Tips For Smoking - Klarstein 10033439 Handbuch

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TIPS FOR SMOKING

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 thoroughly.
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 guidebooks 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 1 10 °C. Remember to test meat
with a cooking thermometer to ensure it has been fully cooked.
Suggested inner Cook Temperatures
• Pork: 70-75 °C
• Chicken: 75-82 °C
• Bef and Lamb: 63-75 °C
Only open the smoker occasionally to check the progress. Keeping temperatures consistent
allows a desirable outcome. Over-abundance of smoke can lead to less desirable flavor.
Make sure airflow remains constant. Often it is only necessary to have smoke for the first few
hours of a cook session and just allow the heat to finish the process.