WARNING: The Smoker Roaster is HOT. Always use hot pads or oven mitts and remove the lid carefully to allow steam and smoke to escape away from you.
NOTE: For greater accuracy, use a meat thermometer to check for doneness. Place the probe of the thermometer in thickest area of meat.
If the meat is not done, replace the lid and continue checking for doneness at
Important Points
•Do not preheat the Roaster.
•Always use the roasting pan in the Smoker Roaster when cooking.
NOTE: Never place food or liquid directly into the housing.
•Use caution when removing or lifting the lid as steam is vented. Use the steam/smoke vent to release steam prior to lifting lid.
•Do not use solid fuels, such as charcoal briquettes. Do not use charcoal lighter fluid.
•Avoid removing the lid frequently to minimize steam and heat loss during cooking. If the lid is removed, allow additional cooking time.
•Do not use wood chunks. Use chips only.
NOTE: Dry wood chips is best used to produce more smoke.
•Meats should be completely thawed before cooking.
•Do not use the Smoker Roaster for food preservation. This unit is for smoke cooking and roasting only. Leftovers must be properly refrigerated.
•Cooking times are estimates and will vary with amount of food, outside weather conditions, and altitude.
•A small amount of water may be noticed dripping from the unit. This is normal due to moisture collecting around the lid.
•Do not line the rack, drip pan, roasting pan, or housing with aluminum foil.
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SMOKING
Smoking gives food a unique flavor and delicate texture. The key is the combination of wood chips, low temperatures, steam, and long cooking times. As the Smoker Roaster heats, the wood chips start to smolder to produce smoke and the water in the water pan starts to steam. The smoke penetrates the food, giving it that delicious flavor and the steam keeps the food from drying out. Because the cook times are so long and the temperature is so low, it is almost impossible to overcook or dry out foods.
A Few Words about Brines, Marinades, Rubs, and Sauces
Before you smoke your foods, you will want to consider using brines, marinades, rubs, and sauces.
•Brines: A mixture of water (or other liquids), salt, and sugar that keeps meat moist during the long cooking process. Meat is soaked in brine overnight prior to cooking.
•Marinades: A mixture of dry and liquid ingredients that adds flavor and tenderness. Meat is soaked in the marinade prior to cooking.
•Rubs: A mix of herbs and spices rubbed into meat. Prior to cooking, allow rubbed meat to stand in the refrigerator for the specified time to absorb flavors.
•Sauces: A mixture of ingredients, often
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