Assembly; Preparation; Curing The Grill - Tenneker TC-Smoker Gebrauchsanweisung

Assembly

The assembly of the grill can be found on page 74 – 78.
Observe the foldout page!
Woodguide for smoking
Never use wood that has been treated or exposed to chemicals. Use dry and aged wood only.
Hickory
Mesquite
Aspen, Cedar, Pine
WARNING
WOOD FOOD
Cherry Pork, Poultry and other Game Birds.
Apple Pork / Ham & Bakon, Beef, Game Birds.
Pork, Beef, Wild Game, Chicken.
Beef and other meat, Vegetables.
Pecan Pork, Lamb, Chicken, Fish, Cheese.
Alder
Pork, Chicken, all sorts of Fish.
Maple
Poultry, Vegetables.
Very resinous! Not recommended for food

preparation.

Preparation

Curing the grill

Curing your grill will minimize damage to the exterior finish
as well as rid the grill of paint odour that can impart unnatu-
ral flavours to the first meal. Cure the grill periodically to
protect it from corrosion.
1. Lightly coat all interior surfaces with vegetable oil. Do not
coat the charcoal grates.
2. Place 1.2 kg of charcoal on the charcoal grate or in a
charcoal chimney starter (not included).
3. Light the charcoal and wait until it is burning strong.
4. Spread the coals evenly on the charcoal grates.
5. With lids open, allow the charcoal to burn until it is cov-
ered with ash (approx. 20 min.)
6. With coals burning strong, close the lids. Allow the tem-
perature to reach 100 °C on the heat indicator. Maintain
this temperature for 2 hours.
7. Increase the temperature to 200 °C. This can be achieved
by adding more charcoal and/or wood. See section 'Add-
ing charcoal'. Maintain this temperature for 1 hour then
allow unit to cool completely.
SPECIFICATIONS
Fruity smoke flavour with a sweet aroma.
Fruity smoke flavour with a dense sweet
aroma.
Smokey, bakon-like, pungent flavour.
Sweeter flavour than Hickory. More deli-
cate. Burns hot, use carefully.
Richer flavour than Hickory, generally
similar but more subtle in taste.
Sweet and smokey flavour.
Smokey, bakon-like, pungent flavour.
ENGLISH | 69