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How do I season my pit?
Build a small fire, using charcoal or wood, then add
wood that has been soaked in water. Create all the smoke you can,
keeping it going for about four to five hours. This will season the
inside of your pit and "tighten" the paint. We recommend the use of
dry, well seasoned wood only. Using wood that is not properly seasoned
will cause a residue to build up on the inside of the grill and drip
onto your food.
What
kind of wood should I use?
This is strictly personal preference, as different woods
offer different flavoring. Which ever wood you use, be sure it is
completely dry and well seasoned.
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How
much wood should be used?
A small amount of wood is sufficient to heat your grill.
You may want to add wood as you cook, depending on the length of
cooking time.
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What
temperature do I use?
The best temperature for grilling is between 250 and 300
degrees. The best temperature for smoking is 225 to 250.
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What
is the hook on the bottom of the pit for?
Well, it could be used to hang a fly strip, chain your
dog to guard your meat, or hang your dinner bell! But we use it
to tie the pits down while being transported to keep from damaging the
paint.
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How
do I adjust the heat?
This is something you will have to practice with.
You will need to adjust your dampers on the firebox door and the
smokestack. Opening the butterfly door on the firebox more will
allow air to flow through causing a hotter fire. Closing the
damper on the smokestack, leaving a slight opening will hold the heat
inside. Open the damper to allow heat to escape. Close off
the butterfly door to snuff out fire.
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What
is the difference between BBQ and smoking?
Barbecuing is simply cooking foods over an open
fire. However, it is a little more refined than that. When
you cook directly over the coals it is commonly called charcoal
grilling. When you cook using indirect heat and smoke, the
process is considerably slower and results in a more tender, tasty
meat. This is commonly called Barbecuing. Smoking is not a
process of cooking. It is a process of curing. However, we
slow this process down a little more than Barbecuing and call it
smoking. Smoking is mainly used for turkey or ham. Sausage
and ribs are excellent when smoked this way. Keep these
principals in mind when selecting your grill and after you have it, it
will help you to select the process to use to cook a particular cut of
meat.
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Where
do I find the serial number?
The serial number is on the inside of the lid of the
grill section. The serial number is written with a paint pen on the
flange around the lid.
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