Landmann Grill-Lok 11094 Assembly Instruction Manual - 1. Grilling:
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LANDMANN
ontheright-handsideofthelargechamber(R).
Boltonthechimney(B)bymeansofthenutsso
thatitpointsupwards.
10. Thehandles(Q)forthedrumsaremountedusing
M6x58boltsandM6nuts.Ensurethatthespacer
piecesslideovertheboltsandthatthenutsare
screwedonfromtheinsideofthelids(D/P)and
thesmallchamber(O).
11. Fitthethermometer(C)intotheholeonthelarge
lid(D)andsecureusingtheThermometerclamp.
12. Placetwocharcoalgrids(T)inthelargechamber
(R).Ifusingindirectcooking,oneofthecharcoal
grids(T)canbeplacedinthesmallchamber(O.)
13. Place two barbecue grids (U) in the large
chamber(R).
14. Tightenupallboltsafterassemblyiscomplete.
How may the Grill-Lok be used?
BeforeyoucanusetheGrill-Lokinallitsversatility,it
mustbeburned-in.Usewoodfromtreesforfiringup
andletthisburninbothdrumsforuptotwohours.
Thisprocedurewillenableacoatingofcarbonblackto
buildupintheinnerchamber.Keepthetemperature
lowbyshuttingthelidandclosingofftheventilation
flaps.
1. Grilling:
Direct grilling 160°C to 300°C
Charcoal lumps or briquettes are lit in the large
chamber.Theproductsforgrillingliedirectlyabovethe
glowingcoalsandcanonlybelaidoverthemwhenthe
coalsarecoveredinathingreycoatingofash.
Indirect grilling 160°C to 250°C
Charcoallumpsorbriquettesarelitinthesmallchamber.
Theproductsforgrillinginthelargechamberarethus
notdirectlyabovetheglowingcoals.Thefatthatruns
offcannotburn,asitdoesnotdripontothecoals.
2. American Barbecue:
at 90°C to 160°C
Firing with different types of wood takes place in
the small chamber. Wood from broad-leaved trees
and fruit trees may be used.The meat will acquire
anadditionalintenseflavourfromthewood.Make
surethatthewoodisthoroughlydriedoutinorder
to prevent excessive smoke production and poor
combustion. You can regulate the heat of the fire
via the ventilation flap and the chimney cover
by supplying air in larger or smaller quantities.
Dependingonthethicknessofthemeatthecooking
processmaybedrawnoutoverafairlylongperiod.
3. Smoking:
Hot smokers from 50º to 90º C
Thissmokingprocessprovidesshortsmokingtimesfor
quickconsumptionofe.g.fishandsausages.Atthese
hightemperaturesthecoretemperaturerisesasfaras
thecookingrange.Theresultisthehighlyappreciated
smoker colouring and the typical smoker aroma.
Medium-heat smokers from 25º to 50º C
This smoking option allows fish and meat to stay
juicy.Thetypicalaromaispromotedbyproteolytic
enzymes and the smoker products remain tender.
They must of course be consumed quickly, as the
storagelifeislimited.
Cold smokers up to 25º C
Thissmokingoptionmayvarybetweenafewhours
andanumberofweeks.Itisusedprimarilywhenthe
smokedproductistobemadeforkeepingforalong
period.Atthesametimeanintensesmokeyflavour
isproduced.Nocookingprocesstakesplace,asthe
productstaysraw.Particularcaremustbetakento
ensurethatthisprocesstakesplaceatanoutsideair
temperature of below 5ºC. At higher temperatures
theproductcouldeasilyspoil.
Youcanrefineyoursmokedproductbyusingspice
mixturesduringthesmokingprocess.