Anyone who wants to enter the world of Smokens and would see if the issue is something that is absolutely right here. Cost but a real smoker (which then actually in contrast to Fuego have the combustion chamber on the other side) in the cheapest variant, at least from 1000 upwards.
The price difference arises mainly from the material that is not 4.5 mm or more is up, but just 1mm and a better chimney effect and here at El Fuego rauchts halt in places where it really should not smoke (around the chimney , killed thermometer in several places on the lid ...)!
Who wonders what the thicker material is important: the crucial smocking the ability of the barbecue is to be able to keep the temperature constant and because thicker material is simply better. That is a fact.
So we can the thermometer and so the smoker min not actually longer than 20. lose sight if necessary to refuel combustible material to the course Temp. during cooking to keep it constant. It is recommended that very fast to create a separate Thermoter because the included display mainly displays Fahrenheit and the temperature scale actually begins only at about 90 °.
The temp. Is not that easy to keep, but the various recipes require at least 3 hrs. And quickly sometimes 6 hours or more of grilling time and the temperature curve drops rapidly.
One can therefore China can not even be an hour or more alone, like a real smoker.
What is needed this time, because the grill food is supposed to cook slowly and should, depending on the meat and recipe at temperatures between 70 and 130 °.
But you will be rewarded with an unforgettable taste experience and incomparable "juiciness" of the food, due precisely. By the low fluid loss through the low-temperature and slow cooking
There is no operation / instruction manual, so that one is dependent on relevant literature.
The assembly also succeeds without help, for me it has approx. 2 hours lasted.
Installation - instructions are useful 1000x better than what you usually get from China, who with Ikea - instructions is clear also creates the El Fuego :-)
Overall, it all came together and the barbecue does not wobble after assembly or the first time use. In my case, unfortunately, a hole for mounting the combustion chamber to the cooking chamber about 2 mm was set incorrectly, so I had to repositioning. Since I'm used to that in products from China, I bought something favorable times at Aldi, ranging all times. Therefore, I needed then 2 hours, otherwise probably 1.5 hours.
Fiddly was attaching the handles. However, anyone who builds apart the handles before, then hats but easier :-)
Total for China can fine workmanship.
The smoker should be burned before the first grilling. Inserting So best wood and the temperature holding one hour at about 90 ° so that the lacquer coating will burn well into the material, the pores close and forms a patina inside. Then off you go.
I for example, have taken the first food to be grilled "thick rib" of pork, rubbed with oil, seasoned with sea salt and pepper and some times painted with a dark wheat beer. Buchholz as fuel.
Wife and parents were thrilled! "Something of juicy, something I never had!"
Thus makes it fun!
Now I save on a real smoker!
;-)
