FOSHAN NANHAI KEYO BBQ INDUSTRY CO.,LTD is specialized in producing charcoal bbq grill, gas grill, offset smoker, offset smoker grill, gas grill, electric grills, offset smoker and grill, portable electric grill, fire pit and BBQ accessories etc.
As a leading manufacturer of BBQ industry in China,Keyo was established in 2003，located in Foshan city ,Guangdong province, and 20 km away from GZ, occupied 60,000 m2，with a stock capacity of 100 containers.
Below is one of our hot sell Heavy-duty Offset smoker and Charcoal BBQ grill 2 in 1, with below selling points:
Two cooking levels in the main chamber, plus one in the offset firebox, offset smoker
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Durable high-temperature powder-coated 3mm solid steel hood, firebox and main chamber
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Heavy-duty offset smoker, built-in lid-mounted temperature gauge
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Fat cup for hassle-free clean-up
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Full access firebox to allow for both authentic wood cooking or cooking with charcoal
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Extended stack design for improved draw and temperature control
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Folding front shelf for preparation and bottom shelf for storage
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Rubber tread wheels for easy move.
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Assembled dimensions (mm): 1420 W x 1510 H x 740 D
Below are some of the Tips about how to use this Heavy-duty Offset smoker and Charcoal BBQ grill 2 in 1.
Lighting
1. Always use high quality charcoal to light up this Offset smoker and charcoal BBQ grill. We recommend
using a Charcoal Starter which speeds
up the lighting process and avoids the dangers
associated with charcoal lighter fluid. Directions for
use can be found with the Chimney Starter.
2. If you do not use a Chimney Starter, stack charcoal
briquettes or wood into a pyramid-shaped pile on
top of the charcoal BBQ grill grate. We recommend using
approximately 2kg briquettes to start your fire,
adding more as needed.
3. Always light the fire with the firebox of this offset smoker lid open.
Carefully light the charcoal and allow to burn until 4
to 5 pieces have ashed over. This may take up to 30
minutes, if you use a Chimney Starter this may take
less time.
4. Once the charcoal is lit, close the firebox lid of this Heavy-duty Offset smoker and Charcoal BBQ grill. Fully
open the stack vent and the firebox door until the
temperature gets within 10-15˚C of your desired
temperature. Close the firebox door and start to
incrementally close the firebox vent until you reach
your desired temperature.
Smoker Maintenance
Frequency of clean-up is determined by how often
this Offset smoker and charcoal BBQ grill is used. Make sure coals are completely
extinguished before cleaning inside of the unit.
Thoroughly rinse with water and allow to air dry
before using again. Wipe out the interior of the this Heavy-duty Offset smoker and Charcoal BBQ grill
with a cloth or paper towels. When finished cooking,
And this Heavy-duty Offset smoker and Charcoal BBQ grill has adequately cooled, clean out all
remaining ashes.
Ashes collect moisture, which can lead to premature
rusting and decay. Periodically coating the interior
surfaces with vegetable oil will aid in the protection
of this Heavy-duty Offset smoker and Charcoal BBQ grill. Also, occasional touch up of the exterior
paint will be required. Black, high-temperature spray
paint is recommended.
NEVER PAINT THE INTERIOR OF this Heavy-duty Offset smoker and Charcoal BBQ grill.
Cooking Surface: If a bristle brush is used to clean any
of the grill cooking surfaces, ensure no loose bristles
remain on cooking surfaces prior to grilling. It is not
recommended to clean cooking surfaces while this Heavy-duty Offset smoker and Charcoal BBQ grill is
hot.
Smoking
1. Wood chunks can be added using long handled
tongs to carefully place flavouring wood directly on
top of hot charcoal. We recommend waiting until
the wood starts producing a light blue/clear smoke
before placing food into the Smoker. Dark or thick
smoke can produce a less than desirable flavour
to your food. Refer to “Flavouring Wood” section
overleaf for the recommendations.
2. The ideal smoking temperature is between 110-149°C
(225-300°F). When the desired temperature is
reached, place food on the cooking racks ensuring
space between each piece. This will allow smoke and
heat to circulate evenly around all pieces.
3. Avoid lifting the lid often to check food. Monitor the
temperature of the unit with the Temperature Gauge
and use a temperature probe to monitor the internal
temperature of the food.
4. After cooking, allow the Grady HD to cool
completely then follow instructions in the “Smoker
Maintenance” section of this manual.
Roast
1. Wood chunks can be added using long handled
tongs to carefully place flavouring wood directly on
top of hot charcoal. We recommend waiting until
the wood starts producing a light blue/clear smoke
before placing food into the Smoker. Dark or thick
smoke can produce a less than desirable flavour
to your food. Refer to “Flavouring Wood” section
overleaf for the recommendations.
2. The ideal roasting temperature is between 160-205°C
(320-400°F). When the desired temperature is
reached, place food on the cooking racks ensuring
space between each piece. This will allow smoke
and heat to circulate evenly around all piece.
3. Allow the food to cook. Avoid lifting the lid often
to check food. Monitor the temperature of the unit
with the Temperature Gauge and use a temperature
probe to monitor the internal temperature of the
food.
4. After cooking, allow the Grady HD to cool
completely then follow instructions in the “Smoker
Maintenance” section of this manual.
Grill
The Grady HD allows you to run two different
temperature zones at one time. For best Grilling
results use the firebox cooking rack to reach searing
temperatures. Alternatively charcoal can be added to
the main cooking chamber providing a larger grilling
area.
1. After the charcoal is ashed over and is glowing red,
position the cooking rack.
2. Place the food on the cooking rack in a single layer
with space between each piece.
3. To cook at a lower temperature, away from direct
heat; place food to the left end the main chamber.
Move the charcoal to the opposite side of the
chamber to cook with indirect heat.
4. Always use a meat thermometer to ensure food is
fully cooked before removing from Offset Smoker & charcoal BBQ Grill.
5. After cooking, allow the Grady HD to cool
completely then follow instructions in the “Smoker
Maintenance” section of this manual. Never
transport a hot smoker.
If you are interested in above Heavy-duty Offset smoker and Charcoal BBQ grill, or other offset smoker grill, charcoal grill, offset smoker and grill, gas grill, Pls feel free to contact us for quotation, sample or order.
