Char-Broil 11701705, Руководство по эксплуатации продукта

Страница: 11 / 24

Setup Instructions
Spray inside door and body with nonstick vegetable
oil based spray. Place water pan onto brackets in
the smoker drawer. Using a 4 quart (one gallon)
container fill the water pan 2/3 full with hot tap water.
Do not overfill the water pan.
Water or Juice?
Placing water alone in the water pan is adequate;
however, it is not the only viable choice. Fruit juice,
cola, beer, wine, drained marinades and even the
water in which the wood has soaked make flavorful
sources. In addition, celery stalks, onions, carrots,
apples, peppercorns and bay leaves are just a few of
the other popular flavor sources to add to the water
pan.
Before each use, inspect the interior lid and body
surface areas for loose particle buildup. Clean away
any loose or flaking residue so it will not fall onto
food while being cooked.
Before cooking, coat cooking grates with oil or with a
vegetable oil based spray. Using oven mitts, carefully
place cooking grates into smoker. Larger cuts of
meat or food that cook for long periods of time
should be placed on the lower cooking grate. If you
are cooking foods with several pieces, such as racks
of ribs or Cornish hens, be sure to allow adequate
spacing for even heat circulation. Using oven mitts,
carefully
insert upper cooking grate into smoker.
Smaller food items require less cooking time and
should be placed on the upper cooking grate.
After filling the smoker, close the door and leave
undisturbed until suggested minimum cooking
time.
Using Wood Chips or Chunks
• Dried aromatic wood chips or chunks need to be saturated with
water, so that when placed in the water pan, a smoldering
smoke will result. Wood chips or chunks can be soaked too
long; however, 2 hours is adequate. As a rule of thumb, use
wood chunks for smoking 3 or more hours and wood chips
when smoking less than 3 hours. Start with 3 wood chunks or
1½ cups of wood chips.
11701705 • 11
Meats that require more than 4 hours of cooking time
to reach doneness may require additional water. The
initial amount of hot water added (4 quarts) should
last 4-6 hours. After 4-6 hours, check water level and
add more hot water as necessary.
Use a meat thermometer for measuring the internal
heat of any food. The appearance of smoked foods
resembles no other method of cooking, particularly in
light colored meats such as pork, turkey, chicken and
Cornish hens. The outside will be pinkish-red while
the inside when cooked to perfection, is often pink.
The juices from fully cooked poultry will run clear
when pierced with a fork. Fish is done when it flakes
easily when tested with a fork. Shrimp should be
resilient to the touch when done. Remove foods from
smoker before carving. To brown meats, cook for an
additional ½ hour or more with no water in water pan.
Performance of the smoker is dependent on ambient
temperature and wind conditions. With temperature
below 60°F and winds of 5 MPH or more, the smoker
can lose a significant amount of heat and it may not
be possible to raise internal temperature of meat high
enough to cook it in a reasonable time.
Your smoker is designed with a drawer that is used
to hold the water pan. This drawer will allow you to
keep a check on the water level in the smoker
without having to open the door. Opening the door
during cooking will allow heat to escape and will
significantly increase cooking time.
You may use your smoker without water in the water
pan. However DO NOT use the smoker without the
water pan properly installed. To do so will allow
grease and drippings from the food being cooked to
drop through the unit and onto the floor or surface on
which the units sits.
Brush poultry and naturally lean meats with cooking
oil, butter or margarine before cooking.
When cooking more than one piece of meat, the
cooking time is determined by the largest piece being
cooked.
The meat bastes itself during cooking. No basting or
turning is necessary while cooking in the smoker. For
variety, marinade of barbeque sauce may be applied
before placing into the smoker.
Resist the temptation to open the door during
cooking time. Opening the door will cause a loss of
heat, which will result in longer cooking times.
Water
Reservoir
Wood Chips
or Chunks