Everdure 4K Use and care manual

How to cook on the

Cooking conguration & tips guide

AU/NZ 15.01.18

Contents

Cooking with Charcoal: The Basics...............................................................................

Perfect the art of charcoal cooking: overview of the 4K features.................................

Temperature control on the 4K.....................................................................................

Cooking conguration & recipe #1: Low’n’ slow............................................................

Cooking conguration & recipe #2: Low’n’ slow - indirect............................................

Cooking conguration & recipe #3: Convection............................................................

Cooking conguration & recipe #4: Direct grilling.........................................................

Cooking conguration & recipe #5: Intense baking/pizza.............................................

Cooking with Charcoal: The Basics

Natural Lump Charcoal v Briquettes

Charcoal is widely available in dierent sizes, shapes and even avours. Charcoal fuel is split into two main

categories: Lump Charcoal and Briquettes. Please keep in mind that charcoal should be considered as an

ingredient: the better the quality, the better the avour.

Natural Lump Charcoal

We recommend using natural lump charcoal with the Everdure by Heston Blumenthal 4K. Natural lump

charcoal contains no articial additives or chemicals. It has a low ash content and most importantly, burns

hotter. Natural lump charcoal is processed in a kiln and allowed to dry before packing. Sizes can vary by

quite a big amount, but the Everdure by Heston Natural Lump Charcoal is size graded for a consistent

cooking performance and great avour. See everdurebyheston.com for more information.

Briquettes

Briquettes are a popular choice as they are convenient. Briquettes usually have a consistent “pillow shape”,

though it is worth noting this uniformity is not natural. Briquettes are a manmade, processed fuel that

contain binders, llers and chemicals. They usually contain around 20% non-combustible materials that

leave behind a much higher volume of ash than natural lump coal does. Briquettes do oer a consistent

burn time, albeit at a much lower temperature than natural lump coal. This type of fuel can be used with

the Everdure by Heston Blumenthal 4K, however you will achieve a shorter ignition time and better overall

cooking performance using natural lump charcoal.

Wood chips

Wood chips are a great avour enhancer. The most common avours are Mesquite, Hickory and Cherry.

Always avoid putting wood chips directly onto the ame and instead, place them slightly to one side of

the burning coal. The indirect heat from the charcoal will make the chips smoulder and smoke, rather than

instantly ignite. This gentle smoke will avour the food.

Weather Conditions

As the 4K relies on a clean supply of oxygen to keep the re burning, it is always worth remembering that

dierent weather conditions can radically change the cooking time and oven temperature (i.e. a cold, breezy

day will inuence the 4K more than a warm, still or damp day).

It should be expected that the same recipe can take slightly longer or quicker on dierent days, based on

the weather conditions.

Lump charcoal Briquettes

Perfect the art of charcoal cooking with the 4K

It can be challenging to master charcoal cooking, and the Everdure by Heston Blumenthal 4K has been

designed with a range of innovative features to help navigate you through the charcoal experience:

Ignition at the press of a button

Thanks to the Fast Flame Ignition SystemTM, ignite charcoal with ease every time simply by loading the

charcoal dish with the recommended amount of charcoal (see conguration section), and pressing the

ignition button (ame icon on control panel).

Maintaining temperatures

Naturally, at some point during your cook the charcoal temperature will begin to wane. It’s easy to top

up charcoal or woodchips through the side reloading hatch, ensuring you don’t lose any heat from

opening the hood. Simply unscrew the cap from the right side (we recommend wearing heat resistant

gloves), and place the charcoal in a few pieces at a time using the supplied charcoal tongs.

The ignition button has a child-lock, press down for 4

seconds to ignite. Always leave the hood open for the

rst 10-15 minutes to aid ignition, then close with the

air vents open to preheat to desired temperature (pg6).

The supplied charcoal tongs have markings along the

handle to guide you as to where within the 4K you are

placing the charcoal.

For more guidance on reloading charcoal, see pg7.

HANDY TIP FOR: Ignition

HANDY TIP FOR:

Reloading charcoal/woodchips

Monitoring your cook

Whether you’re attempting a quick recipe or a longer cook, temperature data is vital to track your

progress. The 4K features integrated probes to help you measure:

AMBIENT/OVEN temperature: 2 x xed probes in the hood of the 4K to measure the internal 4K

temperature.

INTERNAL FOOD temperature: 4 x removable food probes to indicate when your food is cooked.

GRILL SURFACE temperature: A grill clip to attach a food probe onto, to measure the surface

temperature of the grill, if required.

Additional extras

The 4K arrives with additional items, including:

- Water cup: sits within the 4K to add moisture to the internal cooking environment

- Pizza stone: for pizza recipes or to use as a heat deector

- Grill grabber: for handling grill plates during set-up or cleaning

To toggle between ambient and probe temperatures

on the control panel, press the thermometer icon.

You can also connect to the bluetooth app (Android

& iOS versions available for free download).

Always preheat the 4K before placing the pizza stone

in. If using as a heat deector during low ‘n’ slow

cooking, you can wrap the stone in foil to assist with

keeping clean (do not cover the stone when cooking

pizza).

HANDY TIP FOR:

Monitoring temperatures

HANDY TIP FOR:

Pizza stone

Temperature control on the 4K

Maintaining charcoal temperature

As explained in this guide, heat from briquettes or lump charcoal can vary. Individual lump wood

species will have dierent densities and moisture content, producing non-identical heat output.

While the below serves as a guide, we always recommend monitoring the 4K and the heat stability

during cooking to avoid any prolonged drops in temperature.

AS A GUIDE:

If the ambient temperature is gradually falling

(loss of a few degrees over a 15min period), it is

recommended to gently maintain the

temperature by adding 1-2 pieces of charcoal via

the side reloading hatch.

If the ambient temperature is rapidly falling

(loss of +10° over a 15min period) it is

recommended to immediately add

3-4 pieces of charcoal via the side reloader

hatch, and monitor the heat rise.

We recommend the use of heat resistant gloves

when reloading charcoal.

See the conguration pages for guides on how

much charcoal to start with, according to your

cooking method.

Although it is recommended to keep the hood

open for the rst 10-15 minutes of ignition,

continuously opening and closing the hood during

preheating will result in heat loss.

After the ignition period, for best results keep the

hood closed with the suggested vent openings

on pg 7, until the 4K reaches the desired preheat

temperature, using the side reloading hatch if

necessary to top up.

Once preheated to the desired temperature, the

food can be placed inside to commence cooking.

PLEASE NOTE:

Ambient temperature and local weather conditions will also inuence the heat performance. Avoid

adding too much fuel as this will result in a temperature that may be higher than desired.

WHEN DO I TOP UP CHARCOAL?

PREHEATING THE 4K

Temperature control on the 4K

Lower Vent:

• allows oxygen to enter the 4K charcoal chamber

• This oxygen ows freely around the charcoal, allowing

unrestricted combustion

• Higher position opening = more air = more heat

Upper Vent:

• harnesses the heat and assists air circulation within the 4K

• Once you’ve reached your desired temperature, avoid

making unnecessary adjustments to the vent position.

Adjustable vents:

In addition to the amount of charcoal used, the 4K is also controlled by manually adjusting 2 x vents:

• We recommend positioning the 4K in an open area and out of direct sunlight

• Environmental conditions heavily inuence the cooking performance. The vent positions are

recommendations only - may vary depending on the ambient temperature, wind conditions and fuel type

• Never use the 4K indoors

Recommendations for Airow Controls:

Upper vent |Controls heat & assists air circulation

Lower vent |Allows oxygen to enter the charcoal chamber

AIR IN

AIR OUT

Vent Position Cooking Temperature (Ambient) Cooking Method

Lower Upper °C °F

6 6 Ignition All (1st 10-15mins)

1-2 1-2 110-130°C 230-266°F Low ‘n’ slow / smoked

2-3 2-3 140-180°C 284-356°F Roasting / Convection

4-5 4-5 180-220°C 356-428°F Direct grilling

High heat roast

6 2 320-350°C 608-662°F Pizza/intense baking

Cooking Conguration #1: Low ‘n’ slow

TEMPERATURE RANGE 110-130°C / 230-266°F

HOOD Closed after ignition

TOP VENT POSITION 1-2

LOWER VENT POSITION 1-2

CHARCOAL AMOUNT 300g / 11oz initially

• Place 300g / 11oz directly on top of the

charcoal dish

(approx. 3 pieces of lump charcoal)

• Add more charcoal as required during

cooking via the side reloading hatch.

Charcoal conguration: Grilling surface conguration:

Step 1: Place 2 x cast iron grills onto the

charcoal chamber

Step 2: Place the pizza stone / heat

deector directly onto the cast iron grill

Step 3: Place 2 x stainless steel grids over

the pizza stone / heat deector

HANDY TIPS

• Less is more when it comes to low and slow cooking with charcoal! It is a lot easier to add charcoal than

to remove hot coal.

• Remember to allow the heat to rise to the recommended temperature before adding the pizza stone.

• Avoid putting your pizza stone into the dishwasher. We always recommend a hard brush and some warm

water.

RECIPE // LOW ‘N’ SLOW COOKING METHOD

TEXAN BBQ PULLED PORK SHOULDER

Serves 6-8

For the Texas BBQ sauce

125g / 4.5oz smoked streaky bacon, chopped

160g / 5.6oz tomato ketchup

140g / 5oz tomato puree concentrate

80ml / 3oz Whiskey

50ml / 2oz Cabernet Sauvignon vinegar

30ml / 1oz white distilled vinegar

4 tsp Worcestershire sauce

1 Tbsp molasses

¼ tsp chili powder

¼ tsp ground cumin

1 Tbsp dark brown sugar

½ tsp salt

freshly ground black pepper

For the pork shoulder

reserved BBQ sauce

2kg / 4.4lbs pork shoulder, boned and rolled

maple smoking chips

To serve

reserved sofrito

brioche buns, toasted

reserved BBQ pulled pork

reserved celeriac and apple rémoulade

METHOD

For the BBQ sauce, fry the chopped bacon over low-moderate heat until all the fat has rendered. Add

the remaining ingredients in a pan and cook over low heat for an hour. Set 200g / 7oz of the sauce aside

for later use and combine the remaining sauce with 250g / 9oz water.

Place the pork shoulder into a deep baking tray (that can t within the 4K) and cover with the diluted

BBQ sauce. Preheat the 4K by placing 300g / 11oz charcoal on top of the charcoal grid.

Press the fast ame ignition button and after the ignition phase, allow the charcoal to continue to burn

for 10 minutes. Fill the water container and set both cast-iron grills in place, covered by the pizza stone

and then the stainless steel grids above.

Place the baking tray on top of the grills and insert the meat probe into the centre of the thickest part

of the pork shoulder. Close the hood and cook for 5 hours, aiming for an ambient temperature of 120-

150°C / 248-302°F by topping up the coals with approximately 70g / 2.5oz of small coal pieces.

Every 30-45 minutes, add a tablespoon of smoking chips onto the hot coals. Once the core temperature

reaches 65°C / 150°F, cover the baking tray with aluminium foil. Once the core temperature reaches

95°C / 203°F, remove the tray from the 4K and allow to cool.

For the celeriac and apple rémoulade

300g / 11oz celeriac

1 Granny Smith apple

35ml / 1.2oz wholegrain mustard

1 tsp capers, rinsed, patted dry and nely chopped

25g / 0.8oz cornichons, nely chopped

juice of 1 lemon

2 tsp at-leaf parsley

4 sprigs tarragon, leaves picked

150g / 5.3oz mayonnaise

salt and freshly ground black pepper

For the green sofrito

3 Tbsp olive oil

½ onion, peeled and nely diced

3 cloves garlic, peeled and nely sliced

pinch smoked salt

2 green peppers, nely diced

1 green chili, nely chopped

1 tsp Chardonnay vinegar

10g / 0.3oz coriander leaves

Once the meat is cool enough to handle, remove and discard all the skin and fat from the meat and

use two forks to pull the meat apart into shreds.

Add any cooking juices from the baking tray as well as the reserved BBQ sauce and mix well to

combine. Set aside.

In the meantime, make the remoulade. Peel the celeriac and the apple and use a mandolin to cut into

ne slices. Cut these slices into ne shreds. Place into a bowl and add the mustard, capers,

cornichons and lemon juice. Chop the herbs and add them to the bowl. Stir in the mayonnaise and

season with salt and freshly ground black pepper. Set aside.

Make a sofrito by heating the olive oil in a pan and gently cooking the onion, garlic and smoked salt

for 5 minutes over moderate heat. Once softened, add the green peppers and green chili and cook for

an additional 8 minutes. Add the vinegar and remove the pan from the heat. Allow the mixture to cool

completely before chopping the coriander and stirring through. Adjust the seasoning as needed.

To serve, spread the sofrito on the bottom half of a toasted brioche bun. Cover with the pulled pork

and top with the remoulade. Cover with the top half of the toasted bun and serve.

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