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Always keep raw meat away from cooked meat and other food. Do not use the same
utensils for cooked and uncooked food.
•
Make sure all meat is thoroughly cooked before eating it. Eating raw or inadequately
heated meat can cause food poisoning. To reduce the risk, cut the meat open to make
sure it is fully cooked.
•
It is advisable to pre-cook larger cuts of meat and roasts before finally cooking them on
your grill.
•
To smoke food, use heat-resistant gloves to sprinkle some wood chips in a circle over the
hot charcoal. First soak the wood chips in water for 15 minutes to prolong the smoking
process.
Type of preparation
Slow cooking / Smoking
Beef brisket
Pulled pork
Whole chicken
Ribs
Roasts
Grilling
Fish
Pork tenderloin
Chicken pieces
Whole chicken
Leg of lamb
Turkey
Ham
Sear
Steak
Chops
Burgers
Sausages
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Temperature & time
110 - 135°C
4 h/kg
4 h/kg
3 - 4 h
3 - 5 h
≥ 9 h
160 - 180°C
15 - 20 min
15 - 30 min
30 - 45 min
3 - 4 h
3 - 4 h
3 - 4 h
3 - 4 h
260 - 370°C
5 - 8 min
6 - 10 min
6 - 10 min
6 - 10 min
Ventilation grilles
(white = open, black = closed)
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