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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Tiger prawns with Italian risotto and cherry tomatoes

BBQ Academy of Jiří Dolenský

Tiger prawns with Italian risotto and cherry tomatoes

You will need:
100g prawns
50ml extra virgin olive oil
50g lemon
10g chilli peppers
10g garlic
80g arborio rice
20g white onion
30g butter
100ml chicken broth
5g Parmeggiano
80g cherry tomatoes

- Shell and clean the raw tails of tiger prawns and put to a marinade made of olive oil, lemon juice, chilli peppers, white pepper, coriander leaves and hand-squashed garlic. Leave to rest for at least a day in the fridge to enable the flavours to blend.
- Fry gently your finely chopped white onion in olive oil; it should remain white. Add the arborio rice and pour over a bit of white wine. Fry until dry, then add some more wine and the chicken broth. Don’t cook the rice too soft. Add the Parmeggiano cheese and butter and salt to taste.

- Heat up the grill, then place on it the prawns, oil removed, and grill for about a minute from each side
- Move to a tray and salt with coarse sea salt.
- Take cherry tomatoes rubbed with oil and place them on the grill. Leave them on until they are slightly brown, then add salt and white pepper.
- Dish the risotto, place grilled prawns an cherry tomatoes on top of it and sprinkle with quality olive oil.