Landmann "Grill-Lok" 11094 User instructions

Version: 11094uk
status: #244-2008_reV1
edition: 04/08bt
Instructions for setting up and
operating the Grill-Lok Part No. 11094
Introduction
Before you put the LANDMANN Grill-Lok into
service please read through these instructions
carefully for setting up and operating the unit
You will soon see:
It is easy and simple to set up and operate.
Problems will not occur if used according to
instructions as a barbecue grill in the open
air.
Use in conformity with regulations
The Grill-Lok may only be used for grilling
using LANDMANN charcoal lumps or
briquettes. Smoking can only be carried out
using wood chips or smoke powder with
spice mixtures as additives. When doing so,
all the guidelines in these instructions must
be adhered to.
NB: Only for private use

2
BEWARE of burns
CAUTION!This Grill-Lok gets very hot and
must not be moved when in operation.
Do not use in confined spaces.
When lighting use barbecue gloves or a
pair of tongs.
Allow the Grill-Lok to cool down
completely before cleaning.
DANGEROUS for children and pets
CAUTION! Keep children and pets at a
distance.
Never leave a hot Grill-Lok unattended.
BEWARE of explosions
CAUTION! Do not use spirits or petrol for
igniting or re-igniting.
CAUTION! Use only firelighters that meet
the European Standard for Firelighters
(EN 1860-3)
Never use water to extinguish wood
chips or smoke powder.
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INSTRUCTIONS for lighting
If used appropriately no toxic effects are
to be expected from grill lighters.
For grilling:
CAUTION! Use odour-neutral firelighters
Let the lighters burn through completely
and do not start grilling until the charcoal
lumps or briquettes are covered in a grey
coating of ash.
For American barbecue:
CAUTION! Use odour-neutral firelighters.
Do not use lighter fluids, lighter gels and
lighters containing paraffin.
Let the lighters burn through completely
before putting the products in the Grill-
Lok.
For smoking:
CAUTION! Use odour-neutral firelighters.
Do not use lighter fluids, lighter gels and
lighters containing paraffin.
Let the lighters burn through completely
before putting the products to be smoked
in the Grill-Lok.
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3
General instructions for successful
installation
Read through the instructions carefully and
follow the notes on safety. Take sufficient
time to fit the unit together. Before beginning
create an even work surface about two or
three metres square. Take the unit out of
the packaging. Lay out the components and
necessary tools within easy reach.
Please note: Do not tighten up all the
screw connections until you have finished
assembling the unit. Otherwise it can set up
undesirable tensile forces.
Make preparations for assembly
Check that you have a full set of components
with the aid of the attached list and drawing.
Lay out the parts and the necessary tools
ready for assembling.
The Grill-Lok must stand in a stable position
on a firm foundation during operation.
Set the Grill-Lok up so it is shielded from the
wind.
Do not use in confined spaces or in
roofed-over areas.
Use only safe firelighters.
Notes on safe operation of the Grill-Lok
Cleaning / Care
Cleaning will of course be necessary
from time to time in order to keep a good
appearance.
Do not use abrasive agents.
Never use water to quench the Grill-Lok
when hot.
We recommend that the grid, drip pan area
and smoking chamber be cleaned each
time they are used, using a carbon grease
remover.
Each time the American barbecue and
smoker is used the Grill-Lok will acquire a
typical smoky aroma. In order to preserve
it, the interior walls of the large chamber
and the parts of the Grill-Lok untouched
by smoked products do not need to be
cleaned.

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Chimney cover 1
Chimney
1
Thermometer 1
Lid for large chamber 1
Shelf bracket 2
Shelf board 3
Wheel support arch 2
Wheel axle 1
Wheel 2
Support cap 4
A:
B:
C:
D:
E:
F:
G:
H:
I:
J:
Wire tray 1
Stand support arch 2
Support brace 2
Ventilation flap 1
Small chamber 1
Lid for small chamber 1
Handle for chamber 3
Large chamber 1
Hinge 4
Charcoal grid 2
Barbecue grid 2
K:
L:
M:
N:
O:
P:
Q:
R:
S:
T:
U:
List of parts
Fixing elements
Space
8x
M6x58
M6x45
M5x12
M5x25
M6x12
M6x12
4x
M6
M5
M6
6x
12x
6x
1x
16x
1x
22x
28x
2x
8x
Hinge
Assembly
Stand the large chamber (R) with the
small opening for the chimney on the
ground.
Join the support arches (G/L) together
at the short ends and hook the wire tray
(K) into the holes provided in the support
arches (G/L)
1.
2.
Bolt the assembled support arches (G/L)
to the large chamber (R) using M6x45
bolts and M6 nuts so that the holes for
the wheel axle (H) are on the ground.
Now attach the support braces (M) to the
support arches (G/L) on each side with
M6x45 bolts and M6 nuts.
Turn the chamber (R) upside down and
push the wheel axles (H) through the
holes in the wheel support arches (G).
Push the wheels (I) over the ends of the
wheel axle (H) and fix them with two
split pins.
Turn the large chamber (R) upside down
again so that the large opening points
upwards. Position the small chamber
(O) on the opening and bolt them both
together using M6x12 bolts and M6
nuts.
Attach the ventilation flap (N) to the small
chamber using M6 x 12 and lock nut.
The next step is to attach the shelf
brackets (E) to the large chamber(R)
with M6x12 bolts and M6 nuts. Bolt the
shelf boards (F) to the shelf brackets (E)
with M5x12 bolts and M5 nuts
3.
4.
5.
6.
7.
8.

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A
B
C
D
E
F
H
I
K
L
M
O
P
Q
S
T
J
G
N
R
U
Release the nuts from the bolts on the
chimney (B) and insert them through the
holes provided on the right-hand side
of the large chamber (R). Bolt on the
chimney (B) by means of the nuts so that
it points upwards.
The handles (Q) for the drums are
mounted using M6x58 bolts and M6
nuts. Ensure that the spacer pieces
slide over the bolts and that the nuts are
screwed on from the inside of the lids
(D/P) and the small chamber (O).
Fit the thermometer (C) into the hole on
the large lid (D) and secure using the
Thermometer clamp.
9.
10.
11.
Place two charcoal grids (T) in the large
chamber (R). If using indirect cooking,
one of the charcoal grids (T) can be
placed in the small chamber (O.)
Place two barbecue grids (U) in the large
chamber (R).
Tighten up all bolts after assembly is
complete.
12.
13.
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How may the Grill-Lok be used?
Before you can use the Grill-Lok in all its
versatility, it must be burned-in. Use wood
from trees for firing up and let this burn
in both drums for up to two hours. This
procedure will enable a coating of carbon
black to build up in the inner chamber. Keep
the temperature low by shutting the lid and
closing off the ventilation flaps.
1. Grilling:
Direct grilling 160°C to 300°C
Charcoal lumps or briquettes are lit in the
large chamber. The products for grilling
lie directly above the glowing coals and
can only be laid over them when the coals
are covered in a thin grey coating of ash.
Indirect grilling 160°C to 250°C
Charcoal lumps or briquettes are lit in the
small chamber. The products for grilling in
the large chamber are thus not directly above
the glowing coals.The fat that runs off cannot
burn, as it does not drip on to the coals.
2. American Barbecue:
at 90°C to 160°C
Firing with different types of wood takes
place in the small chamber. Wood from
broad-leaved trees and fruit trees may be
used. The meat will acquire an additional
intense flavour from the wood. Make sure
that the wood is thoroughly dried out in order
to prevent excessive smoke production and
poor combustion. You can regulate the heat
of the fire via the ventilation flap and the
chimney cover by supplying air in larger
or smaller quantities. Depending on the
thickness of the meat the cooking process
may be drawn out over a fairly long period.
3. Smoking:
Hot smokers from 50º to 90º C
This smoking process provides short
smoking times for quick consumption
of e.g. fish and sausages. At these high
temperatures the core temperature
rises as far as the cooking range. The
result is the highly appreciated smoker
colouring and the typical smoker aroma.
Medium-heat smokers from 25º to 50º C
This smoking option allows fish and meat to
stay juicy. The typical aroma is promoted by
proteolytic enzymes and the smoker products
remain tender. They must of course be
consumedquickly,asthestoragelifeislimited.
Cold smokers up to 25º C
This smoking option may vary between
a few hours and a number of weeks. It is
used primarily when the smoked product is
to be made for keeping for a long period. At
the same time an intense smokey flavour is
produced. No cooking process takes place,
as the product stays raw. Particular care
must be taken to ensure that this process
takes place at an outside air temperature
of below 5ºC. At higher temperatures the
product could easily spoil.
You can refine your smoked product by using
spice mixtures during the smoking process.

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On the smoking process
Let the pickled smoker product dry
out sufficiently in the fresh air at
a low temperature and under no
circumstances allow it to hang in the
sun.
Spread wood chips or smoke powder
evenly in the small chamber.
When placing the smoker product in
the oven ensure there is minimum
contact with the grid or the walls. Then
you will be able to remove the finished
smoked product more easily without it
disintegrating.
Light the wood chips or smoker meal
using a neutral firelighter. Let the
lighter burn through completely before
you introduce the smoker product.
After smoking allow the smoker product
to cool down so it does not break up
when being removed.
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5.
Hot smoking with fish
Trout – approx 300g
Clean oven-ready trout in running water
and dry thoroughly. With deep-frozen
goods make sure they are dried with
particular care, as they have a high
water content.
Squeeze lemon juice into the trout,
sprinkle on salt and pepper.
The smoking time is approx. 25 minutes
at 80ºC to 90ºC.
For extra seasoning juniper berries can be
added to the wood chips / smoker meal.
These will give the fish a delicate flavour.
To 1 kg of wood chips or smoker meal put
100g of whole juniper berries.
Sie 100g ganze Wacholderbeeren.
1.
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3.
For individual requirements for American Barbecues and smokers, we recommend you refer
to relevant literature.

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United Kingdom
LANDMANN Ltd.
Unit 1, Ryelands Business Centre,
Ryelands Lane, Elmley Lovett,
Worcs, WR9 0PT, United Kingdom
Barbecue Helpline **44 - 12 99 - 25 17 47,
Sales Office fax: **44 - 12 99 - 25 32 13
Monday to Thursday 9am to 5pm,
Friday, 9am to 4pm.
e-mail: [email protected],
internet: www.landmann.co.uk
Environmental instructions and
measures for disposal
Pay attention to cleanliness and safety when
handling the Grill-Lok and disposing of
residues. Ensure that residual waste is only
disposed of in metal or non-combustible
containers intended for this purpose.
Warranty
The warranty for the Grill-Lok lasts for a
period of two years from date of purchase.
The warranty includes manufacturing
defects and faulty components; it covers
replacement of these components.
The costs of freight, assembly, replacement
of worn parts and other miscellaneous items
are not included in the warranty.
It will become invalidated by any mishandling
and where unauthorised modifications of
any kind are made on the Grill-Lok.