12 | GETTING STARTED |
6.The water in the smoker is used to keep the temperature low. Check the water level every 3 – 4 hours. If you notice the temperatures going up in the smoker, fill the pan with more water.
7. Because raw meat is more porous than cooked meat it absorbs more wood smoke at the beginning of the smoking process. To add more wood, open the side door and, using tongs, set the chips/chunks on top of the burning coals, and then close the door. Make sure the vents on the bottom and top of the smoker are partially open.
8. When smoking is completed, brush grates with a grill brush or crumpled aluminum foil to loosen any debris and close all vents to extinguish the coals.
NOTE: Do not use water to extinguish the coals as it may damage the
COOKING TIPS
• Both cooking grates may be used for food at the same time. If only using one cooking grate, it is recommended to use the top cooking grate for easier access to your food. Place the top cooking grate on the brackets at the top of the center section.
• Adding food to the smoker will decrease the temperature in the smoker.
• Always cook with the lid on the smoker.
• Resist the temptation to lift the lid during cooking. Each time the lid is removed, it will add 15 to 20 minutes to your cooking time.
• External temperatures and location will affect how your smoker performs. Adjust your cooking times accordingly.
•When adding charcoal briquetts or wood chunks, check the
water pan and add water as necessary to fill the pan. Use the door on the front of the smoker to add charcoal or water. Always use hot water to replenish the water pan.
• Smoking is truly an adventure. Experiment with various temperatures, woods, and meats. It is recommended to use the Smoker’s Journal (found later in this book) while experimenting. Jot down ingredients, wood amounts, combinations, and results so you can repeat successes.
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