705_A.indd   9

30/07/13   08:45