Create BBQ SMOKEY COMPACT Manual Del Usuario página 10

FIRST U SE OF T HE GRI LL
It is recommended to heat the grill and keep the fuel red hot, with the lid on, for at least 30
minutes before cooking for the first time.
GR ILL P R E PAR AT I ON
1. Open the barbecue lid with the help of the upper handle, positioning the locking bar so that
it does not close. This will remain open at a 90º angle.
2. Remove the charcoal grate and, if necessary, clean any ashes or bits of charcoal from the
grill baskets.
3. Add the charcoal you will need. Charcoal requires oxygen to burn, so make sure nothing is
blocking the vent holes.
4. Open the grill vents by turning the plates.
5. Replace the charcoal grate so you can add food to be cooked.
USE O F GLOVE S
Always wear contact heat resistance level 2 or higher barbecue mitts or gloves when using
your charcoal grill. The ventilation holes, the handle and the body of the barbecue become hot
during the grilling process, be sure to keep your hands and forearms protected.
IGN ITION F LU I D
Avoid using starter fluid, as it can impart a chemical taste to your food.
Fire starters and lighting cubes are a much cleaner and more efficient way to light charcoal.
PRE H EAT TH E GRILL
1. Preheat grill with lid closed for 10-15 minutes to prepare the grill.
2. With red hot charcoal the temperature under the lid should be up to 500 degrees Fahren-
heit, the heat will help loosen any bits of food that may be left on the grill so they are easy to
remove with a steel bristle brush stainless for grills
3. Preheating the grill sufficiently will help to brown your food better and also prevent food
from sticking to the grill.
Note: Use a stainless steel bristle grill brush. Change the brush if you find loose bristles on the
cooking grate or on the brush.
4. Put oil on the food, not on the cooking grate. Oil prevents food from sticking and also adds
flavor to food.
5. Brushing or lightly spraying the food with oil works better than brushing the cooking grate.
USING TH E LI D
If you keep the lid of the barbecue closed for as long as possible, you can:
1. Keep the cooking grate hot enough to brown food.
2. Speed up cooking time and prevent food from drying out.
3. Catch the smokiness that develops when fat and juices vaporize on the grill.
4. Prevent flare-ups by limiting oxygen.
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TIPS