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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Cheesecake with raspberry sauce – serves 8

BBQ Academy of Jiří Dolenský

Cheesecake with raspberry sauce – serves 8

You will need:
400g cream cheese
100g sour cream
4 eggs
100g sugar
100g white chocolate
1 vanilla sugar
1tsp lemon peel
40g flour
20g cooking chocolate

For the dough you will need:
200g “Bebe”biscuits
80g butter
20ml rum

For the sauce:
250g raspberries
50g icing sugar

- Crush the biscuits to small pieces.
- Add butter and a bit of rum – now you have the base of the cake.
- Place into buttered dishes and put the cream cheese mixture on the top.
- Cream cheese mixture: whip the cream cheese with the sour cream, egg yellows and vanilla sugar, add crushed white chocolate, lemon peel and thick snow made of egg whites and sugar, then gently fold in the flour.
- Bake the cake for about 15 minutes in the grill heated to approx. 180 °C, in indirect heat.
- Leave to cool a bit, then remove to a plate.
- Pour over the sauce made of cooked raspberries and sugar. Pass the raspberries through a sieve, to avoid any grains.
- Decorate with fresh mint and grated cooking chocolate.