ARTEFLAME AUSTRALIA TIPS

To help you make the most of your new Arteflame Australia Grill we offer these tips and tricks. To start a fire, we suggest using a chimney starter with a firelighter and charcoal such as Kingswood Charcoal.  After the charcoal in the chimney is lit, pour it into the base of the Arteflame then stack dry, hardwood on top of it. Never use soft woods like pine, or manufactured logs as neither is a good choice for cooking and both will leave residue in the firebowl. Once lit stack dry firewood in a log cabin or teepee style over the starter fire.  Lighter cubes and charcoal may be found at stores like Bunnings or BBQs PLUS or Barbecues Galore.  Using these methods, the cook top is hot enough to cook on within 30/60 minutes.  For faster heat build up, use more charcoal and wood.

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The best wood to use for cooking on your Arteflame are hardwoods like Ironbark, Redgum, Oak, Cherry, Apple or Pecan.  Soft woods like spruce, redwood, sycamore, cedar, cypress, elm, pine, fir, and eucalyptus should not be used as they can contain large amounts of sap. Never use wood from furniture, pallets or any other materials (e.g. manufacturers fire logs) that can contain chemicals, veneer or paint.

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When using your Arteflame for the first time, it is good practice to build a larger fire than you would normally build for grilling. After 20 minutes, rub the surface with an oiled rag (see tip below on oil choices) and repeat every 20 minutes for the first hour or two.  This will help season the cooking surface – blackening it in the process as the oil bonds with the carbon steel cooktop. Keep the fire burning hot for at least one hour before placing any food on the cook top.

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Only use cooking oils such as sunflower, grapeseed, canola, coconut, olive oil or any blended cooking oil.  DO NOT USE oil unfit for human consumption.  Properly seasoning your new Arteflame cooktop with cooking oil will hasten development of a low maintenance, non-stick cooking surface as the oil penetrates and bonds with the high-carbon steel.  Over time, oil and heat will turn the cook top a deep dark color and prevent oxidation from forming.  We recommend the use of sunflower oil.  When the Arteflame is not being used for longer periods of time, oxidation can form on the cook top if it has not been properly seasoned. Should any oxidation occur a light rubbing with steel wool and re-oiling of the cook top will bring the surface back to full seasoning.  The more your Arteflame is used, the better protected the cook top will be and the more flavorful your food will taste! The best way to avoid oxidation is thus by using the Arteflame regularly!  “Seasoning” your Arteflame is simply done by applying cooking oil to the cook top every time the surface is hot.

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The operating temperature of the cook top depends on the amount of wood or lump charcoal used.  As a guideline, expect the inner edge of the cook top to reach 425F and the outer edge 250F.  425F is about the ideal temperature to sear steaks while 250F is perfect for vegetables.  The differences in temperature are ideal for cooking a wide variety of foods simultaneously. Some woods will get the surface temperature even hotter.

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While grilling on the Arteflame it is best to use a griddle scraper with a straight edge to shove excess oils and food into the fire.  After you are done grilling on the Arteflame, it is a good practice to wipe the cook top down with cooking oil while it is hot.  The hot oil will be absorbed into the pores of the steel further “seasoning” the cook top.  Seasoning it with oil protects the cook top from oxidation and prepares your Arteflame for its next use.  Regular, light applications of cooking oil on the cook top prevent oxidation from forming when the cooktop is not in use.

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Finally, we recommend periodic checks for debris to ensure drain holes remain open and emptying cold ash from the fire bowl regularly.