Florabest 1226 User Manual
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Indirect grilling
To prepare the fire bowl for indirect grilling
the so-called coal dividers (P) (normally
consisting of wire grating) should be
placed in the designated brackets in the
bowl or on the charcoal grid. Doing this
divides the fire bowl into three zones:
zones 1 and 3 are the intermediate spaces
between the coal dividers (P) and the side
panel of the fuel container.
Zone 2 is the space between the coal
dividers (P). This space should remain
clear. If necessary, you could place a
drip bowl or plate to catch the dripping
fat here. Zones 1 and 3 are filled with fuel
and ignited in accordance with the lighting
instructions. As soon as the optimum heat
has been reached you can start using the
indirect grilling method.
The grill above the embers is usually
constructed in such a way that there is
enough space above Zones 1 and 3
for direct grilling, thereby allowing both
variations to be used simultaneously. A
lid is always necessary for the slow and
gentle indirect grilling method. This is used
to cover the fire bowl and thus create an
enclosed cooking space.
The air vents located on the base of the fire
bowl and on top of the lid must be opened
when using the indirect grilling method
to allow a supply of oxygen. Doing this
makes the cooking area function like a
fan oven. The cooking time required for
indirect grilling is naturally much longer
than the time for direct grilling. However,
the hood does not need to be opened
frequently to turn the food, as the food is
heated from all directions.
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