How does a Hasty-Bake compare to a gas grill?
In general, gas grills are convenient and good for fast, high temperature cooking only. A Hasty-Bake is a multipurpose charcoal-burning grill that not only grills but also bakes and smokes, offering you much more versatility. Hasty-Bake’s adjustable fire box and grease drainage system allow greater control of temperature and help eliminate flair-ups, which are common complaints about most gas grills. While a Hasty-Bake can use any type of charcoal briquette, we recommend hardwood charcoal, which has you ready to start cooking in 10-15 minutes without the use of lighter fluid. Foods cooked on a Hasty-Bake capture a natural smoked flavor that a gas grill cannot duplicate.
How does a Hasty-Bake compare with other smokers?
The adjustable fire box, dual air vents and ventless hood provide outstanding temperature control, which is the primary key to smoking. It is difficult to control temperatures in many of the heavy-gauge steel wood-burning smokers. The offset fire box on that type of smoker creates a hot spot near the fire and a temperature drop as high as 75 degrees Fahrenheit on the opposite end. In addition, a Hasty-Bake is extremely easy to use. The full-width fire door provides easy access to the coals for refueling or adding wood chunks for flavor. Many smokers require the cooking grills and food to be removed in order to add more fuel.
Which Hasty-Bake model is right for me?
All full-sized units function the same way, leaving essentially three basic decisions to make when choosing your model – size, material and hood design. The black powder-coated (PC) Legacy and Suburban models are our standard units. The Legacy provides an additional 234 square inches of cooking surface over the Suburban. These units are also offered in stainless steel (SS). PC units typically last 15-25 years with basic maintenance. The SS units are able to withstand almost any environment. In fact, we often refer to them as our “no maintenance” units. Our Gourmet and Continental models incorporate the same base as the Legacy and Suburban models, but feature a bi-fold door with a tempered glass window and an upper rack that can be used for both smoking and warming.
How much charcoal should I use?
We recommend filling half of the fire box with hardwood charcoal. If you are planning to sear using the entire grill, you can spread the charcoal to the other side after it has reached the desired heat intensity.
How do I light the charcoal in my Hasty-Bake?
Once you have placed hardwood charcoal in half of the fire box, slide the fire box back into the oven. Place one or two lit Firelighters on the ash pan and slide it back into the oven. Using the crank handle, lower the fire box until it rests just above the ash pan, allowing the flames from the Firelighters to leap through the charcoal until it is well ignited. If you are using hardwood charcoal, your fire should be ready in 10 to 15 minutes.
Do I need lighter fluid to start a fire?
You do not need lighter fluid since hardwood charcoal lights easily and quickly. Some Hasty-Bake owners like to use Firestarter, which is an alcohol-based gel, in place of or in conjunction with Firelighters. To use, simply squirt some Firestarter on the ash pan and light with a match.
What if I have charcoal left when I’m done cooking?
Simply close your grill (lid, fire door, draft vents) to smother the fire. You will be able to reuse the charcoal that is left in the fire box the next time you use your Hasty-Bake.
How do I regulate the heat in my Hasty-Bake?
There are basically three ways to control the temperature of your Hasty-Bake oven. Outside factors such as humidity, wind and temperature are beyond your control, but you will quickly become experienced in controlling the inside temperature by using these methods.
Amount of charcoal – the more charcoal you use, the higher the temperature.
Position of the fire box – Lower the fire box to lower the temperature and vice versa.
Dual draft vents – Fire requires oxygen to burn. Open the draft vents (even the fire door) to raise the temperature and vice versa.
What kind of wood chips should I use when smoking?
Apple is exceptionally good for fish and fowl. The greener the wood, the sweeter the smoke flavor that will be imparted.
Other fruit woods, such as cherry, mulberry, pear and peach are good for fish and poultry, including any wild foul.
Grapevine is also good for fish and poultry, including any wild foul.
Hickory is a good all-purpose wood, especially recommended for all cuts of pork.
Pecan is another good all-purpose wood, recommended for all cuts of pork.
Use persimmon with beef or pork. It is also good for wild game.
The bark, roots and wood chips of sassafras are good for smoke flavor in fish and poultry.