Barbecue stove with smoker | DELUXE (99925)

99925
DELUXE CHARCOAL GRILL WITH SMOKER
Brand
Lund
Entity responsible for this product in the EU
TOYA S.A. More
Type
charcoal
Type
portable
Size
medium grills
Dimensions
112x62x121 cm
Warming rack size
54.5x23.5 cm
Grill size
55x41.5 cm
Firebox height
83 cm
Material
steel
Surface treatment
powder coating
Rack material
steel
Rack treatment
chrome-plated
Firebox treatment
enameled
Handle material
steel
Color
black
Wheels
yes
Number of wheels
2
Handle
yes
Number of handles
3
Shelf
yes
Lid
yes
Air circulation control damper
yes
Thermometer
yes
Smoker
yes
Chimney
yes
Grill height adjustment
yes
Warming rack
YES
Ash pan
yes
Symbol
99925

The functional charcoal grill with a smoker allows you to prepare various types of dishes outdoors. Made from high-quality steel with a black powder coating, it maintains resistance to weather conditions and corrosion over a long period of intensive use.

Additional features equipped on the grill and the large rack surface allow for cooking a greater quantity of ingredients simultaneously. Thanks to the air circulation control damper and thermometer, it is possible to constantly monitor the conditions inside the grill and adapt them to the ingredients undergoing various forms of processing.

Design and features:

adjustable rack height allows for better positioning of ingredients over the fire
air circulation control screen and thermometer provide constant monitoring and optimal processing
warming rack helps maintain the temperature of prepared food
smoker allows for making homemade sausages, fish, cheeses
lid ensures safety and helps maintain the correct temperature inside the grill
chimney removes smoke accumulating in the chamber
3 convenient steel handles for each lid separately ensure easy operation
2 wheels make it easier to move the grill
shelf is useful for placing ingredients, dishes, or charcoal needed during grilling
ash pan facilitates cleaning and quick ash replacement
high-quality steel is resistant to weather conditions and corrosion

Dimensions and weight:

grill: 112 x 62 x 121 cm
main rack: 55 x 41.5 cm
side rack: 31.5 x 26 cm
distance between large rack bars: 15.5 mm (+/-1 mm)
distance between small rack bars: 11 mm (+/-1 mm)
warming rack: 54.5 x 23.5 cm
large charcoal bowl: 48 x 32 x 6 cm
small charcoal bowl: 28 x 20 cm
ash pan, fat: 60.5 x 45 x 2 cm
rack height: 83 cm
chimney: 12.5 x 5.5 cm
lower shelf: 61 x 44 cm
wheel diameter: 15 cm
rack and grate material: chrome-plated steel
firebox material: enameled steel
grill material: powder-coated steel
weight: 30 kg
Thickness:

charcoal bowl: 1.4 mm
large rack bars: 3.5 mm
small rack bars: 4 mm
warming rack bars: 3 mm
small charcoal rack bars: 4 mm
ash pan, fat: 0.8 mm
others: >0.7 mm

SAFETY:

The product has been tested and approved for food contact - it has an LFGB report that complies with European regulation 1935/2004
The product meets all dimensions and specifications according to the standard for charcoal grills EN 1860-1:2013 + A1:2017
The EN 1860-1:2013 + A1:2017 standard applies, among other things, to such important elements of the grill as:

minimum sheet metal thickness of all elements, including firebox, lid, and ash pan
minimum distance between rack bars 20 mm
minimum firebox depth 6 cm
presence of handle or handles for the rack (if the rack is not mechanically movable)
size of lid and rack handles
stability
flammability

HOW TO SMOKE?

Device elements:

Main chamber (large with rack): the place where you put meat/fish/cheese.

Side chamber (firebox): the place where you light the fire and add wood/charcoal - the smoke from here goes into the main chamber.

Chimney or outlet: on the other side of the main chamber - controls the flow of smoke.

What you need:

Smoking wood (e.g., beech, alder, apple, oak – not resinous!)
Charcoal (preferably briquettes, but natural is better)
Meat/fish/cheese – pre-marinated or salted
Thermometer (preferably with a probe)
Step-by-step example:

1. Preparing the firebox (side chamber):

Light the charcoal in the side chamber.
When the charcoal starts to glow, add pieces of smoking wood.

Do not use chemical starters - they can leave a smell.

2. Preparing the main chamber:

Place the food on the rack on the side opposite the firebox so that it is not directly over the fire.

Place a water pan under the rack - it will maintain humidity in the chamber and help keep a constant temperature.

3. Temperature control:

Maintain a temperature of 90-120°C in the main chamber.
Use screens in the side chamber and chimney to regulate the flow of air and smoke.
More air = higher temperature.
Less air = more smoke, lower temperature.
4. Smoking time and type:

Warm (80-120°C) - for meat, sausages, fish. Takes from 2 to 6 hours, sometimes longer.
Cold (25–30°C) – requires a special smoke tube (not in this grill) and lasts up to 12–48 hours.
5. Checking and refueling:

Add wood to the side chamber from time to time.

Check the temperature in the main chamber.
Turn the products if necessary.

Usage warnings:

Do not use alcohol or gasoline for lighting or relighting!