Tips And Tricks - Barbecook MAGNUS ORIGINAL Benutzerhandbuch

1. Always wear barbecue mitts or gloves conforming to EN
407, Contact Heat rating level 2 or greater, when using your
charcoal barbecue. Note: The grill, including the handle and
damper/vent handles, will become hot.
2. Spread the charcoal evenly across the charcoal grate with
long tongs
3. Replace the cooking grate.
4. Close the lid
5. Open the ventilation holes in the lid
6. Preheat the grate for approximately 10 to 15 minutes.
7. Open the lid and place your food on the grate.
8. Close the lid. Note: When opening the lid during your grilling
sessions, do this in 2 steps in order to avoid ashes drawing
up onto your food. You can find inspiring recipes on www.
barbecook.com
6.6. Grilling with indirect heat
With indirect heat, the fire is on both sides of the grill, or on one
side of the grill. Place the food on the unlit part of the grill grate.
This method is ideal for larger cuts of meat that require 20 mi-
nutes of grilling time or more, or for foods that would dry out or
scorch if exposed directly to the heat. This method is also used
for thicker foods or pieces of meat with bones that have been
seared or browned first over direct heat. Keep the lid closed as
much as possible.
1. Always wear barbecue mitts or gloves conforming to EN
407, Contact Heat rating level 2 or greater, when using your
charcoal barbecue. Note: The grill, including the handle and
damper/vent handles, will become hot.
2. Arrange the charcoal so that they will be set on either side
of the food (either directly onto the charcoal grate or in the
charcoal baskets (model depending).
3. Replace the cooking grate.
4. Close the lid
5. Open the ventilation holes in the lid
6. Preheat the grate for approximately 10 to 15 minutes.
7. Open the lid and place your food on the grate.
8. Close the lid. Note: When opening the lid during your grilling
sessions, do this in 2 steps in order to avoid ashes drawing
up onto your food. You can find inspiring recipes on www.
barbecook.com.
16
6.7. Extinguish the appliance
When finished, close the vents at the top and bottom of the unit
to extinguish the fire.
7.

TIPS AND TRICKS

7.1. Adjusting the fire intensity
Charcoal fire needs air. The lid should be closed as much as
possible, but keep the lid damper and bowl vent open. Remove
the ashes on the bottom of the grill regularly to prevent them
from blocking the vents. You can adjust the intensity of the fire
by opening and closing the air supply holes at the bottom and
in the lid. The more you open the vents, the more air is sucked
into the pipe and the more intense the fire will be.The more you
close the holes, the less air is sucked into the pipe and the less
intense the fire will be.
supply with various positions:
Position 0-2 = Less oxygen = Temperature will drop
Position 3-5 = Extra oxygen = Temperature will rise
7.2. Preventing food from burning
To prevent your food from burning:
Never start grilling when there still are flames in the bowl. Wait
until the charcoal is covered with a thin layer of white ash.
Avoid exposing your food to excessive heat. You can:
- Protect the food by moving the grill to a higher position.
- Reduce the heat by (partially) closing the vents at the
bottom of the pipe.
Always provide a direct (searing) and indirect (cooking) grill
zone on your appliance. This will allow you to move the food to
a zone with a more modest temperature.
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