Starting Up The Grill Before Barbecueing; Easy Steps To Becoming A Barbecue Expert; Cooking W Ith The Rösle Smoker - Rösle No. 1 F50-S Mode D'emploi

Starting up the grill before barbecueing

Whenever using t his grill, make sure it is at least 1.5m aw ay f rom any combust ible or heat -sensit ive mat eri-
pan is properly insert ed and all air vent s are open.
Caut ion! When t he w at er bow l is in use, w at er condenses on t he lid and may drip dow n f rom t here
a suit able base.
For light ing, w e recommend t he use of st andard barbecue light er cubes (t o EN 1860-3) rat her t han light ing
w hich are obt ainable f rom t he t rade quot ing art icle no. 25155 or 25156.
Tip:
Ideally, you should use a barbecue st art er t o light t he charcoal (available f rom t he t rade quot ing art icle no.
amount of charcoal t hen place a f ew light er cubes on t he reversible grat e and light t hem. Then place t he
barbecue st art er over t he burning light er cubes.
Caut ion!

Easy steps to becoming a barbecue expert

Read t he recipe and f ind t he inst ruct ions f or set t ing up t he grill. The RÖSLE grill off ers you a choice of vari-
ous cooking met hods: smoker mode f or slow and gent le cooking, and direct or indirect barbecueing. You
w ill f ind t he specif ic inst ruct ions on t he f ollow ing pages.
Do not t ry t o save t ime by placing f ood on t he barbecue t oo soon, bef ore it has reached t he right t empe-
rat ure.
Use a barbecue spat ula or barbecue t ongs, but not a f ork. Piercing w it h a f ork w ill allow juices, and t here-
f ore f lavour, t o escape and t he f ood w ill dry out .
M ake sure t hat t he f ood f it s on t he barbecue bef ore closing t he lid. Ideally, t here should be a gap of
about 2 cm bet w een t he individual it ems being barbecued.
Do not repeat edly open t he lid t o check on t he f ood. Every t ime t he lid is lif t ed, heat is lost , i.e. t he f ood
w ill t ake longer t o be ready t o be served.
Only t urn t he f ood over once unless t he recipe says ot herw ise.
It ems such as burgers should not be pressed dow n f lat . Doing so w ill squeeze out t he meat juices and t he
f ood w ill dry out .
Do not smoke meat and f ish at t he same t ime. They w ill absorb each ot her's f lavours – t o t he det riment of
t he cooking result s.
Cooking w ith the RÖSLE smoker
Preparing the smoker
Release t he t oggle cat ch locks on t he smoker drums and remove t he t w o smoker
If necessary remove accumulat ed ash f rom t he bot t om part of t he grill (only w hen t he charcoal is f ully
ext inguished). Charcoal requires oxygen in order t o burn. Check t hat t he air vent s are clear of dirt .
22
3kg of charcoal or barbecue briquet t es.
t oget her w it h