Instructions for Using Portable Grills

Surface: Set the grill on a flat, stable, and horizontal surface. It can be placed on a table, and we recommend using our "Stainless steel table protector" or aluminum foil to protect the surface from small embers.

Safety: Ensure a safe distance from flammable objects and materials. Make sure the area is well-ventilated. Make sure there's at least 1 meter of distance from flammable materials.

Lift the grease tray located in the foldable side elements.
Unfold the side elements with trays.
Take out the frames that hold the meat grates from the outside of the central box.
Remove the upper grate.
Fill the central box with charcoal or briquettes to its maximum capacity.
Place one or two trays with alcohol (about 40–50 ml) in the bottom ash tray, in the center of the grill, and light the alcohol. The grill will ignite automatically without further effort.
Ignition time is about 40–50 minutes depending on the model. Near the end of ignition, you may need to add a bit of charcoal on top.

Charcoal briquettes: Recommended for their long burn time, uniform size, and lack of popping, which makes them safe to add during cooking.

Lump charcoal: Acceptable, but ensure the pieces do not exceed 5×5×5 cm to fit inside the inner box. If the charcoal pops when ignited, it will be difficult to add while the current charcoal is burning.

Wood: Also compatible with small pieces of wood. Keep in mind that wood produces much more smoke than charcoal or briquettes, so it’s best used in open spaces. For larger pieces, use a fire pit to burn the wood separately and then add the resulting embers to the grill as needed.

Install the side frames that hold the grates. The distance from the central box to the frame depends on the desired cooking mode.
Place the meat on the grates. The grates have 4 positions for different thicknesses, allowing you to clamp food from 1 to 7 cm thick.

For V-shaped grills, it is recommended to leave 2 to 4 cm of free space on each side of the grate to ensure even cooking at the meat's edges.

Distance to the embers: Place the grate support frame closer or farther from the central box depending on the desired heat intensity.

Grate tilt:
- If the central box is filled more than 70%: place the cooking grate parallel to the central box, with the frame outside the grill.
- If the charcoal is reduced to about half: tilt the cooking grate so that the top is closer to the center and the bottom farther away, with the frame inside the grill. This ensures even cooking over the entire surface.

During cooking, the cooking grates should be rotated to cook both sides evenly. Use the detachable handle to turn them comfortably.

Controlling the heat and the amount of charcoal takes time and practice.

Purpose: The upper cooking grate is used to prepare various dishes, including using a kettle, pot, or pan, as well as grilling vegetables.

Heat regulation: The more charcoal you use, the hotter the upper cooking grate will get. As the charcoal burns out, the heat will decrease.

Note that the upper cooking grate gets very hot due to the glowing embers. Use the detachable handle to remove it easily, for example, when adding new briquettes from above.

Checking the embers: Every 10–15 minutes, check the state of the charcoal and stir it with the included poker. Do this from the sides of the central box, at the petal sections, to remove ash and lower the embers. Add more charcoal if needed.

Ash tray check: Check that the ash tray is not overfilled. Usually, a full load lasts about 4 hours of continuous cooking.

Cooling down: After cooking, let the grill cool until the charcoal is completely consumed. To speed up the process, stir the embers more often so the ash falls into the bottom tray.

Do not use water to extinguish! This may deform the metal due to the sudden temperature change.

Emergency shutdown: If you need to finish cooking and disassemble the grill quickly:
- Carefully move the grill to a place where embers can be safely discarded.
- Remove the ash tray and gently turn the grill upside down, holding it by the sides, to empty the embers.
- Extinguish the embers completely with water only once they’re on the ground.

Safety: Do not touch the central box without protection. Always use heat-resistant gloves. Take extra precautions and perform this only in emergencies, as burning embers can be dangerous.

Material: Our grills are made of stainless steel, making them easy to clean since the grates and structure do not rust and are easy to maintain.

Recommendations:
- Use of aluminum foil: Place foil in the grease trays to make cleaning easier.
- Cleaning components: After cooking, collect all cooking grates (including the upper one), grease trays, and support frames. All of these should be cleaned of grease.
- Dishwasher: If you have one, it’s the easiest way to clean all parts after cooking.
- Manual cleaning: If you don’t have a dishwasher, use an effective grease remover (e.g., “Mr. Muscle”). Apply it to all parts, let it sit for 5–10 minutes, and then clean with a brush or metal sponge.

Grill base: Does not require additional cleaning except for emptying the ash from inside.