3-in-1 Smoker,
Charcoal Grill and Water Smoker
Retain this manal for ftre reference.
N415-0590 Aug 14.20
What’s Inside
Instrucons - How to set p and se yor water smoker
Hintsandps - How to et the best from yor water smoker
Recipes-Step-by-stepguidetogreattasngsmokedfood
WARNING:
This prodct can expose yo to chemicals incldin benzene, which are
known to the State of California to case cancer, and chemicals incldin
carbon monoxide, which are known to the State of California to case
birthdefectsorotherreproducveharm.Formoreinformaongoto
www.P65Warnings.ca.gov.
Wolf Steel Ltd.
214BayviewDrive,
Barrie,Ontario,CANADAL4N4Y8
rills@napoleon.com
Wolf Steel Erope BV
DeRiemsdijk22,4004LC,Tiel
The Nederlands
e.info@napoleon.com
22.
OponalAccessories
Pocket Thermometer
Providesthemostaccuratewayoftesngwhetherornotyourfood
iscookedtoperfecon.
Prodct Code: 61004
MarinadeInjector
Usethisoversizehypodermic-styleneedletoinjectbasngmixtures,
marinades,meltedbuerandotherliquidavouringsdeepintothe
meat.
Prodct Code: 55027
Silicone BBQ Tons
Awelcomeaddiontoyourgrillingaccessories.Thesiliconeps
makeliingandrotangfoodeortless.Alsofeaturesacomfortable
handle that is extra-lon to keep yo at a safe distance.
Prodct Code: 55015
GridLier
Nomorestrugglingtolithegridoahotgrillforrefuellingor
smoking.Thesturdyconstruconlisheavy,hotgridskeepingyour
hands away from the heat.
Prodct Code: 62121
1.
Charcoal Chimney Starter
Lightyour charcoal with no lighter uid and no mess in a Charcoal
Chimney Starter. Made with a cool toch handle for easy and safe
porin.
Prodct Code: 67800
GrillingGlove
Reversible-tsbothleorrighthand.Withstandstemperaturesup
to 250
o
C (475
o
F).Thesiliconelineswillensureyouneverloseyour
rip when rillin.
Prodct Code: 62145
Wood Chips
Addsomeextrasmokeyavourtoyourfoodwithoneofsixwood
chipavours.
Prodct Code: 67001 - Mesquite
67002-Maple
67003-Hickory
67004-Whiskey
67005-Cherry
67007-Apple
Strdy lid handle
Topairvent
ACCu-PROBE™ temperatre ae
Lid contains a horizontal bar, which
isidealforhangingsh,ribsor
sasaes
Temperatre probe eyelet at each
grilllevel
Eachcookingchamber(stacker)
containsa51cm(20”)cookinggrate
Hinged,ghtngdoors,alleasy
access to the water pan and charcoal
basket
Foldinghandlesenableeaseof
transport and storae
Latcheslockeachsecontogether
3airventsinthebaseareexcellent
for temperatre control
3 strdy les
Versale
Smoker
Features
2.
21.
Pesto(Youmayalsouseready-madepesto)
750mL(3cups)freshbasilleaves(looselypacked)
45mL(3tbsp.)lightlytoastedpinenuts
2clovesroughlychoppedgarlic
125mL(½cup)freshlygratedparmesancheese
125mL(½cup)extravirginoliveoil
salt and pepper to taste
popalltheingredientsintoablenderandblendunlyouhaveapaste.
Rub (use Napoleon
®
Chicken&Ribspiceifyouwanttoskipthisstep).
15mL(1tbsp.)courseseasalt
22.5mL(1½tbsp.)crackedpeppercorns
15mL(1tbsp.)driedrosemary
15mL(1tbsp.)driedoregano
15mL(1tbsp.)groundcoriander
If yo like a bit of a “kick,” add some crshed chili. Mix all the inredients by hand
in a mixin bowl.
Chicken
1large,preferablyfreerange-chicken,refrigerated.ifpreviouslyfrozen,thawin
refrierator or nder cold water.
Preparaon: Loosen the skin of the chicken and sin a spoon, insert the pesto
betweentheskinandesh.Onceyouhaveafewspoonfulsinplace,massagethe
birdunlthepestoisevenlydistributed.Takeabitoftheleoverpestoandrub
itallovertheoutside,thensprinkleonyourpreparedrub(thepestowillhelpit
tosck).
Place the bird on the cookin rill of yor smoker (the smoker has been set p
forwatersmokingandthecharcoalhasalightgreycolour).Closethelid,open
theboomdoorandthrowonsomewoodforsmokeavour.Withthesmoker
rnnin at between 93 °C(200°F)and120°C(250°F)thebirdshouldbedonein
arond 3½ hors. Remember to se a probe thermometer to check if it’s done.
Tip:Letthechicken“rest”foratleast10minutesbeforecarving.
Mediterranean Chicken
SafetyInstrucons
Pleasereadandfollowtheseinstruconsbeforeusingyoursmoker,
failuretodosomayresultinseriousinjury,deathorare.
• Thisunitisdesignedforoutdooruseonly.Donotoperateindoorsorinan
enclosed area
• Onlyusethissmokeronahard,levelandnon-combusblesurface
• Donotleavethesmokerunaendedandkeepchildrenandpetsawayfrom
theunitatallmes
• Make sure there is at least 3 m (10’) clearance between the unit and any
combusblematerialssuchasbushes,trees,woodendecksandbuildings
• Donotaempttomovethehotsmoker
• Usebbq/ovenmisatallmes,asthesurfaceswillbecomehot
• Theuseofabrasivecleanersorsharpobjectswilldamagethecoangs
• Useextremecauonwhenaddingcharcoalorwood
• Do not use instant lighng charcoal, or ammable liquids. We recommend
usingachimneystarterwithnaturalcharcoalorcharcoalbriquees
• Exnguishcoalsandashaeruseandbeforeleavingthesmokerunaended
• Usecommonsenseandcauonwhenusingthissmoker
• Tocleanthesmoker,amildsoluonofwarm,soapywaterisallthatisrequired
NAPOLEON warrants that components in yor new NAPOLEON prodct will be
free from defects in material and workmanship from the date of prchase, for the
followin period:
Porcelain enamel lid and bowl
....10 years
Air control system ......................
5yearsfullcoverage,plus50%ounlthe10
th
year
Porcelain-enameled cast iron cookin rids
...................................................
5yearsfullcoverage,plus50%ounlthe10
th
year
Chrome plated cookin rids .....
3yearsfullcoverage,plus50%ounlthe10
th
year
All other parts ............................2 years
To obtain repair or replacement nder the terms of this warranty, please call
Customer Care at 1-866-820-8686 for complete details. Napoleon’s obligaons
nder this warranty are limited to the followin idelines.
Thewarrantydoesnotcoversmokersthathavebeenalteredordamageddueto:normalwear,
rust,abuse,improper maintenance,improper use, disassembly of parts and/oraempted
repair by anyone other than an athorized employee of Napoleon
®
. This warranty does
notcoversurfacescratchesorheatdamagetothenish,whichisconsiderednormalwear.
Napoleon®mayelecttorepairorreplacedamagedunitscoveredbythetermsofthiswarranty.
The warranty extends to the oriinal prchaser only and is not transferable or assinable to
subsequentpurchasers.Exceptasabovestated,Napoleon
®
makes no other express warranty.
Theimpliedwarranesofmerchantabilityandtnessforaparcularpurposearelimitedin
duraontooneyearfromthedateofpurchase.
Warranty
3.
20.
Basicbrineforsh…
125mL(½cup)brownsugar
125mL(½cup)kosherorcoarseseasalt
250mL(1cup)soysauce
1.5L(6cups)water
250mL(1cup)drywhitewine
5mL(1tsp.)coarsegroundpepper
1nelychoppedsprigofrosemary
You may need to increase the quanes proporonately depending on how
muchyouneedtocoveryoursh.
Method…
1. Mix all the ingredients and sr thoroughly unl the salt and sugar has
dissolved.Placetheshintoanon-reacvecontainerandpourthebrine
mixtureover,makingsurethattheshistotallycoveredbythebrine.
2. Refrigerateovernight.
3. Removethe shfromthebrine(the brine hasdoneitswork,soshould
nowbedisposedof),pattheshdryandplacebackintothefridgefor2
hors.
4. Setupyourunitforcoldsmoking,asdescribedpreviously,placetheshon
thecookinggrillsoryoumaywanttousetheshhangerlocatedinthelid.
Pop the lid on and smoke.
Timeswillvarygreatlydependingonthesizeandweightofthesh.Mildwoods
suchasAlder,Apple,BeechorMaplearerecommendedforsmokingsh.
ColdSmokedFish
Thank yo for prchasin the Apollo
®
3-in-1 Smoker. We want yo to be able
touseyournewunitsafelyandeecvely,whileatthesameme,producing
great-tasngfoodforyourfamilyandfriendstoenjoy.
Toolsrequiredforassembly:
Phillips/StarScrewdriver
Remove all the components fromthe box,
andlaythemoutonasmoothatsurface.
1. Locate the base nit (dome shaped
with3vents)
2. Lay the base nit open side down and
aachthe3 legs,withcharcoalbasket
brackets, sin the six M5 x 10 mm bolts.
* NB – Please see inset diaram for
correct posioning of all parts. Avoid
overghtening the bolts, as this can
causedamagetothenish.
3. Nowturnthebaseunitover,sothatit
stands on its les and assemble the rest
of the parts, in the order they appear
on the main diaram.
Your Apollo® 3-in-1 BBQ Smoker is now
ready to se.
showin le
aachment
4.19.
Base
unit
Whensmokingfood,youwanttoslowdownthecookingprocess,avoidingthe
temptaonto“ddle”withyourfoodwhensmokingoenresultsinbeertasng
food.Youwillwanttocookfoodattemperaturesofbetween93 °C(200°F)and
120 °C(250°F)(HotSmoking).Youcansmokeanytypeoffood…..fromvegetables
tolargecutsofmeat,evenwholeturkeys,andonarelavelysmallunityoucan
cook a load of food. The Apollo
®
smokerincorporatesmanyinnovavefeatures
makin them easy for yo to se. Some of the featres and other food smokin
terms:
Water Pan- A waterpanposioned betweenthe foodandreactsasa buer,
making italmost impossible toburn food. It also servestostabilizethe cooking
temperatureandprovidesamoistcookingenvironment.Tip:Addbeer,wineand/
orherbstoyourwaterpanforextraavour.
Rub – Dryor wet,a mixture of spicesand herbs thatis applied(rubbed) to the
otside of the food.
Wood–Woodforsmokingcomesinvariousforms,chunks,chips,dustandpellets,
it also comes in many variees (avours) from apple to walnut,eachimparng
a dierent taste. Tip: use only wood that yo know has not been treated, or
beersllbuyfromanoutletthatcanadviseyoucorrectly….seeyourauthorized
Napoleon
®
dealer.
CookingGrill/Rack–Thisiswhereyouplacethefoodonthecooker/smoker.
Charcoal–Likewood,itcomesinanarrayofshapesandstyles,lumporbriquees.
Charcoal provides the heat source and if used correctly should not impart any
avourtoyourfood…letitburnunlthesurfaceiscoveredwithalayerofgreyash
(onceyou’vebecome aseasonedBBQ’er,youcanworryabout using techniques
likethe“minion”methodtogetlongerburnmes).Tip:Alwaysusehighquality
charcoal, remember some contain binders that may not be ood for yo.
Charcoal Chimney Starter – This is an excellent invenon, itallows youto light
charcoalwithouttheneedforliquidstarter,allitrequirestogetyourcharcoalgoing
quickly,safelyandcleanlyissomerolledupnewspaper.Italsoallowsyoutotopup
yor charcoal basket easily. Tip: Wear closed shoes when handlin hot charcoal.
GoodqualityBBQmisarealsoessenal.
ProbeThermometer–Anessenaltoolfordeterminingwhenthefoodiscooked.
Insertaprobeintothethickestpartofthefood(besuretoavoidhingabone
asthiswillgiveafalsereading)youcanthenusethereadingtoseewhetherthe
food has reached the desired temperatre, a chart can be fond frther on in this
manal. Tip: The smokin process makes some meats trn pink, so don’t mistake
this for bein raw.
Foodsmokingiseasy!
1 measre rond fenreek
3 measres coarse sea salt
4 measres demerara sar
1 measre arlic powder
6 measres rond paprika
1 measre coarsely rond black pepper
3 measres rond coriander
1 measre yellow mstard powder
2 measres rond pimento
2 measres dried mixed herbs
Roxy’sSpicyAppleBBQSauce
3 bakin apples, peeled, cored and diced
2clovesgarlicpuree
15mL(1tbsp.)oliveoil
125mL(1/2cup)water
375mL(1&1/2cups)ketchup
180mL(3/4cup)cidervinegar
60mL(1/4cup)molasses
125 mL (1/2 cup) turbinado sugar or brown
sar
125mL(1/2cup)canesyrup
5mL(1tsp.)salt
5mL(1tsp.)cinnamon,ground
5mL(1tsp.)nutmeg
2.5mL(1/2tsp.)allspice
2.5 mL (1/2 tsp.) black pepper, fresh
rond
2.5mL(1/2tsp.)cayennepepper
1mL(1/4tsp.)clove,ground
60mL(1/4cupcidervinegar,reserved
1 onion
In a sauce pan over medium heat, sauté apples, onions and garlic in olive
oil for 5 minutes ll onions become translucent. Add the water and reduce
heatto lowand simmer lltheapples havedissolved,20 minutes or so.Add
the remainder of inredients and simmer on low heat for 45 mintes n-
l sauce is thickened. Add remaining vinegar and incorporate. Place sauce in
a blender and processll smooth. Cool sauce and refrigerate up to 2 weeks.
Mack’sAll-purposeBBQRub
Useteaspoons,cupsorwhatevertomeasureouttheingredients(justmakesure
youusethesamesizeofcontainerforall)dependingonwhatquantyyoure-
quire.Thisrubworksonribs,steakorpoultry.
Mixalltheingredientstogetheranddon’tworryifyouhavesomeleover,as
it’ll last a cople of months.
5.
18.
Allyourequireforthisdishareafewingredients,coarselychoppedgarlic,salt,
pepper,coarsegrainmustard,somenaturalstringandplentyofme.Onceyou
getthebriskethome,therstthingyouneedtodoiscutthestringandunroll
thebrisket,ifit’salreadyrolled,payingaenontohowitalltstogether,as
youwillneedtorollitupagain.Withthebrisketlaidoutat(fatsidedown)
slather it with mstard, pt the chopped arlic on and season liberally with
thesaltandpepper.Atthispoint,youcanslicesomecheeseontoit(oponal)
beforerollingitupagain.Useanaturalcoonstringtoeitalltogetheragain.
Slather the otside with mstard and season with salt and pepper (herbs of
yourchoicecanbesprinkledontoo).Wrapthebrisketinclinglmandleaveit
inthefridgeovernight.Earlythenextmorning(itwilltake8–12hourstocook,
dependingonthesizeofthecut),settheunitupforwatersmokingandplace
the brisket on the cookin rill and close the lid. Pop some wood on throh the
boomdoorforsmokeavour.Thisiswherethemeingredientcomesin;nd
somethingtooccupyyourmeasyouwaitforthelowheat(93 °C(200°F)and
120 °C(250°F)) and smoke to work its maic.
Briskettakesmeandpracce.Ifyouaremonitoringtheinternaltemperatureof
themeat,youwillprobablynocethataerabout5hoursthetemperaturewill
sitataround71°C(160°F)forawhile,don’tpanic,asitwillstarttoriseagain.
Whenithasreached88°C(190°F),yourbrisketiscooked,butyouwillneedtolet
themeatrestforatleasthalfanhour,beforecarvingandserving.
Stu�edandRolledBrisket
WoodTypes
Wood Type Characteriscs
ALDER Verydelicatewithahintofsweetness.Goodwithsh,pork,poultry,
and liht-meat ame birds.
ALMOND Asweetsmokeavour,lightash.Goodwithallmeats.
APPLE Verymildwithasubtlefruityavour,slightlysweet.Goodwithpoultry
(turnsskindarkbrown)andpork.
ASH Fastburner,lightbutdisncveavour.Goodwithshandredmeats.
BIRCH Mediumhardwoodwithaavoursimilartomaple.Goodwithporkand
poltry.
CHERRY good with poltry, pork and beef. Some say that cherry wood is the
best wood for smokin.
gRAPEVINES Tart.Providesalotofsmoke,richandfruity.Goodwithpoultry,red
meats, ame and lamb.
HICKORY TheKingofsmokingwoods.Sweettostrong,heavybaconavour.
good with pork, ham and beef.
LILAC Verylight,subtlewithahintoforal.Goodwithseafoodandlamb.
MAPLE Smoky, mellow and slihtly sweet. good with pork, poltry, cheese, and
small ame birds.
MESQuITE Strongearthyavour.Goodwithbeef,sh,chicken,andgame.Oneof
thehoestburningwoods.
MULBERRY The smell is sweet and reminds one of apple.
OAK Thequeenofsmokingwood.REDOAKisgoodonribs.Goodwithred
meat,pork,shandheavygame.
ORANgE Producesanicemildsmokyavour.Excellentwithbeef,pork,shand
poltry.
PEAR Anicesubtlesmokeavour.Muchlikeapple.Excellentwithchicken
and pork.
PECAN Sweetandmildwithaavoursimilartohickory.Tastywithasubtle
character. good with poltry, beef, pork and cheese
PLuM great on most white or pink meats, incldin chicken, trkey, pork and
sh.
WALNuT Veryheavysmoke,usuallymixedwithlighterwoodslikealmond,pear
orapple.Canbebierifusedalone.Goodwithredmeatsandgame.
6.
17.
Thechartbelowshowsesmatedcookingmes,basedonthesmokerrunningat
110°C(230°F).Outsidefactorssuchaswindandambienttemperaturewillhavean
eectontheactualmeittakestocookfood.Internaltempsaretakenatthethick-
estpartofthemeat,usingagoodqualityprobethermometer.Westronglyrecom-
mend the se of a probe thermometer to check for doneness.
Food Ct Time Internal Temp
Beef
Sirloin Roast 3 -4 Hrs Rare50°C(125°F)
Med60°C(145°F)
Well70°C(160°F)
Brisket Roast 6+ Hrs 85°C(190°F)
Ribeye Steak 5 – 15 Min-
tes
Rare50°C(125°F)
Med60°C(145°F)
Well70°C(160°F)
Poltry
Chicken Whole 3½ - 4 Hrs 75°C(165°F)
Chicken Breast 25-35 Mins 75°C(165°F)
Chicken Thih 25-35 Mins 75°C(165°F)
Trkey Whole 6–8Hrs 75°C(165°F)
Fish
Salmon Whole 2 – 3 Hrs 60°C(140°F)
Salmon Fillet 30 – 40 Mins 60°C(140°F)
Prawns Whole 10 – 15 Mins Cookunlpink
Pork
Sholder Whole 12+ Hrs 85°C(190°F)
Loin Roast 4 – 5 Hrs 65°C(150°F)
Ribs Rack 5 – 6 Hrs 65°C(150°F)
QuickReferenceCookingChart
1duck(freshnotfrozen)
250mL(1cup)freshlysqueezedorangejuice
125mL(½cup)soysauce
60mL(¼cup)drysherry
2clovesofgarlic(nelychopped)
5mL(1tsp.)mustardpowder
4 thin slices of orane
salt and pepper to taste
Combinetheorangejuice,soysauce,sherry,garlicandmustardpowderinaglass
bowl and mix thorohly.
Placetheduckinthebowlandgentlymassagethemixtureontothebird.Cover
and refrigerate overnight or at least a fewhours. Removethe duck from the
mixtureandpiercetheskininseveralplaces(thiswillallowthefattodraino
whilecooking).Litheskincarefullyandplacetheorangeslicesunderneathon
thebreast(2oneachside).Allowtheducktocomeuptoroomtemperature.
Oncethesmokerisready,waterpaninandlledabout¾oftheway,placethe
duckonthecookinggrill.Putthelidon(remembertoopenthelidventfully)and
addthewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.Cook
forabout4hoursat105°C(220°F),orunltheinternaltemperatureofthemeat
reaches75°C(165°F).
DeliciousDuck
7.
16.
1. Score the skin and apply the mstard, ensrin that the roast is completely
covered(themustardavourwillnotbeprevalentattheendofthe
cookingprocess).Generouslyapplytherub,againmakingsuretocoverthe
roastcompletely.Wrapinclinglmandrefrigerateovernight.
2. Removethe roast from thefridgeabouthalfan hour before you wantto
cook, this will ensre that it is at room temperatre. get the charcoal oin
and place the water pan in posion. Place the roast on the cooking grill.
The cook shold take abot 9 hors, so make sre yo are sin a fll load
ofgoodqualitycharcoalandkeepthesmokertemperaturebetween93 °C
(200°F)and120°C(250°F).
3. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke, Hickoryor Mesquite wood work well with pork. You will need to
monitortheinternaltemperatureofthemeat,youwillprobablynocethat
aer a while, the temperature will sit at around 160°F for a while, don’t
panic, as it will start to rise aain.
4. When it has reached 90 °C(195°F)–93 °C (200°F),yourbuiscooked,but
yo will need to let the meat rest for at least half an hor, before “pllin”
(shredding/breakingapart).
5. ServeonuywhitebreadrollswithColeslawandletyourguestspouron
as mch sace as they like.
PulledPork
12½-4kg(5.5-9lbs.)porkshoulder
roast,bone-in(akaporkorBostonbu).
Napoleon’sbbqsauce
1jarenglishmustard.
Mack’sAllPurposeBbqRub
15mL(1tbsp.)chilipowder
30mL(2tbsp.)paprika
15mL(1tbsp.)cayennepepper
15mL(1tbsp.)freshgroundblackpepper
15mL(1tbsp.)garlicpowder
15mL(1tbsp.)onionpowder
30mL(2tbsp.)seasalt
15mL(1tbsp.)driedrubbedoregano
15ml(1tbsp.)cumin
5ml(1tsp.)corianderseeds,crushed
15ml(1tbsp.)mustardseeds,crushed
Whatyouwillneed:Charcoal,BBQ/ovenmis,
newspaper,charcoalchimneystarter,lighter/
matches, clean water, herbs, spices, food.
The Fire–Fillyourcharcoalstarterwithagoodquality
charcoal, place a sheet of rolled p newspaper into the
cavityattheboom,makesurethestarterisstanding
on a non-combusble surface (you can stand it in the
charcoal basket of your smoker), light the newspaper.
The charcoal shold be ready to se in abot 20 mintes.
Por the charcoal into the charcoal basket.
Water Pan–Fillthewaterpanabout¾withhotwater
(by sin hot water yor smoker will et p to the correct
cookingtemperaturequicker)andplaceitintheboom
stacker. Pt the stacker on to the base nit.
TheFood–Onceyouhavepreparedthefoodandtaken
it ot of the fride, yo can now place it on the cookin
grilljustabovethewaterpan.Ifyouarecookingmore
using another stacker (or two) you can now prepare
theseandputthemontotheboomstacker.Weadvise
younot to use morethan 3 stackers at ame, as the
hiher yo o, the nit becomes nstable. Tip: As the
food is the most important inredient, make sre yo
buythebestquality.
TheSmoke – Pt the lid on to the top stacker, open the
boomaccessdoorandplacethewoodchipsorchunks
directlyontothecharcoal,becareful…it’sHOT!Close
the door. MAKE SURE THAT THE VENT ON THE LID IS
OPENifyouclosethisventitwillshutdownthere.If
youneedtoadjustthetemperatureusetheventsonthe
base nit. Open it to et more heat, close it to brin the
temperatre down. Wood can be added for more smoke
during the cook, but if it’s your rst me, just add a
handfulofchipsatthebeginning….Ifyoundthefood’s
not smoky enoh, add more on yor next cook.
The Best Bit – Aer approximately 3.5 hours (cooking
temperatre of
93 °C (200°F) and 120 °C (250°F)
)
the chicken shold be done. Check sin a probe
thermometer… the internal temperature of the meat
shold be at least 74
°C (
165°F).
WholeChicken
8.
15.
QuickTips
• use hot water in the water pan at the start, this will allow the nit to come p
tothedesiredtemperaturealotquicker.
• Makesurethattheairventinthelidiskeptfullyopenduringuse,failuretodo
sowilldisrupttheairowandmayresultintheregoingout.
• Ifyou’relooking,thefood’snotcooking.Everymethelidisliedtoinspect
the food, it will take p to 30 mintes for the smoker to come back p to the
required temperature. Familiarity and the use of probe thermometers will
reducetheneedtoinspectthefoodvisually.
• Startwithasmallamountofwoodtocreatesmokeonyourrstfewaempts,
asitisveryeasyto“oversmoke”foodandremember,togetasmokeavourall
thatisrequiredisawispofsmoke,smokebillowingoutoftheunitisnotdesired
andwilloenleaveasootydepositonthefoodwhichdoesn’ttastegood.
• Useagoodqualitylumpwoodcharcoalorcharcoalbriquees.Somebrandsof
fuelhaveunsavoryllersandmayimpartanunpleasantavourtothefood.
• Buygoodqualityingredients,asthismakesallthedierence.
• Allow the food to come p to room temperatre by takin it ot of the
refrierator at least 30 mintes before yo intend to cook it. Meat at room
temperatre allows smoke to penetrate more.
• use only tried and tested non-resinos woods, see chart in manal.
• Try to sorce wood that has no bark on it, as the bark can contain bs and
othernasesthatmaybepoisonous.
• Mostimportantly...experiment!Trydierentwoods,rubsandsaucesunlyou
comeupwiththecombinaonthatsuitsyourtastebuds.We’veincludedafew
recipes in this booklet, bt feel free to add yor own twist to them.
Theimportantthingtorememberwhenbuyingribs(oranymeat)istoensure
yougetthebestqualityavailable.....You'regoingtospendabout5hourscook-
ingthem,soyoudon'twanttostartowithmeatthatwillnotturnoutright,
nomaerhowyouprepareandcookit.
1. Prepareribsbyremovingthemembranefromtheundersideoftheribs.
Trimoanyloosefatormeat.
2. Pattheribsdryusingapapertowel,applyarub,makingsuretocoverthe
ribscompletely.Youcanusean“otheshelf”rubormakeyourown,just
blend a few dried spices and herbs toether. Wrap the ribs in Clin wrap or
usea"foodsaver"bag(onethatseals)toplacetheribsin,andrefrigerate
overnight.
3. Removethe ribsfromthefridgeabouthalfanhourbeforeyouwantto
cookthem;thiswillensurethattheyareatroomtemperature.Bastethe
ribswithNapoleon’sbbqsauceormakeyourownbyusingcola,tomato
sauce/ketchup,honeyandwhateverherbsandspicesyoulike.
4. Getthecharcoalgoingandplacethewaterpaninposionandplacethe
ribsonthecookinggrill/ribrack.Thecookingmeshouldtake5–6hours,
somakesureyouareusingafullloadofgoodqualitycharcoalandkeep
the smoker temperatre between 93 °C(200°F)and120°C(250°F).
5. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke,thisshouldbedonefortherst3hours.Youwillneedtobastethe
ribseveryhourduringthisperiod.
6. Aer3hours,removetheribsfromthesmokerandplacethemonsome
heavydutynfoil,basteheavilywiththesauce,wrapthenfoilaround
them, makin sre there are no holes in the foil. Pt the parcel back on
the smoker for another 2 hors, keepin the temperatre at between 93
°C(200°F)and120°C(250°F)(there’snopointpunganywoodforsmoke
onthereatthisstage).
7. RemovethefoilfromtheribsandplacethembackintheBBQ.
8. Aer6hourstotalcookingme,basteforanalme,droponeofthe
grillsontotherebowlbracketsandquicklyseartheribsoneithersidefor
30 seconds, caramelizin the sace.
LowandSlowSpareRibs
9.
14.
6salmonsteaks(1-1.5inchesthick)
500mL(2cups)coldwater
30mL(2tbsp.)seasalt
7.5mL(1-1/2tsp.)whitewinevinegar
5mL(1tsp.)driedmixedherbs
60mL(1/4cup)extravirginoliveoil
Combinethewater,salt,vinegarandmixedherbs.Srunlsaltdissolves.
Placetheshsteaksintoanon-reacvedish(glass)andpourthemixtureover.
Coverandrefrigeratefor30minutes,usethismetosetupyoursmoker.
Oncethesmokerisready,waterpaninandlledabout1/2way,placethesteaks
onthecookinggrill.Putthelidon(remembertoopenthelidventfully)andadd
thewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.
WerecommendamildwoodsuchasAlderforsh.Cookforabout2hoursat
104°C(220°F),orunltheshakeseasily.
SalmonSteaks
Coldsmokingisusedtocure,ratherthancookthefood.Foodsthatareusually
preparedinthismethodincludesh,ham,baconandcheese.Itmustbesaid,
that“cold”smokingisalilehardertomasterthan“hot”smoking,andwe
wouldsuggestbuyingabookthatdealsspecicallywiththemethodsused.
Home Smoking and Curing by Keith Erlandson is a ood place to start. Cold
smokingisdone,asthenamesuggests,atlowtemperatures,below30°C(85
°F).Forthisreason,notalldaysareidealforcoldsmoking,socolderperiods
oftheyeararebest.Forsomemeats,suchasshorseafood,abrineisused
beforethefoodissmoked.Abrineisusuallyawater,saltandsugarsoluon.
Cold smokin on yor Apollo
®
Smoker
1. Get4or5charcoalbriqueesgoinginachimneystarter.Oncetheyhavea
greyappearance,placethemintherebowl(youwon’tneedthecharcoal
basketforthistypeofsmoking).
2. Coverthebriqueeswithwooddust(acupfulshoulddoit),thiswillallow
thewoodtosmolder,plusreducetheheatgivenobythebriquees.Like
this, it shold prodce smoke for abot 1 hor.
3. Placethewaterpaninitsusualposion,justabovethereandeitherll
withwaterorleavedry.Thiswilldependontheambienttemperature,as
yo may need cold water to help keep the temperatre inside the nit
downbelow30°C(85°F).
4. Place the food on the cookin racks and pt the lid on (do not close the lid
vent,itmustremainfullyopen).
With cold smokin, it is important to monitor the temperatre inside the nit at
allmes.Wesuggestusingadigitalthermometerforthis.
Cookingmeswillvarygreatlydependingonwhatfoodyouarecoldsmoking,
for instance, cheese will only take an hor or two, whereas a side of salmon may
take10–12hours.Meatsuchashamwilltakeseveraldays.
ColdSmoking
10.
13.
Brines
Brinesaregenerallyusedonwhitemeatssuchasshorpoultryandareusedto
produceajuicierandmoreavourfulendproduct.Thebriningprocesswillenhance
food that is to be either “Hot” or “Cold” smoked. Before yo start brinin, there are
a cople of basic rles to follow.
6. Containers:asabrineisbasicallyasaltsoluon,thecontainersneedtobe
cleanandmadefromanonreacvematerial.Plasctubsorstainlesssteel
orglasscontainersarene.
7. Before pung your meat into the brine, the temperature of the brine
mustbeabout3-4°C(38-40°F)thistemperatureneedstobemaintained
throughout the process. The best way to achieve these temperatures is
to either refrierate, or by addin ice cbes to the brine mixtre. A ood
qualitydigitalthermometerwillhelpwithmonitoringthis.
8. Makesurethemeatisfullycoveredbythebrine.
9. Brines can NOT be resed.
BasicBrineRecipe
60mL(1/4Cup)ofKoshersalt
60mL(1/4Cup)Cupofbrownsugar
1L(4Cups)ofwater
Inamediumbowl,combinethesalt,sugarandwater.Srvigorouslyunlallthe
salt and sugar has dissolved. Then pour this mixture over the meat, poultry, or
shthatyouarepreparing.Soakforseveralhours,orovernight.Youmayneedto
increasethequanesinordertoensurethatthemeatisfullysubmerged.
*Youmaywishtoaddsomeherbsorspicestothebasicrecipe.
Smoked cheese is easy to do on yor Apollo
®
Smoker
and the end reslt is far
sperior to the smoked cheese yo by from yor spermarket.
Setupyoursmokerforcoldsmoking,asdescribedonpreviouspages,putthe
cheese on the cookin rills, pop the lid on and away yo o... simple.
Cheese absorbs smoke quickly and is generally smoked for between 1 and 2
hours.Startatthelowerendofthemescaleforyourrstaempt.Thecheese
won’tchangecolourmuch;thisisagoodthing,storeboughtcheesesareusually
darker,duetonotbeingnaturallysmoked,butratherhavinghadsome“liquid
smoke” sprayed on. Mild woods are ood for cheese. use apple, maple or alder.
SmokedCheese
11.
12.
Brines
Brinesaregenerallyusedonwhitemeatssuchasshorpoultryandareusedto
produceajuicierandmoreavourfulendproduct.Thebriningprocesswillenhance
food that is to be either “Hot” or “Cold” smoked. Before yo start brinin, there are
a cople of basic rles to follow.
6. Containers:asabrineisbasicallyasaltsoluon,thecontainersneedtobe
cleanandmadefromanonreacvematerial.Plasctubsorstainlesssteel
orglasscontainersarene.
7. Before pung your meat into the brine, the temperature of the brine
mustbeabout3-4°C(38-40°F)thistemperatureneedstobemaintained
throughout the process. The best way to achieve these temperatures is
to either refrierate, or by addin ice cbes to the brine mixtre. A ood
qualitydigitalthermometerwillhelpwithmonitoringthis.
8. Makesurethemeatisfullycoveredbythebrine.
9. Brines can NOT be resed.
BasicBrineRecipe
60mL(1/4Cup)ofKoshersalt
60mL(1/4Cup)Cupofbrownsugar
1L(4Cups)ofwater
Inamediumbowl,combinethesalt,sugarandwater.Srvigorouslyunlallthe
salt and sugar has dissolved. Then pour this mixture over the meat, poultry, or
shthatyouarepreparing.Soakforseveralhours,orovernight.Youmayneedto
increasethequanesinordertoensurethatthemeatisfullysubmerged.
*Youmaywishtoaddsomeherbsorspicestothebasicrecipe.
Smoked cheese is easy to do on yor Apollo
®
Smoker
and the end reslt is far
sperior to the smoked cheese yo by from yor spermarket.
Setupyoursmokerforcoldsmoking,asdescribedonpreviouspages,putthe
cheese on the cookin rills, pop the lid on and away yo o... simple.
Cheese absorbs smoke quickly and is generally smoked for between 1 and 2
hours.Startatthelowerendofthemescaleforyourrstaempt.Thecheese
won’tchangecolourmuch;thisisagoodthing,storeboughtcheesesareusually
darker,duetonotbeingnaturallysmoked,butratherhavinghadsome“liquid
smoke” sprayed on. Mild woods are ood for cheese. use apple, maple or alder.
SmokedCheese
11.
12.
6salmonsteaks(1-1.5inchesthick)
500mL(2cups)coldwater
30mL(2tbsp.)seasalt
7.5mL(1-1/2tsp.)whitewinevinegar
5mL(1tsp.)driedmixedherbs
60mL(1/4cup)extravirginoliveoil
Combinethewater,salt,vinegarandmixedherbs.Srunlsaltdissolves.
Placetheshsteaksintoanon-reacvedish(glass)andpourthemixtureover.
Coverandrefrigeratefor30minutes,usethismetosetupyoursmoker.
Oncethesmokerisready,waterpaninandlledabout1/2way,placethesteaks
onthecookinggrill.Putthelidon(remembertoopenthelidventfully)andadd
thewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.
WerecommendamildwoodsuchasAlderforsh.Cookforabout2hoursat
104°C(220°F),orunltheshakeseasily.
SalmonSteaks
Coldsmokingisusedtocure,ratherthancookthefood.Foodsthatareusually
preparedinthismethodincludesh,ham,baconandcheese.Itmustbesaid,
that“cold”smokingisalilehardertomasterthan“hot”smoking,andwe
wouldsuggestbuyingabookthatdealsspecicallywiththemethodsused.
Home Smoking and Curing by Keith Erlandson is a ood place to start. Cold
smokingisdone,asthenamesuggests,atlowtemperatures,below30°C(85
°F).Forthisreason,notalldaysareidealforcoldsmoking,socolderperiods
oftheyeararebest.Forsomemeats,suchasshorseafood,abrineisused
beforethefoodissmoked.Abrineisusuallyawater,saltandsugarsoluon.
Cold smokin on yor Apollo
®
Smoker
1. Get4or5charcoalbriqueesgoinginachimneystarter.Oncetheyhavea
greyappearance,placethemintherebowl(youwon’tneedthecharcoal
basketforthistypeofsmoking).
2. Coverthebriqueeswithwooddust(acupfulshoulddoit),thiswillallow
thewoodtosmolder,plusreducetheheatgivenobythebriquees.Like
this, it shold prodce smoke for abot 1 hor.
3. Placethewaterpaninitsusualposion,justabovethereandeitherll
withwaterorleavedry.Thiswilldependontheambienttemperature,as
yo may need cold water to help keep the temperatre inside the nit
downbelow30°C(85°F).
4. Place the food on the cookin racks and pt the lid on (do not close the lid
vent,itmustremainfullyopen).
With cold smokin, it is important to monitor the temperatre inside the nit at
allmes.Wesuggestusingadigitalthermometerforthis.
Cookingmeswillvarygreatlydependingonwhatfoodyouarecoldsmoking,
for instance, cheese will only take an hor or two, whereas a side of salmon may
take10–12hours.Meatsuchashamwilltakeseveraldays.
ColdSmoking
10.
13.
QuickTips
• use hot water in the water pan at the start, this will allow the nit to come p
tothedesiredtemperaturealotquicker.
• Makesurethattheairventinthelidiskeptfullyopenduringuse,failuretodo
sowilldisrupttheairowandmayresultintheregoingout.
• Ifyou’relooking,thefood’snotcooking.Everymethelidisliedtoinspect
the food, it will take p to 30 mintes for the smoker to come back p to the
required temperature. Familiarity and the use of probe thermometers will
reducetheneedtoinspectthefoodvisually.
• Startwithasmallamountofwoodtocreatesmokeonyourrstfewaempts,
asitisveryeasyto“oversmoke”foodandremember,togetasmokeavourall
thatisrequiredisawispofsmoke,smokebillowingoutoftheunitisnotdesired
andwilloenleaveasootydepositonthefoodwhichdoesn’ttastegood.
• Useagoodqualitylumpwoodcharcoalorcharcoalbriquees.Somebrandsof
fuelhaveunsavoryllersandmayimpartanunpleasantavourtothefood.
• Buygoodqualityingredients,asthismakesallthedierence.
• Allow the food to come p to room temperatre by takin it ot of the
refrierator at least 30 mintes before yo intend to cook it. Meat at room
temperatre allows smoke to penetrate more.
• use only tried and tested non-resinos woods, see chart in manal.
• Try to sorce wood that has no bark on it, as the bark can contain bs and
othernasesthatmaybepoisonous.
• Mostimportantly...experiment!Trydierentwoods,rubsandsaucesunlyou
comeupwiththecombinaonthatsuitsyourtastebuds.We’veincludedafew
recipes in this booklet, bt feel free to add yor own twist to them.
Theimportantthingtorememberwhenbuyingribs(oranymeat)istoensure
yougetthebestqualityavailable.....You'regoingtospendabout5hourscook-
ingthem,soyoudon'twanttostartowithmeatthatwillnotturnoutright,
nomaerhowyouprepareandcookit.
1. Prepareribsbyremovingthemembranefromtheundersideoftheribs.
Trimoanyloosefatormeat.
2. Pattheribsdryusingapapertowel,applyarub,makingsuretocoverthe
ribscompletely.Youcanusean“otheshelf”rubormakeyourown,just
blend a few dried spices and herbs toether. Wrap the ribs in Clin wrap or
usea"foodsaver"bag(onethatseals)toplacetheribsin,andrefrigerate
overnight.
3. Removethe ribsfromthefridgeabouthalfanhourbeforeyouwantto
cookthem;thiswillensurethattheyareatroomtemperature.Bastethe
ribswithNapoleon’sbbqsauceormakeyourownbyusingcola,tomato
sauce/ketchup,honeyandwhateverherbsandspicesyoulike.
4. Getthecharcoalgoingandplacethewaterpaninposionandplacethe
ribsonthecookinggrill/ribrack.Thecookingmeshouldtake5–6hours,
somakesureyouareusingafullloadofgoodqualitycharcoalandkeep
the smoker temperatre between 93 °C(200°F)and120°C(250°F).
5. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke,thisshouldbedonefortherst3hours.Youwillneedtobastethe
ribseveryhourduringthisperiod.
6. Aer3hours,removetheribsfromthesmokerandplacethemonsome
heavydutynfoil,basteheavilywiththesauce,wrapthenfoilaround
them, makin sre there are no holes in the foil. Pt the parcel back on
the smoker for another 2 hors, keepin the temperatre at between 93
°C(200°F)and120°C(250°F)(there’snopointpunganywoodforsmoke
onthereatthisstage).
7. RemovethefoilfromtheribsandplacethembackintheBBQ.
8. Aer6hourstotalcookingme,basteforanalme,droponeofthe
grillsontotherebowlbracketsandquicklyseartheribsoneithersidefor
30 seconds, caramelizin the sace.
LowandSlowSpareRibs
9.
14.
1. Score the skin and apply the mstard, ensrin that the roast is completely
covered(themustardavourwillnotbeprevalentattheendofthe
cookingprocess).Generouslyapplytherub,againmakingsuretocoverthe
roastcompletely.Wrapinclinglmandrefrigerateovernight.
2. Removethe roast from thefridgeabouthalfan hour before you wantto
cook, this will ensre that it is at room temperatre. get the charcoal oin
and place the water pan in posion. Place the roast on the cooking grill.
The cook shold take abot 9 hors, so make sre yo are sin a fll load
ofgoodqualitycharcoalandkeepthesmokertemperaturebetween93 °C
(200°F)and120°C(250°F).
3. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke, Hickoryor Mesquite wood work well with pork. You will need to
monitortheinternaltemperatureofthemeat,youwillprobablynocethat
aer a while, the temperature will sit at around 160°F for a while, don’t
panic, as it will start to rise aain.
4. When it has reached 90 °C(195°F)–93 °C (200°F),yourbuiscooked,but
yo will need to let the meat rest for at least half an hor, before “pllin”
(shredding/breakingapart).
5. ServeonuywhitebreadrollswithColeslawandletyourguestspouron
as mch sace as they like.
PulledPork
12½-4kg(5.5-9lbs.)porkshoulder
roast,bone-in(akaporkorBostonbu).
Napoleon’sbbqsauce
1jarenglishmustard.
Mack’sAllPurposeBbqRub
15mL(1tbsp.)chilipowder
30mL(2tbsp.)paprika
15mL(1tbsp.)cayennepepper
15mL(1tbsp.)freshgroundblackpepper
15mL(1tbsp.)garlicpowder
15mL(1tbsp.)onionpowder
30mL(2tbsp.)seasalt
15mL(1tbsp.)driedrubbedoregano
15ml(1tbsp.)cumin
5ml(1tsp.)corianderseeds,crushed
15ml(1tbsp.)mustardseeds,crushed
Whatyouwillneed:Charcoal,BBQ/ovenmis,
newspaper,charcoalchimneystarter,lighter/
matches, clean water, herbs, spices, food.
The Fire–Fillyourcharcoalstarterwithagoodquality
charcoal, place a sheet of rolled p newspaper into the
cavityattheboom,makesurethestarterisstanding
on a non-combusble surface (you can stand it in the
charcoal basket of your smoker), light the newspaper.
The charcoal shold be ready to se in abot 20 mintes.
Por the charcoal into the charcoal basket.
Water Pan–Fillthewaterpanabout¾withhotwater
(by sin hot water yor smoker will et p to the correct
cookingtemperaturequicker)andplaceitintheboom
stacker. Pt the stacker on to the base nit.
TheFood–Onceyouhavepreparedthefoodandtaken
it ot of the fride, yo can now place it on the cookin
grilljustabovethewaterpan.Ifyouarecookingmore
using another stacker (or two) you can now prepare
theseandputthemontotheboomstacker.Weadvise
younot to use morethan 3 stackers at ame, as the
hiher yo o, the nit becomes nstable. Tip: As the
food is the most important inredient, make sre yo
buythebestquality.
TheSmoke – Pt the lid on to the top stacker, open the
boomaccessdoorandplacethewoodchipsorchunks
directlyontothecharcoal,becareful…it’sHOT!Close
the door. MAKE SURE THAT THE VENT ON THE LID IS
OPENifyouclosethisventitwillshutdownthere.If
youneedtoadjustthetemperatureusetheventsonthe
base nit. Open it to et more heat, close it to brin the
temperatre down. Wood can be added for more smoke
during the cook, but if it’s your rst me, just add a
handfulofchipsatthebeginning….Ifyoundthefood’s
not smoky enoh, add more on yor next cook.
The Best Bit – Aer approximately 3.5 hours (cooking
temperatre of
93 °C (200°F) and 120 °C (250°F)
)
the chicken shold be done. Check sin a probe
thermometer… the internal temperature of the meat
shold be at least 74
°C (
165°F).
WholeChicken
8.
15.
Thechartbelowshowsesmatedcookingmes,basedonthesmokerrunningat
110°C(230°F).Outsidefactorssuchaswindandambienttemperaturewillhavean
eectontheactualmeittakestocookfood.Internaltempsaretakenatthethick-
estpartofthemeat,usingagoodqualityprobethermometer.Westronglyrecom-
mend the se of a probe thermometer to check for doneness.
Food Ct Time Internal Temp
Beef
Sirloin Roast 3 -4 Hrs Rare50°C(125°F)
Med60°C(145°F)
Well70°C(160°F)
Brisket Roast 6+ Hrs 85°C(190°F)
Ribeye Steak 5 – 15 Min-
tes
Rare50°C(125°F)
Med60°C(145°F)
Well70°C(160°F)
Poltry
Chicken Whole 3½ - 4 Hrs 75°C(165°F)
Chicken Breast 25-35 Mins 75°C(165°F)
Chicken Thih 25-35 Mins 75°C(165°F)
Trkey Whole 6–8Hrs 75°C(165°F)
Fish
Salmon Whole 2 – 3 Hrs 60°C(140°F)
Salmon Fillet 30 – 40 Mins 60°C(140°F)
Prawns Whole 10 – 15 Mins Cookunlpink
Pork
Sholder Whole 12+ Hrs 85°C(190°F)
Loin Roast 4 – 5 Hrs 65°C(150°F)
Ribs Rack 5 – 6 Hrs 65°C(150°F)
QuickReferenceCookingChart
1duck(freshnotfrozen)
250mL(1cup)freshlysqueezedorangejuice
125mL(½cup)soysauce
60mL(¼cup)drysherry
2clovesofgarlic(nelychopped)
5mL(1tsp.)mustardpowder
4 thin slices of orane
salt and pepper to taste
Combinetheorangejuice,soysauce,sherry,garlicandmustardpowderinaglass
bowl and mix thorohly.
Placetheduckinthebowlandgentlymassagethemixtureontothebird.Cover
and refrigerate overnight or at least a fewhours. Removethe duck from the
mixtureandpiercetheskininseveralplaces(thiswillallowthefattodraino
whilecooking).Litheskincarefullyandplacetheorangeslicesunderneathon
thebreast(2oneachside).Allowtheducktocomeuptoroomtemperature.
Oncethesmokerisready,waterpaninandlledabout¾oftheway,placethe
duckonthecookinggrill.Putthelidon(remembertoopenthelidventfully)and
addthewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.Cook
forabout4hoursat105°C(220°F),orunltheinternaltemperatureofthemeat
reaches75°C(165°F).
DeliciousDuck
7.
16.
Allyourequireforthisdishareafewingredients,coarselychoppedgarlic,salt,
pepper,coarsegrainmustard,somenaturalstringandplentyofme.Onceyou
getthebriskethome,therstthingyouneedtodoiscutthestringandunroll
thebrisket,ifit’salreadyrolled,payingaenontohowitalltstogether,as
youwillneedtorollitupagain.Withthebrisketlaidoutat(fatsidedown)
slather it with mstard, pt the chopped arlic on and season liberally with
thesaltandpepper.Atthispoint,youcanslicesomecheeseontoit(oponal)
beforerollingitupagain.Useanaturalcoonstringtoeitalltogetheragain.
Slather the otside with mstard and season with salt and pepper (herbs of
yourchoicecanbesprinkledontoo).Wrapthebrisketinclinglmandleaveit
inthefridgeovernight.Earlythenextmorning(itwilltake8–12hourstocook,
dependingonthesizeofthecut),settheunitupforwatersmokingandplace
the brisket on the cookin rill and close the lid. Pop some wood on throh the
boomdoorforsmokeavour.Thisiswherethemeingredientcomesin;nd
somethingtooccupyyourmeasyouwaitforthelowheat(93 °C(200°F)and
120 °C(250°F)) and smoke to work its maic.
Briskettakesmeandpracce.Ifyouaremonitoringtheinternaltemperatureof
themeat,youwillprobablynocethataerabout5hoursthetemperaturewill
sitataround71°C(160°F)forawhile,don’tpanic,asitwillstarttoriseagain.
Whenithasreached88°C(190°F),yourbrisketiscooked,butyouwillneedtolet
themeatrestforatleasthalfanhour,beforecarvingandserving.
Stu�edandRolledBrisket
WoodTypes
Wood Type Characteriscs
ALDER Verydelicatewithahintofsweetness.Goodwithsh,pork,poultry,
and liht-meat ame birds.
ALMOND Asweetsmokeavour,lightash.Goodwithallmeats.
APPLE Verymildwithasubtlefruityavour,slightlysweet.Goodwithpoultry
(turnsskindarkbrown)andpork.
ASH Fastburner,lightbutdisncveavour.Goodwithshandredmeats.
BIRCH Mediumhardwoodwithaavoursimilartomaple.Goodwithporkand
poltry.
CHERRY good with poltry, pork and beef. Some say that cherry wood is the
best wood for smokin.
gRAPEVINES Tart.Providesalotofsmoke,richandfruity.Goodwithpoultry,red
meats, ame and lamb.
HICKORY TheKingofsmokingwoods.Sweettostrong,heavybaconavour.
good with pork, ham and beef.
LILAC Verylight,subtlewithahintoforal.Goodwithseafoodandlamb.
MAPLE Smoky, mellow and slihtly sweet. good with pork, poltry, cheese, and
small ame birds.
MESQuITE Strongearthyavour.Goodwithbeef,sh,chicken,andgame.Oneof
thehoestburningwoods.
MULBERRY The smell is sweet and reminds one of apple.
OAK Thequeenofsmokingwood.REDOAKisgoodonribs.Goodwithred
meat,pork,shandheavygame.
ORANgE Producesanicemildsmokyavour.Excellentwithbeef,pork,shand
poltry.
PEAR Anicesubtlesmokeavour.Muchlikeapple.Excellentwithchicken
and pork.
PECAN Sweetandmildwithaavoursimilartohickory.Tastywithasubtle
character. good with poltry, beef, pork and cheese
PLuM great on most white or pink meats, incldin chicken, trkey, pork and
sh.
WALNuT Veryheavysmoke,usuallymixedwithlighterwoodslikealmond,pear
orapple.Canbebierifusedalone.Goodwithredmeatsandgame.
6.
17.
Whensmokingfood,youwanttoslowdownthecookingprocess,avoidingthe
temptaonto“ddle”withyourfoodwhensmokingoenresultsinbeertasng
food.Youwillwanttocookfoodattemperaturesofbetween93 °C(200°F)and
120 °C(250°F)(HotSmoking).Youcansmokeanytypeoffood…..fromvegetables
tolargecutsofmeat,evenwholeturkeys,andonarelavelysmallunityoucan
cook a load of food. The Apollo
®
smokerincorporatesmanyinnovavefeatures
makin them easy for yo to se. Some of the featres and other food smokin
terms:
Water Pan- A waterpanposioned betweenthe foodandreactsasa buer,
making italmost impossible toburn food. It also servestostabilizethe cooking
temperatureandprovidesamoistcookingenvironment.Tip:Addbeer,wineand/
orherbstoyourwaterpanforextraavour.
Rub – Dryor wet,a mixture of spicesand herbs thatis applied(rubbed) to the
otside of the food.
Wood–Woodforsmokingcomesinvariousforms,chunks,chips,dustandpellets,
it also comes in many variees (avours) from apple to walnut,eachimparng
a dierent taste. Tip: use only wood that yo know has not been treated, or
beersllbuyfromanoutletthatcanadviseyoucorrectly….seeyourauthorized
Napoleon
®
dealer.
CookingGrill/Rack–Thisiswhereyouplacethefoodonthecooker/smoker.
Charcoal–Likewood,itcomesinanarrayofshapesandstyles,lumporbriquees.
Charcoal provides the heat source and if used correctly should not impart any
avourtoyourfood…letitburnunlthesurfaceiscoveredwithalayerofgreyash
(onceyou’vebecome aseasonedBBQ’er,youcanworryabout using techniques
likethe“minion”methodtogetlongerburnmes).Tip:Alwaysusehighquality
charcoal, remember some contain binders that may not be ood for yo.
Charcoal Chimney Starter – This is an excellent invenon, itallows youto light
charcoalwithouttheneedforliquidstarter,allitrequirestogetyourcharcoalgoing
quickly,safelyandcleanlyissomerolledupnewspaper.Italsoallowsyoutotopup
yor charcoal basket easily. Tip: Wear closed shoes when handlin hot charcoal.
GoodqualityBBQmisarealsoessenal.
ProbeThermometer–Anessenaltoolfordeterminingwhenthefoodiscooked.
Insertaprobeintothethickestpartofthefood(besuretoavoidhingabone
asthiswillgiveafalsereading)youcanthenusethereadingtoseewhetherthe
food has reached the desired temperatre, a chart can be fond frther on in this
manal. Tip: The smokin process makes some meats trn pink, so don’t mistake
this for bein raw.
Foodsmokingiseasy!
1 measre rond fenreek
3 measres coarse sea salt
4 measres demerara sar
1 measre arlic powder
6 measres rond paprika
1 measre coarsely rond black pepper
3 measres rond coriander
1 measre yellow mstard powder
2 measres rond pimento
2 measres dried mixed herbs
Roxy’sSpicyAppleBBQSauce
3 bakin apples, peeled, cored and diced
2clovesgarlicpuree
15mL(1tbsp.)oliveoil
125mL(1/2cup)water
375mL(1&1/2cups)ketchup
180mL(3/4cup)cidervinegar
60mL(1/4cup)molasses
125 mL (1/2 cup) turbinado sugar or brown
sar
125mL(1/2cup)canesyrup
5mL(1tsp.)salt
5mL(1tsp.)cinnamon,ground
5mL(1tsp.)nutmeg
2.5mL(1/2tsp.)allspice
2.5 mL (1/2 tsp.) black pepper, fresh
rond
2.5mL(1/2tsp.)cayennepepper
1mL(1/4tsp.)clove,ground
60mL(1/4cupcidervinegar,reserved
1 onion
In a sauce pan over medium heat, sauté apples, onions and garlic in olive
oil for 5 minutes ll onions become translucent. Add the water and reduce
heatto lowand simmer lltheapples havedissolved,20 minutes or so.Add
the remainder of inredients and simmer on low heat for 45 mintes n-
l sauce is thickened. Add remaining vinegar and incorporate. Place sauce in
a blender and processll smooth. Cool sauce and refrigerate up to 2 weeks.
Mack’sAll-purposeBBQRub
Useteaspoons,cupsorwhatevertomeasureouttheingredients(justmakesure
youusethesamesizeofcontainerforall)dependingonwhatquantyyoure-
quire.Thisrubworksonribs,steakorpoultry.
Mixalltheingredientstogetheranddon’tworryifyouhavesomeleover,as
it’ll last a cople of months.
5.
18.
Basicbrineforsh…
125mL(½cup)brownsugar
125mL(½cup)kosherorcoarseseasalt
250mL(1cup)soysauce
1.5L(6cups)water
250mL(1cup)drywhitewine
5mL(1tsp.)coarsegroundpepper
1nelychoppedsprigofrosemary
You may need to increase the quanes proporonately depending on how
muchyouneedtocoveryoursh.
Method…
1. Mix all the ingredients and sr thoroughly unl the salt and sugar has
dissolved.Placetheshintoanon-reacvecontainerandpourthebrine
mixtureover,makingsurethattheshistotallycoveredbythebrine.
2. Refrigerateovernight.
3. Removethe shfromthebrine(the brine hasdoneitswork,soshould
nowbedisposedof),pattheshdryandplacebackintothefridgefor2
hors.
4. Setupyourunitforcoldsmoking,asdescribedpreviously,placetheshon
thecookinggrillsoryoumaywanttousetheshhangerlocatedinthelid.
Pop the lid on and smoke.
Timeswillvarygreatlydependingonthesizeandweightofthesh.Mildwoods
suchasAlder,Apple,BeechorMaplearerecommendedforsmokingsh.
ColdSmokedFish
Thank yo for prchasin the Apollo
®
3-in-1 Smoker. We want yo to be able
touseyournewunitsafelyandeecvely,whileatthesameme,producing
great-tasngfoodforyourfamilyandfriendstoenjoy.
Toolsrequiredforassembly:
Phillips/StarScrewdriver
Remove all the components fromthe box,
andlaythemoutonasmoothatsurface.
1. Locate the base nit (dome shaped
with3vents)
2. Lay the base nit open side down and
aachthe3 legs,withcharcoalbasket
brackets, sin the six M5 x 10 mm bolts.
* NB – Please see inset diaram for
correct posioning of all parts. Avoid
overghtening the bolts, as this can
causedamagetothenish.
3. Nowturnthebaseunitover,sothatit
stands on its les and assemble the rest
of the parts, in the order they appear
on the main diaram.
Your Apollo® 3-in-1 BBQ Smoker is now
ready to se.
showin le
aachment
4.19.
Base
unit
Pesto(Youmayalsouseready-madepesto)
750mL(3cups)freshbasilleaves(looselypacked)
45mL(3tbsp.)lightlytoastedpinenuts
2clovesroughlychoppedgarlic
125mL(½cup)freshlygratedparmesancheese
125mL(½cup)extravirginoliveoil
salt and pepper to taste
popalltheingredientsintoablenderandblendunlyouhaveapaste.
Rub (use Napoleon
®
Chicken&Ribspiceifyouwanttoskipthisstep).
15mL(1tbsp.)courseseasalt
22.5mL(1½tbsp.)crackedpeppercorns
15mL(1tbsp.)driedrosemary
15mL(1tbsp.)driedoregano
15mL(1tbsp.)groundcoriander
If yo like a bit of a “kick,” add some crshed chili. Mix all the inredients by hand
in a mixin bowl.
Chicken
1large,preferablyfreerange-chicken,refrigerated.ifpreviouslyfrozen,thawin
refrierator or nder cold water.
Preparaon: Loosen the skin of the chicken and sin a spoon, insert the pesto
betweentheskinandesh.Onceyouhaveafewspoonfulsinplace,massagethe
birdunlthepestoisevenlydistributed.Takeabitoftheleoverpestoandrub
itallovertheoutside,thensprinkleonyourpreparedrub(thepestowillhelpit
tosck).
Place the bird on the cookin rill of yor smoker (the smoker has been set p
forwatersmokingandthecharcoalhasalightgreycolour).Closethelid,open
theboomdoorandthrowonsomewoodforsmokeavour.Withthesmoker
rnnin at between 93 °C(200°F)and120°C(250°F)thebirdshouldbedonein
arond 3½ hors. Remember to se a probe thermometer to check if it’s done.
Tip:Letthechicken“rest”foratleast10minutesbeforecarving.
Mediterranean Chicken
SafetyInstrucons
Pleasereadandfollowtheseinstruconsbeforeusingyoursmoker,
failuretodosomayresultinseriousinjury,deathorare.
• Thisunitisdesignedforoutdooruseonly.Donotoperateindoorsorinan
enclosed area
• Onlyusethissmokeronahard,levelandnon-combusblesurface
• Donotleavethesmokerunaendedandkeepchildrenandpetsawayfrom
theunitatallmes
• Make sure there is at least 3 m (10’) clearance between the unit and any
combusblematerialssuchasbushes,trees,woodendecksandbuildings
• Donotaempttomovethehotsmoker
• Usebbq/ovenmisatallmes,asthesurfaceswillbecomehot
• Theuseofabrasivecleanersorsharpobjectswilldamagethecoangs
• Useextremecauonwhenaddingcharcoalorwood
• Do not use instant lighng charcoal, or ammable liquids. We recommend
usingachimneystarterwithnaturalcharcoalorcharcoalbriquees
• Exnguishcoalsandashaeruseandbeforeleavingthesmokerunaended
• Usecommonsenseandcauonwhenusingthissmoker
• Tocleanthesmoker,amildsoluonofwarm,soapywaterisallthatisrequired
NAPOLEON warrants that components in yor new NAPOLEON prodct will be
free from defects in material and workmanship from the date of prchase, for the
followin period:
Porcelain enamel lid and bowl
....10 years
Air control system ......................
5yearsfullcoverage,plus50%ounlthe10
th
year
Porcelain-enameled cast iron cookin rids
...................................................
5yearsfullcoverage,plus50%ounlthe10
th
year
Chrome plated cookin rids .....
3yearsfullcoverage,plus50%ounlthe10
th
year
All other parts ............................2 years
To obtain repair or replacement nder the terms of this warranty, please call
Customer Care at 1-866-820-8686 for complete details. Napoleon’s obligaons
nder this warranty are limited to the followin idelines.
Thewarrantydoesnotcoversmokersthathavebeenalteredordamageddueto:normalwear,
rust,abuse,improper maintenance,improper use, disassembly of parts and/oraempted
repair by anyone other than an athorized employee of Napoleon
®
. This warranty does
notcoversurfacescratchesorheatdamagetothenish,whichisconsiderednormalwear.
Napoleon®mayelecttorepairorreplacedamagedunitscoveredbythetermsofthiswarranty.
The warranty extends to the oriinal prchaser only and is not transferable or assinable to
subsequentpurchasers.Exceptasabovestated,Napoleon
®
makes no other express warranty.
Theimpliedwarranesofmerchantabilityandtnessforaparcularpurposearelimitedin
duraontooneyearfromthedateofpurchase.
Warranty
3.
20.
Strdy lid handle
Topairvent
ACCu-PROBE™ temperatre ae
Lid contains a horizontal bar, which
isidealforhangingsh,ribsor
sasaes
Temperatre probe eyelet at each
grilllevel
Eachcookingchamber(stacker)
containsa51cm(20”)cookinggrate
Hinged,ghtngdoors,alleasy
access to the water pan and charcoal
basket
Foldinghandlesenableeaseof
transport and storae
Latcheslockeachsecontogether
3airventsinthebaseareexcellent
for temperatre control
3 strdy les
Versale
Smoker
Features
2.
21.
22.
OponalAccessories
Pocket Thermometer
Providesthemostaccuratewayoftesngwhetherornotyourfood
iscookedtoperfecon.
Prodct Code: 61004
MarinadeInjector
Usethisoversizehypodermic-styleneedletoinjectbasngmixtures,
marinades,meltedbuerandotherliquidavouringsdeepintothe
meat.
Prodct Code: 55027
Silicone BBQ Tons
Awelcomeaddiontoyourgrillingaccessories.Thesiliconeps
makeliingandrotangfoodeortless.Alsofeaturesacomfortable
handle that is extra-lon to keep yo at a safe distance.
Prodct Code: 55015
GridLier
Nomorestrugglingtolithegridoahotgrillforrefuellingor
smoking.Thesturdyconstruconlisheavy,hotgridskeepingyour
hands away from the heat.
Prodct Code: 62121
1.
Charcoal Chimney Starter
Lightyour charcoal with no lighter uid and no mess in a Charcoal
Chimney Starter. Made with a cool toch handle for easy and safe
porin.
Prodct Code: 67800
GrillingGlove
Reversible-tsbothleorrighthand.Withstandstemperaturesup
to 250
o
C (475
o
F).Thesiliconelineswillensureyouneverloseyour
rip when rillin.
Prodct Code: 62145
Wood Chips
Addsomeextrasmokeyavourtoyourfoodwithoneofsixwood
chipavours.
Prodct Code: 67001 - Mesquite
67002-Maple
67003-Hickory
67004-Whiskey
67005-Cherry
67007-Apple
3-in-1 Smoker,
Charcoal Grill and Water Smoker
Retain this manal for ftre reference.
N415-0590 Aug 14.20
What’s Inside
Instrucons - How to set p and se yor water smoker
Hintsandps - How to et the best from yor water smoker
Recipes-Step-by-stepguidetogreattasngsmokedfood
WARNING:
This prodct can expose yo to chemicals incldin benzene, which are
known to the State of California to case cancer, and chemicals incldin
carbon monoxide, which are known to the State of California to case
birthdefectsorotherreproducveharm.Formoreinformaongoto
www.P65Warnings.ca.gov.
Wolf Steel Ltd.
214BayviewDrive,
Barrie,Ontario,CANADAL4N4Y8
Wolf Steel Erope BV
DeRiemsdijk22,4004LC,Tiel
The Nederlands
e.info@napoleon.com
