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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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