Kalamazoo Gaucho Use And Care Manual page 34

„ Starting the Fire: With the wood stacked and ready, fire up the starter burners (see lighting
instructions) . A strong and self-sustaining fire should be going within 10 to 20 minutes. You can then
turn off the starter burners.
„ Cooking Over the Fire: Do not attempt o cook over a roaring fire. Cook over a bed of coals 2 to 3
inches deep, adding one or two pieces of wood at a time as needed to maintain the bed of coals.
Place the food on the grill grate and/or the rotisserie spit to begin grilling. Control the intensity of the
heat by raising and lowering the grill rack and the food above the coals. The closer the food is to the
fire, the more intense the heat will be.
Food can be brought close to the coals to sear it on the outside and then raised higher to cook
through gently. This technique can be used to sear steaks or to crisp up the skin of poultry on the
rotisserie spit.
The cooking experience is engaging and involved as you get to know your grill and the characteristics
of the wood fire.
Working with the Grill Grates: The Kalamazoo Gaucho Grill comes standard with stainless steel rod
„
grates. These may be exchanged for a laser-cut grill grate upgrade option, or the laser-cut grill grates
can be purchased in addition. Argentinian-style "V" grates are also available. Your grill rack holds up to
three grill grates, and you may cook with ay combination of these options.
ARGENTINIAN-STYLE GRILL GRATE
The standard rod grates are quite heavy, but they hold less heat than the laser-cut grates. This allows
them to cool more quickly when you raise the grill rack higher above the fire.
The laser-cut grill grates are available in three patterns optimized for a variety of foods and cooking.
The "meat" pattern is then most open pattern with the most exposure to the fire. The "vegetable
pattern" has opening sized specifically so that asparagus and green beans do not fall through. This is
a great all-purpose pattern. The "fish" pattern is nearly solid. It supports delicate fish fillets, but is also
perfect for finely-sliced onions and peppers or for Cajun-style blackening.
The Argentinian-style "V" grates have channels to direct drippings away from the fire and into small
collection pans. These grates allow you to baste meats with their own drippings and create the least
intense heat of the three styles.
„ Working with the Rotisserie Spit: The spit can be used alone, or with one or two grill grates installed.
This is perfect for grilling vegetables on a single grill grate section to complement a roast or bird
nearly finished on the spit. You can remove all the grill grates to make more room on the spit as
needed.
30 KalamazooGourmet.com