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.

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…

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BBQ Academy of Jiří Dolenský

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Video: Smoky Fun 2012

Grilling and Smoking

 

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Video: SPOFA/GAFA Fair

Cologne 2011

Stubb’s Texas Steakhouse Marinade

This marinade is a robust blend of garlic, ancho chile and peppers, inspired by passion for good cooking and simple, natural ingredients.

All Natural Gluten-Free Ingredients:
Water, Seasoning Blend [*Dehydrated Garlic, Salt, Chilies, Spices, *Dehydrated Green and Red Bell Pepper Granules, *Dehydrated Onion, Brown Sugar, Paprika, Natural Tamarind Flavor, Vinegar Powder (Maltodextrin, Modifi ed Food Starch, Vinegar)], Distilled Vinegar, Sugar, Contains Less than 0.5% of: Xanthan Gum.
*Dried

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