Cello BULLET SMOKER 18 Instruction Manual page 5

Note!Never use gasoline or spirits for ignition of
the grill/smoker.
Be careful when you put lighter fluid on the
hardwood charcoal. Check that lighter fluid would
not seep down under the grill/smoker. A hot grill/
smoker can ignite the lighter fluid spilled
underneath it.
The warranty does not cover damage to the grill/
smoker or its environment, resulting from ignition
of the lighter fluid spilled out of the grill/smoker.
Ignition with an electrical lighter:
1. Put the lighter on the charcoal grate.
2. Make a pyramid shaped pile of hardwood
charcoal or briquettes on the lighter.
3. Turn on the lighter.
4. When the coals are glowing red, turn off the
lighter and remove the lighter from under the
charcoal.
Note!Never use lighter fluid when lighting
hardwood charcoal or briquettes with an electric
lighter.
If using an electric lighter, observe the following
things:
• Always follow the lighter's manufacturer's
instructions.
• Make sure that the power cord of the lighter
does not come into contact with the hot grill/
smoker.
• Take care that no one trips over the power cord
of the lighter.
USING THE GRILL/SMOKER
Preparations before you begin to smoke
When the hardwood charcoal or briquettes have
turned light greyand are covered with ash, the
grill/smoker is ready for use. Spread the coals
evenly on the charcoal grate. Then assemble the
grill/smoker as follows:
1. Place the center part of the grill/smoker on top
of the bottom part. Make sure that the hatch in
the center part is shut.
2. Close the three locking clipsthat holdsthe
center part in place firmly.
3. Put a liquid bowlon the lower retainers.
• The liquid bowlis aimed to harmonize the
temperature on long-term barbeque grilling or
baking with smoke.
• Note! In the case of conventional hot smoking, a
liquid bowldoes not have to be used.
• The liquid bowlis filled with hot water so that
the internal temperature of the grill/smoker would
not fall. Pour the water into the liquid bowlusing a
jug.
• Note!Check that water does not come into
contact with the charcoals. The ash can give off
dust which can contaminate the products being
smoked or barbequed.
• In the liquid bowlcan also be placed beer, wine,
flavouredbroth and herbs in the liquid. Upon
boiling of the fluid, the vapoursreleased flavourthe
products to be smoked or barbequed.
4. Put the barbequegrate without handles directly
onto the liquid bowl.
5. Put the products to be smoked or barbequed
onto the grate.
6. If you have a lot of products to be smoked or
barbequed, put another barbequegrate onto the
top holders of the center part. Then you can
prepare food on two different levels.
7. Put the lid in place.
Smoking, barbequegrill or barbeque
smoke
In this grill/smoker, the smoking dust or the
smoking chips are placed wetted on the charcoal.
The smoking dust should be soaked in water for
at least 30 minutes before it is put on charcoal.
1. Open the hatch in the center part.
2. Put the wet smoking dust or smoking chips
onto the charcoal.
• At the beginning of the smoking more smoking
dust or smoking chips must be placed on the
charcoal. In the course of smoking, the amount of
the dust or chips to be added can be reduced.
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