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When smoking food, you want to slow down the cooking process, avoiding the
temptaon to “ddle” with your food when smoking oen results in beer tasng
food. You will want to cook food at temperatures of between 200°F - 250°F (Hot
Smoking). You can smoke any type of food…..from vegetables to large cuts of meat,
even whole turkeys, and on a relavely small unit you can cook a load of food. The
Apollo
®
smoker incorporates many innovave features making them easy for you to
use. Some of the features and other food smoking terms:
Water Pan - A water pan posioned between the food & re which acts as a buer,
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/
or herbs to your water pan for extra avour.
Rub – Dry or wet, a mixture of spices and herbs that is applied (rubbed) to the
outside of the food.
Wood – Wood for smoking comes in various forms, chunks, chips, dust and pellets,
it also comes in many variees (avours) from apple to walnut, each imparng
a dierent taste. Tip – Use only wood that you know has not been treated, or
beer sll buy from an outlet that can advise you correctly…. see your authorized
Napoleon
®
dealer.
Cooking Grill/ Rack – This is where you place the food on the cooker/smoker.
Charcoal – Like wood, it comes in an array of shapes and styles, lump or briquees.
Charcoal provides the heat source and if used correctly should not impart any
avour to your food… let it burn unl the surface is covered with a layer of grey ash
(once you’ve become a seasoned BBQ’er, you can worry about using techniques
like the “minion” method to get longer burn mes). Tip – Always use high quality
charcoal, remember some contain binders that may not be good for you.
Charcoal Chimney Starter – This is an excellent invenon, it allows you to light
charcoal without the need for liquid starter, all it requires to get your charcoal going
quickly, safely and cleanly is some rolled up newspaper. It also allows you to top up
your charcoal basket easily. Tip – Wear closed shoes when handling hot charcoal.
Good quality BBQ mis are also essenal.
Probe Thermometer – An essenal tool for determining when the food is cooked.
Insert a probe into the thickest part of the food (be sure to avoid hing a bone
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.
Food smoking is easy!
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’s Spicy Apple BBQ Sauce
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
5 minutes ll onions become translucent. Add the water and reduce heat to low
and simmer ll the apples have dissolved, 20 minutes or so. Add the remainder
of ingredients and simmer on low heat for 45 minutes unl sauce is thickened.
Add remaining vinegar and incorporate. Place sauce in a blender and process ll
smooth. Cool sauce and refrigerate up to 2 weeks.
Mack’s All purpose BBQ Rub
Use teaspoons, cups or whatever to measure out the ingredients (just make
sure you use the same size of container for all) depending on what quanty you
require. This rub works on ribs, steak or poultry.
Mix all the ingredients together and don’t worry if you have le over, as it’ll
last a couple of months.
5.
18.
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