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FLAVOURING WOOD
To obtain your favourite smoke flavour, experiment
by using chunks, sticks or chips of flavour-producing
wood such as manuka, apple or cherry. Most fruit or
nut tree wood can be used for smoke flavouring. Do not
use resinous woods such as pine as it will produce an
unpleasant taste. Wood chunks or sticks 7.5 - 10cm long
and 1.25 - 2.5cm thick work best. Unless the wood is still
green, soak the wood in water for 20 minutes or wrap
each piece in foil and tear several small holes in the
foil to produce more smoke and prevent the wood from
burning too quickly.
REGULATING HEAT
To increase heat and air circulation, fully open
the bottom vent and smoke stack damper. If the
temperature does not increase, more fuel may be
required.
ADDING WATER OR WOOD DURING COOKING
Additional flavouring wood should not have to be
added during the cooking process, however it may be
necessary when cooking very large pieces of meat.
Follow the instructions and cautions below to avoid
injury while adding water and/or wood.
1. Open door slowly to allow heat and steam to escape
away from your face. Use caution since flames can
flare-up when fresh air suddenly comes in contact
with fire.
2. Wearing heat resistant gloves, use long cooking tongs
to move the hot coals in the charcoal pan to the
side. Try not to stir up ash and sparks that my effect
smoking food. Use the tongs to add charcoal or wood.
3. Close the door when the charcoal is burning well again.
4. If water level is low, add water to bowl. If food is
on top cooking rack only, water may be added to
the bowl by moving food aside on cooking rack and
pouring water down through the cooking rack. Fill
water bowl to 2.5cm below the rim. Pour slowly to
avoid splashing or overfilling.
OPERATING INSTRUCTIONS
• Variations in flavour can be achieved by adding wine,
soft drinks, herbs, spices, bits of citrus peel, fruit
juice, onion or marinades to the water bowl.
• Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
Clean:
Wash hands, utensils, and surfaces with hot
soapy water before and after handling raw meat.
Separate:
Separate raw meats from ready-to-eat foods
to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook:
Cook meat and poultry thoroughly to kill
bacteria. Use a thermometer to ensure proper internal
food temperatures.
Chill:
Refrigerate prepared foods and leftovers
promptly.
For further Food Safe information, go to New Zealand
Food Standards website: www.mpi.govt.nz/food-
safety/food-safety-for-consumers.
COOKING TIPS
