Loading ...
Loading ...
Loading ...
10 11
FLAVOURING WOOD
To obtain your favourite smoke avour, experiment
by using chunks, sticks or chips of avour-producing
wood such as manuka, apple or cherry. Most fruit or
nut tree wood can be used for smoke avouring. Do not
use resinous woods such as pine as it will produce an
unpleasant taste. Wood chunks or sticks 7.5 - 10cm long
and 1.25 - 2.5cm thick work best. Unless the wood is still
green, soak the wood in water for 20 minutes or wrap
each piece in foil and tear several small holes in the
foil to produce more smoke and prevent the wood from
burning too quickly.
ADDING WATER OR WOOD DURING COOKING
Additional avouring wood should not have to be
added during the cooking process, however it may be
necessary when cooking very large pieces of meat.
Follow the instructions and cautions below to avoid
injury while adding water and/or wood.
1. Remove lid by tilting it away from you to allow
heat and steam to escape away from your face. Use
caution since ames can are-up when fresh air
suddenly comes in contact with re.
2. Wearing oven mitts carefully remove upper body
from lower body.
3. Set the upper body on a hard, level non-combustible
surface.
4. Stand back a safe distance and use long cooking
tongs to add wood.
5. If water level is low, add water to bowl. If food is
on top cooking rack only, water may be added to
the bowl by moving food aside on cooking rack and
pouring water down through the cooking rack. Fill
water bowl to 2.5cm below the rim. Pour slowly to
avoid splashing or overlling.
6. Using oven mitts replace upper body on lower body.
7. The water in water bowl will be extremely hot. When
lifting Smoker & Barbecue body from ground, use
extreme caution and make sure the water bowl is
securely in place on the three lower support brackets
to avoid being scalded by hot liquids spilling from
water bowl.
COOKING TIPS
8. Replace food on cooking racks then place the lid on
upper body.
COOKING TIPS
• Variations in avor can be achieved by adding wine,
soft drinks, herbs, spices, bits of citrus peel, fruit
juice, onion or marinades to the water bowl.
• Brush poultry and naturally lean meats with cooking
oil, butter or margarine before cooking.
• Meat should be completely thawed before cooking.
• When cooking more than one piece of meat, the
cooking time is determined by the largest single piece
being cooked.
• The meat bastes itself while cooking in the Smoker
& Barbecue. No basting or turning is necessary after
the meat is placed on the rack. For added variety,
barbecue sauce or marinade may be applied on meat
before placing on rack.
• There is very little dierence in temperature and
cooking time between top and bottom rack levels.
When cooking dierent types or cuts of meat at the
same time, place the meat that requires the least
cooking time on the top cooking rack so that it may
be easily removed rst. If only one cooking rack is
required, use the upper rack level for the best result.
• During the smoking process, avoid the temptation
to lift lid to check food. Lifting the lid allows heat to
escape, making additional cooking time necessary.
• Always use a meat thermometer to determine if food
is done. Many variables (outside cooking temperature,
amount of charcoal, the number of times the lid
is removed, proximity of food to heat source, etc)
will aect actual cooking times. When using a
meat thermometer, place probe mid-way into the
thickest part of the meat, making sure that it does
not touch any fat or bone. Allow ve minutes for the
thermometer to properly regulate temperature.
Loading ...