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SMOKING AND SLOW COOKING
CONFIGURATION
– See assembly guide page 18 + 19.
The difference between slow
cooking and smoking is that
for smoking moistened wood
is added to the fire. This will start to smoke
adding a certain flavour to the food, depending
on the type of wood used for smoking.
a.
Do not overfill the drip pan (Part N) with
water, see the max. filling indicator on the
drip pan. Use hot tap water to fill the drip
pan.
b.
For long term smoking and slow cooking
adding water to the water/drip pan
(Part N) might be necessary. This can be
done by opening the front door (Part H)
and poor slowly hot tap water into the drip
pan by using a funnel or container with
spout.
Types of woodchips for smoking:
FOOD
Pork, chicken, beef, wild game,
cheeses
Pork, chicken, lamb, fish,
cheeses
Most meats (especially beef),
most vegetables
Salmon, swordfish, sturgeon,
other fish — also good with
chicken and pork
Poultry, vegetables, ham
Poultry, game birds, pork
Beef, poultry, game birds, pork
(particularly ham)
Always avoid soft, resinous woods like pine, cedar and aspen.
WARNING! Never use wood that has been treated or exposed to chemicals.
c.
By opening or closing the air vent slider on
the lid (Part F) the air flow can be regu-
lated in the 4GRILL. Open: more air, higher
temperature. Closed: less air, lower
temperature.
d.
Adding charcoal or briquettes, during slow
cooking or smoking, can be done via the
front door (Part H). Add carefully the
charcoal or briquettes onto the fire in the
fire pan. Rough adding can cause ashes
to swirl in the 4GRILL and getting on your
food!
e.
For smoking, woodchips need to be
added to the fire. After selecting the type
of woodchips for smoking, the woodchips
needs to be moistened by putting those in
water for 30 to 60 minutes. These mois-
tened woodchips can then be placed on
to the burning fire.
WOOD TYPE
Hickory
Pecan
Mesquite
Alder
Maple
Cherry
Apple
WARNING! When opening the front
door hot air or steam can flow out!
CHARACTERISTICS
Pungent, smoky, bacon-like flavor.
Rich and more subtle than hickory,
but similar in taste. Burns cool, so
ideal for very low heat smoking.
Sweeter, more delicate flavor than
hickory. Tends to burn hot, so use
carefully.
Delicate flavor that enhances lighter
meats.
Mildly smoky, somewhat sweet
flavor.
Slightly sweet, fruity smoke flavor.
Slightly sweet but denser, fruity
smoke flavor.
English
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