Everdure 4K Use and care manual

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How to cook on the
4K
Cooking conguration & tips guide
AU/NZ 15.01.18

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Contents
Cooking with Charcoal: The Basics...............................................................................
Perfect the art of charcoal cooking: overview of the 4K features.................................
Temperature control on the 4K.....................................................................................
Cooking conguration & recipe #1: Low’n’ slow............................................................
Cooking conguration & recipe #2: Low’n’ slow - indirect............................................
Cooking conguration & recipe #3: Convection............................................................
Cooking conguration & recipe #4: Direct grilling.........................................................
Cooking conguration & recipe #5: Intense baking/pizza.............................................
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4
6
8
11
13
16
18

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Cooking with Charcoal: The Basics
Natural Lump Charcoal v Briquettes
Charcoal is widely available in dierent sizes, shapes and even avours. Charcoal fuel is split into two main
categories: Lump Charcoal and Briquettes. Please keep in mind that charcoal should be considered as an
ingredient: the better the quality, the better the avour.
Natural Lump Charcoal
We recommend using natural lump charcoal with the Everdure by Heston Blumenthal 4K. Natural lump
charcoal contains no articial additives or chemicals. It has a low ash content and most importantly, burns
hotter. Natural lump charcoal is processed in a kiln and allowed to dry before packing. Sizes can vary by
quite a big amount, but the Everdure by Heston Natural Lump Charcoal is size graded for a consistent
cooking performance and great avour. See everdurebyheston.com for more information.
Briquettes
Briquettes are a popular choice as they are convenient. Briquettes usually have a consistent “pillow shape”,
though it is worth noting this uniformity is not natural. Briquettes are a manmade, processed fuel that
contain binders, llers and chemicals. They usually contain around 20% non-combustible materials that
leave behind a much higher volume of ash than natural lump coal does. Briquettes do oer a consistent
burn time, albeit at a much lower temperature than natural lump coal. This type of fuel can be used with
the Everdure by Heston Blumenthal 4K, however you will achieve a shorter ignition time and better overall
cooking performance using natural lump charcoal.
Wood chips
Wood chips are a great avour enhancer. The most common avours are Mesquite, Hickory and Cherry.
Always avoid putting wood chips directly onto the ame and instead, place them slightly to one side of
the burning coal. The indirect heat from the charcoal will make the chips smoulder and smoke, rather than
instantly ignite. This gentle smoke will avour the food.
Weather Conditions
As the 4K relies on a clean supply of oxygen to keep the re burning, it is always worth remembering that
dierent weather conditions can radically change the cooking time and oven temperature (i.e. a cold, breezy
day will inuence the 4K more than a warm, still or damp day).
It should be expected that the same recipe can take slightly longer or quicker on dierent days, based on
the weather conditions.
Lump charcoal Briquettes

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Perfect the art of charcoal cooking with the 4K
It can be challenging to master charcoal cooking, and the Everdure by Heston Blumenthal 4K has been
designed with a range of innovative features to help navigate you through the charcoal experience:
Ignition at the press of a button
Thanks to the Fast Flame Ignition SystemTM, ignite charcoal with ease every time simply by loading the
charcoal dish with the recommended amount of charcoal (see conguration section), and pressing the
ignition button (ame icon on control panel).
Maintaining temperatures
Naturally, at some point during your cook the charcoal temperature will begin to wane. It’s easy to top
up charcoal or woodchips through the side reloading hatch, ensuring you don’t lose any heat from
opening the hood. Simply unscrew the cap from the right side (we recommend wearing heat resistant
gloves), and place the charcoal in a few pieces at a time using the supplied charcoal tongs.
The ignition button has a child-lock, press down for 4
seconds to ignite. Always leave the hood open for the
rst 10-15 minutes to aid ignition, then close with the
air vents open to preheat to desired temperature (pg6).
The supplied charcoal tongs have markings along the
handle to guide you as to where within the 4K you are
placing the charcoal.
For more guidance on reloading charcoal, see pg7.
HANDY TIP FOR: Ignition
HANDY TIP FOR:
Reloading charcoal/woodchips

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Monitoring your cook
Whether you’re attempting a quick recipe or a longer cook, temperature data is vital to track your
progress. The 4K features integrated probes to help you measure:
AMBIENT/OVEN temperature: 2 x xed probes in the hood of the 4K to measure the internal 4K
temperature.
INTERNAL FOOD temperature: 4 x removable food probes to indicate when your food is cooked.
GRILL SURFACE temperature: A grill clip to attach a food probe onto, to measure the surface
temperature of the grill, if required.
Additional extras
The 4K arrives with additional items, including:
- Water cup: sits within the 4K to add moisture to the internal cooking environment
- Pizza stone: for pizza recipes or to use as a heat deector
- Grill grabber: for handling grill plates during set-up or cleaning
To toggle between ambient and probe temperatures
on the control panel, press the thermometer icon.
You can also connect to the bluetooth app (Android
& iOS versions available for free download).
Always preheat the 4K before placing the pizza stone
in. If using as a heat deector during low ‘n’ slow
cooking, you can wrap the stone in foil to assist with
keeping clean (do not cover the stone when cooking
pizza).
HANDY TIP FOR:
Monitoring temperatures
HANDY TIP FOR:
Pizza stone

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Temperature control on the 4K
Maintaining charcoal temperature
As explained in this guide, heat from briquettes or lump charcoal can vary. Individual lump wood
species will have dierent densities and moisture content, producing non-identical heat output.
While the below serves as a guide, we always recommend monitoring the 4K and the heat stability
during cooking to avoid any prolonged drops in temperature.
AS A GUIDE:
If the ambient temperature is gradually falling
(loss of a few degrees over a 15min period), it is
recommended to gently maintain the
temperature by adding 1-2 pieces of charcoal via
the side reloading hatch.
If the ambient temperature is rapidly falling
(loss of +10° over a 15min period) it is
recommended to immediately add
3-4 pieces of charcoal via the side reloader
hatch, and monitor the heat rise.
We recommend the use of heat resistant gloves
when reloading charcoal.
See the conguration pages for guides on how
much charcoal to start with, according to your
cooking method.
Although it is recommended to keep the hood
open for the rst 10-15 minutes of ignition,
continuously opening and closing the hood during
preheating will result in heat loss.
After the ignition period, for best results keep the
hood closed with the suggested vent openings
on pg 7, until the 4K reaches the desired preheat
temperature, using the side reloading hatch if
necessary to top up.
Once preheated to the desired temperature, the
food can be placed inside to commence cooking.
PLEASE NOTE:
Ambient temperature and local weather conditions will also inuence the heat performance. Avoid
adding too much fuel as this will result in a temperature that may be higher than desired.
WHEN DO I TOP UP CHARCOAL?
PREHEATING THE 4K

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Temperature control on the 4K
Lower Vent:
• allows oxygen to enter the 4K charcoal chamber
• This oxygen ows freely around the charcoal, allowing
unrestricted combustion
• Higher position opening = more air = more heat
Upper Vent:
• harnesses the heat and assists air circulation within the 4K
• Once you’ve reached your desired temperature, avoid
making unnecessary adjustments to the vent position.
Adjustable vents:
In addition to the amount of charcoal used, the 4K is also controlled by manually adjusting 2 x vents:
• We recommend positioning the 4K in an open area and out of direct sunlight
• Environmental conditions heavily inuence the cooking performance. The vent positions are
recommendations only - may vary depending on the ambient temperature, wind conditions and fuel type
• Never use the 4K indoors
Recommendations for Airow Controls:
Upper vent |Controls heat & assists air circulation
Lower vent |Allows oxygen to enter the charcoal chamber
AIR IN
AIR OUT
Vent Position Cooking Temperature (Ambient) Cooking Method
Lower Upper °C °F
6 6 Ignition All (1st 10-15mins)
1-2 1-2 110-130°C 230-266°F Low ‘n’ slow / smoked
2-3 2-3 140-180°C 284-356°F Roasting / Convection
4-5 4-5 180-220°C 356-428°F Direct grilling
High heat roast
6 2 320-350°C 608-662°F Pizza/intense baking

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Cooking Conguration #1: Low ‘n’ slow
TEMPERATURE RANGE 110-130°C / 230-266°F
HOOD Closed after ignition
TOP VENT POSITION 1-2
LOWER VENT POSITION 1-2
CHARCOAL AMOUNT 300g / 11oz initially
• Place 300g / 11oz directly on top of the
charcoal dish
(approx. 3 pieces of lump charcoal)
• Add more charcoal as required during
cooking via the side reloading hatch.
Charcoal conguration: Grilling surface conguration:
Step 1: Place 2 x cast iron grills onto the
charcoal chamber
Step 2: Place the pizza stone / heat
deector directly onto the cast iron grill
Step 3: Place 2 x stainless steel grids over
the pizza stone / heat deector
HANDY TIPS
• Less is more when it comes to low and slow cooking with charcoal! It is a lot easier to add charcoal than
to remove hot coal.
• Remember to allow the heat to rise to the recommended temperature before adding the pizza stone.
• Avoid putting your pizza stone into the dishwasher. We always recommend a hard brush and some warm
water.

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RECIPE // LOW ‘N’ SLOW COOKING METHOD
TEXAN BBQ PULLED PORK SHOULDER
Serves 6-8
For the Texas BBQ sauce
125g / 4.5oz smoked streaky bacon, chopped
160g / 5.6oz tomato ketchup
140g / 5oz tomato puree concentrate
80ml / 3oz Whiskey
50ml / 2oz Cabernet Sauvignon vinegar
30ml / 1oz white distilled vinegar
4 tsp Worcestershire sauce
1 Tbsp molasses
¼ tsp chili powder
¼ tsp ground cumin
1 Tbsp dark brown sugar
½ tsp salt
freshly ground black pepper
For the pork shoulder
reserved BBQ sauce
2kg / 4.4lbs pork shoulder, boned and rolled
maple smoking chips
To serve
reserved sofrito
brioche buns, toasted
reserved BBQ pulled pork
reserved celeriac and apple rémoulade
METHOD
For the BBQ sauce, fry the chopped bacon over low-moderate heat until all the fat has rendered. Add
the remaining ingredients in a pan and cook over low heat for an hour. Set 200g / 7oz of the sauce aside
for later use and combine the remaining sauce with 250g / 9oz water.
Place the pork shoulder into a deep baking tray (that can t within the 4K) and cover with the diluted
BBQ sauce. Preheat the 4K by placing 300g / 11oz charcoal on top of the charcoal grid.
Press the fast ame ignition button and after the ignition phase, allow the charcoal to continue to burn
for 10 minutes. Fill the water container and set both cast-iron grills in place, covered by the pizza stone
and then the stainless steel grids above.
Place the baking tray on top of the grills and insert the meat probe into the centre of the thickest part
of the pork shoulder. Close the hood and cook for 5 hours, aiming for an ambient temperature of 120-
150°C / 248-302°F by topping up the coals with approximately 70g / 2.5oz of small coal pieces.
Every 30-45 minutes, add a tablespoon of smoking chips onto the hot coals. Once the core temperature
reaches 65°C / 150°F, cover the baking tray with aluminium foil. Once the core temperature reaches
95°C / 203°F, remove the tray from the 4K and allow to cool.
For the celeriac and apple rémoulade
300g / 11oz celeriac
1 Granny Smith apple
35ml / 1.2oz wholegrain mustard
1 tsp capers, rinsed, patted dry and nely chopped
25g / 0.8oz cornichons, nely chopped
juice of 1 lemon
2 tsp at-leaf parsley
4 sprigs tarragon, leaves picked
150g / 5.3oz mayonnaise
salt and freshly ground black pepper
For the green sofrito
3 Tbsp olive oil
½ onion, peeled and nely diced
3 cloves garlic, peeled and nely sliced
pinch smoked salt
2 green peppers, nely diced
1 green chili, nely chopped
1 tsp Chardonnay vinegar
10g / 0.3oz coriander leaves

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Once the meat is cool enough to handle, remove and discard all the skin and fat from the meat and
use two forks to pull the meat apart into shreds.
Add any cooking juices from the baking tray as well as the reserved BBQ sauce and mix well to
combine. Set aside.
In the meantime, make the remoulade. Peel the celeriac and the apple and use a mandolin to cut into
ne slices. Cut these slices into ne shreds. Place into a bowl and add the mustard, capers,
cornichons and lemon juice. Chop the herbs and add them to the bowl. Stir in the mayonnaise and
season with salt and freshly ground black pepper. Set aside.
Make a sofrito by heating the olive oil in a pan and gently cooking the onion, garlic and smoked salt
for 5 minutes over moderate heat. Once softened, add the green peppers and green chili and cook for
an additional 8 minutes. Add the vinegar and remove the pan from the heat. Allow the mixture to cool
completely before chopping the coriander and stirring through. Adjust the seasoning as needed.
To serve, spread the sofrito on the bottom half of a toasted brioche bun. Cover with the pulled pork
and top with the remoulade. Cover with the top half of the toasted bun and serve.