•
During the smoking process, avoid the temptation to open lid to check
food. Opening the lid allows heat and smoke to escape, making addi-
tional cooking time necessary.
•
Food closest to the charcoal will cook and brown faster. Rotate food
midway through the cooking cycle. If food is excessively browned or
flavored with smoke, wrap food in aluminum foil after the first few
hours of smoking. This will allow food to continue cooking without
further browning or smoke flavoring.
•
When cooking fish or extra lean cuts of meat, you may want to try
water smoking to keep the food moist. Before starting a fire, place the
other charcoal grate on low cooking level in cooking chamber. Use a
flat bottom metal pan that is shallow enough to fit between the
charcoal grate and cooking grill as a water pan. Set the metal pan on
charcoal grate under food and cooking grill and fill with water or
marinade until
q
full.
CAUTION:
Always use oven mitts/gloves to protect your hands. Liquid in
water pan will be extremely hot and can scald or burn.
Always allow liquid to cool completely before handling. Do
not allow liquid to completely evaporate from water pan.
•
Always use a meat thermometer to ensure food is fully cooked before
removing from smoker. A meat thermometer may be ordered directly
from Brinkmann by calling 1-800-468-5252.
Smoke Cooking Tips
To obtain your favorite smoke flavor, experiment by using chunks, sticks
or chips of flavor producing wood such as hickory, pecan, apple, cherry,
or mesquite. Most fruit or nut tree wood may be used for smoke flavoring.
Do not use resinous wood such as pine as it will produce an unpleasant
taste.
Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best. Unless
the wood is still green, soak the wood in water for 30 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. A lot of wood is
not required to obtain a good smoke flavor. A recommended amount for
the Smoke’N Pit Pitmaster is 5 to 6 wood chunks or sticks. Experiment by
using more wood for stronger smoke flavor or less wood for milder
smoke flavor.
Additional flavoring wood should not have to be added during the cooking
process. However, it may be necessary when cooking very large pieces of
food. Follow instructions and cautions in the “Adding Charcoal/Wood
During Cooking” section of this manual to avoid injury while adding wood.
Flavoring Wood
14
