FLORABEST 1226 Instructions De Montage Et Mode D'emploi page 15

Indirect barbecuing
To prepare the fire bowl for indirect
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barbecuing the so-called coal dividers (P)
(normally consisting of wire grating) should
be placed in the designated brackets in
the bowl or on the charcoal grid. As a
result the fire bowl is divided into three
zones: zones 1 and 3 are the intermediate
spaces between the coal dividers (P) and
the side panel of the fire bowl.
Zone 2 is the space between the coal
dividers (P). This space should remain
clear. If necessary, you could place a
drip bowl or plate to catch the dripping
fat here. Zones 1 and 3 are filled with fuel
and ignited in accordance with the lighting
instructions. As soon as the optimum heat
has been reached you can start using the
indirect barbecuing method.
The grill above the embers is usually
constructed in such a way that there is
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enough space above Zones 1 and 3 for
direct barbecuing, thereby allowing both
variations to be used simultaneously. A
hood is always necessary for the slow and
gentle indirect barbecuing method. This is
used to cover the fire bowl and thus create
an enclosed cooking space.
The ventilation discs located on the base
of the fire bowl and on top of the hood
must be opened when using the indirect
barbecuing method to allow a supply of
oxygen. Doing this makes the cooking
area function like a fan oven. The cooking
time required for indirect barbecuing is
naturally much longer than the time for
direct barbecuing. However, the hood
does not need to be opened frequently to
turn the food, as the food is heated from
all directions.
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