5
4
Bark should be avoided or turned off first as it contains
a high acid content and imparts an acrid flavour.
After allowing the fire to burn down, close the
doors and control the temperature and smoke with
the dampers located on the firebox and atop the
smokestack. Smoke is contained within the chambers,
which will reduce burn while imparting more smoke
flavour. Do not operate the Smoker with temperatures
exceeding 230ºC in the smoker chamber.
Place the food in the smoker chamber and monitor the
temperature. Cooking and smoking are taking place
using indirect heat. There is no need to worry about a
grease fire flare-up ruining the food. Do not place food
within 15cm of the opening from the firebox into the
smoker chamber. A general rule of thumb for cooking is
about 1 hour per .45kg for smoking large cuts of meat.
Refer to a cook book for specific cuts of meat. Limit the
number of times you open the smoker chamber door as
this will allow heat to escape and extend the cooking
time.
Smoking with Wood Chips/Wood Chunks
For a more robust smoke flavour while using charcoal
briquettes or lump charcoal, try adding wood chips
or several wood chunks to the fire. Wood chunks are
available in a variety of natural flavours and can be
used alone or in addition to charcoal. As a general rule,
any hardwood that bears a fruit or nut is suitable for
cooking. However, different woods have very different
tastes.
Experiment with different woods to determine your
personal favourite, and always use wellseasoned
wood. Green or fresh-cut wood can turn food black,
and tastes bitter.
Our Recommendations:
Chicken
Alder, Apple, Hickory, Mesquite
Beef
Hickory, Mesquite, Oak
Pork
Fruitwoods, Hickory, Oak
Lamb
Fruitwoods, Mesquite
Veal
Fruitwoods, Grapevines
Seafood
Alder, Mesquite
Vegetables Mesquite
Food Safety
• 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.
