The food is grilled at temperatures ranging between 160°C and 260°C. It can be cooked directly on the grate in the grilling chamber or on the cast iron plate (see accessories) which is placed in the grilling chamber adjacent to the fire chamber (suitable for steaks, for instance). This method uses an equal flow of hot air, similarly to hot-air ovens. The food is not in direct contact with fire nor direct heat so that it doesn‘t get burnt. All our BBQ Smokers are equipped with a griddle placed above the fire chamber. You can use it for cooking or for keeping your food warm. Thanks to the rotating arm and suspended pot (see sccesories) or using the wok pan holder and a wok pan (see accessories) you can prepare excellent side dishes to your main grilled meal. A method quite similar to indirect grilling the difference being that food is grilled at low temperatures (80°C to 140°C). It is the most commonly used method for our BBQ Smokers and is used for foods requiring a longer cooking time (larger pieces of meat). Thanks to this gentle method, the food remains juicy and savoury. You can use Smoky Fun grills for baking bread or pizza. The ideal way to proceed is to place a chamotte plate (see accessories) into the grill and bake your food between 180°C and 260°C. With Smoky Fun Big Chief and models equipped with additional smoking chamber you can prepare excellent smoked food. You just need to close the regulation flap on the chimney, add wood dust on the incandescent coals and decrease the air flow coming into the fire chamber (i.e. close the air flap). The ideal temperature for cold smoking is 30°C to 60°C, for hot smoking it is between 60°C and 90°C. The food is directly exposed to the heat. This method is suitable especially for food that can be cooked in less than 30 minutes. You can use it to prepare sausages and other smoked meats as well as for searing meat (rare steak). Place the food on the grate in the fire chamber and grill it directly over the red-hot coals.

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Burger with mint mayonnaise and grilled vegetables

BBQ Academy of Jiří Dolenský

Burger with mint mayonnaise and grilled vegetables

To prepare the burger you will need:
150g rump beef
1x burger bun
5g salt
1g black pepper
30g onion
50g pepper
50g tomatoes
10g pickled cucumbers
1 leaf of ice lettuce
10g ketchup
1g mint
30g mayonnaise

To prepare the grilled vegetables:
30g courgette
30g eggplant
30g pepper
10g garlic
1g thyme
10g dried tomatoes
5g salt
1g pepper
10ml balsamic vinegar

- Remove excess fat from the meat, mince it coarsely, add a pinch of salt and pepper, a bit of finely chopped onion and chopped mint.
- Slice a whole peeled onion – make thick slices. Rub with oil, add salt and place on a hot grill.
- Grill from both sides until golden.
- Place to a dish and cover with aluminium foil.
- Rub the pepper with oil and grill until black – its peel needs to be almost burnt.
- Remove the pepper from the grill and place it in a plastic bag for about ten minutes. Peel off the peel, the pepper will have and interesting, smoky flavour. Remove the seeds.
- Prepare your BURGER SET: place a slice of tomato, a slice of onion and a pickled cucumber on a leaf of ice lettuce.

- Halve the burger bun and toast it on the grill until crispy. Put ketchup on the bottom half, mayonnaise mixed with mint on the top half.
- Grill the meat to your taste and place on the bun with ketchup on it.
- Add grilled onion, pepper and burger set. Cover with the mayonnaise bun half.
- As a side dish, grill the sliced courgette, pepper, and eggplant with garlic and fresh thyme. When grilled, place all the vegetables in a bowl, add salt and pepper and sprinkle with quality balsamic vinegar.