Aussie 4200 - Manual (Page 7)

1. COOKING GRID... CAUTION: Do not grasp the Cooking Grid handles with your hands when it is hot. Use heat
resistant gloves or mitts for handling. For SLOWER cooking, carefully raise the Cooking Grid and shift it toward the rear and
into the upper Grid Bracket slots. For FASTER cooking, carefully lower the Cooking Grid and shift it toward the front and into
the lower Grid Bracket slots.
Use the low position for searing steaks, hamburgers or when more heat is needed. Foods cook very fast at this position, so
watch your food carefully.
Raise the grid to the upper slot to finish cooking steaks and hamburgers. Start cooking with the grid in the upper position for
meats, such as pork and chicken, that have to be cooked a long time. The top grid height is good for any time your fire is
very hot.
When you have finished cooking, you can remove your food by carefully lifting out the Cooking Grid. Place the Cooking Grid
on a heat resistant counter or table. The foot rests will not allow your food to touch the table top or counter surface. Do not
set the hot grid on surfaces that will melt or scorch and do not touch the Cooking Grid until it has cooled completely.
2. TILT-AWAY HOOD...Leave the hood open for "Texas Style" open air barbecuing. Close the hood for "Smoker" cooking or
when you want to hold in all the heat.
3. ADJUSTABLE DRAFT...Leave the hood and bowl vents open for the most heat. Using heat resistant gloves, close the
vents partially to lower the heat. It takes a few minutes for the charcoal to react to the vent adjustment. If you need to
change the cooking speed after you have adjusted the vents, raise or lower the cooking grid or close the hood.
COOKING ON YOUR AUSSIE™
w
ALK-A-BOUT
m
GRILL
ROTISSERIE COOKING...Start the fire and arrange the briquettes as shown for indirect cooking (p.5). Do not put the bri­
quettes directly under the meat. Make sure you have a drip pan ready centered under the meat. You will not need the
Cooking Grid for rôtisserie cooking.
Slide one spit fork into the spit shaft and tighten the thumb screw. Insert the pointed end of the shaft though the center of
the piece of meat, or though the body cavity of a fowl. Make sure the prongs of the spit fork are securely engaged in the
meat. Slide the other spit fork into the shaft and into the meat and tighten the thumb screw. Check for balance by turning
the shaft in the palm of your hand. Adjust if needed, then, tighten the thumb screws securely. You may have to tie loose
sections of the meat, such as the wings and legs of a fowl, with string to keep them out of the fire. Carefully insert the end of
the spit shaft into the rôtisserie motor and let the handle end rest in the bracket on the other side of the bowl. Close the
hood and open the vents about halfway for a delicious smoked flavor. If you do not wish to have a strong smoked flavor, pull
the hood stop brackets up as far as possible and lower the hood to rest on the brackets. This will allow most of the smoke
to escape and still give you plenty of heat. If your grill does not have a rôtisserie, you can order an adapter kit from our
dealer or from Aussie Grill Company. For details, please see the Accessory Order Form that came with your grill.
NOTE: The hood must remain partially open on covered grills with the rôtisserie adapter kit. Hood stop brackets are provid­
ed in the kit. The grill may be used with the hood completely closed by removing the motor and spit shaft. The remaining
brackets will not interfere with the normal operation of the grill. Caution: When normal charcoal grilling is desired, store
the spit shaft, motor and cord out of the way and in a safe place before beginning.
SMOKING...For true smoke flavor, use chips or chunks of wood from nut or fruit trees such as hickory, walnut, cherry or
apple. Soak the chips in water overnight so they will not burn when you put them on the charcoal.
After you get the fire started, carefully put the soaked chips on top of the hot charcoal. Place the meat on the grid or rôtis­
serie spit and close the hood. Raise the grid to the highest position and adjust the vents for lower heat.
Continue adding chips while the meat cooks to maintain the appropriate amount of smoke. Smoking is a very slow process.
Therefore, allow plenty of cooking time.
FLAME-UP...CIose all the vents for at least one minute to stop flame-up. You do not have to use water.
PUTTING OUT THE CHARCOAL...Save your charcoal for use again by simply closing the hood and all the vents. The
charcoal will be put out in just a little while and the next time you cook, you will need to add less new charcoal.