Operation
11
10
Operation
Smoking
Smokingintensifies the flavor by adding smoke to the cooking
process.To achieve ample smoke ring and flavor addyour
favoritechoice of wood chunks into the ash pan through the
fireboxdoor (small door on right). Popular wood chunks used
aremesquite and hickory, but there are manydifferent flavors
to choosefrom at your local BBQ goods supplier. Alwayssoak
the chunksin water prior to putting them into the box. The
additionalsmoke generated creates a “cloud” around food
whichpermeates meats and vegetables for added smoky
flavor.
Duringextended cooking periods, it is normal to add fresh
woodchunks to the ash pan several times. Try and limit the
amountof time the firebox door is opened though, as each
timewill cause heat loss and extend cooking times.
Tip:For an extra kick and mouth-watering aroma, add several
onionslices to your ash pan when smoking.
Cold Smoking
Coldsmoking is a method used to add smoke flavor to food
withoutfully cooking the food. Once smoked, the food can be
cookedby any method desired. Seasonings and marinades
can beadded before cold smoking most foods. Use your
regularrecipe instructions for seasoning then use the following
procedurefor cold smoking.
1. Fill smoker box with soakedwood chunks.
2. Fill two kitchen pans withice.
3. Sprinkle one cup of rocksalt over the ice in each pan.
4. Place food to be smoked directlyon oven rack or on a
sheetpan.
5. Put one ice pan on oven rack abovefood to be smoked.
Placethe second pan on oven rack below the food to be
smoked.
6. Bring temperatureto 150°F and hold.
7. Use the cold smoking charton page 12 to determine
smokingtimes.
8. Halfway through smokingtime, turn the food over to
ensuresmoke flavor on all sides when sheet pan is used.
9. When smoking is completed,remove foods from smoker
and cookimmediately or plastic wrap and refrigerate.
NOTE: Vegetablesshould be blanched for five minutes in boiling
water,chilled, then air dried before cold smoking.