3 in 1 Smoker,
Charcoal Grill and Water Smoker
Retain this manual for future reference.
N415-0332 11/19/14
What’s Inside
Instrucons - How to set up and use your water smoker
Hintsandps - How to get the best from your water smoker
Recipes-Stepbystepguidetogreattasngsmokedfood
Napoleon Group of Companies
214 Bayview Dr., Barrie, Ontario, Canada L4N 4Y8
Phone: 1-705-726-4278 Fax: (705)725-2564
www.napoleongrills.com
CustomerSoluons:1-866-820-8686orgrills@napoleonproducts.com
22.
Napoleon Apollo AS200K- 1Parts List
1
Lid Handle Assembly
Part No.
PNA9000114
2
Temp/ Vent Bezel
Part No.
NAS200K0214
3
Lid Assembly
Part No.
NAS200K0314
4
Meat Hooks (x 5)
Part No.
PQE90004
5
Hanger Bar
Part No.
NAS200K05
6
Cooking Grill
Part No.
NAS200K06
7
Chamber Assembly
Part No.
NAS200K07
8
Folding Side Handle (x 4)
Part No.
PQE90008
9
Water Pan
Part No.
NAS200K09
10
Charcoal Basket
Part No.
NAS200K10
11
Base Unit Assembly
Part No.
NAS200K11
12
Leg (x 3)
Part No.
NAS200K12
13
Hardware Pack
Part No.
NAS200K13
14
Door (x2)
Part No.
NAS200K14
13
14
14
14
14
13
OponalAccessories
Pocket Thermometer
Providesthemostaccuratewayoftesngwhetherornotyourfood
iscookedtoperfecon.
Product Code: 61004
Marinade Injector
Usethisoversizehypodermic-styleneedletoinjectbasngmixtures,
marinades,meltedbuerandotherliquidavouringsdeepintothe
meat.
Product Code: 55027
Silicone BBQ Tongs
Awelcomeaddiontoyourgrillingaccessories.Thesiliconeps
makeliingandrotangfoodeortless.Alsofeaturesacomfortable
handle that is extra-long to keep you at a safe distance.
Product Code: 55015
GridLier
Nomorestrugglingtolithegridoahotgrillforrefuelingor
smoking.Thesturdyconstruconlisheavy,hotgridskeepingyour
hands away from the heat.
Product Code: 62121
1.
Charcoal Chimney Starter
Light your charcoal with no lighter uid and no messin a Charcoal
Chimney Starter. Made with a cool touch handle for easy and safe
pouring.
Product Code: 67800
Grilling Glove
Reversible-tsbothleorrighthand.Withstandstempaturesupto
475
o
F (250
o
C). The silicone lines will ensure you never lose your grip
when grilling.
Product Code: 62145
WoodChips
Addsomeextrasmokeyavourtoyourfoodwithoneofsixwood
chipavours.
Product Code: 67001 - Mesquite
67002-Maple
67003-Hickory
67004-Whiskey
67005-Cherry
67007-Apple
Sturdy lid handle
Top air vent
ACCU-PROBE™ temperature gauge
Lid contains a horizontal bar, which
isidealforhangingsh,ribsor
sausages
Temperature probe eyelet at each
grill level
Each cooking chamber (stacker)
contains a 20” cooking grate
Hinged,ghtngdoors,alleasy
access to the water pan and charcoal
basket
Folding handles enable ease of
transport and storage
Latcheslockeachsecontogether
3 air vents in the base are excellent
for temperature control
3 sturdy legs
Versale
Smoker
Features
2.
21.
Napoleon Apollo AS300K-1 Parts List
1
Lid Handle Assembly
Part No.
PNA 9000114
2
Temp/ Vent Bezel
Part No.
PNA9000214
3
Lid Assembly
Part No.
PNA9000314
4
Meat Hooks (x 5)
Part No.
PQE90004
5
Hanger Bar
Part No.
PQE90005
6
Cooking Grill
Part No.
PQE90006
7
Chamber Assembly
Part No.
PNA90007
8
Folding Side Handle (x 4)
Part No.
PQE90008
9
Water Pan
Part No.
PQE90009
10
Charcoal Basket
Part No.
PQE90010
11
Base Unit Assembly
Part No.
PQE90011
12
Leg (x 3)
Part No.
PQE90012
13
Hardware Pack
Part No.
PQE90013
14
Door (x2)
P
a
r
t
N
o
.
PNA90014
13
14
14
Pesto (You may also use ready-made pesto)
3 cups fresh basil leaves (loosely packed)
3 tbsp. lightly toasted pine nuts
2 cloves roughly chopped garlic
½ cup freshly grated parmesan cheese
½ cup extra virgin olive oil
salt and pepper to taste
popalltheingredientsintoablenderandblendunlyouhaveapaste.
Rub (Use Napoleon
®
Chicken & Rib spice if you want to skip this step).
1 tbsp. course sea salt
1½ tbsp. cracked pepper corns
1 tbsp. dried rosemary
1 tbsp. dried oregano
1 tbsp. ground coriander
If you like a bit of a “kick”, add some crushed chili. Mix all the ingredients by hand
in a mixing bowl.
Chicken
1 large, preferably free range chicken, refrigerated / if previously frozen, thaw in
refrigerator or under cold water.
Preparaon - Loosen the skin of the chicken and using a spoon, insert the pesto
betweentheskinandesh.Onceyouhaveafewspoonfulsinplace,massagethe
birdunlthepestoisevenlydistributed.Takeabitoftheleoverpestoandrub
it all over the outside, then sprinkle on your prepared rub (the pesto will help it
tosck).
Place the bird on the cooking grill of your smoker (the smoker has been set up
for water smoking and the charcoal has a light grey colour). Close the lid, open
theboomdoorandthrowonsomewoodforsmokeavour.Withthesmoker
running at between 200°F and 250°F the bird should be done in around 3½ hours.
Remember to use a probe thermometer to check if it’s done.
Tip – Let the chicken “rest” for at least 10 minutes before carving.
Mediterranean Chicken
SafetyInstrucons
Pleasereadandfollowtheseinstruconsbeforeusingyoursmoker,
failuretodosomayresultinseriousinjury,deathorare.
• This unit is designed for outdoor use only. Do not operate indoors or in an
enclosed area
• Onlyusethissmokeronahard,levelandnon-combusblesurface
• Donotleavethesmokerunaendedandkeepchildrenandpetsawayfrom
theunitatallmes
• Makesurethereisatleast10’clearancebetweentheunitandanycombusble
materials such as bushes, trees, wooden decks and buildings
• Donotaempttomovethehotsmoker
• Usebbq/ovenmisatallmes,asthesurfaceswillbecomehot
• Theuseofabrasivecleanersorsharpobjectswilldamagethecoangs
• Useextremecauonwhenaddingcharcoalorwood
• Do not use instant lighng charcoal, or ammable liquids. We recommend
usingachimneystarterwithnaturalcharcoalorcharcoalbriquees
• Exnguishcoalsandashaeruseandbeforeleavingthesmokerunaended
• Usecommonsenseandcauonwhenusingthissmoker
• To clean the smoker, a mild soluon of warm, soapy water is all that is
required
For one year from date of purchase, Napoleon
®
warrants this charcoal smoker against
defects due to bad workmanship or faulty materials to the original purchaser. To
obtain repair or replacement under the terms of this warranty, please call Customer
Care at 1-866-820-8686 for complete details. Napoleon’s obligaons under this
warranty are limited to the following guidelines.
The warranty does not cover smokers that have been altered or damaged due to:
normal wear, rust, abuse, improper maintenance, improper use, disassembly of
parts and/or aemptedrepair by anyone other than an authorized employee of
Napoleon
®
.
• Thiswarrantydoesnotcoversurfacescratchesorheatdamagetothenish,
which is considered normal wear.
• Napoleon
®
may elect to repair or replace damaged units covered by the terms
of this warranty.
• The warranty extends to the original purchaser only and is not transferable or
assignabletosubsequentpurchasers.
Except as above stated, Napoleon
®
makes no other express warranty. The implied
warranes of merchantability and tness for a parcular purpose are limited in
duraontooneyearfromthedateofpurchase.
Warranty
3.
20.
Basicbrineforsh…
½ cup brown sugar
½ cup kosher or coarse sea salt
1 cup soy sauce
6 cups water
1 cup dry white wine
1 tsp. coarse ground pepper
1nelychoppedsprigofrosemary
You may need to increase the quanes proporonately dependent on how
muchyouneedtocoveryoursh.
Method…
1. Mix all the ingredients and sr thoroughly unl the salt and sugar has
dissolved.Placetheshintoanon-reacvecontainerandpourthebrine
mixtureover,makingsurethattheshistotallycoveredbythebrine.
2. Refrigerate overnight.
3. Removetheshfromthebrine(thebrinehasdoneitswork, soshould
nowbedisposedof),pattheshdryandplacebackintothefridgefor2
hours.
4. Setupyourunitforcoldsmoking,asdescribedpreviously,placetheshon
thecookinggrillsoryoumaywanttousetheshhangerlocatedinthelid,
pop the lid on and smoke.
Timeswillvarygreatlydependingonthesizeandweightofthesh.Mildwoods
suchasAlder,Apple,BeechorMaplearerecommendedforsmokingsh.
ColdSmokedFish
Thank you for purchasing the Apollo
®
3in1Smoker.Wewantyoutobeable
touseyournewunitsafelyandeecvely,whileatthesameme,producing
greattasngfoodforyourfamilyandfriendstoenjoy.
Toolsrequiredforassembly:
Phillips/Star Screwdriver
8mm - 5/16 Spanner/wrench
Remove all the components from the box,
andlaythemoutonasmoothatsurface.
1. Locate the base unit (dome shaped with
3 vents)
2. Lay the base unit open side down and
aachthe3legs,usingthesixM5x10mm
nuts and bolts.
* NB – Please see inset diagram for correct
posioningofbolts,washersandnuts.Avoid
overghteningthebolts,asthiscancause
damagetothenish.
3. Now turn the base unit over, so that it
stands on its legs and as assemble the rest
of the parts, in the order they appear on the
main diagram.
Your Apollo® 3 in 1 BBQ Smoker is now ready
to use.”
Base
Unit
showing leg
aachment
4.19.
When smoking food, you want to slow down the cooking process, avoiding the
temptaonto“ddle”withyourfoodwhensmokingoenresultsinbeertasng
food. You will want to cook food at temperatures of between 200°F - 250°F (Hot
Smoking).Youcansmokeanytypeoffood…..fromvegetablestolargecutsofmeat,
evenwholeturkeys,andonarelavelysmallunityoucancookaloadoffood.The
Apollo
®
smokerincorporatesmanyinnovavefeaturesmakingthemeasyforyouto
use. Some of the features and other food smoking terms:
Water Pan-Awaterpanposionedbetweenthefood&rewhichactsasabuer,
making it almost impossible to burn food. It also serves to stabilise the cooking
temperature and provides a moist cooking environment. Tip – Add beer, wine and/
orherbstoyourwaterpanforextraavour.
Rub – Dry or wet, a mixture of spices and herbs that is applied (rubbed) to the
outside of the food.
Wood–Woodforsmokingcomesinvariousforms,chunks,chips,dustandpellets,
it also comes in many variees (avours) fromapple to walnut, each imparng
a dierent taste. Tip – Use only wood that you know has not been treated, or
beersllbuyfromanoutletthatcanadviseyoucorrectly….seeyourauthorized
Napoleon
®
dealer.
CookingGrill/Rack– This is where you place the food on the cooker/smoker.
Charcoal–Likewood,itcomesinanarrayofshapesandstyles,lumporbriquees.
Charcoal provides the heat source and if used correctly should not impart any
avourtoyourfood…letitburnunlthesurfaceiscoveredwithalayerofgreyash
(onceyou’vebecome aseasonedBBQ’er,youcanworryaboutusingtechniques
likethe“minion”methodtogetlongerburnmes).Tip–Alwaysusehighquality
charcoal, remember some contain binders that may not be good for you.
Charcoal Chimney Starter – This is an excellent invenon, itallows you to light
charcoalwithouttheneedforliquidstarter,allitrequirestogetyourcharcoalgoing
quickly,safelyandcleanlyissomerolledupnewspaper.Italsoallowsyoutotopup
yourcharcoalbasketeasily.Tip–Wearclosedshoeswhenhandlinghotcharcoal.
GoodqualityBBQmisarealsoessenal.
ProbeThermometer–Anessenaltoolfordeterminingwhenthefoodiscooked.
Insertaprobeintothethickestpartofthefood(besuretoavoidhingabone
as this will give a false reading) you can then use the reading to see whether the
food has reached the desired temperature, a chart can be found further on in this
manual. Tip – The smoking process makes some meats turn pink, so don’t mistake
this for being raw.
Foodsmokingiseasy!
1 measure ground fenugreek
3 measures coarse sea salt
4 measures demerara sugar
1 measure garlic powder
6 measures ground paprika
1 measure coarsely ground black pepper
3 measures ground coriander
1 measure yellow mustard powder
2 measures ground pimento
2 measures dried mixed herbs
Roxy’sSpicyAppleBBQSauce
3 baking apples, peeled, cored and diced
2 cloves garlic puree
1 tbsp. olive oil
1/2 cup water
1 1/2 cups ketchup
3/4 cup cider vinegar
1/4 cup molasses
1/2 cup turbinado sugar or brown sugar
1/2 cup cane syrup
1 tsp. salt
1 tsp. cinnamon, ground
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. black pepper, fresh ground
1/2 tsp. cayenne pepper
1/4 tsp. clove, ground
1/4 cup cider vinegar, reserved
1 onion
In a sauce pan over medium heat, sauté apples, onions and garlic in olive oil for
5minutesllonionsbecometranslucent.Addthewaterandreduceheattolow
andsimmerlltheappleshavedissolved,20minutesorso.Addtheremainder
ofingredientsandsimmeronlowheatfor45minutesunlsauceisthickened.
Addremainingvinegarandincorporate.Placesauceinablenderandprocessll
smooth. Cool sauce and refrigerate up to 2 weeks.
Mack’sAllpurposeBBQRub
Use teaspoons, cups or whatever to measure out the ingredients (just make
sureyouusethesamesizeofcontainerforall)dependingonwhatquantyyou
require.Thisrubworksonribs,steakorpoultry.
Mixalltheingredientstogetheranddon’tworryifyouhaveleover,asit’ll
last a couple of months.
5.
18.
Allyou requirefor thisdishis afewingredients,coarselychopped garlic,salt,
pepper,coarsegrainmustard,somenaturalstringandplentyofme.Onceyou
getthebriskethome,therstthingyouneedtodoiscutthestringandunroll
thebrisket,if its already rolled,paying aenontohowit allts together,as
you will need toroll it upagain.With thebrisketlaid out at(fatsidedown)
slather it with mustard, put the chopped garlic on and season liberally with the
saltandpepper.Atthispoint,youcanslicesomecheeseontoit(oponal)before
rollingitupagain.Useanaturalcoonstringtoeitalltogetheragain.Slather
the outside with mustard and season with salt and pepper (herbs of your choice
canbesprinkledontoo).Wrapthebrisketinclinglmandleaveitinthefridge
overnight. Early the next morning (it will take 8 – 12 hours to cook, depending
on the size of the cut), set the unit up for water smoking and place the brisket on
thecookinggrillandclosethelid.Popsomewoodonthroughtheboomdoor
forsmokeavour.Thisiswherethemeingredientcomesin,ndsomethingto
occupyyourmeasyouwaitforthelowheat(200°F-250°F)andsmoketowork
its magic.
Briskettakesmeandpracce,ifyouaremonitoringtheinternaltemperatureof
themeat,youwillprobablynocethataerabout5hoursthetemperaturewill
sitataround160°Fforawhile,don’tpanic,asitwillstarttoriseagain.Whenit
has reaches 190°F, your brisket is cooked, but you will need to let the meat rest
for at least half an hour, before carving and serving.
Stu�edandRolledBrisket
WoodTypes
WoodType Characteriscs
ALDER Verydelicatewithahintofsweetness.Goodwithsh,pork,poultry,
and light-meat game birds.
ALMOND Asweetsmokeavour,lightash.Goodwithallmeats.
APPLE Verymildwithasubtlefruityavour,slightlysweet.Goodwithpoultry
(turns skin dark brown) and pork.
ASH Fastburner,lightbutdisncveavour.Goodwithshandredmeats.
BIRCH Mediumhardwoodwithaavoursimilartomaple.Goodwithporkand
poultry.
CHERRY Good with poultry, pork and beef. Some say that cherry wood is the
best wood for smoking.
GRAPEVINES Tart. Provides a lot of smoke, rich and fruity. Good with poultry, red
meats, game and lamb.
HICKORY TheKingofsmokingwoods.Sweettostrong,heavybaconavour.
Good with pork, ham and beef.
LILAC Verylight,subtlewithahintoforal.Goodwithseafoodandlamb.
MAPLE Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and
small game birds.
MESQUITE Strongearthyavour.Goodwithbeef,sh,chicken,andgame.Oneof
thehoestburningwoods.
MULBERRY The smell is sweet and reminds one of apple.
OAK The Queen of smoking wood. RED OAK is good on ribs. Good with red
meat,pork,shandheavygame.
ORANGE Producesanicemildsmokyavour.Excellentwithbeef,pork,shand
poultry.
PEAR Anicesubtlesmokeavour.Muchlikeapple.Excellentwithchicken
and pork.
PECAN Sweetandmildwithaavoursimilartohickory.Tastywithasubtle
character. Good with poultry, beef, pork and cheese
PLUM Great on most white or pink meats, including chicken, turkey, pork and
sh.
WALNUT Very heavy smoke, usually mixed with lighter woods like almond, pear
orapple.Canbebierifusedalone.Goodwithredmeatsandgame.
6.
17.
The chart belowshowsesmated cookingmes, basedon the smokerrunning at
230°F.Outsidefactorssuchaswindandambienttemperaturewillhaveaneecton
theactualmeittakestocookfood.Internaltempsaretakenatthethickestpartof
themeat,usingagoodqualityprobethermometer.Westronglyrecommendtheuse
of a probe thermometer to check for doneness.
Food Cut Time Internal Temp
Beef
Sirloin Roast 3 -4 Hrs Rare 50°C (125°F )
Med 60°C (145°F)
Well70°C(160°F)
Brisket Roast 6+ Hrs 85°C (190°F)
Ribeye Steak 5 – 15 Min-
utes
Rare 50°C (125°F )
Med 60°C (145°F)
Well70°C(160°F)
Poultry
Chicken Whole 3½ - 4 Hrs 75°C (165°F)
Chicken Breast 25-35 Mins 75°C (165°F)
Chicken Thigh 25-35 Mins 75°C (165°F)
Turkey Whole 6 – 8 Hrs 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
Shoulder 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
1 duck (fresh not frozen)
1cupfreshlysqueezedorangejuice
½ cup soy sauce
¼ cup dry sherry
2clovesofgarlic(nelychopped)
1 tsp mustard powder
4 thin slices of orange
salt and pepper to taste
Combine the orange juice, soy sauce, sherry, garlic and mustard powder in a glass
bowl and mix thoroughly.
Place the duck in the bowl and gently massage the mixture onto the bird. Cover
and refrigerate overnight or at least a few hours. Remove the duck from the
mixtureandpiercetheskininseveralplaces(thiswillallowthefattodraino
whilecooking).Litheskincarefullyandplacetheorangeslicesunderneathon
the breast (2 on each side). Allow the duck to come up to room temperature.
Oncethesmokerisready,waterpaninandlledabout¾oftheway,placethe
duck on the cooking grill. Put the lid on (remember to open the lid vent fully) and
addthewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.Cook
forabout4hoursat220°F,orunltheinternaltemperatureofthemeatreaches
75°C (165°F).
DeliciousDuck
7. 16.
1. Score the skin and apply the mustard, ensuring that the roast is completely
covered(themustardavourwillnotbeprevalentattheendofthecooking
process). Generously apply the rub, again making sure to cover the roast
completely.Wrapinclinglmandrefrigerateovernight.
2. Remove the roast from the fridge about half an hour before you want to
cook, this will ensure that it is at room temperature. Get the charcoal going
andplacethewaterpaninposion.Placetheroastonthecookinggrill.
The cook should take about 9 hours, so make sure you are using a full load
ofgoodqualitycharcoalandkeepthesmokertemperaturebetween200-
250°F.
3. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke,HickoryorMesquitewoodworkwellwithpork.Youwillneedto
monitorthe internal temperature of the meat,youwill probablynoce
that aer a while, the temperaturewillsitataround 160°Ffora while,
don’t panic, as it will start to rise again.
4. Whenithasreached195°F–200°F,yourbuiscooked,butyouwillneed
to let the meat rest for at least half an hour, before “pulling” (shredding/
breaking apart).
5. ServeonuywhitebreadrollswithColeslawandletyourguestspouron
as much sauce as they like.
PulledPork
1 2½ - 4 kg pork shoulder roast,
bone-in(akaporkorBostonbu).
Napoleon’sbbqsauce
1 jar english mustard.
Mack’sAllPurposeBbqRub
1 tbsp. chili powder
2 tbsp. paprika
1 tbsp. cayenne pepper
1 tbsp. fresh ground black pepper
1 tbsp. garlic powder
1 tsp. onion powder
2 tbsp. sea salt
1 tbsp. dried rubbed oregano
1 tbsp. cumin
1 tsp. coriander seeds, crushed
1 tbsp. mustard seeds, crushed
What you will need: Charcoal,BBQ/ oven mis,
newspaper, charcoal chimney starter, lighter/
matches, clean water, herbs, spices, food.
The Fire–Fillyourcharcoalstarterwithagoodquality
charcoal, place a sheet of rolled up newspaper into the
cavityattheboom,makesurethestarterisstanding
on a non-combusblesurface (you can stand it in the
charcoal basket of your smoker), light the newspaper.
The charcoal should be ready to use in about 20 minutes.
Pour the charcoal into the charcoal basket.
Water Pan–Fillthewaterpanabout¾withhotwater
(by using hot water your smoker will get up to the correct
cookingtemperaturequicker)andplaceitintheboom
stacker. Put the stacker on to the base unit.
TheFood – Once you have prepared the food and taken
it out of the fridge, you can now place it on the cooking
grill just above the water pan. If you are cooking more
using another stacker (or two) you can now prepare
theseandputthemontotheboomstacker.Weadvise
you not touse morethan 3 stackersata me, as the
higher you go, the unit becomes unstable. Tip – As the
food is the most important ingredient, make sure you
buythebestquality.
TheSmoke – Put the lid on to the top stacker, open the
boomaccessdoorandplacethewoodchipsorchunks
directlyontothecharcoal,becareful…it’s HOT!Close
the door. MAKE SURE THAT THE VENT ON THE LID IS
OPENifyouclosethisventitwillshutdownthere.If
you need to adjust the temperature use the vents on the
base unit. Open it to get more heat, close it to bring the
temperaturedown.Woodcanbeaddedformoresmoke
during the cook, but if it’s your rst me, just add a
handfulofchipsatthebeginning….Ifyoundthefood’s
not smoky enough, add more on your next cook.
The Best Bit – Aer approximately 3.5 hours (cooking
temperature of 200°F -250°F) the chickens should be
done.Checkusingaprobethermometer…theinternal
temperature of the meat should be at least 165°F.
WholeChicken
8.
15.
QuickTips
• Use hot water in the water pan at the start, this will allow the unit to come up
tothedesiredtemperaturealotquicker.
• Make sure that the air vent in the lid is kept fully open during use, failure to do
sowilldisrupttheairowandmayresultintheregoingout.
• Ifyou’relooking,thefood’snotcooking.Everymethelidisliedtoinspect
the food, it will take up to 30 minutes for the smoker to come back up to the
required temperature. Familiarity and the use of probe thermometers will
reduce the need to inspect the food visually.
• Startwithasmallamountofwoodtocreatesmokeonyourrstfewaempts,
asitisveryeasyto“oversmoke”foodandremember,togetasmokeavour
allthatisrequiredisawispofsmoke,smokebillowingoutoftheunitisnot
desiredandwilloenleaveasootydepositonthefoodwhichdoesn’ttaste
good.
• Useagoodqualitylumpwoodcharcoalorcharcoalbriquees.Somebrandsof
fuelhaveunsavoryllersandmayimpartanunpleasantavourtothefood.
• Buygoodqualityingredients,asthismakesallthedierence.
• Allow the food to come up to room temperature by taking it out of the
refrigerator at least 30 minutes before you intend to cook it. Meat at room
temperature allows smoke to penetrate more.
• Use only tried and tested non-resinous woods, see chart in manual.
• Try to source wood that has no bark on it, as the bark can contain bugs and
othernasesthatmaybepoisonous.
• Mostimportantly...experiment! Trydierentwoods,rubsandsauces unl
youcomeupwiththecombinaonthatsuitsyourtastebuds.We’veincluded
a few recipes in this booklet, but feel free to add your own twist to them.
The important thing to remember when buying ribs (or any meat) is to ensure
yougetthebestqualityavailable.....You'regoingtospendabout5hourscooking
them,soyoudon'twanttostartowithmeatthatwillnotturnoutright,no
maerhowyouprepareandcookit.
1. Prepare ribs by removing the membrane from the underside of the ribs.
Trimoanyloosefatormeat.
2. Pat the ribs dry using a paper towel, apply a rub, making sure to cover the
ribscompletely.Youcanusean“otheshelf”rubormakeyourown,just
blendafewdriedspicesandherbstogether.WraptheribsinClinglmor
use a "foodsaver" bag (one that seals) to place the ribs in, and refrigerate
overnight.
3. Remove the ribs from the fridge about half an hour before you want to
cook them, this will ensure that they are at room temperature. Baste the
ribswithNapoleon’sbbqsauceormakeyourownbyusingcola,tomato
sauce/ ketchup, honey and whatever herbs and spices you like.
4. Getthecharcoalgoingandplacethewaterpaninposionandplacethe
ribsonthecookinggrill/ribrack.Thecookingmeshouldtake5–6hours,
somakesureyouareusingafullloadofgoodqualitycharcoalandkeep
the smoker temperature between 200-250°F.
5. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke,thisshouldbedonefortherst3hours.Youwillneedtobastethe
ribs every hour during this period.
6. Aer3hours,removetheribsfromthesmokerandplacethemonsome
heavydutynfoil,basteheavilywiththesauce,wrapthenfoilaround
them, making sure there are no holes in the foil. Put the parcel back on
the smoker for another 2 hours, keeping the temperature at between
200-250°F(there’snopointpunganywoodforsmokeonthereatthis
stage).
7. Remove the foil from the ribs and place them back in the BBQ.
8. Aer6 hourstotalcookingme, basteforanalme, droponeofthe
grillsontotherebowlbracketsandquicklyseartheribsoneithersidefor
30 seconds, caramelising the sauce.
LowandSlowSpareRibs
9.
14.
6 salmon steaks (1- 1.5 inches thick)
2 cups cold water
2 tbsp. sea salt
1-1/2 tsp. white wine vinegar
1 tsp. dried mixed herbs
1/4 cup extra virgin olive oil
Combinethewater,salt,vinegarandmixedherbs.Srunlsaltdissolves.
Placetheshsteaksintoanon-reacvedish(glass)andpourthemixtureover.
Coverandrefrigeratefor30minutes,usethismetosetupyoursmoker.
Oncethesmokerisready,waterpaninandlledabout1/2way,placethesteaks
on the cooking grill. Put the lid on (remember to open the lid vent fully) and add
thewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.
WerecommendamildwoodsuchasAlderforsh.Cookforabout2hoursat
220ºF,orunltheshakeseasily.
SalmonSteaks
Cold smoking is used to cure, rather than, cook the food. Foods that are usually
preparedinthismethodincludesh,ham,baconandcheese.Itmustbesaid,
that“cold”smokingisalilehardertomasterthan“hot”smoking,andwewould
suggest buying a book that deals specically with the methods used. Home
Smoking and Curing by Keith Erlandson is a good place to start. Cold smoking is
done, as the name suggests, at low temperatures, below 30 °C (85 °F). For this
reason, not all days are ideal for cold smoking, so colder periods of the year are
best.Forsomemeats,suchasshorseafood,abrineisusedbeforethefoodis
smoked.Abrineisusuallyawater,saltandsugarsoluon.
Cold smoking on your Apollo
®
Smoker
1. Get4or5charcoalbriqueesgoinginachimneystarter,oncetheyhavea
greyappearance,placethemintherebowl(youwon’tneedthecharcoal
basket for this type of smoking).
2. Coverthebriqueeswithwooddust(acupfulshoulddoit),thiswillallow
thewoodtosmolder,plusreducetheheatgivenobythebriquees.Like
this, it should produce smoke for about 1 hour.
3. Placethewaterpaninitsusualposion,justabovethereandeitherll
with water or leave dry, this will depend on the ambient temperature, as
you may need cold water to help keep the temperature inside the unit
down below 30 °C (85 °F).
4. Place the food on the cooking racks and put the lid on (do not close the lid
vent, it must remain fully open).
Withcoldsmoking,itisimportanttomonitorthetemperatureinsidetheunitat
allmes,wesuggestusingadigitalthermometerforthis.
Cookingmeswillvarygreatlydependingonwhatfoodyouarecoldsmoking,
for instance, cheese will only take an hour or 2, whereas a side of salmon may
take 10 – 12 hours. Meat such as ham will take several days.
ColdSmoking
10.
13.
Brines
Brinesaregenerallyusedonwhitemeatssuchasshorpoultryandareusedto
produceajuicierandmoreavourfulendproduct.Thebriningprocesswillenhance
food that is to be either “Hot” or “Cold” smoked. Before you start brining, there are
a couple of basic rules to follow.
1. Containers-asabrineisbasicallyasaltsoluon,thecontainersneedtobe
cleanandmadefromanonreacvematerial.Plasctubsorstainlesssteel
orglasscontainersarene.
2. Before pung your meat into the brine, the temperature of the brine
must be about 3-4ºC (38-40ºF) this temperature needs to be maintained
throughout the process. The best way to achieve these temperatures is to
eitherrefrigerate,orbyaddingicecubestothebrinemixture.Agoodquality
digital thermometer will help with monitoring this.
3. Make sure the meat is fully covered by the brine.
4. Brines can NOT be reused.
BasicBrineRecipe
1/4 Cup of Kosher salt
1/4 Cup of brown sugar
4 Cups of water
Inamediumbowl,combinethesalt,sugarandwater.Srvigorouslyunlallthe
salt and sugar has dissolved. Then pour this mixture over the meat, poultry, or
shthatyouarepreparing.Soakforseveralhours,orovernight.Youmayneedto
increasethequanesinordertoensurethatthemeatisfullysubmerged.
* You may wish to add some herbs or spices to the basic recipe.
Smoked cheese is easy to do on you Apollo
®
Smoker
and the end result is far
superior to the smoked cheese you buy from your supermarket.
Set up your smoker for cold smoking, as described on previous pages, put the
cheese on the cooking grills, pop the lid on and away you go.. simple.
Cheese absorbs smoke quickly and is generally smoked for between 1 and 2
hours.Startatthelowerendofthemescaleforyourrstaempt.Thecheese
won’t change colour much, this is a good thing, store bought cheeses are usually
darker,duetonotbeingnaturallysmoked,butratherhavinghadsome“liquid
smoke” sprayed on. Mild woods are good 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 you start brining, there are
a couple of basic rules to follow.
1. Containers-asabrineisbasicallyasaltsoluon,thecontainersneedtobe
cleanandmadefromanonreacvematerial.Plasctubsorstainlesssteel
orglasscontainersarene.
2. Before pung your meat into the brine, the temperature of the brine
must be about 3-4ºC (38-40ºF) this temperature needs to be maintained
throughout the process. The best way to achieve these temperatures is to
eitherrefrigerate,orbyaddingicecubestothebrinemixture.Agoodquality
digital thermometer will help with monitoring this.
3. Make sure the meat is fully covered by the brine.
4. Brines can NOT be reused.
BasicBrineRecipe
1/4 Cup of Kosher salt
1/4 Cup of brown sugar
4 Cups of water
Inamediumbowl,combinethesalt,sugarandwater.Srvigorouslyunlallthe
salt and sugar has dissolved. Then pour this mixture over the meat, poultry, or
shthatyouarepreparing.Soakforseveralhours,orovernight.Youmayneedto
increasethequanesinordertoensurethatthemeatisfullysubmerged.
* You may wish to add some herbs or spices to the basic recipe.
Smoked cheese is easy to do on you Apollo
®
Smoker
and the end result is far
superior to the smoked cheese you buy from your supermarket.
Set up your smoker for cold smoking, as described on previous pages, put the
cheese on the cooking grills, pop the lid on and away you go.. simple.
Cheese absorbs smoke quickly and is generally smoked for between 1 and 2
hours.Startatthelowerendofthemescaleforyourrstaempt.Thecheese
won’t change colour much, this is a good thing, store bought cheeses are usually
darker,duetonotbeingnaturallysmoked,butratherhavinghadsome“liquid
smoke” sprayed on. Mild woods are good for cheese, use apple, maple or alder.
SmokedCheese
11.
12.
6 salmon steaks (1- 1.5 inches thick)
2 cups cold water
2 tbsp. sea salt
1-1/2 tsp. white wine vinegar
1 tsp. dried mixed herbs
1/4 cup extra virgin olive oil
Combinethewater,salt,vinegarandmixedherbs.Srunlsaltdissolves.
Placetheshsteaksintoanon-reacvedish(glass)andpourthemixtureover.
Coverandrefrigeratefor30minutes,usethismetosetupyoursmoker.
Oncethesmokerisready,waterpaninandlledabout1/2way,placethesteaks
on the cooking grill. Put the lid on (remember to open the lid vent fully) and add
thewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.
WerecommendamildwoodsuchasAlderforsh.Cookforabout2hoursat
220ºF,orunltheshakeseasily.
SalmonSteaks
Cold smoking is used to cure, rather than, cook the food. Foods that are usually
preparedinthismethodincludesh,ham,baconandcheese.Itmustbesaid,
that“cold”smokingisalilehardertomasterthan“hot”smoking,andwewould
suggest buying a book that deals specically with the methods used. Home
Smoking and Curing by Keith Erlandson is a good place to start. Cold smoking is
done, as the name suggests, at low temperatures, below 30 °C (85 °F). For this
reason, not all days are ideal for cold smoking, so colder periods of the year are
best.Forsomemeats,suchasshorseafood,abrineisusedbeforethefoodis
smoked.Abrineisusuallyawater,saltandsugarsoluon.
Cold smoking on your Apollo
®
Smoker
1. Get4or5charcoalbriqueesgoinginachimneystarter,oncetheyhavea
greyappearance,placethemintherebowl(youwon’tneedthecharcoal
basket for this type of smoking).
2. Coverthebriqueeswithwooddust(acupfulshoulddoit),thiswillallow
thewoodtosmolder,plusreducetheheatgivenobythebriquees.Like
this, it should produce smoke for about 1 hour.
3. Placethewaterpaninitsusualposion,justabovethereandeitherll
with water or leave dry, this will depend on the ambient temperature, as
you may need cold water to help keep the temperature inside the unit
down below 30 °C (85 °F).
4. Place the food on the cooking racks and put the lid on (do not close the lid
vent, it must remain fully open).
Withcoldsmoking,itisimportanttomonitorthetemperatureinsidetheunitat
allmes,wesuggestusingadigitalthermometerforthis.
Cookingmeswillvarygreatlydependingonwhatfoodyouarecoldsmoking,
for instance, cheese will only take an hour or 2, whereas a side of salmon may
take 10 – 12 hours. Meat such as ham will take several days.
ColdSmoking
10.
13.
QuickTips
• Use hot water in the water pan at the start, this will allow the unit to come up
tothedesiredtemperaturealotquicker.
• Make sure that the air vent in the lid is kept fully open during use, failure to do
sowilldisrupttheairowandmayresultintheregoingout.
• Ifyou’relooking,thefood’snotcooking.Everymethelidisliedtoinspect
the food, it will take up to 30 minutes for the smoker to come back up to the
required temperature. Familiarity and the use of probe thermometers will
reduce the need to inspect the food visually.
• Startwithasmallamountofwoodtocreatesmokeonyourrstfewaempts,
asitisveryeasyto“oversmoke”foodandremember,togetasmokeavour
allthatisrequiredisawispofsmoke,smokebillowingoutoftheunitisnot
desiredandwilloenleaveasootydepositonthefoodwhichdoesn’ttaste
good.
• Useagoodqualitylumpwoodcharcoalorcharcoalbriquees.Somebrandsof
fuelhaveunsavoryllersandmayimpartanunpleasantavourtothefood.
• Buygoodqualityingredients,asthismakesallthedierence.
• Allow the food to come up to room temperature by taking it out of the
refrigerator at least 30 minutes before you intend to cook it. Meat at room
temperature allows smoke to penetrate more.
• Use only tried and tested non-resinous woods, see chart in manual.
• Try to source wood that has no bark on it, as the bark can contain bugs and
othernasesthatmaybepoisonous.
• Mostimportantly...experiment! Trydierentwoods,rubsandsauces unl
youcomeupwiththecombinaonthatsuitsyourtastebuds.We’veincluded
a few recipes in this booklet, but feel free to add your own twist to them.
The important thing to remember when buying ribs (or any meat) is to ensure
yougetthebestqualityavailable.....You'regoingtospendabout5hourscooking
them,soyoudon'twanttostartowithmeatthatwillnotturnoutright,no
maerhowyouprepareandcookit.
1. Prepare ribs by removing the membrane from the underside of the ribs.
Trimoanyloosefatormeat.
2. Pat the ribs dry using a paper towel, apply a rub, making sure to cover the
ribscompletely.Youcanusean“otheshelf”rubormakeyourown,just
blendafewdriedspicesandherbstogether.WraptheribsinClinglmor
use a "foodsaver" bag (one that seals) to place the ribs in, and refrigerate
overnight.
3. Remove the ribs from the fridge about half an hour before you want to
cook them, this will ensure that they are at room temperature. Baste the
ribswithNapoleon’sbbqsauceormakeyourownbyusingcola,tomato
sauce/ ketchup, honey and whatever herbs and spices you like.
4. Getthecharcoalgoingandplacethewaterpaninposionandplacethe
ribsonthecookinggrill/ribrack.Thecookingmeshouldtake5–6hours,
somakesureyouareusingafullloadofgoodqualitycharcoalandkeep
the smoker temperature between 200-250°F.
5. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke,thisshouldbedonefortherst3hours.Youwillneedtobastethe
ribs every hour during this period.
6. Aer3hours,removetheribsfromthesmokerandplacethemonsome
heavydutynfoil,basteheavilywiththesauce,wrapthenfoilaround
them, making sure there are no holes in the foil. Put the parcel back on
the smoker for another 2 hours, keeping the temperature at between
200-250°F(there’snopointpunganywoodforsmokeonthereatthis
stage).
7. Remove the foil from the ribs and place them back in the BBQ.
8. Aer6 hourstotalcookingme, basteforanalme, droponeofthe
grillsontotherebowlbracketsandquicklyseartheribsoneithersidefor
30 seconds, caramelising the sauce.
LowandSlowSpareRibs
9.
14.
1. Score the skin and apply the mustard, ensuring that the roast is completely
covered(themustardavourwillnotbeprevalentattheendofthecooking
process). Generously apply the rub, again making sure to cover the roast
completely.Wrapinclinglmandrefrigerateovernight.
2. Remove the roast from the fridge about half an hour before you want to
cook, this will ensure that it is at room temperature. Get the charcoal going
andplacethewaterpaninposion.Placetheroastonthecookinggrill.
The cook should take about 9 hours, so make sure you are using a full load
ofgoodqualitycharcoalandkeepthesmokertemperaturebetween200-
250°F.
3. Addwoodchipsorchunksthroughtheboomdoorontotheretocreate
smoke,HickoryorMesquitewoodworkwellwithpork.Youwillneedto
monitorthe internal temperature of the meat,youwill probablynoce
that aer a while, the temperaturewillsitataround 160°Ffora while,
don’t panic, as it will start to rise again.
4. Whenithasreached195°F–200°F,yourbuiscooked,butyouwillneed
to let the meat rest for at least half an hour, before “pulling” (shredding/
breaking apart).
5. ServeonuywhitebreadrollswithColeslawandletyourguestspouron
as much sauce as they like.
PulledPork
1 2½ - 4 kg pork shoulder roast,
bone-in(akaporkorBostonbu).
Napoleon’sbbqsauce
1 jar english mustard.
Mack’sAllPurposeBbqRub
1 tbsp. chili powder
2 tbsp. paprika
1 tbsp. cayenne pepper
1 tbsp. fresh ground black pepper
1 tbsp. garlic powder
1 tsp. onion powder
2 tbsp. sea salt
1 tbsp. dried rubbed oregano
1 tbsp. cumin
1 tsp. coriander seeds, crushed
1 tbsp. mustard seeds, crushed
What you will need: Charcoal,BBQ/ oven mis,
newspaper, charcoal chimney starter, lighter/
matches, clean water, herbs, spices, food.
The Fire–Fillyourcharcoalstarterwithagoodquality
charcoal, place a sheet of rolled up newspaper into the
cavityattheboom,makesurethestarterisstanding
on a non-combusblesurface (you can stand it in the
charcoal basket of your smoker), light the newspaper.
The charcoal should be ready to use in about 20 minutes.
Pour the charcoal into the charcoal basket.
Water Pan–Fillthewaterpanabout¾withhotwater
(by using hot water your smoker will get up to the correct
cookingtemperaturequicker)andplaceitintheboom
stacker. Put the stacker on to the base unit.
TheFood – Once you have prepared the food and taken
it out of the fridge, you can now place it on the cooking
grill just above the water pan. If you are cooking more
using another stacker (or two) you can now prepare
theseandputthemontotheboomstacker.Weadvise
you not touse morethan 3 stackersata me, as the
higher you go, the unit becomes unstable. Tip – As the
food is the most important ingredient, make sure you
buythebestquality.
TheSmoke – Put the lid on to the top stacker, open the
boomaccessdoorandplacethewoodchipsorchunks
directlyontothecharcoal,becareful…it’s HOT!Close
the door. MAKE SURE THAT THE VENT ON THE LID IS
OPENifyouclosethisventitwillshutdownthere.If
you need to adjust the temperature use the vents on the
base unit. Open it to get more heat, close it to bring the
temperaturedown.Woodcanbeaddedformoresmoke
during the cook, but if it’s your rst me, just add a
handfulofchipsatthebeginning….Ifyoundthefood’s
not smoky enough, add more on your next cook.
The Best Bit – Aer approximately 3.5 hours (cooking
temperature of 200°F -250°F) the chickens should be
done.Checkusingaprobethermometer…theinternal
temperature of the meat should be at least 165°F.
WholeChicken
8.
15.
The chart belowshowsesmated cookingmes, basedon the smokerrunning at
230°F.Outsidefactorssuchaswindandambienttemperaturewillhaveaneecton
theactualmeittakestocookfood.Internaltempsaretakenatthethickestpartof
themeat,usingagoodqualityprobethermometer.Westronglyrecommendtheuse
of a probe thermometer to check for doneness.
Food Cut Time Internal Temp
Beef
Sirloin Roast 3 -4 Hrs Rare 50°C (125°F )
Med 60°C (145°F)
Well70°C(160°F)
Brisket Roast 6+ Hrs 85°C (190°F)
Ribeye Steak 5 – 15 Min-
utes
Rare 50°C (125°F )
Med 60°C (145°F)
Well70°C(160°F)
Poultry
Chicken Whole 3½ - 4 Hrs 75°C (165°F)
Chicken Breast 25-35 Mins 75°C (165°F)
Chicken Thigh 25-35 Mins 75°C (165°F)
Turkey Whole 6 – 8 Hrs 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
Shoulder 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
1 duck (fresh not frozen)
1cupfreshlysqueezedorangejuice
½ cup soy sauce
¼ cup dry sherry
2clovesofgarlic(nelychopped)
1 tsp mustard powder
4 thin slices of orange
salt and pepper to taste
Combine the orange juice, soy sauce, sherry, garlic and mustard powder in a glass
bowl and mix thoroughly.
Place the duck in the bowl and gently massage the mixture onto the bird. Cover
and refrigerate overnight or at least a few hours. Remove the duck from the
mixtureandpiercetheskininseveralplaces(thiswillallowthefattodraino
whilecooking).Litheskincarefullyandplacetheorangeslicesunderneathon
the breast (2 on each side). Allow the duck to come up to room temperature.
Oncethesmokerisready,waterpaninandlledabout¾oftheway,placethe
duck on the cooking grill. Put the lid on (remember to open the lid vent fully) and
addthewoodofyourchoicetothecharcoal,usingtheboomaccessdoor.Cook
forabout4hoursat220°F,orunltheinternaltemperatureofthemeatreaches
75°C (165°F).
DeliciousDuck
7. 16.
Allyou requirefor thisdishis afewingredients,coarselychopped garlic,salt,
pepper,coarsegrainmustard,somenaturalstringandplentyofme.Onceyou
getthebriskethome,therstthingyouneedtodoiscutthestringandunroll
thebrisket,if its already rolled,paying aenontohowit allts together,as
you will need toroll it upagain.With thebrisketlaid out at(fatsidedown)
slather it with mustard, put the chopped garlic on and season liberally with the
saltandpepper.Atthispoint,youcanslicesomecheeseontoit(oponal)before
rollingitupagain.Useanaturalcoonstringtoeitalltogetheragain.Slather
the outside with mustard and season with salt and pepper (herbs of your choice
canbesprinkledontoo).Wrapthebrisketinclinglmandleaveitinthefridge
overnight. Early the next morning (it will take 8 – 12 hours to cook, depending
on the size of the cut), set the unit up for water smoking and place the brisket on
thecookinggrillandclosethelid.Popsomewoodonthroughtheboomdoor
forsmokeavour.Thisiswherethemeingredientcomesin,ndsomethingto
occupyyourmeasyouwaitforthelowheat(200°F-250°F)andsmoketowork
its magic.
Briskettakesmeandpracce,ifyouaremonitoringtheinternaltemperatureof
themeat,youwillprobablynocethataerabout5hoursthetemperaturewill
sitataround160°Fforawhile,don’tpanic,asitwillstarttoriseagain.Whenit
has reaches 190°F, your brisket is cooked, but you will need to let the meat rest
for at least half an hour, before carving and serving.
Stu�edandRolledBrisket
WoodTypes
WoodType Characteriscs
ALDER Verydelicatewithahintofsweetness.Goodwithsh,pork,poultry,
and light-meat game birds.
ALMOND Asweetsmokeavour,lightash.Goodwithallmeats.
APPLE Verymildwithasubtlefruityavour,slightlysweet.Goodwithpoultry
(turns skin dark brown) and pork.
ASH Fastburner,lightbutdisncveavour.Goodwithshandredmeats.
BIRCH Mediumhardwoodwithaavoursimilartomaple.Goodwithporkand
poultry.
CHERRY Good with poultry, pork and beef. Some say that cherry wood is the
best wood for smoking.
GRAPEVINES Tart. Provides a lot of smoke, rich and fruity. Good with poultry, red
meats, game and lamb.
HICKORY TheKingofsmokingwoods.Sweettostrong,heavybaconavour.
Good with pork, ham and beef.
LILAC Verylight,subtlewithahintoforal.Goodwithseafoodandlamb.
MAPLE Smoky, mellow and slightly sweet. Good with pork, poultry, cheese, and
small game birds.
MESQUITE Strongearthyavour.Goodwithbeef,sh,chicken,andgame.Oneof
thehoestburningwoods.
MULBERRY The smell is sweet and reminds one of apple.
OAK The Queen of smoking wood. RED OAK is good on ribs. Good with red
meat,pork,shandheavygame.
ORANGE Producesanicemildsmokyavour.Excellentwithbeef,pork,shand
poultry.
PEAR Anicesubtlesmokeavour.Muchlikeapple.Excellentwithchicken
and pork.
PECAN Sweetandmildwithaavoursimilartohickory.Tastywithasubtle
character. Good with poultry, beef, pork and cheese
PLUM Great on most white or pink meats, including chicken, turkey, pork and
sh.
WALNUT Very heavy smoke, usually mixed with lighter woods like almond, pear
orapple.Canbebierifusedalone.Goodwithredmeatsandgame.
6.
17.
When smoking food, you want to slow down the cooking process, avoiding the
temptaonto“ddle”withyourfoodwhensmokingoenresultsinbeertasng
food. You will want to cook food at temperatures of between 200°F - 250°F (Hot
Smoking).Youcansmokeanytypeoffood…..fromvegetablestolargecutsofmeat,
evenwholeturkeys,andonarelavelysmallunityoucancookaloadoffood.The
Apollo
®
smokerincorporatesmanyinnovavefeaturesmakingthemeasyforyouto
use. Some of the features and other food smoking terms:
Water Pan-Awaterpanposionedbetweenthefood&rewhichactsasabuer,
making it almost impossible to burn food. It also serves to stabilise the cooking
temperature and provides a moist cooking environment. Tip – Add beer, wine and/
orherbstoyourwaterpanforextraavour.
Rub – Dry or wet, a mixture of spices and herbs that is applied (rubbed) to the
outside of the food.
Wood–Woodforsmokingcomesinvariousforms,chunks,chips,dustandpellets,
it also comes in many variees (avours) fromapple to walnut, each imparng
a dierent taste. Tip – Use only wood that you know has not been treated, or
beersllbuyfromanoutletthatcanadviseyoucorrectly….seeyourauthorized
Napoleon
®
dealer.
CookingGrill/Rack– This is where you place the food on the cooker/smoker.
Charcoal–Likewood,itcomesinanarrayofshapesandstyles,lumporbriquees.
Charcoal provides the heat source and if used correctly should not impart any
avourtoyourfood…letitburnunlthesurfaceiscoveredwithalayerofgreyash
(onceyou’vebecome aseasonedBBQ’er,youcanworryaboutusingtechniques
likethe“minion”methodtogetlongerburnmes).Tip–Alwaysusehighquality
charcoal, remember some contain binders that may not be good for you.
Charcoal Chimney Starter – This is an excellent invenon, itallows you to light
charcoalwithouttheneedforliquidstarter,allitrequirestogetyourcharcoalgoing
quickly,safelyandcleanlyissomerolledupnewspaper.Italsoallowsyoutotopup
yourcharcoalbasketeasily.Tip–Wearclosedshoeswhenhandlinghotcharcoal.
GoodqualityBBQmisarealsoessenal.
ProbeThermometer–Anessenaltoolfordeterminingwhenthefoodiscooked.
Insertaprobeintothethickestpartofthefood(besuretoavoidhingabone
as this will give a false reading) you can then use the reading to see whether the
food has reached the desired temperature, a chart can be found further on in this
manual. Tip – The smoking process makes some meats turn pink, so don’t mistake
this for being raw.
Foodsmokingiseasy!
1 measure ground fenugreek
3 measures coarse sea salt
4 measures demerara sugar
1 measure garlic powder
6 measures ground paprika
1 measure coarsely ground black pepper
3 measures ground coriander
1 measure yellow mustard powder
2 measures ground pimento
2 measures dried mixed herbs
Roxy’sSpicyAppleBBQSauce
3 baking apples, peeled, cored and diced
2 cloves garlic puree
1 tbsp. olive oil
1/2 cup water
1 1/2 cups ketchup
3/4 cup cider vinegar
1/4 cup molasses
1/2 cup turbinado sugar or brown sugar
1/2 cup cane syrup
1 tsp. salt
1 tsp. cinnamon, ground
1 tsp. nutmeg
1/2 tsp. allspice
1/2 tsp. black pepper, fresh ground
1/2 tsp. cayenne pepper
1/4 tsp. clove, ground
1/4 cup cider vinegar, reserved
1 onion
In a sauce pan over medium heat, sauté apples, onions and garlic in olive oil for
5minutesllonionsbecometranslucent.Addthewaterandreduceheattolow
andsimmerlltheappleshavedissolved,20minutesorso.Addtheremainder
ofingredientsandsimmeronlowheatfor45minutesunlsauceisthickened.
Addremainingvinegarandincorporate.Placesauceinablenderandprocessll
smooth. Cool sauce and refrigerate up to 2 weeks.
Mack’sAllpurposeBBQRub
Use teaspoons, cups or whatever to measure out the ingredients (just make
sureyouusethesamesizeofcontainerforall)dependingonwhatquantyyou
require.Thisrubworksonribs,steakorpoultry.
Mixalltheingredientstogetheranddon’tworryifyouhaveleover,asit’ll
last a couple of months.
5.
18.
Basicbrineforsh…
½ cup brown sugar
½ cup kosher or coarse sea salt
1 cup soy sauce
6 cups water
1 cup dry white wine
1 tsp. coarse ground pepper
1nelychoppedsprigofrosemary
You may need to increase the quanes proporonately dependent on how
muchyouneedtocoveryoursh.
Method…
1. Mix all the ingredients and sr thoroughly unl the salt and sugar has
dissolved.Placetheshintoanon-reacvecontainerandpourthebrine
mixtureover,makingsurethattheshistotallycoveredbythebrine.
2. Refrigerate overnight.
3. Removetheshfromthebrine(thebrinehasdoneitswork, soshould
nowbedisposedof),pattheshdryandplacebackintothefridgefor2
hours.
4. Setupyourunitforcoldsmoking,asdescribedpreviously,placetheshon
thecookinggrillsoryoumaywanttousetheshhangerlocatedinthelid,
pop the lid on and smoke.
Timeswillvarygreatlydependingonthesizeandweightofthesh.Mildwoods
suchasAlder,Apple,BeechorMaplearerecommendedforsmokingsh.
ColdSmokedFish
Thank you for purchasing the Apollo
®
3in1Smoker.Wewantyoutobeable
touseyournewunitsafelyandeecvely,whileatthesameme,producing
greattasngfoodforyourfamilyandfriendstoenjoy.
Toolsrequiredforassembly:
Phillips/Star Screwdriver
8mm - 5/16 Spanner/wrench
Remove all the components from the box,
andlaythemoutonasmoothatsurface.
1. Locate the base unit (dome shaped with
3 vents)
2. Lay the base unit open side down and
aachthe3legs,usingthesixM5x10mm
nuts and bolts.
* NB – Please see inset diagram for correct
posioningofbolts,washersandnuts.Avoid
overghteningthebolts,asthiscancause
damagetothenish.
3. Now turn the base unit over, so that it
stands on its legs and as assemble the rest
of the parts, in the order they appear on the
main diagram.
Your Apollo® 3 in 1 BBQ Smoker is now ready
to use.”
Base
Unit
showing leg
aachment
4.19.
Pesto (You may also use ready-made pesto)
3 cups fresh basil leaves (loosely packed)
3 tbsp. lightly toasted pine nuts
2 cloves roughly chopped garlic
½ cup freshly grated parmesan cheese
½ cup extra virgin olive oil
salt and pepper to taste
popalltheingredientsintoablenderandblendunlyouhaveapaste.
Rub (Use Napoleon
®
Chicken & Rib spice if you want to skip this step).
1 tbsp. course sea salt
1½ tbsp. cracked pepper corns
1 tbsp. dried rosemary
1 tbsp. dried oregano
1 tbsp. ground coriander
If you like a bit of a “kick”, add some crushed chili. Mix all the ingredients by hand
in a mixing bowl.
Chicken
1 large, preferably free range chicken, refrigerated / if previously frozen, thaw in
refrigerator or under cold water.
Preparaon - Loosen the skin of the chicken and using a spoon, insert the pesto
betweentheskinandesh.Onceyouhaveafewspoonfulsinplace,massagethe
birdunlthepestoisevenlydistributed.Takeabitoftheleoverpestoandrub
it all over the outside, then sprinkle on your prepared rub (the pesto will help it
tosck).
Place the bird on the cooking grill of your smoker (the smoker has been set up
for water smoking and the charcoal has a light grey colour). Close the lid, open
theboomdoorandthrowonsomewoodforsmokeavour.Withthesmoker
running at between 200°F and 250°F the bird should be done in around 3½ hours.
Remember to use a probe thermometer to check if it’s done.
Tip – Let the chicken “rest” for at least 10 minutes before carving.
Mediterranean Chicken
SafetyInstrucons
Pleasereadandfollowtheseinstruconsbeforeusingyoursmoker,
failuretodosomayresultinseriousinjury,deathorare.
• This unit is designed for outdoor use only. Do not operate indoors or in an
enclosed area
• Onlyusethissmokeronahard,levelandnon-combusblesurface
• Donotleavethesmokerunaendedandkeepchildrenandpetsawayfrom
theunitatallmes
• Makesurethereisatleast10’clearancebetweentheunitandanycombusble
materials such as bushes, trees, wooden decks and buildings
• Donotaempttomovethehotsmoker
• Usebbq/ovenmisatallmes,asthesurfaceswillbecomehot
• Theuseofabrasivecleanersorsharpobjectswilldamagethecoangs
• Useextremecauonwhenaddingcharcoalorwood
• Do not use instant lighng charcoal, or ammable liquids. We recommend
usingachimneystarterwithnaturalcharcoalorcharcoalbriquees
• Exnguishcoalsandashaeruseandbeforeleavingthesmokerunaended
• Usecommonsenseandcauonwhenusingthissmoker
• To clean the smoker, a mild soluon of warm, soapy water is all that is
required
For one year from date of purchase, Napoleon
®
warrants this charcoal smoker against
defects due to bad workmanship or faulty materials to the original purchaser. To
obtain repair or replacement under the terms of this warranty, please call Customer
Care at 1-866-820-8686 for complete details. Napoleon’s obligaons under this
warranty are limited to the following guidelines.
The warranty does not cover smokers that have been altered or damaged due to:
normal wear, rust, abuse, improper maintenance, improper use, disassembly of
parts and/or aemptedrepair by anyone other than an authorized employee of
Napoleon
®
.
• Thiswarrantydoesnotcoversurfacescratchesorheatdamagetothenish,
which is considered normal wear.
• Napoleon
®
may elect to repair or replace damaged units covered by the terms
of this warranty.
• The warranty extends to the original purchaser only and is not transferable or
assignabletosubsequentpurchasers.
Except as above stated, Napoleon
®
makes no other express warranty. The implied
warranes of merchantability and tness for a parcular purpose are limited in
duraontooneyearfromthedateofpurchase.
Warranty
3.
20.
Sturdy lid handle
Top air vent
ACCU-PROBE™ temperature gauge
Lid contains a horizontal bar, which
isidealforhangingsh,ribsor
sausages
Temperature probe eyelet at each
grill level
Each cooking chamber (stacker)
contains a 20” cooking grate
Hinged,ghtngdoors,alleasy
access to the water pan and charcoal
basket
Folding handles enable ease of
transport and storage
Latcheslockeachsecontogether
3 air vents in the base are excellent
for temperature control
3 sturdy legs
Versale
Smoker
Features
2.
21.
Napoleon Apollo AS300K-1 Parts List
1
Lid Handle Assembly
Part No.
PNA 9000114
2
Temp/ Vent Bezel
Part No.
PNA9000214
3
Lid Assembly
Part No.
PNA9000314
4
Meat Hooks (x 5)
Part No.
PQE90004
5
Hanger Bar
Part No.
PQE90005
6
Cooking Grill
Part No.
PQE90006
7
Chamber Assembly
Part No.
PNA90007
8
Folding Side Handle (x 4)
Part No.
PQE90008
9
Water Pan
Part No.
PQE90009
10
Charcoal Basket
Part No.
PQE90010
11
Base Unit Assembly
Part No.
PQE90011
12
Leg (x 3)
Part No.
PQE90012
13
Hardware Pack
Part No.
PQE90013
14
Door (x2)
P
a
r
t
N
o
.
PNA90014
13
14
14
22.
Napoleon Apollo AS200K- 1Parts List
1
Lid Handle Assembly
Part No.
PNA9000114
2
Temp/ Vent Bezel
Part No.
NAS200K0214
3
Lid Assembly
Part No.
NAS200K0314
4
Meat Hooks (x 5)
Part No.
PQE90004
5
Hanger Bar
Part No.
NAS200K05
6
Cooking Grill
Part No.
NAS200K06
7
Chamber Assembly
Part No.
NAS200K07
8
Folding Side Handle (x 4)
Part No.
PQE90008
9
Water Pan
Part No.
NAS200K09
10
Charcoal Basket
Part No.
NAS200K10
11
Base Unit Assembly
Part No.
NAS200K11
12
Leg (x 3)
Part No.
NAS200K12
13
Hardware Pack
Part No.
NAS200K13
14
Door (x2)
Part No.
NAS200K14
13
14
14
14
14
13
OponalAccessories
Pocket Thermometer
Providesthemostaccuratewayoftesngwhetherornotyourfood
iscookedtoperfecon.
Product Code: 61004
Marinade Injector
Usethisoversizehypodermic-styleneedletoinjectbasngmixtures,
marinades,meltedbuerandotherliquidavouringsdeepintothe
meat.
Product Code: 55027
Silicone BBQ Tongs
Awelcomeaddiontoyourgrillingaccessories.Thesiliconeps
makeliingandrotangfoodeortless.Alsofeaturesacomfortable
handle that is extra-long to keep you at a safe distance.
Product Code: 55015
GridLier
Nomorestrugglingtolithegridoahotgrillforrefuelingor
smoking.Thesturdyconstruconlisheavy,hotgridskeepingyour
hands away from the heat.
Product Code: 62121
1.
Charcoal Chimney Starter
Light your charcoal with no lighter uid and no messin a Charcoal
Chimney Starter. Made with a cool touch handle for easy and safe
pouring.
Product Code: 67800
Grilling Glove
Reversible-tsbothleorrighthand.Withstandstempaturesupto
475
o
F (250
o
C). The silicone lines will ensure you never lose your grip
when grilling.
Product Code: 62145
WoodChips
Addsomeextrasmokeyavourtoyourfoodwithoneofsixwood
chipavours.
Product Code: 67001 - Mesquite
67002-Maple
67003-Hickory
67004-Whiskey
67005-Cherry
67007-Apple
3 in 1 Smoker,
Charcoal Grill and Water Smoker
Retain this manual for future reference.
N415-0332 11/19/14
What’s Inside
Instrucons - How to set up and use your water smoker
Hintsandps - How to get the best from your water smoker
Recipes-Stepbystepguidetogreattasngsmokedfood
Napoleon Group of Companies
214 Bayview Dr., Barrie, Ontario, Canada L4N 4Y8
Phone: 1-705-726-4278 Fax: (705)725-2564
www.napoleongrills.com
CustomerSoluons:1-866-820-8686or[email protected]
