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COOKING TIPS
• 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.
• Brush poultry and naturally lean meats with cooking
oil, butter or margarine before cooking.
• Meat should be completely thawed before cooking.
• When cooking more than one piece of meat, the
cooking time is determined by the largest single piece
being cooked.
• The meat bastes itself while cooking in the Smoker &
Grill. No basting or turning is necessary after the meat
is placed on the rack. For added variety, barbecue
sauce or marinade may be applied on meat before
placing on rack.
• There is very little difference in temperature and
cooking time between top and bottom rack levels.
When cooking different types or cuts of meat at the
same time, place the meat that requires the least
cooking time on the top cooking rack so that it may
be easily removed first. If only one cooking rack is
required, use the upper rack level for the best result.
• During the smoking process, avoid the temptation
to lift dome lid to check food. Lifting the dome lid
allows heat to escape, making additional cooking time
necessary.
• Always use a meat thermometer to determine if food
is done. Many variables (outside cooking temperature,
amount of charcoal, the number of times the dome
lid is removed, proximity of food to heat source,
etc) will affect actual cooking times. When using a
meat thermometer, place probe mid-way into the
thickest part of the meat, making sure that it does
not touch any fat or bone. Allow five minutes for the
thermometer to properly regulate temperature.
• 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.
