Grilling; Regulating Heat; Adding Charcoal; Indirect Cooking - Tenneker TC-Dark Moon 57 Gebrauchsanweisung

Grilling

Grilling
1. Place max. 1.4 kg of charcoal on the charcoal grate or in a
charcoal chimney starter.
2. Light the charcoal and wait until it is burning strong.
3. Spread the coals evenly on the charcoal grate and place
the cooking grates on the firebox.
4. With lid open, allow the charcoal to burn until it is covered
with ash (approx. 20 min.)
5. Place food on the cooking grate and close the lid if desired.
6. Check food periodically. Use a meat thermometer to ensure
food is fully cooked before removing it.
CAUTION
GREASE FIRES
∙ Do not use water on a grease fire. Personal injury
may result.
∙ If appliance has not been regularly cleaned, a grease
fire can occur that may damage the product. Follow
instructions on general appliance cleaning to pre-
vent grease fires.
∙ The best way to prevent grease fires is to regularly
clean the appliance.

Adding charcoal

WARNING
Never add charcoal lighting fluid to hot or even warm
coals as flashback may occur causing severe burns.
To increase heat, more charcoal and/or wood may be needed.
1. Carefully open the lid.
2. Wearing oven mitts, carefully remove the cooking grates.
Place it on a non-combustible surface close to the appli-
ance.
3. Stand back and use long cooking utensils to lightly brush
aside ashes on hot coals.
4. Use cooking tongs to add charcoal and/or wood to the
charcoal grate. Be careful not to stir up ashes and sparks.
5. Wearing oven mitts, carefully place the cooking grates on
the firebox.
6. If desired, close the lid.

Regulating heat

The heat inside the barbecue can be regulated by the amount
of charcoal and by the ventilation.
The temperature can be increased by adding charcoal
and/or more ventilation.
The temperature can be decreased by reducing ventila-
tion.
Open or close the firebox and lid ventilation for more or less
ventilation.
To maintain or increase the temperature over time, more
charcoal and/or wood may need to be added during the bar-
becuing cycle. See section 'Adding charcoal'.
NOTE: Dry wood burns hotter than charcoal. Hardwood such
as oak, hickory, mesquite, fruit and nut wood are an excellent
fuel. Make sure the wood is seasoned, dry and free of chemi-
cal treatment.

Indirect cooking

When cooking fish or extra lean cuts of meat, indirect cook-
ing helps to keep the food moist, as it is slowly cooked in cir-
culating hot air and not in direct heat form below.
Place the coal behind the charcoal grate brackets and place a
flat bottom metal pan in the centre of the charcoal grate un-
derneath the food. Fill the pan with water or marinade. Place
the food on the cooking grate above the metal pan.
Make sure that the firebox and lid ventilation is open, so that
the smoke can escape. Do not open the lid too often to keep
the heat inside the grill.
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