Hark HK0514, Руководство пользователя

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7.0
USING YOUR SMOKER
General Points
• To avoid a bitter flavour on your food, be sure that your smoker has been cleaned prior to
commencing the smoking process. And if you don’t need the racks during the smoking
process, take them out prior to commencing.
• Temperatures cannot be set above 135°C. This smoker is ideally designed for low
temperature slow cooking (93°C to 100°C).
• The wood chip chute door must be closed and the wood chip tray must be in place while
cooking. Improper loading may cause wood chips to catch fire or to not generate any
smoke.
• Wood chips are essential to generate smoke and give the meat a pleasant smoky flavour.
Moderation in the use of wood chips is recommended. Too much smoke will give smoked
meats an unpleasant bitter flavour. While learning to smoke, it is better to underestimate
the amount of smoke required. Typically about ¼ - ½ cup at a time.
• Your smoker will produce an abundance of smoke and leak out anyplace it can, including
the door seals. This is normal.
• Over time, discolouration on the interior surface of the smoker will occur. This is normal.
• Check and empty drip pan after every use.
• The smoker door should stay closed throughout the cooking process. Open the door only
when truly required. Once open, close your smoker door as soon as possible. Leaving
the door open for an extended period of time will result in the rapid loss of heat and may
cause smoking wood chips to catch fire.
Commencing the Smoking Process
To commence using your smoker, refer to the following steps:
1. After the smoker is cleaned and the meat prepared, place the meat into your electric
smoker.
2. Add the liquid of your choice to the water pan, (some people use apple juice wine or
herbal concoctions) so that the smoker will maintain moisture and steam during the slow
cook. If and when necessary, add more liquid as required.
3. Close the door and set the time and temperature digitally.
4. Then add wood chips via the wood chip chute.
5. DO NOT OPEN THE SMOKER DOOR IN THE FIRST HOUR OF THE SMOKING PROCESS.
Let the smoke do its work and do not worry if there is no smoke later in the process.
Too much smoke is not good for the cooking process.
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