Klarstein 1003000 Manual Del Usuario página 12

Suggested inner Cook Temperatures
• Pork: 70-75 °C
• Chicken: 75-82 °C
• Bef and Lamb: 63-75 °C
Only open the smoker occasionally to check the progress. Keeping temperatures consistent allows a desirable out-
come. Over-abundance of smoke can lead to less desirable flavor. Make sure airflow remains constant. Often it is
only necessary to have smoke for the first few hours of a cook session and just allow the heat to finish the process.
Flavor Enhancing Techniques
Here's where you have even more control! lt is not necessary to use any of these techniques to achieve an
excellent product, but you may want to try some for fun. We've discussed different wood chip varieties, but
you can also add flavor these ways:
Marinades
Marinating meats is a long-time option to infusing flavor. A salty, flavorful brine can help moisturize and tende-
rize the meat prior to smoking. Recipes for marinades are abundant. You'll find suggested times for letting the
meat soak, oftentimes overnight, or sometimes just an hour or so. Feel free to try a few.
Injection Marinades
This is a more recent approach to the world of marinades. Use injector tools per manufacturer instructions. You
can prepare meat for the smoker in just a few minutes using injectors. Your flavors will penetrate deep into the
meat. Spread uniformly to achieve the best results. Rub excess liquids that leak from the injection areas over
the outside of the meat.
Meat Rubs
Meat rubs are a careful combination of spices, and sometimes salts and sweeteners, that are meant to be
applied dry to the outside of meat prior to cooking. Many rubs are closely-guarded secrets by master chefs.
The good news is that there are many readily available at stores and specialty shops. Sometimes it is helpful
to apply a layer of vegetable oil to the meat to allow the rubs to adhere better. Follow product guidelines, but
remember that the wood smoke is also doing much of the flavoring work, so don't overdo the rub.
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