Tips and Tricks
For optimum user comfort, we recommend using oven-dried/very dry wood with max. 20% humidity to prevent smoke formation during cooking. Moreover, oven-dried/very dry wood is much easier to light. One should use a harder type of wood because softer wood like birch wood does burn down way too quickly meaning that huge quantities are needed. Be very careful when using tropical hardwood. It does generate a huge amount of heat and when using too much of it at the same time, it can cause the cooking plate to warp. Oven-dried beech wood is best, because it heats very well and burns down to a mass of coals that optimally heats up the cooking plate. Oak wood we prefer less because it burns down to thin ash. Ash wood is a good compromise between beech and oak.
Every kind of vegetable oil can be used for cooking because of the higher combustion rate. It is best to start with olive oil. Olive oil has a lower combustion rate and will therefore form a a nice brown-black hue. After the first few uses (2-3 times) you can start using other oil types such as sunflower oil or groundnut oil, whatever your taste prefers.
Temperature zones can be used to create a warmer and colder side of the plate. The hotter side can be used to grill, for example, meat. The colder side can be used to grill, for example, salmon or keep foods warm.
When the wood turns into coal you can start to create temperature zones by pushing around the coals. By pushing more coals to one side, the plate becomes hotter on that side.
If any food residue is left behind on the cooking plate, simply push it into the fire using the spatula. Rub the cooking plate down with an oiled cloth frequently, and it will be spotless again. We recommend that you do not allow a thick layer of residue to build up, because it will be hard to remove. It is better to scrape down the cooking plate frequently. If nevertheless thick layers of residue have built up, put ice cubes one the plate and scrape it with the spatula and the residue will disappear quickly.