I
INDEX
1. INTRODUCTION
1
2. GET TO KNOW YOUR GAS SMOKER
1
3. SEASONING THE HARK GAS SMOKER
2
4. SMOKING INTRODUCTION
3
4.1 COLD SMOKING
3
4.2 HOT SMOKING
3
4.3 SMOKE QUANTITY
3
4.4 SMOKE RING
4
5. MEAT PREPARATION
5
5.1 BRINE CURING
5
5.2 SALT AND SUGAR CURING
5
5.3 MARINADES
6
5.4 DRY RUBS
6
6. WOOD FLAVOURING
7
6.1 WOOD CHIPS
7
6.2 WOOD PELLETS
8
6.3 OTHER SMOKING MATERIALS
8
6.4 RECOMMENDED QUANTITIES
8
7. SMOKE COOKING
9
7.1 RECOMMENDED EQUIPMENT
9
7.2 PREPARATION
9
7.3 GOOD SMOKING PRACTICES
10
7.4 TIPS
11
8. TEMPERATURE CONTROL
12
8.1 CONTROLLING SMOKER TEMPERATURES
12
8.2 TEMPERATURE RANGE
12
8.3 COOKING
TEMPERATURE ZONES
13
9. GUIDE TO COOKING MEAT
14
9.1 GRADES OF MEAT
14
9.2 INTERNAL TEMPERATURES
14
9.3 RESTING MEAT
15
9.4 FOOD SAFETY
15
