Indirect barbecuing

THÜROS Chimney Flue BBQs have an unbeaten advantage: They are easily expandable thanks to their .
Take the THÜROS 2 and Toronto:
Practical: the stainless steel tray right next to the barbecue rack.
Important: the BBQ hood for indirect barbecuing.
Perfect: the swing hood with integrated thermometer.
With normal barbecuing, the food is placed directly above the live coal. This means the fat drips onto the embers and burns.
To avoid this, a water-filled tray, fitted in between the charcoal, catches the oil.
And finally, even cooking is achieved by placing a hood on the BBQ.
The water tray can be placed centrally or on one side.
Compared to the short cooking times of direct barbecuing, indirect grilling is slower.
The hot air circulates evenly inside the grill chamber, just like in a fan-assisted oven.
At the same time, the water vapour mixes with the hot air.
Through adjusting the air supply, the cooking temperature is regulated as needed.
This way the embers receive more or less oxygen.
For instance, poultry tastes better when cooked on an aroma tube, a stainless steel tube inserted into the meat.
However this method only works with indirect barbecuing.
The chicken is evenly and slowly grilled on all sides.
At temperatures between 150 and 200 degrees Celsius.
On the hood, the temperature inside the grill chamber can be adjusted exactly as needed.
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