Idiomas disponibles
Idiomas disponibles
Setup Instructions
Using Wood Chips or Chunks
• Dried aromatic wood chips or chunks need to be saturated with
water, so that when placed in the water pan, a smoldering
smoke will result. Wood chips or chunks cannot be soaked too
long; however, 2 hours is adequate. As a rule of thumb, use
wood chunks for smoking 3 or more hours and wood chips
when smoking less than 3 hours. Start with 3 wood chunks or
1½ cups of wood chips.
Wood Chips
or Chunks
Spray inside door and body with nonstick vegetable oil based
spray. Place water pan onto brackets in
The smoker chamber. Using a 4 quart (one gallon) container fill the
water pan 2/3 full with hot tap water. Do not overfill the water
pan.
Water or Juice?
Placing water alone in the water pan is adequate; however, it is
not the only viable choice. Fruit juice, cola, beer, wine, drained
marinades and even the water in which the wood has soaked
make flavorful sources. In addition, celery stalks, onions, carrots,
apples, peppercorns and bay leaves are just a few of
the other popular flavor sources to add to the water pan.
Before each use, inspect the interior of the unit
for loose particle buildup. Clean away any loose or flaking
residue so it will not fall onto food while being cooked.
Before cooking, coat cooking grates with oil or with a vegetable
oil based spray. Using oven mitts, carefully place cooking grates
into smoker. Larger cuts of meat or food that cook for long
periods of time should be placed on the lower cooking grate. If
you are cooking foods with several pieces, such as racks of ribs
or Cornish hens, be sure to allow adequate spacing for even
heat circulation. Using oven mitts, carefully insert upper cooking
grate into smoker. Smaller food items require less cooking time
and should be placed on the upper cooking grate. After filling the
smoker, close the door and leave undisturbed until suggested
minimum cooking time.
Water
Reservoir
10
Meats that require extended cooking time to reach
doneness may require additional water. Check water level
periodically and add more hot water as necessary.
Use a meat thermometer for measuring the internal heat of any
food. The appearance of smoked foods resembles no other
method of cooking, particularly in light colored meats such as
pork, turkey, chicken and Cornish hens. The outside will be
pinkish-red while the inside when cooked to perfection, is often
pink. The juices from fully cooked poultry will run clear when
pierced with a fork. Fish is done when it flakes easily when
tested with a fork. Shrimp should be resilient to the touch when
done. Remove foods from smoker before carving. To brown
meats, cook for an additional ½ hour or more with no water in
water pan.
Performance of the smoker is dependent on ambient
temperature and wind conditions. With temperature below 60°F
and winds of 5 MPH or more, the smoker can lose a significant
amount of heat and it may not be possible to raise internal
temperature of meat high enough to cook it in a reasonable time.
You may use your smoker without water in the water pan.
However DO NOT use the smoker without the water pan
properly installed. To do so will allow grease and drippings from
the food being cooked to drop through the unit and onto the floor
or surface on which the units sits.
Brush poultry and naturally lean meats with cooking oil, butter or
margarine before cooking.
When cooking more than one piece of meat, the cooking time is
determined by the largest piece being cooked.
The meat bastes itself during cooking. No basting or turning is
necessary while cooking in the smoker. For variety, marinade or
barbeque sauce may be applied before placing into the smoker.
Resist the temptation to open the door during cooking time.
Opening the door will cause a loss of heat, which will result in
longer cooking times.
