The deflector stone is placed on the fire ring over the hot coals, protecting the food from the direct heat. The grill rack is raised with the distance piece. With indirect grilling you can cook large pieces of meat, whole fish and poultry gently on low temperatures. Gentle grilling of food in the grilling chamber at low temperatures (90-160 °C). The food grilled remains juicy and doesn’t get burnt. This is the most commonly used method with the BBQ Smokers. The pizza stone is raised with the distance piece and the MONOLITH is preheated to 300°C - 350°C. Different options exist for smoking food – smoking with wood, wood chips or wood flour. After heating the grill up, close the air regulator, thus minimising the intake of air. By adding different kinds of seasoning or spices destined for smoked food, you can change the fl avour of your meal as you wish. With this method the grill rack is placed on the fire ring over the hot coals. The food must be turned in order to be grilled from both sides.

A two-time Czech Republic BBQ champion Jiří Dolenský

In Czech, BBQing is no more thought of only in connection with sausages, nor is barbecue considered to be merely…

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BBQ Academy of Jiří Dolenský

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Video: Monolith 2012

Grilling and Smoking

 

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Video: SPOFA/GAFA Fair

Cologne 2011

Stubb's Bar-B-Q Marinades

Stubb’s Chicken Marinade

Stubb’s Chicken Marinade

Made with natural ingredients like fresh herbs and citrus, Stubb’s subtle blend unlocks the natural flavor of the meat.

All Natural Gluten-Free Ingredients:
Water, Seasoning Blend [Brown Sugar, Salt, *Granulated Onion, Natural Flavors (Corn Syrup Solids, Lime Juice, Lime Oil), Spices, *Granulated Garlic, Whole Yellow Mustard Seeds], Distilled Vinegar, Organic Tamari Sauce (Water, Organic Whole Soybeans, Salt), Sugar, Apple Juice Concentrate, Spices, Contains Less than 0.5% of: Molasses, Ground Ginger (Ginger, Water, Phosphoric Acid, Xanthan Gum), *Orange Peel, Xanthan Gum, Guar Gum, Malic Acid.
*Dried

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