Cello OFFSET SMOKER 30 Instruction Manual page 4

FIRST IGNITION TIME
Prior to first grilling time do following:
1. Clean firebox and grill part from transport greases.
2. Wash all loose parts with warm water and
detergent.
3. Dry all part well.
4. Light grill according to instructions.
5. Heat grill to 180 °C and keep for circa two hours.
6. Grill is now ready for grilling.
GRILLING
1. Light grill according to instructions.
2. When the embers are a light grey and when the
coals or briquettes are covered with ash, spread
embers on an even layer on the charcoal grate.
3. Start grilling.
Barbeque and indirect grilling
Barbecue and indirect grilling are food-preparing
processes where big meat parts are prepared with hot
smoke.
Grilling temperatures are low and grilling times are
long.
Smoke generating can be increased by adding wetted
smoking chips onto embers.
Note! In long-time barbeque or indirect grilling embers
are made into grill's separate firebox.
Tip! Try pre-wetted herbs on the charcoal.
Smoking
In this BBQ-smoking grill, the smoking chips are
placed wetted on the charcoal. The smoking chips
should be soaked in water for at least 30 minutes
before it is put on embers.
Note!While smoking embers are made into grill's
separate firebox.
4
Different smoking chips
Well-equipped grocery stores and hardware stores
sell a wide variety of smoking dust and chips. The
smoking dust and chips made of different species of
wood give the products being smoked or barbequed
their own fragrance. Experiment to find your best
fitting fragrances.
Generally available smoking dust and chips in the
stores:
• Alder
• Apple
• Cherry
• Maple
• Pecan
• Mesquite
• Hickory
Direct grilling
Direct grilling is a food-preparing processwhere
steaks, sausages, broiler files are prepared direct on
top of embers.
Grilling temperatures are high and grilling times are
short.
Note! In direct grilling, embers are made into grill's
separate firebox or grilling parts charcoal grid.
Adjusting the temperature
Adjusting temperature is done by opening and
closing the air control ventat the firebox and in the
chimney.
Opening the air control vent at firebox brings more
air to embers. That makes it burn with higher
flames. Thatraises the temperature of the grill.
Opening the chimney vent increases draft, which
raises the temperature of the grill.
Closing the air control vent at firebox, reduces air
from the embers, which makes it burn with lower
flames. That reduces the temperature of the grill.