Cooking Methods
Hasty-Bake Charcoal Ovens are proven award-winning smokers, but are much more versatile than traditional
smokers, allowing you to grill, bake and smoke, all on the same unit!
DIRECT COOKING
Direct cooking is done by cooking foods
directly over hot coals with the hood either open
or closed. This method is also called searing,
grilling or even frying. The fire box is generally
raised to the highest position ("sear" on the
cooking style indicator), or 4 to 6 inches below
the cooking grills. The heat deflector should be
removed when using this cooking method.
Remember, that the meat must be turned since
it will cook faster on the side that is directly over
the fire. If you wish to cook utilizing the entire
cooking surface, light the coals as instructed and
then spread them across the entire fire box after
the coals are glowing red.
INDIRECT COOKING
Indirect cooking is done by cooking with
heat only, instead of using direct fire. This
method is used for smoking, roasting or
baking. The fire box is usually in one of the
lower positions ("bake" or "smoke" on the
cooking style indicator), with the heat
deflector in place over the coals. Food may
be placed on either side of the grill while
cooking with this method, or you can utilize
the entire cooking surface. Recipe times are
based on the fire box being positioned 8 to
14 inches below the cooking grills. Cooking
times will decrease as the fire box is raised.
Your fire will need to be refueled when using
indirect cooking, so remember to check your
fire about 1
1
⁄
2
to 2 hours throughout the
cooking process.
CONCEPTS:
Radiant Heat vs Convection Heat
When cooking by the direct method, the majority of heat transferred to the food is accomplished by radiant heat. Examples of
this type of heat include when you stand in the shade versus standing in the sunlight. Even though the temperature is the
essentially the same, the radiant heat from the sun is much warmer. Another example is the broiler feature in your household
oven. When you brown toast, it is not due to the oven temperature, but rather the radiant heat emitting from the element at
the top. Convection cooking is heat transferred by air and is the primary source of heat when cooking by the in-direct method
using your heat deflector. That is why you must keep all the coals directly covered in order to remove the radiant heat (direct)
from the process in order to slowly cook your foods without burning the outsides.
12