Grilling; Cooking And Smoking - Tenneker TC-Smoker Gebrauchsanweisung

Grilling

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 prevent
grease fires.
• The best way to prevent grease fires is to regularly
clean the appliance.
Direct grilling
1. Place up to 2 kg of charcoal on the charcoal grate in the
cooking chamber 3 or in a charcoal chimney starter (not
included).
2. Light the charcoal and wait until it is burning strong.
3. Spread the coals evenly on the charcoal grate in the cook-
ing chamber 3.
4. By use of long-handled barbecue utensils and oven mitts,
place the cooking grates on their rests in the cooking
chamber.
5. With lid open, allow the charcoal to burn until it is covered
with ash (approx. 20 min.)
6. Place food on the cooking grates 8 in the cooking cham-
ber 3 and close the lid.
7. Check food periodically. Use a meat thermometer to en-
sure food is fully cooked before removing it.
Indirect grilling
70 | ENGLISH
When grilling fish or extra
lean cuts of meat, the indirect
cooking method helps to keep
the food moist. Place a flat
bottom metal pan on the
charcoal grate underneath
the food. Fill the pan with wa-
ter or marinade and build
your fire on the opposite side
of pan.
Cooking and
Smoking
The temperature can be regulated by opening or closing the
air vents in the ash door 11 and can be read on temperature
gauge 6 in the lid.
Keep the lid closed during smoking to prevent escaping
smoke, which prolongs the cooking time significantly.
For large pieces of meat, assume a cooking time of about
1 hour per 500 g.
1. Place up to 1 kg of charcoal or wood on the charcoal grate
in the firebox 9.
2. Light the charcoal or wood and wait until it is burning
strong.
3. Spread the coals or wood evenly on the charcoal grate in
the firebox and close the lid.
4. Place food on the cooking grates 8 in the cooking cham-
ber 3 and close the lid.
5. Use a food thermometer to ensure food is fully cooked
before removing it.
Smoking
Close the air vents in the ash door 11 and on the chimney 1 to
increase smoke formation when smoking.
To obtain your favourite smoke flavour, experiment by using
chunks, sticks or chips of flavour producing wood such as
hickory, pecan, apple, cherry, or mesquite.
Use 5 to 6 wood chunks or sticks, 7 to 10 cm long and 2 to
5 cm thick. Soak the wood in water for 30 minutes or wrap
each piece in foil and tear several small holes in the foil to
produce more smoke and prevent the wood from burning too
quickly. Add the wood to the burning coals using long cooking
thongs. The ideal smoking temperature is between 80 and
120 °C.
For cooking, use a charcoal
or wood fire in the firebox 9.
The heat and smoke from the
fire streams into the cooking
chamber and finally escapes
through the chimney.
The food is placed on the cook-
ing grates in the cooking cham-
ber 3 and gets gently cooked at
about 60 - 90 °C.
During cooking in the cooking
chamber 3 you may grill di-
rectly in the firebox 9. While
grilling ensure a stable tem-
perature in the cooking cham-
ber 3.