Cooking on the Outdoor Central 3-in-1 Charcoal Smoker, Griller and Roaster
HTML-код
- Опубликовано: 17 авг 2016
- Hi Rhiannon here from BBQ Spit Rotisseries, today I’m going to give you a demonstration on the 3-in-1 Charcoal Smoker by Outdoor Central.
So the 1st step of the process is put your charcoal in. Today we are using Mallee Root Charcoal and next we are going to light it. So the easiest way we find to light charcoal is by using the Flaming Coals Charcoal Starter Wand, it’s just got a couple of settings there and it concentrates heat on to the charcoal to generate a spark and then as you’ll see we’ll change the setting and there will be a whole heap of hot air that we pump on to the charcoal. So let’s get it started.
So as you can see, we’ve generated a spark and then I’m going to change the setting and we’ll start pumping the hot air onto it. So we’ve had the air pumping on the Mallee Root Charcoal for a couple of minutes and as you can see there, about half of the charcoal has ignited and is glowing a nice red starting to ash over. So that’s all we going to do, for now we are going to allow that to gradually spread-out and over time the rest of the charcoal will ignite.
So the next part of the process is I’m going to add some chunks so then we’ll start to get our smoke. So now the charcoal’s going well, we’re going to add in some wood chunks. We recommend that you‘re using gloves, here we just have some leather Flaming Coals Gloves and they’re great, they just stop the heat transfer from the charcoal off onto your hand and your arms.
So I’ve got a couple of small pieces here of apple wood we’re just going to put that in with the charcoal. If you’d like you can actually soak them and it’ll give you a little bit more burn time. For these initial couple of chunks I haven’t soaked them at all. So as you can see that beautiful Australian apple wood is starting to smoke, so you need to get a wriggle on. Here I’ve got the water pan which I’m going to add on top. Use hot water as that really just helps regulate the temperature of the smoker a bit better.
So I’m going to put that layer on there, just in case after we’ve done the smoking that we decide to grill it off a bit. Alright, last step is to add the grilling rack. Now, today we’ve got a pork shoulder. Now it’s a really small pork shoulder the whole animal was only about 12 kilos so it’s nice and organic, fresh straight from the farm. In addition to the leg, I’m also going to add a few chicken legs. Obviously the chicken legs are going to cook quicker than the pork, that’s alright as that allows us to have some for lunch and some for dinner.
Now if we were cooking for a large number of people, obviously we do have that second grilling rack down the bottom here that we could add some more meat into, for now that’s going to be quite enough for us. So we’ll put the lid on, keep an eye on the temperature, open the vent to about halfway and we’ll let it do its thing. Okay so, this charcoal has been burning for about an hour and it just stopped smoking so I’m about to add another couple of apple chunks into the charcoal. No need to add in more charcoal at this point it’s still glowing quite red, might look at adding some more charcoal in about another hour. And you could see how already we’re getting instant smoke which is by popping those fresh chunks onto the burning coals.
“We cooked for hours adding and removing different meats as they cooked”
Weblink:
goo.gl/N0CIj0
Please like and subscribe and don't forget to share this video with your friends. Don't forget to click the bell icon for you to be updated on our latest uploads. Stay tuned for more videos like this. Comment down below if you have questions and suggestions
Visit our website: www.bbqspitrotisseries.com.au/
Follow us on our social media platforms:
Facebook: https:https: / bbqspitrotisseries
Instagram: / flamingcoals
Instagram: https: / bbqspitrotisseries
Pinterest: / bbqspit
#bbqspitrotisseries
#charcoalsmoker
#charcoalgrill 
Хобби
thanks for this video.
I cooked an 8 hour brisket on one of these last week really tender but dry today I checked the temp gauge using two different probs and found it was about 100degrees F out and needed adjustments perhaps a how to vid would be handy
Hi Shane, Thanks for watching
I have one of these, brand is called Euro Grille (they're all the same :)) How do u get the temp up to 225 F? I used enough coals to generate temp, also created a vent at the bottom for better aur circulation, no success. Top vent is open all the time for temp raise, it shows around 150-175 on the gauge.
Get an external thermometer sometimes the readings for these built-in ones can be off.
Mines keeps choking up with ash ☹️
Pity about that super loud music! We watch these videos for instructions, not for music!!!
Thanks for the feedback - we agree. We produced this video way back in 2016 before anyone was making free BBQ instructional videos. We are now reproducing a lot of our content to a much higher quality. So stay tuned for the new series!