Fire roasting instructions

Place a couple of small, dry birch logs on the fire grate. Pour charcoal onto the wood along with a little lighter fluid or fire starter cubes. Light the fire and allow it to burn for some time with the underneath ventilation seal in the open position. Place plenty of aluminium foil on and around the edges of the grill’s gridiron. Any fat will drip from the foil directly into the fire and will keep the grilling environment clean. Once the embers reach the optimum cooking state, you can close the ventilation seal a bit. Now the embers will burn slowly over a longer period of time.

Place the fish fillet onto the foil (with the skin against the foil) and use the stainless steel grate of the gridiron to secure the fish against the foil. Place the gridiron in the position shown in the picture.

The proper distance can be checked by briefly placing your hand in between the fillet and the embers. If the heat does not immediately burn your hand, it is the right temperature for fire roasting. Occasionally brush the fish with melted butter. This will prevent the fish from drying out and becoming stuck to the stainless steel grating. If you wish, you can salt the filet about 2-3 hours before its cooked, and then salt does not need to be added to the melted butter.

If, for example, the tail of the fish cooks faster, you can easily move the gridiron to the other side of the grill, thereby placing the other end of the fish closer to the flames.

This is a safe way to fire roast, since there is always a danger that a wooden grilling plank could catch on fire. Add wood gradually (one load is sufficient to cook even a large fish).

Further information about the use of the grill

If the grill is smoking: make sure that the wood is dry (not bark-covered wood, because bark causes smoke). Ensure that the grill is getting enough replacement air by, for example, keeping the door open when starting the fire. Always begin by heating the grill using a small amount of wood or charcoal. The draught is better through a warmed hood.

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