Bedienungsanleitung Tepro 1087 - Biloxi (Seite 36 von 44) (Deutsch, Englisch)

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Barbecuing

1. Use the large grill chamber for

barbecuing. Remove the grill grates

(8).

2. Place 3-4 solid firelighters in the

middle of the charcoal grate (10).

Pay attention to the manufacturer’s

instructions on the packaging. Light

the firelighters with a match.

3. Layer a maximum of 2.3 kg of

charcoal or briquettes around the

firelighters.

4. As soon as the charcoal is glowing,

spread it evenly over the charcoal

grate (10). To do this, use a suitable

fireproof tool with a long, fireproof

handle.

5. Place the grill grates (8) onto the

brackets in the large grill chamber.

6. Ensure that a container is 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.

Smoking

Smoking works by burning wood or

charcoal in the small grill chamber and

laying out the goods to be smoked in the

large grill chamber.

The smoke that is created in the small grill

chamber is drawn through the large grill

chamber and escapes through the smoke

pipe. In the small grill chamber, do not use

more than 0.7 kg of wood.

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 small 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 (2) in the cover of the

large grill chamber. You can regulate

the temperature using the air vent on

the small grill chamber.

• The ideal smoking temperature is in the

range from 80 °C to 120 °C.

• Fish or poultry, for example, are

suitable smoking goods. Other types of

meat and certain types of vegetable are

likewise suitable for smoking.

• Use meat or fish. Lay the food to be

smoked in a mixture of salt, water, and

seasoning for several hours before

smoking. Let them dry off well before

smoking.

• For large pieces of meat, a cooking

time of approx. 1 hour per 500g should

be set. In each case, check whether the

food has been cooked before removing

it. To do this, use a food thermometer.

• Smoking recipes can be found in

relevant recipe books or searched for

on the internet.

P170083_TEPRO_BILOXI_GrillSmoker_1087_DE_GB_20170929.indb 36 29/9/2017 3:10 PM

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