Everdure HUB II Electric Ignition Charcoal Grill
by Heston Blumenthal
Quick User Guide
This guide provides essential information for using the Everdure HUB II Charcoal Grill. We recommend using 100% natural lump charcoal. Briquettes can be used, however, ignition time may be longer due to various ingredients. Ambient temperature and weather conditions can also affect performance.
Model Comparison
| Model | Ignition | Max. lump charcoal for ignition | Ignition time for ignition |
|---|---|---|---|
| CUBE™ | Manual Ignition | 1.1lb | 10-15 mins |
| FUSION™ | Fast Flame Ignition System™ | 2.65lb | Less than 9 mins |
| HUB™ / HUB II | Fast Flame Ignition System™ | 3.97lb | Less than 9 mins |
Heat Guidance Tip
To quickly judge how hot your grill is, use the hand method: Once you have a light cover of grey ash over the coals, place your hand roughly 15cm above the cooking grid. You should only be able to hold your hand over the grill for the following time before it becomes too hot.
| Time | Temp | Range | Perfect for |
|---|---|---|---|
| 2-4 seconds | 428-500°F | High | Searing |
| 5-7 seconds | 338-428°F | Medium | Chicken or rotisserie |
| 8-10 seconds | 302-338°F | Low | Slow cooking meat |
(Please make sure to remove any flammable material from your hand or arms before attempting the heat test).
HUB™ / HUB II - To Begin:
Remove the chrome cooking grill. The grill has a charcoal tray (black enamel) and a stainless steel insert that protects the heating element. Simply pile the charcoal (max 3.97lb) on top of the stainless steel insert, and press the button. Within a few minutes, smoke will appear and then flame. The element will switch itself off after 7 minutes, and you are ready to begin cooking a few minutes later.
Direct Cooking (grill):
The direct method is used for searing or flame grilling steaks and vegetables. Once the charcoal has fully ignited and ash has formed, simply spread the charcoal evenly around the charcoal tray and place the cooking grid back on. More coal can be added depending on the size or amount of meat for grilling.
Handy Tip: Rub the grill bars with a lightly oiled cotton cloth before cooking and after cleaning. This keeps your grills in great shape and trouble-free.
For more great hints and tips, please see everdurebyheston.com.
Indirect Cooking (grill):
The indirect method is used for more delicate meats or fish. Once the charcoal has fully ignited and ash has formed, simply spread the charcoal to the sides and leave an area clear for grilling. Place the cooking grill back on and begin cooking. More coal can be added depending on the size or the amount of meat for grilling.
Handy Tip: Each grill has a cool-to-touch handle for added safety. Remember, whilst the handles are cool, the grill surface is hot!
For more great hints and tips, please see everdurebyheston.com.
Rotisserie guide:
The ideal way to spit-roast large cuts of meat is to cook at a slow pace with gentle, constant, and even heat from below. Simply select the ideal pole height to suit the food dimensions and keep a constant heat source under the rotisserie. Do not expose the meat to excessive temperatures, otherwise, it will burn on the outside and not cook through.
Managing a flare up:
A flare-up is caused by fats and juices from the meat excessively dripping onto the hot coals and igniting. This can be quite common during rotisserie cooking over charcoal. The first thing to remember is not to panic! You can reduce the risk of flare-ups if you remember the following:
- Never leave your grill unattended for more than 5 minutes.
- Juice falling onto the coals adds great smoky flavor and should not be avoided. However, too much flammable juice coming into direct contact with hot coals will most likely result in a flare-up.
- Closely watch how the juices start to escape from the meat and begin to fall on the coals. To reduce the risk of flare-ups, keep a channel area clear so the juices can drip from the meat and avoid the coals.
- Select the ideal pole height so any flare-up flames do not reach the meat turning on the rotisserie. They will quickly burn away and reduce in their intensity.
- It is recommended to avoid using oily marinades; instead, choose a dry rub to season the meat.
- If a flare-up becomes dangerous, it is recommended to stop the motor. Using heat-resistant gloves, remove the rod and meat from the grill. The flare-up will naturally burn out, and when safe to do so, simply put the rod and meat back on the grill and switch the motor back on.
Handy tip: Place an aluminum tray under the meat to collect some of the juices. These juices are full of flavor and can be used as a great baste to keep the meat succulent and moist.
For more great hints and tips, please see everdurebyheston.com.
EHB USA
