Kenmore 141.153373, 141.173373 Preparing to Smoke, Using The Smoker Drawer, Tips for Smoking

Preparing to Smoke

Smoking gives food a distinctive, delicious flavor. You will find a variety of wood chips or pellets available for use in smoking grilled foods. Pre-soaking of wood chips may be required so read and follow the manufacturers instruc- tions for preparation of smoking chips prior to filling the Smoker Drawer.

Using The Smoker Drawer

Start your grill and allow it to reach the desired cooking temperature for the food you are grilling. Wear a flame retardant BBQ Mitt and pull the Smoker Drawer out of the grill and fill with your prepared smoking chips. Dried herbs

and spices may also be added to produce different flavors. Return the Smoker Box to the grill and the heat will produce smoke and season the food.

Tips for Smoking

You can reduce the strength of the smoke flavor by only smoking for half or three quarters of the cooking time. The heat required for smoking is normally low to medium.

Foods naturally high in oils lend themselves well to smoking, while drier foods benefit from a marinade. You can also rub the food with herbs, spices or flavored oils. Many foods can be smoked to produce stunning results with very little effort. Here are a few suggestions:

•Tuna steaks, marinated in Asian flavors of sesame oil, sey sauce and sherry.

•Pork fillets, rubbed with ginger, orange rind aod brushed with maple syrup.

•Mussels, brushed with lemon rind and chili oil.

•Lamb cutlets, marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can be used for a whole leg or rack of lamb.

•Chicken, bonetess chicken pieces especially sliced breasts

•Fish, sliced fillets of firm fish, assorted seafood such as prawns, scallops and calamari

•Pork, sliced fillets, diced or minced pork, sliced leg steak, sliced chops

•Beef, sliced fillet, rib-eye, rouod, rump, sirloin

•Lamb, sliced fillet, round, loin

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