Landmann "Grill-Lok" 11094 User instructions

Version: 11094uk

status: #244-2008_reV1

edition: 04/08bt

Instructions for setting up and

operating the Grill-Lok Part No. 11094

Introduction

Before you put the LANDMANN Grill-Lok into

service please read through these instructions

carefully for setting up and operating the unit

You will soon see:

It is easy and simple to set up and operate.

Problems will not occur if used according to

instructions as a barbecue grill in the open

air.

Use in conformity with regulations

The Grill-Lok may only be used for grilling

using LANDMANN charcoal lumps or

briquettes. Smoking can only be carried out

using wood chips or smoke powder with

spice mixtures as additives. When doing so,

all the guidelines in these instructions must

be adhered to.

NB: Only for private use

BEWARE of burns

CAUTION!This Grill-Lok gets very hot and

must not be moved when in operation.

Do not use in conﬁned spaces.

When lighting use barbecue gloves or a

pair of tongs.

Allow the Grill-Lok to cool down

completely before cleaning.

DANGEROUS for children and pets

CAUTION! Keep children and pets at a

distance.

Never leave a hot Grill-Lok unattended.

BEWARE of explosions

CAUTION! Do not use spirits or petrol for

igniting or re-igniting.

CAUTION! Use only ﬁrelighters that meet

the European Standard for Firelighters

(EN 1860-3)

Never use water to extinguish wood

chips or smoke powder.

➱

INSTRUCTIONS for lighting

If used appropriately no toxic effects are

to be expected from grill lighters.

For grilling:

CAUTION! Use odour-neutral ﬁrelighters

Let the lighters burn through completely

and do not start grilling until the charcoal

lumps or briquettes are covered in a grey

coating of ash.

For American barbecue:

CAUTION! Use odour-neutral ﬁrelighters.

Do not use lighter ﬂuids, lighter gels and

lighters containing parafﬁn.

Let the lighters burn through completely

before putting the products in the Grill-

Lok.

For smoking:

CAUTION! Use odour-neutral ﬁrelighters.

Do not use lighter ﬂuids, lighter gels and

lighters containing parafﬁn.

Let the lighters burn through completely

before putting the products to be smoked

in the Grill-Lok.

➱

General instructions for successful

installation

Read through the instructions carefully and

follow the notes on safety. Take sufﬁcient

time to ﬁt the unit together. Before beginning

create an even work surface about two or

three metres square. Take the unit out of

the packaging. Lay out the components and

necessary tools within easy reach.

Please note: Do not tighten up all the

screw connections until you have ﬁnished

assembling the unit. Otherwise it can set up

undesirable tensile forces.

Make preparations for assembly

Check that you have a full set of components

with the aid of the attached list and drawing.

Lay out the parts and the necessary tools

ready for assembling.

The Grill-Lok must stand in a stable position

on a ﬁrm foundation during operation.

Set the Grill-Lok up so it is shielded from the

wind.

Do not use in conﬁned spaces or in

roofed-over areas.

Use only safe ﬁrelighters.

Notes on safe operation of the Grill-Lok

Cleaning / Care

Cleaning will of course be necessary

from time to time in order to keep a good

appearance.

Do not use abrasive agents.

Never use water to quench the Grill-Lok

when hot.

We recommend that the grid, drip pan area

and smoking chamber be cleaned each

time they are used, using a carbon grease

remover.

Each time the American barbecue and

smoker is used the Grill-Lok will acquire a

typical smoky aroma. In order to preserve

it, the interior walls of the large chamber

and the parts of the Grill-Lok untouched

by smoked products do not need to be

cleaned.

Chimney cover 1

Chimney

Thermometer 1

Lid for large chamber 1

Shelf bracket 2

Shelf board 3

Wheel support arch 2

Wheel axle 1

Wheel 2

Support cap 4

Wire tray 1

Stand support arch 2

Support brace 2

Ventilation ﬂap 1

Small chamber 1

Lid for small chamber 1

Handle for chamber 3

Large chamber 1

Hinge 4

Charcoal grid 2

Barbecue grid 2

List of parts

Fixing elements

Space

M6x58

M6x45

M5x12

M5x25

M6x12

12x

16x

22x

28x

Hinge

Assembly

Stand the large chamber (R) with the

small opening for the chimney on the

ground.

Join the support arches (G/L) together

at the short ends and hook the wire tray

(K) into the holes provided in the support

arches (G/L)

Bolt the assembled support arches (G/L)

to the large chamber (R) using M6x45

bolts and M6 nuts so that the holes for

the wheel axle (H) are on the ground.

Now attach the support braces (M) to the

support arches (G/L) on each side with

M6x45 bolts and M6 nuts.

Turn the chamber (R) upside down and

push the wheel axles (H) through the

holes in the wheel support arches (G).

Push the wheels (I) over the ends of the

wheel axle (H) and ﬁx them with two

split pins.

Turn the large chamber (R) upside down

again so that the large opening points

upwards. Position the small chamber

(O) on the opening and bolt them both

together using M6x12 bolts and M6

nuts.

Attach the ventilation ﬂap (N) to the small

chamber using M6 x 12 and lock nut.

The next step is to attach the shelf

brackets (E) to the large chamber(R)

with M6x12 bolts and M6 nuts. Bolt the

shelf boards (F) to the shelf brackets (E)

with M5x12 bolts and M5 nuts

Release the nuts from the bolts on the

chimney (B) and insert them through the

holes provided on the right-hand side

of the large chamber (R). Bolt on the

chimney (B) by means of the nuts so that

it points upwards.

The handles (Q) for the drums are

mounted using M6x58 bolts and M6

nuts. Ensure that the spacer pieces

slide over the bolts and that the nuts are

screwed on from the inside of the lids

(D/P) and the small chamber (O).

Fit the thermometer (C) into the hole on

the large lid (D) and secure using the

Thermometer clamp.

10.

11.

Place two charcoal grids (T) in the large

chamber (R). If using indirect cooking,

one of the charcoal grids (T) can be

placed in the small chamber (O.)

Place two barbecue grids (U) in the large

chamber (R).

Tighten up all bolts after assembly is

complete.

12.

13.

14.

How may the Grill-Lok be used?

Before you can use the Grill-Lok in all its

versatility, it must be burned-in. Use wood

from trees for ﬁring up and let this burn

in both drums for up to two hours. This

procedure will enable a coating of carbon

black to build up in the inner chamber. Keep

the temperature low by shutting the lid and

closing off the ventilation ﬂaps.

1. Grilling:

Direct grilling 160°C to 300°C

Charcoal lumps or briquettes are lit in the

large chamber. The products for grilling

lie directly above the glowing coals and

can only be laid over them when the coals

are covered in a thin grey coating of ash.

Indirect grilling 160°C to 250°C

Charcoal lumps or briquettes are lit in the

small chamber. The products for grilling in

the large chamber are thus not directly above

the glowing coals.The fat that runs off cannot

burn, as it does not drip on to the coals.

2. American Barbecue:

at 90°C to 160°C

Firing with different types of wood takes

place in the small chamber. Wood from

broad-leaved trees and fruit trees may be

used. The meat will acquire an additional

intense ﬂavour from the wood. Make sure

that the wood is thoroughly dried out in order

to prevent excessive smoke production and

poor combustion. You can regulate the heat

of the ﬁre via the ventilation ﬂap and the

chimney cover by supplying air in larger

or smaller quantities. Depending on the

thickness of the meat the cooking process

may be drawn out over a fairly long period.

3. Smoking:

Hot smokers from 50º to 90º C

This smoking process provides short

smoking times for quick consumption

of e.g. ﬁsh and sausages. At these high

temperatures the core temperature

rises as far as the cooking range. The

result is the highly appreciated smoker

colouring and the typical smoker aroma.

Medium-heat smokers from 25º to 50º C

This smoking option allows ﬁsh and meat to

stay juicy. The typical aroma is promoted by

proteolytic enzymes and the smoker products

remain tender. They must of course be

consumedquickly,asthestoragelifeislimited.

Cold smokers up to 25º C

This smoking option may vary between

a few hours and a number of weeks. It is

used primarily when the smoked product is

to be made for keeping for a long period. At

the same time an intense smokey ﬂavour is

produced. No cooking process takes place,

as the product stays raw. Particular care

must be taken to ensure that this process

takes place at an outside air temperature

of below 5ºC. At higher temperatures the

product could easily spoil.

You can reﬁne your smoked product by using

spice mixtures during the smoking process.

On the smoking process

Let the pickled smoker product dry

out sufﬁciently in the fresh air at

a low temperature and under no

circumstances allow it to hang in the

sun.

Spread wood chips or smoke powder

evenly in the small chamber.

When placing the smoker product in

the oven ensure there is minimum

contact with the grid or the walls. Then

you will be able to remove the ﬁnished

smoked product more easily without it

disintegrating.

Light the wood chips or smoker meal

using a neutral ﬁrelighter. Let the

lighter burn through completely before

you introduce the smoker product.

After smoking allow the smoker product

to cool down so it does not break up

when being removed.

Hot smoking with ﬁsh

Trout – approx 300g

Clean oven-ready trout in running water

and dry thoroughly. With deep-frozen

goods make sure they are dried with

particular care, as they have a high

water content.

Squeeze lemon juice into the trout,

sprinkle on salt and pepper.

The smoking time is approx. 25 minutes

at 80ºC to 90ºC.

For extra seasoning juniper berries can be

added to the wood chips / smoker meal.

These will give the ﬁsh a delicate ﬂavour.

To 1 kg of wood chips or smoker meal put

100g of whole juniper berries.

Sie 100g ganze Wacholderbeeren.

For individual requirements for American Barbecues and smokers, we recommend you refer

to relevant literature.

United Kingdom

LANDMANN Ltd.

Unit 1, Ryelands Business Centre,

Ryelands Lane, Elmley Lovett,

Worcs, WR9 0PT, United Kingdom

Barbecue Helpline **44 - 12 99 - 25 17 47,

Sales Ofﬁce fax: **44 - 12 99 - 25 32 13

Monday to Thursday 9am to 5pm,

Friday, 9am to 4pm.

e-mail: [email protected],

internet: www.landmann.co.uk

Environmental instructions and

measures for disposal

Pay attention to cleanliness and safety when

handling the Grill-Lok and disposing of

residues. Ensure that residual waste is only

disposed of in metal or non-combustible

containers intended for this purpose.

Warranty

The warranty for the Grill-Lok lasts for a

period of two years from date of purchase.

The warranty includes manufacturing

defects and faulty components; it covers

replacement of these components.

The costs of freight, assembly, replacement

of worn parts and other miscellaneous items

are not included in the warranty.

It will become invalidated by any mishandling

and where unauthorised modiﬁcations of

any kind are made on the Grill-Lok.

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