LIGHTING THE OVEN
There are many different ways to light the oven; is very easy. We explain two methods.
Open the lower air intake, opening the ashtray.
In all our models, the regulation of the air inlet is made through the ash drawer.
Now, all the air regulators are open.
Make a pyramid in the center of the hopper. For a quick start of the fire, insert from 3 to 5 lighting pills on the bottom of the pyramid and light them.
Add coal to the recommended load quantity . In about 30 minutes the coal should be totally ready.
Once the coal is ready, use the poker to extend the embers across the base of the hopper.
Close the inlet air regulator (ash drawer) and adjust the upper air regulator to start cooking, usually in the middle position.
At this time, the oven is ready to work.
Remove the grills and anything else that might be inside the oven before load the coal.
Open the internal air-flow regulator. And if you have acquired the external air-flow regulator, you must put its handle in vertical position.
Fill up the accessory “charcoal lighter” with coal to the upper edge.
Place it over the flame of a cooking fire. After about ten minutes, when all the coals are incandescent, with a protective glove for oven, distribute the incandescent load on the oven’s hopper.
Repeat this operation until you cover the entire coal hopper ( approximately with 3 or 4 loads).
Distribute well all coal, close the ashtray drawer, and allow stabilizing for maximum ten minutes. Then adjust the upper air-flow regulator at half.
At this moment the oven is ready to work.
During the service, the upper air-flow regulator can be adjusted to control the amount smoke inside the cooking chamber of the oven. It can also move the lower air intake, opening it if it needs to stoke the fire.
In models with adjustable height’s of coal hopper, we recommend that the hopper be at its lowest position before proceeding to the ignition of the oven.