22
ADDING ADDITIONAL CHARCOAL
To achieve the extended cooking times needed for Indirect Cooking or slow smoking,
additional charcoal can be added by opening the charcoal lid. Take out the cooking
grill using a grate tool and insulated grill mitts - as the cooking grill can be VERY hot.
Using long-handled tongs, stoke the coals enough to allow excess ash to fall through
the charcoal grate into the ash pan below. Again using insulated mitts and
long-handled tong add charcoal to the charcoal grate as needed and return the
cooking grill back into place.
NEVER use lighter fluid or instant light charcoal when adding additional charcoal to
an existing fire. This can be VERY dangerous. Do not attempt to empty the ash pan
while charcoal or ashes are still hot. Wait until the ashes and whole unit have
completely cooled before emptying the ashes.
See the “Cooking Methods” section below for more information on Indirect Cooking
and slow smoking.
COOKING METHODS
You can use your TEXAS SMOKER to cook in three different ways – depending on
the type of food, and how you want to prepare it.
BARBEQUE GRILLING
Barbeque Grilling is cooking directly over the fire, using direct heat. This method is
the quickest and works well for foods that are tender before you cook them –
including steaks, beef or pork tenderloin, burgers, hot dogs, sausages, chicken,
seafood, etc.
Barbeque Grilling uses temperatures that are over 160
°
C (325
°
F). When cooking at
these temperatures, it is important to carefully watch your food to keep it from burning.
Also, you can close the lid and butterfly dampers to put out any grease flare-up that
may occur when fats and oils start to run from cooking food.
INDIRECT COOKING
Indirect Cooking is cooking using indirect heat and smoke. This method takes a little
longer, but can be used for nearly any kind of food you want to cook (including those
above). As Indirect Cooking uses lower temperatures and longer cooking times -
this method works best for cuts of meat that need time to tenderise – such as ribs,
brisket, pork shoulder, wild game, etc
Indirect Cooking uses temperatures from 105
°
C (225
°
F) to 160
°
C (325
°
F). Try to
maintain around 135
°
C (275
°
F) for optimal results.
Summary of Contents for TEXASK
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