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…

more more

BBQ Academy of Jiří Dolenský

Play video

Video: Monolith 2012

Grilling and Smoking

 

Play video

Video: SPOFA/GAFA Fair

Cologne 2011

Stubb's Bar-B-Q Sauces

Stubb’s Original Wing Sauce

Stubb’s Original Wing Sauce

Original Wing Sauce is made with all-natural ingredients like fresh herbs and citrus to complement the flavor of the meat.

All Natural Gluten-Free Ingredients:
Water, Distilled Vinegar, Sugar, Paprika Habanero, Paprika Pasta (Distilled Vinegar, Red Paprika‘s, Salt), Tomato Paste, Spices, Contains Less than 2% Paprika, s *Garlic, Corn Syrup, Dextrinu from Tapioka, Corn Starch, Tamarind, Natural Flavors, Xanthan Gum, Guar Gum, Caramel Flavor.
*Dried

Back