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| Q. |
I cannot light my barbecook® according to the instructions! |
| A. |
This can happen. There are two main reasons: These are, either the newspaper or the charcoal are too wet or you are not using the paper in the right way.
In order to light the barbecue well the paper needs to be dry (do not use the newspaper of the day, this is too wet) and the paper should not be stuffed in the chimney as a ball. In that way you clog the chimney. You just take three double sheets of newspaper which you will separately crumple in the form of a torch.
You can set the charcoal in a pail in the sun about an hour beforehand; also, it is better to use traditional charcoal and not charcoal chips.
If you follow these instructions, you will see that your barbecook® will be ready for use in no time. |
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| Q. |
The paint on my varnished barbecook® peels off. |
| A. |
This is normal for varnished barbecues: despite all the efforts, no paint is resistant to the heat of a charcoal hearth. Therefore, we suggest you to paint your barbecue at the end of each season.
Since barbecook® always looks for product improvements, the varnished models were replaced by enamelled models. Enamel is resistant to the heat and to the rust, but it is a little more fragile. You can also purchase a stainless steel barbecook® , but these are a little more expensive. |
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| Q. |
The grill on which the charcoal lays is deformed; is this normal? |
| A. |
Yes. The temperature of the coal grill reaches about 1,100° C. The material will deform in proportion to the raising of the temperature…. Making a grill which does not deform is difficult. It would make the barbecue extremely expensive!
The grill was made in such a way that that it stays functional even with a light deformation. |
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| Q. |
My stainless steel cooking pots and pans do not fade, contrary to my stainless steel barbecook®. This shows blue or brown spots; what is the reason? |
| A. |
Your cooking pots – if used in the correct way – will reach a temperature of 100° C when you boil water and 210 ° C when you fry with oil. Above this temperature the pots will deform and fade. With the barbecook® some parts are exposed to temperatures which are five times higher than the temperatures to which your pans are exposed. That is the reason of this deformation and fading which cannot be avoided. |
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| Q. |
It is known that a magnet does not stick on stainless steel. Nevertheless it sticks to some parts of the barbecook®. |
| A. |
Don't worry.... it is definitely stainless steel. Stainless steel is a blend of iron and chrome. As from the moment that nickel is added, the stainless steel becomes ‘austenitic’ or ‘not magnetic’. It is, however, necessary that stainless steel contains nickel in order to be stainless steel. Moreover, heat is kept better by stainless steel without nickel. |
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| Q. |
Are the grills made of stainless steel? |
| A. |
No, the grills are chromium plated. The temperature in charcoal barbecues rises high. Food would stick too much to stainless steel grills. |
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| Q. |
The 'nose' of my barbecook® is melted. |
| A. |
This takes place when the glowing coals are dumped in the foot. We suggest that you first let cool off and extinguish the coals and – if possible – fill the foot with water. |
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| Q. |
A barbecook® pollutes less than a conventional barbecue. |
| A. |
That is right: on one side there is no need for lighting products, but on the other side a barbecook® also burns more ecologically thanks to the QuickStart® system. |
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| Q. |
Which charcoal should I use? |
| A. |
The barbecook® QuickStart lighting system works better with normal charcoal. For this reason, it is better not to use charcoal chips because they have too smooth of a surface. |
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| Q. |
My grill is deformed? |
| A. |
You can prevent this by putting the grill on the barbecue just before starting to cook and by avoiding that the grill stays for too long on the hot barbecue. |
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| Q. |
What is better, an enamelled, stainless steel or cast iron finishing ? |
| A. |
All the materials have their advantages, usually it is a question of personal preference.
Email has the advantage of being rust resistant, that it fades little and it is easy to maintain. The use of sharp objects, bumping against a surface or causing thermal shocks needs to be avoided.
Stainless steel has the characteristic of being rust resistant and unbreakable, but will fade a little under the influence of high temperatures.
Certain barbecue models have also cast iron bowls. The advantage is that this barbecue can then be used as a chimney, this means also for burning wood. A cast iron bowl is a little heavier and more breakable than stainless steel. |
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