D-6
TIPS FOR AKORN SMOKING
(Indirect Heat)
•
6PRNHORQJDQGVORZLQWKHWR)UDQJH
•
$GMXVWWKHGDPSHUVIRUGHVLUHGWHPSHUDWXUH5HPHPEHUPRUHDLUHTXDOVKLJKHUWHPSHUDWXUH
•
/XPSFKDUFRDOLVSUHIHUUHGRYHUEULTXHWWHV
•
3XWVHYHUDOOD\HUVRIFKDUFRDOLQ¿UHER[ZLWKVRDNHGKLFNRU\FKLSVVRDNPLQWRKUVPL[HGLQRU
RQWRSRIFRDOVIRUDZRRGVPRNHÀDYRUWRWKHPHDW
•
8VHOHVVOXPSFKDUFRDOWKDQ\RXZRXOGEULTXHWWHV
•
)RUVORZFRRNLQJWREXLOGVPDOO¿UHDQGOLJKWZLWK¿UHVWDUWHUDWWRSRIWKHFKDUFRDOSLOH
•
/LJKWFKDUFRDOSLOHDWERWWRPIRUKLJKWHPS¿UHV(DV\WRKHDWXSKDUGHUWREULQJGRZQ
•
%ULQJPHDWWRURRPWHPSEHIRUHFRRNLQJDQGXVHPHDWWKHUPRPHWHUWRNQRZZKHQGRQH
•
•
•
•
•
•
•
•
•
•
PORK BUTT or VENISON (bone in – 6/9 lbs):
•
FXSFRPPHUFLDOGU\%%4UXEDQGRUGHHSO\LQMHFWVHDVRQLQJRI\RXUFKRLFHLQWRPHDW
•
:RUNWKHUXELQWRWKHEXWWXQWLOLWLVPRLVW
•
:UDSLQVDUDQDQGSODFHLQUHIULJHUDWRUIRUWRKRXUV
•
&RRNWKHEXWWIRUKRXUVDW)RUZKHQLQWHUQDOPHDWWHPSHUDWXUHUHDFKHV)
•
5HPRYH GRXEOHZUDSLQIRLODQGOHWVLWPLQXWHVEHIRUHSXOOLQJDSDUW
Indirect Heat
