A-MAZE-N PRODUCTS 6" SMOKER TUBE, Инструкция по эксплуатации

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• Beef Ribs: Hot Smoke for 3-4 hours at a grilling temp of LOW
•
Brisket: Hot Smoke for 10-12 hours at a grilling temp of LOW, MED-LOW
• Steaks & Burgers:
Cold Smoke for 1 hour, Hot Smoke while cooking to
desired doneness at a grilling temp of HIGH
• Pork Butts:
Hot Smoke for 12 hours at a grilling temp of LOW
• Pork Ribs: 3-2-1 Method – Hot Smoke for 3 hours, 2 hours in foil,
and 1 final hour without foil, all at a grilling temp of LOW
• Pork Chops: Cold Smoke for 1 hour, Hot Smoke at a grilling
temp of MEDIUM
• Ham: Hot Smoke for 2-3 hours at a grilling temp of LOW
• Chicken Wings, Breasts, Thighs: Hot Smoke at a grilling temp of MEDIUM
•
Turkey: Hot Smoke for 4 hours at a grilling temp of LOW
• Fish:
Cold Smoke for 1 hour, Hot Smoke at a grilling temp of MEDIUM
• Nuts: Cold Smoke for 2 hours, Hot Smoke for 1 hour at a grilling
temp of LOW
• Veggies: Cold Smoke for 1 hour, Hot Smoke while cooking to desired
doneness at a grilling temp of MEDIUM
• Cheese: Cold Smoke for 2-3 hours – DO NOT ADD HEAT! Keep total
temperature (including outside) under 90 degrees (F)
Wood Flavor Chart
Wood Flavor Chart
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* Smoke time is defined as LOW & SLOW, cooking at 175-275 degrees. Higher cook
temps may cause pellets to burn faster.
**See page 6 for more details on the expanding tubes.
PELLET USAGE & SMOKE TIME
SmokER PELLET USE SmokE TImE*
6" Tube 8 oz up to 2 hrs
6-9" Expanding Tube** 8-10 oz up to 3 hrs
12" Tube 12 oz up to 4 hrs
12-18" Expanding Tube** 12-16 oz up to 6 hrs
5x8" MAZE 16 oz up to 12 hrs
GENERAL GRILLING TEMPS
GRILLING TEmP LEvEL mEDIAN TEmP (F)
Low 225
Medium-Low 275
Medium 325
Medium-High 375
High 400+
MIN. INTERNAL TEMPS (F)
Beef Ribs 135-145
Beef Brisket 190
Pork Butts, Roast 203
Pork Ribs, Chops, Ham 145
Poultry 165
Fish 145
HICKORY
– Sweet to strong, heavy bacon
flavor, most commonly used for smoking.
Best used with: Beef, Pork.
APPLE
– Very mild with a subtle fruity flavor,
slightly sweet. Best used with: Pork, Poultry.
PItmAstERs CHOICE
(Cherry/Hickory/maple)
– Blend
of Cherry, Hickory, Maple. Good all-around choice. Best used with:
Beef, Pork, Poultry, Game, Cheese.
CHERRY
– Mild & fruity, arguably the best for smoking. Best used
with: Beef, Pork, Poultry.
mEsQUItE
– Strong earthy flavor. One of the hottest burning woods.
Best used with: Beef, Poultry, Fish, Game.
PECAN
– Sweet & mild, tasty with a subtle character for all-around
smoking. Best used with: Beef, Pork, Poultry, Cheese.
mAPLE
– Smoky, mellow and slightly sweet. Best used with: Pork,
Poultry, Cheese.
OAK
– The heaviest of smoky flavors. Best used with: Beef, Pork,
Fish, Game.
ALDER
– Delicate with a hint of sweetness. Best used with: Pork,
Poultry, Fish.
GARLIC sPICE
– Oak with real garlic added. Heavy smoke flavor.
Best used with: Beef, Pork, Fish, Game.
SMOKInG 101
for the best
A-MAZE-n f lavor!
for the best
A-MAZE-n f lavor!
The above cooking times are approximate and may vary based on pounds of meat.
Always cook to the internal temperatures as recommended by the FDA.