23
SLOW SMOKING
Slow smoking uses much lower temperatures and much longer cooking times. Slow
smoking is actually a way to cure meats rather than cook them. Slow smoking is ideal
for turkeys, chickens, beef briskets, cheese and sausage.
Slow smoking uses temperatures that range from 60
°
C (140
°
F) to 105
°
C (225
°
F).
Many slow smoking recipes call for the use of as line brine that helps preserve the
meat and avoid bacterial contamination during the cooking process. It is
recommended to only cook above 105
°
C (225
°
F) unless you are experienced at how
to avoid bacterial contamination, It is OK to smoke food, and then straight away
Barbeque Grill it for immediate consumption.
USING CHARCOAL AND WOOD
CHARCOAL
Your TEXAS SMOKER is made ideally to burn charcoal briquettes or natural wood
lump charcoal – both of which have different cooking attributes. Charcoal briquettes
typically provide longer burn times than lump charcoal – but lump charcoal burns
hotter than briquettes. Using the charcoal pan access door to add more charcoal
makes both briquettes and lumps easy and convenient for extended cooking times.
Heat Beads™ can also be used, but take care to fully burn them in before cooking.
Heat Beads™ generally will burn for longer but at a lower temperature per kg.
SMOKING WOODS
Adding smoking woods to your TEXAS SMOKER is an easy and effective way to
create wonderful flavor combinations for all types of Barbeque Grilled, Indirect
Cooked, , or Slow Smoked foods. Wood chips are typically used for shorter cooking
times, where chunks are better for longer cooking times.
When choosing smoking woods, the rule of thumb is to use a fruited hardwood – from
a tree that bears a nut, fruit, or berry. The most popular and widely available smoking
woods are hickory and mesquite. Hickory imparts a milder flavor, where mesquite is
more intense. Other common wood varieties are oak, apple, pecan, cherry, etc.
It is important to never use pine, gums, cedar, or kiln dried wood as they contain
resins than taste bad and can be poisonous
And any smoking woods should be well cured. Green wood still contains all the sap
and moisture needed to keep the tree alive, and will impart a very strong-tasting
smoke that will turn your foods black. Also, when you try burning green wood, it is
hard to reach a good temperature, because all the moisture inside the wood can put
the fire out while it’s burning. Well-cured wood lights easily, maintains cooking
temperature, and produces a great tasting smoke flavor that isn’t too strong.
Never use any timber that may have previously ben painted or treated as it could be
poisonous. If you are not sure of the source, assume it is poisonous and don’t use it.
Summary of Contents for TEXASK
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