CHARACTERISTICS
It is a direct cooking smoker oven (Grill).
The embers/wood chips are placed in the internal stoker (removable).
It has a capacity to supply 6-8 people.
The cylinder measurements are 38cm in diameter and 47cm high.
Accessories:
MODE OF USE
PREPARATION
Before starting the ignition, place the liquid container tray at the bottom of the cylinder WITH WATER.
This tray has a double function:
Absorb fat from cuts.
Achieve moisture and aromatization in cooking, by adding different aromatic herbs.
ON
To begin lighting, you can place a fire starter at the base of the stoker and surround it with charcoal.
The kit includes a large capacity stoker, with a single 2kg load of charcoal it achieves autonomy for the entire cooking. The fire is lit outside the oven and once the embers are lit, the stoker is inserted inside with a handle included in the kit and it will begin to slowly raise the temperature.
COOKING
In the lower rear part of the oven, there is an air regulation window to oxygenate the combustion of the fire and thus maintain the temperature.
During cooking, the regunation window must be open. Only close it if the oven temperature is excessive.
To smoke, place chips or small pieces of firewood on the coals.
CLEANING AND MAINTENANCE
Oven Interior: You can use a traditional oven degreaser (on trigger). Let it sit for a few minutes and then rinse with plenty of hot water. The bottom of the cylinder is provided with a hole that allows this cleaning to drain.
Oven Exterior: Simply clean with a damp cloth.
Recommended wood chips
The most recommended and easy to obtain firewood are:
Espinillo: Invasive perfume. Good flame
Quebracho Colorado: Lots of caloric power. Good embers
Quebracho Blanco: Excellent flame level. Subtle smoky flavor.
