TIPS ON BUILDING YOUR MASONRY BARBECUES
This barbecue is for outdoor cooking use only. It must not be used for burning household or garden rubbish.
MATERIALS: Mortar and masonry paint supplied (traditional range); adhesive (stone range)
TOOLS: Trowel, brush and roller
CAUTION: Some parts of your barbecue are heavy and may, therefore, require two people to lift into position.
The following must be adhered to, otherwise cracks will appear which can affect the stability of your barbecue:
1. The BBQ must be erected on a hard level foundation (preferably a concrete base) to prevent movement, do NOT cement the BBQ base to this foundation.
2. Position part 1 (refer to part numbers in your instruction booklet) on your level base area.
3. Mix the mortar (traditional range only).
4. Using a very thin film of mortar (traditional range) or adhesive (stone range) between parts, assemble in numerical order using the diagram in your instruction booklet. Special care must be taken when assembling the fire area - position the side pieces by inserting the grill to ensure it runs freely. Here the film of mortar/adhesive must be as thin as possible to allow thermal expansion.
5. Do NOT cement the worktop/table to the base as this needs to expand and contract with temperature changes.
6. The fire bricks on the base of the fire MUST NOT be fixed with mortar or adhesive.
7. Protect any pre-coloured red parts by masking before giving the barbecue two coats of paint. A textured finish can be given on the second coat. Please note that the stone barbecues do not need any paint.
8. Wait at least 24 hours before using your barbecue.
WARNING!! Never pour any flammable liquid, or even proper barbecue lighting fluid onto a lit or warm barbecue - it can cause a dangerous flash flame.
Using Your Barbecue
When using your BBQ for the first time after rain or damp conditions, always light the fire slowly and gradually so that possible water particles and humidity absorbed can be removed safely.
Light your barbecue following the instructions on your charcoal pack. However, because of the heat retention of the firebricks, you will find you need less charcoal to cook. If cooking for a long period, preheat top-up coals on the corner of the barbecue and pull across to cooking area when hot. This will keep your cooking temperature more consistent.
NOTE: Because of the temperature changes, cracks will appear in the surface and joints of your barbecue during the season. It will, therefore, be necessary to repaint the barbecue at the end of each season using any exterior masonry paint. It is advisable to protect your barbecue with a cover or a tarpaulin sheet during the winter.
The non-compliance of the above mentioned general warnings will null and void the warranty.
COOKING GUIDE
The Marinade
Spice the meat or fish in a marinade a few hours before barbecuing. The most popular marinade consists of a mixture of oil, finely chopped garlic, sage and rosemary. Paprika, parsley, lemon or white wine can be used to add a special flavour to your marinade.
These ingredients preserve the food so that the nutrient value is maintained.
Cooking Times and Heat
To regulate the heat intensity, just move the grill vertically in the fire-place slots.
The heat intensity should be adjusted according to the type and thickness of the meat. It is advisable to start barbecuing, when the grill is hot. Start barbecuing with a bright flame until the surface is sealed, then continue with moderate heat. Use a spatula or tongs to turn the meat - never use a fork.
Red Meat
Steaks, burgers and kebabs. This type of meat is usually thicker and should be cooked medium or blue. Grill the meat with a bright flame for a few minutes until the meat is sealed, then remove it gradually from the fire and finish cooking with moderate heat. Use a plated grill for steaks. Salt meat when ready to be served.
White Meat
Veal, pork chops, ribs, bacon, poultry or lamb. Grill meat for a few minutes at high temperature until brown. Only add salt when ready to be served.
Fish
Fish should be cooked at moderate heat. Spray the fish with oil before and during barbecuing. It is recommended to use a fish broiler. Fillets are ready to be served when flesh separates easily from the bone. Whole fishes are ready to be served when they start flaking or the skin shows a dull colour.
Vegetables
For best results cut the vegetables in slices and cook slowly. A broiler is recommended for delicate vegetables, such as tomatoes or onions. Vegetables can also be cooked by wrapping the pieces into kitchen foil and laying the packets directly on the hot charcoal.
Cheese
Hard cheese can be cooked directly on the grill, whereas soft cheese must be wrapped in kitchen foil or vine leaves.
Bread
Cut bread into slices 1/2 inch thick (1 cm), sprinkle with garlic and spray with oil before barbecuing to achieve the typical "Bruschetta" taste.
