A Variety of Cooking Methods
The Volcano is the most efficient and versatile cooker on the market today. Cooking can be done with Propane, Wood and Charcoal. You can also use a variety of methods to cook your meals. Anything that you cook at home can now be cooked outdoors with one Stove/Grill. The Volcano is ideal for Dutch Ovens, Wok cooking, Grilling and a variety of other cooking styles listed below.
Dutch Oven cooking
The Volcano is an award-winning dutch oven cooker. Nothing allows for more even and efficient Dutch oven cooking; than a Volcano. For Dutch Oven Recipes click here!
Stir frying (Wok cooking)
The Volcano gives you the ability to stir fry in the outdoors like nothing else. The Volcano provides an effective and precise amount of heat allowing you to stir fry like it should be done. Any size wok from 12 inch, and larger, can be used on the Volcano. Set the adjustment bolts so that the wok does not sit directly on the rim of the Volcano. There should be some space between the wok and the outside rim. This is necessary in order for the air to flow properly.
Example: 18-20 briquettes should be started using the general starting procedure. After the flames go out, wait 12-15 minutes and with tongs, stack the briquettes in a pyramid shape in the center of the bottom grill. Leave the draft open when stir frying. Place the wok on the Volcano and in 2-3 minutes the wok should be up to temperature. A good rule of thumb here is to add cooking oil (Peanut oil is recommended) as soon as the wok starts to smoke, and then add food immediately. This is an old Chinese trick and will prevent food from sticking. Lowering the cooking temperature can be accomplished by lowering the wok onto the outside ring, by backing out the adjustment screws, and closing the draft system. The heat will settle down in approximately two minutes. In an extreme situation, you can remove the work entirely.
Pan frying
Follow the general starting procedure using 20-25 briquettes. The briquettes will be ready in about 10 minutes. Place a large frying pan on top of the grill. Depending on the type of pan used, it will take 3-5 minutes for the pan to preheat. Preheating the pan prior to cooking will reduce sticking by searing the surface of the food. Very high cooking temperatures are used in Cajun cooking. This type of cooking requires the use of a cast iron frying pan heated on the grill for approximately 20 minutes. The temperature for normal pan frying is controlled by adjusting the draft during the cooking process.
Barbecuing/Grilling
Remember to keep your Grill on an even surface. Place 20-25 coals in the fire basket. Place the briquettes evenly on the bottom grill. Use the general starting procedure. Open the air vents to accelerate start-up time. Wait until the coals are white. Lay out the food to be cooked on the top grill and place the grill on the Volcano.
Briquettes can be placed on the heat-deflector plate to raise the heat and efficiency. When using propane to grill, the center of the grilling surface will always be a hotter than the outside. So, adjust your grilling efforts accordingly.
In the event of a flare up, closing the draft will reduce the air flow and lower the heat. Covering the food near the end of the cooking process will enhance flavor and help to reduce moisture loss. Flare ups will not be frequent, even when cooking fatty meats. With a little practice, you will become very proficient in barbecuing various products.
Boiling and Steaming
Boiling and steaming are other variations in food preparation that can be done in your Dutch oven, a large pot or in a wok.
Note: When boiling in your Dutch oven, you can use top heat to accelerate the boiling.
*See Product Details for additional care instructions
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