Idiomas disponibles
Idiomas disponibles
USING THE SMOKER
In manufacturing
and preserving
the components
of your smoker,
oil residue may be present
on the burner and cooking
surfaces
of
your smoker.
Before cooking
on your smoker for the first time you should
preheat
it for 15 minutes
on "Hi" to burn off these residual
oils.
Never apply paint to the interior surface of your smoker. Paint toxins
may contaminate
your food. However,
if paint becomes
necessary
after use, see the section in this manual
concerning
After Use
Safety and Maintenance.
ADDING WATER
Place the wood chip/water
pan into the rack at the bottom
of the
smoker. To add water before cooking,
simply fill the wood chip/water
pan with water up to 1/2" (1.25 cm) below the rim. To add water
while the smoker
is hot, DO NOT pull the wood chip/water
pan pan
out beyond the rack.
Cooking Tip:
To make adding water easier and safer, use a clean watering
can with a long spout.
ADDING WOOD CHIPS
To add wood chips before cooking,
simply fill the wood chip/water
pan with your choice of flavoring
hardwood
chips. The amount
and
type of wood you use is entirely
up to you. One full pan is typically
enough
for several hours of smoking.
Once the pan is filled, set the
pan in the smoker and cover with lid.
To add wood chips while cooking,
we recommend
using tongs or
long handled
pliers to remove the pan lid and to place the pieces
into the wood chip pan without
removing
the pan. It is not
recommended
to remove the wood chip/water
pan while the smoker
is in operation.
A'_ CAUTION:
The wood chip/water pan and lid get very
hot. Avoid handling them while in use.
Always wear protective oven mitts when
handling hot components.
Water
Wood Chip Pan Lid
NO%&_V3
.........................
S
Wood Chips
Cooking Tips - Flavoring wood:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry,
or mesquite.
• Most fruit or nut tree woods produce excellent smoke
flavoring.
• Do not use resinous woods such as pine or plywood.
These usually produce unpleasant flavoring.
• Let your taste be your guide - experiment with different
types and quantities of wood chunks, chips, or sticks.
You can even mix woods.
To produce more smoke and to prevent fast burning, pre-
soak the wood chips in a separate bowl of water for at
least 20 minutes, or wrap the chips in perforated
aluminum foil.
Most smoke flavoring occurs within the first hour of
cooking. Adding wood chips after the first hour is
typically not necessary unless extra smoke flavoring
is
desired.
CLEANING
Always
wash hands thoroughly
with soap and hot water prior to
handling
food and after handling
raw meat, uncooked
poultry or
seafood.
•
When
using a platter to carry
raw meat, uncooked
poultry or
seafood to the grill, make sure to wash the platter thoroughly
with soap and hot water before placing
cooked foods back on
the platter, or use different
platters for raw and cooked
foods.
•
Never use the same utensils when handling
raw meat,
uncooked
poultry or seafood
unless you wash the utensils
thoroughly
with soap and hot water.
•
Never re-use marinade
from raw meat or uncooked
poultry on
foods that have been cooked
and are ready to be served.
WARNING:
To ensure that it is safe to eat,
food must be cooked to the minimum
internal
temperatures
listed in the table below.
USDA* Safe Minimum
Internal Temperatures
Fish ............................
145 ° F
Pork ............................
160 ° F
Egg Dishes ......................
160 ° F
Steaks
and Roasts
of Beef, Veal or Lamb .............
145 ° F
Ground
Beef, Veal or Lamb
........
160 ° F
Whole Poultry
(Turkey,
Chicken,
Duck, etc.) .......
165 ° F
Ground
or Pieces Poultry
(Chicken
Breast,
etc.) .............
165 ° F
t 3
* United States Department
of Agriculture
