Klarstein 10030000 Bedienungsanleitung Seite 11

Operation
1. Press On/Off button on smoker control panel.
2. The default temperature is 60 °C. To adjust to your desired internal meal temperature use the up/down button
on the control panel.
3. The smoker will automatically turn off when the meat has reached the appropriate temperature. lt will then
turn back on if the temperature drops.
Adding wood pellets or chips
If you need to add more wood chips or pellets during the smoking process, carefully open the chip/pellet chute
and place chips or pellets into chute and close.
Meat Smoking
Temperature control is very important when smoking meat correctly. Lower cook temperatures are needed to
achieve the desired results without drying out the meat. Your Smoker features a temperature and automatic
timer gauge to help put you in control. Pay careful attention to make sure the meat is cooking slowly but tho-
roughly. Testing with a meat thermometer can help with the process. lt is not required to use large amountc; of
smoke to achieve the desired results. In fact, too much smoke would not give the flavor you are seeking. Check
the smoker about every hour or so to see if things are progressing satisfactorily.
Perfect barbecue flavor and texture relies on cook temperature, cooking time and smoke levels.
General Smoking Instructions and Tips
• Make sure you start with a clean smoker ever y time.
• lt may be best to choose a commercially available wood chip for smoking the first time to get a feel for the
size and consistency of the wood. Feel free to experiment with different wood types. There are many guide-
books commercially available with tips and ideas. Oak, mesquite, nut trees and fruit woods all have benefits.
• lt's important that the liquid level stays full in the water pan so your meat doesn't dry out. You can also use
wine, juices or add herbs to the water for added flavor. lt is also a good idea to baste larger pieces of meat
that are under longer cooking times to keep them moist.
• Ideal cooking temperatures are between 94 and 110 °C. Remember to test meat with a cooking thermome-
ter to ensure it has been fully cooked.
11