Grilling; Smoking - tepro INDIANAPOLIS Bedienungsanleitung

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Grilling

1. Use the main grill chamber for grilling.
Remove the cast-iron grill grates.
2. Place 3-4 solid firelighters in the middle
of the charcoal grates. Pay attention to
the manufacturer's instructions on the
packaging. Light the firelighters with a
match.
3. Layer a maximum of 4 kg of charcoal
or briquettes around the firelighters.
4. As soon as the charcoals are glowing,
distribute these evenly over the
charcoal grates (28). To do this, use
a suitable fireproof tool with a long,
fireproof handle.
5. Place the cast-iron grill grates (30) on
the brackets in the main grill chamber.
6. Make sure that the Grease collection
bucket (27) has been put in place to
collect the grease.
7. Only place the grill meat on the grate
when the charcoal is covered with a
bright layer of ash.
8. Using the integrated lid holder (32),
you can adjust how far open the lid
of the side grill chamber is to various
levels. In this way, the air supply in the
side and main grill chambers can be
increased and the temperature in the
main grill chamber can be more easily
regulated.
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P150275_TEPRO_1146_MassivSmoker_Indianapolis_DE_GB.indb 34

Smoking

Smoking works by burning wood or
charcoal in the side grill chamber and
laying out the goods to be smoked in the
main grill chamber.
The smoke that is created in the side grill
chamber is drawn through the main grill
chamber and escapes through the smoke
pipe. Do not use more than 2 kg in the side
grill chamber.
Indirect cooking helps to prevent grease
from dripping on the embers and causing
flames to rise, which burn the food.
Beech wood and fruitwood are particularly
suited to smoking. Make sure that the
wood is dry and well seasoned (at least
2-3 years). Do not use oak wood, since
this is harmful to health. Enquire with your
wood supplier about suitable wood types.
Wood pieces with a length of approx.
7 – 10 cm and a thickness of 2.5 – 5 cm
are best suited to smoking.
• During smoking, the covers must
remain closed, otherwise the smoke
escapes more quickly and the cooking
time must then be extended.
• Before lighting the fuel, open the air
vent on the side grill chamber approx.
1.5 – 2.5 cm and the exhaust flap of the
smoke pipe no more than halfway. You
can start with charcoal to heat up the
smoker and later add wood pieces.
• Read off the temperature from the
thermometer (22) in the lid of the main
grill chamber. You can regulate the
temperature using the air vent on the
side grill chamber.
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