Bunnings Warehouse catalogue - NO LONGER VALID - page 57 *

thumbnail - Bunnings Warehouse mailer - Sales products - wipes, thermometer, firelighter, extinguisher, plate, meat thermometer, grill, briquettes, smoker. Page 57.
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1 SHOP 2 3 4 5 6 7 8 1 Samba ‘Hot Shots’ barbecue fuel, $17.98/4kg, I/N: 3170432. 2 Jumbuck barbecue smoker with offset sidebox, $229, I/N: 0066301. 3 Char-Griller ‘Akorn Junior Kamado’ 51cm charcoal barbecue in Red, $329, I/N: 0037999. 4 Inkbird ‘IBT-4XS’ 4 probe smart wireless barbecue thermometer, $99.98, I/N: 0149046. 5 Jumbuck charcoal starter, $14.98, I/N: 3170877. 6 Pit Boss ‘850G Navigator’ pellet smoker, $949, I/N: 0172778. 7 Selleys barbecue tough wipes, $10.98/pack of 30, I/N: 0039086. 8 Big Smoke ‘Bushman’s Blend’ wood chips, $9.90/1kg, I/N: 0521754. Some products are not available at all Bunnings stores, but may be ordered. Sm oker se lection “A smoker works through indirect heat, where the fuel source is placed away from the food so it cooks low and slow,” explains Nick. Shop for models with excellent insulation to retain heat, such as the Char-Griller Akorn Kamado, which has triple-walled insulation around the steel firebowl. “This will help increase your fuel efficiency and create less variability in the temperature as you cook,” adds Nick. Also ensure damper vents are easily accessible to help control temperature and smoke. Position the smoker in a wellventilated area and consider your neighbours. Fuel type: Standard smokers use charcoal briquettes, lumpwood or pellets, which come in flavours such as oak and hickory. “The fuel you use depends on the model as well as personal preference and often takes a little trialling, to see what suits your cooking style,” says Nick. ABOVE Matador ‘Catalyst Pro’ bullet smoker, $499, I/N: 0178178 Keep in mind… Features & accessories: To get the smoker going, Nick advises using a chimney starter: “Ignite the fuel with firelighters at the bottom of the charcoal chimney starter, wait around 15 minutes and you’re away.” For extra smoky flavour, place wood chunks over the fire or insert a steel smoking tube filled with flavoured chips onto your grill plate. “While almost all barbecues come with an external thermometer, a meat thermometer will help determine the exact temperature inside your meat to help take the guesswork out of cooking times,” adds Nick. Best for cooking: Large cuts of meat cooked low and slow – think beef brisket, ribs, pork shoulder or belly and leg of lamb. Skill level: Intermediate. “Requires some practice to perfect cooking times and temperature control, but the results are worth it,” says Victoria. “Many owners become enthusiasts.”  bunnings | Follow manufacturer’s instructions for setting up and using your barbecue. n Position your barbecue on a flat and clear, wellventilated space outdoors, never leave unattended when lit and have a hose or fire extinguisher nearby. n Before using a gas barbecue, check the gas hose – do not use if it is crushed, kinked or cracked – and also that your LPG cylinder is in date. n Do not burn wood that has been chemically treated (painted, stained or treated with preservative) and do not burn rubbish or plastic. n Check with your local fire service about using barbecues during fire bans. n Keep children and pets away from barbecues and gas cylinders, and put matches and lighters out of children’s reach. n bunningsnz | bunnings.co.nz 57

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