Use of Flavor & Woods
•Wood chips give smoked foods their distinct flavor and are a prime ingredient in water smoking. Smoke flavor will vary slightly with the type of wood used. Common woods used in smoking are hickory, mesquite, cherry, apple, maple, and alder.
•Never use resinous woods such as pine or cedar as they will produce an unpleasant flavor.
•Wood chips 1 to 2½ inches long and ¼ to ½ inch thick work best. Do not use wood chunks. Very small wood chips or shavings will burn too quickly and may not produce the desired smoke flavor.
•One cup of chips is good for 1 hour of smoking. Use two cups for longer smoke times.
•Do not add wood chips to the Smoker Roaster while in use.
•Wood Chips are not included with this unit.
Suggested Wood Chips for Smoking
• Alder: Salmon, swordfish, and other fish; poultry and pork.
•Apple: Poultry, pork, and salmon.
•Cherry: Veal, pork, and poultry.
•Hickory: All meats, poultry, and fish.
•Maple: Salmon, chicken, and pork.
•Mesquite: Beef and pork.
•Oak: All meats.
Tips for Smoking Fish
Dressed fish fillets and steaks may be smoked. When smoking dressed fish, place the belly (cut) side down on the rack. Spread the fish open to allow for maximum smoke penetration. Fish, especially lean fish, may be brushed with melted butter or oil before cooking to prevent the fish drying out. Fish is done when a meat thermometer reads 140 °F or when the flesh flakes easily.
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SMOKING CHART
|
| Cups of | Approx. Cook |
Food | Quantity | Water | Time in |
|
| Hours. | |
|
|
| |
BEEF |
|
|
|
Brisket | 2½ - 3½ lbs. | ¾ | 4 - 6 |
|
|
|
|
Short Ribs | 2 - 2½ lbs. | ½ | 2 - 2½ |
|
|
|
|
Roast (Boneless) | 2½ - 4 lbs. | ¾ | 2 - 3 |
Roast (Bone in) | 3 - 5 lbs. | ¾ | 2½ - 4 |
|
|
|
|
PORK |
|
|
|
|
|
|
|
Chops | 41” - thick | ½ | 1 - 1½ |
Country Style Ribs | 2 - 5 lbs. | ¾ | 3 - 5 |
|
|
|
|
Spare Ribs | 3 - 5 lbs. | ¾ | 3 - 5 |
|
|
|
|
Roast (Boneless) | 2 - 3½ lbs. | ¾ | 1 - 3½ |
POULTRY |
|
|
|
|
|
|
|
Turkey (1 Whole) | 16 - 18 lbs. | 2 | 7 - 8 |
|
|
|
|
Chicken (1 Whole) | 3 - 3½ lbs. | ½ | 2 - 2½ |
Turkey Breast (Boneless) | 3½ - 4½ lbs. | 1 | 2½ - 3 |
|
|
|
|
Turkey Drumsticks | 3 - 3½ lbs. | ½ | 2 - 2½ |
|
|
|
|
FISH |
|
|
|
Fillets | 1½ - 2 lbs. | ¼ | 1 - 1½ |
|
|
|
|
Steaks | 41” - thick | ¼ | 1 - 1¼ |
|
|
|
|
Whole Fish | 9 - 10” long | ½ | 1 - 1½ |
| (3 - 3½ lbs.) |
|
|
*All cooking times are based on using one cup of hickory chips. Cooking times are estimates and will vary with the amount of food, outside weather conditions and altitude. Always use a meat thermometer to verify that the meat has reached a safe internal temperature.
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