Adding Water; Cooking Tips - RUSTA AUSTIN Gebrauchsanleitung

• Using your desired flavoring woods and marinades, burn your smoker at low temperature
(around 50°C) for 45–60 minutes. Let the smoker cool, and clean out the used water and wood.
• Once seasoning is complete, your smoker's interior will have a durable, seasoned coating.

ADDING WATER

• To add water before cooking, simply remove the water pan and fill it with water up to 1" (2.5cm)
below the rim. Then place the pan with water in the rack under the bottom cooking grate.
• To add more water while the smoker is in use, the best and safest way is to use a clean wate-
ring can with a long spout.

COOKING TIPS

Line the water pan with aluminum foil before each use. This will make it easy to clean and help
your water pan last longer.
ADDING WOOD
• To add wood chips before cooking, simply place a small amount of wood chips in the pan with your
choice of flavoring hardwood chips. The amount and type of wood you use is entirely up to you.
• To add wood chips while cooking, open the bottom smoker door and place additional wood chips
into wood chip pan. The wood chip pan should sit close to the burner. It's location can be raised
up/down by changing the wire brackets. It is not recommended to remove the wood chip pan
while the smoker is in operation.
• CAUTION! The wood chip pan and door get very hot. Avoid handling them while in use. Always
wear protective oven mitts when handling hot components.
FLAVORING WOOD
• Small wood chips work best inside the wood chip pan.
• Use dry hardwoods such as hickory, pecan, apple, cherry, or mesquite.
• Most fruit or nut tree woods produce excellent smoke flavoring.
• Do not use resinous woods such as pine or plywood. These usually produce unpleasant flavoring.
• Let your taste be your guide – experiment with different types and quantities of woodchunks,
chips, or sticks. You can also mix woods.
• To produce more smoke and to prevent fast burning, pre-soak the wood chips in a separate pan
of water for at least 20 minutes, or wrap the chips in perforated aluminum foil.
• Most smoke flavoring occurs within the first hour of cooking. Adding wood chips after the first
hour is typically not necessary unless extra smoke flavoring is desired.
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