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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A two-time Czech Republic BBQ champion Jiří Dolenský

Jiří Dolenský

BBQ Academy of Jiří Dolenský

A two-time Czech Republic BBQ champion Jiří Dolenský

In Czech, BBQing is no more thought of only in connection with sausages, nor is barbecue considered to be merely a kind of sauce. However, more sophisticated preparation of meals requires also quality equipment. There now exist multifunctional grills which could replace your home bakery. Visitors to the BBQ Academy, directed by the guru of Czech barbecuing, Jiří Dolenský, could see with their own eyes how easy it is to prepare even desserts in these grills.

“In my classes, I teach BBQ amateurs how to prepare correctly simple, tasty meals. The advantage is that the participants can try it all on the spot. They grill their meal and then they eat it,” told us the always smiling Czech Republic BBQ champion and captain of the national BBQ team, Jiří Dolenský. Experienced BBQ lovers, Jiří added, would also enjoy his classes, as he can share with them a number of tips and tricks how to create new taste variations.

From one year to another, the charm of barbecue lures more and more people, even those who have always considered cooking as a loss of time. Barbecuing is not only about the meal itself. It is a laid-back lifestyle where meeting friends matters. The multifunctional grills, which work at well-regulated temperatures, are no longer destined only to prepare meat; you can also bake a real Italian pizza or a nice loaf of bread.

Prepare a menu according to the BBQ master Jiří Dolenský
Even the gourmets enjoyed the menu served at the opening of the BBQ season in the Patriot restaurant in Beroun. On March 15th, the BBG magician Jiří Dolenský prepared on the multifunctional grills Smoky Fun and Monolith the following menu: grilled flank steak with Ratte potatoes, snow peas and Port wine sauce; juicy burger with mint mayonnaise and grilled vegetables; delightful tiger prawns with Italian risotto and cherry tomatoes; and as a dessert - light cheesecake with raspberry sauce.