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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Grilled flank steak with Ratte potatoes, snow peas and Port wine sauce

BBQ Academy of Jiří Dolenský

Grilled flank steak with Ratte potatoes, snow peas and Port wine sauce

You will need:
150g flank steak
50ml extra virgin olive oil
10g garlic
1g thyme
30g snow peas
black pepper
150g Ratte potatoes
2g rosemary
bay leaf

For the sauce:
10ml Port wine
5g Dijon mustard
20g demi-glace
10g butter

- Place the meat, cleaned and cut to steaks, into the olive oil. Add the garlic, thyme, and crushed black pepper a leave to rest for at least a day in the fridge.
- Clean and cut your snow peas to desired shape and pour hot water over them. Cool in ice, add olive oil and salt.
- Slice lenghwise your cleaned, unpeeled potatoes and put them into an aluminium bowl with olive oil. Add halved unpeeled garlic, one bay leaf, and rosemary. Place on a moderately heated grill and leave there for approximately two hours. The oil shouldn’t be too hot, just about 95 °C.

- Rub your heated grill with a small piece of lard. Remove the meat from the oil, leave excess oil to drip off and place the meat on the grill. Grill about three minutes from each side.
- Let the meat rest for a while; you can place it into the warm smoke of a smoker.
- In the meantime, remove the potatoes from the oil and grill them together with the snow peas.
- Place in a bowl and add salt and pepper to taste.
- Place potatoes and snow peas in the middle of a plate, slice the flank steak and place it on top, then pour over the sauce made of demi-glace, Port wine, Dijon mustard and butter.