Gasmate BQ2057, Руководство пользователя

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Flavouring Wood Chips
To obtain your favourite smoke flavour,
experiment by using chunks, sticks or chips
of flavour producing wood such as hickory,
mesquite or cherry. Most fruit or nut tree wood
can be used for smoke flavouring. Do not use
resinous woods such as pine as it will produce
an unpleasant taste.
Note: Do not use man made timbers like MDF,
chipboard due to resins used in manufacture.
Wood chunks or sticks 7.5 - 10cm long and 1.25
- 2.5cm thick work best. Unless the wood is still
green, soak the wood in water for 20 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
flavour. A recommended amount is 3-4 wood
chunks or sticks. Experiment by using more wood
for stronger smoke flavour or less wood for milder
smoke flavour.
Also suitable are flavouring pellets, these do
not need to be soaked and can be used straight
from the box. Use about 2 handfuls of the
flavouring pellets.
ADDING WATER OR WOOD
DURING COOKING
Additional flavouring wood should not have to
be added during the cooking process, however
it may be necessary when cooking very larger
pieces of meat. Follow the instructions and
cautions below to avoid injury while adding
water and/or wood.
Adding Water
1. Wearing oven mitts carefully open the
top drawer.
2. Carefully add the water or liquid to the pan.
3. Carefully close the draw.
Adding Wood
1. Wearing oven mitts carefully open the
bottom drawer.
2. VERY HOT!! Lift the lid off.
Note: Do not put on any combustible surface.
3. Carefully add around a handful of wood
chips/pellets.
Note: Wood chips must have been soaked in
water for 20 minutes before being added.
4. VERY HOT!! Place lid back on smoker box.
5. Carefully close the draw.
COOKING TIPS
• Variations in flavour can be achieved by adding
wine, soft drinks, herbs, spices, bits of citrus
peel, fruit juice, onion or marinades to the water
bowl as well as some water.
• Brush poultry and naturally lean meats with
cooking oil, butter or margarine before cooking.
• Meat should be completely thawed
before cooking.
• When cooking more than one piece of meat, the
cooking time is determined by the largest single
piece being cooked.
• The meat bastes itself while cooking in the
Smoker. No basting or turning is necessary
after the meat is placed on the rack. For added
variety, barbecue sauce or marinade may be
applied on meat before placing on rack.
• Always use a meat thermometer to determine
if food is done. Many variables (outside
temperature, 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.
NOTE: If your looking you’re not smoking!
For best results leave door closed. Smoking
is a slow process.