Hark HK0535, Руководство пользователя

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E. OPERATION: BEFORE USE
PRE-USE PROCEDURES:
Prior to cooking in your smoker, it is important to
“season” your smoker. Seasoning seals the paint and
interior of the smoker to enhance flavouring, durability
and overall performance. This is also referred to as the
“breaking-in” process.
To season your smoker, simply place woodchips into the
wood chip box and water in the water bowl and fire up
your smoker. Burn at a low temperature (with no food
inside) for 45-60 minutes. Once this is complete, let the
smoker cool and clean out the used water and ash from
the wood chips box. Once this process is complete, the
interior of your smoker will have a fine coat of residue
that will help protect your smoker.
ADDING WATER:
To add water prior to cooking, simply remove the water
bowl and fill it with water – up to 1” (2.5cm) below the
rim. Then place the bowl back onto the rack.
To add water whilst the smoker is in operation, DO NOT
pull out the water bowl beyond the rack. Instead using
protective mitts and a watering can or cup, add water
directly to the bowl.
To obtain extra flavour, you can add herbs or marinade to
the water in the water bowl.
For easy cleaning, you can line the water bowl with
aluminium foil before each use.
CAUTION: The water bowl will get very hot during use.
Avoid handling it and always use protective mitts when
handling any hot compontents.
ADDING WOOD:
To add wood prior to cooking, simply remove the wood
chip box, take off the lid and add your choice of flavoured
hardwood chips. The amount and type of wood you use is
up to you. Never use treated wood. Once you have added
the wood chips, place the lid back onto the top of the box
and place the box inside the smoker.
To add wood chips whilst the smoker is in use, use
protective mitts and long tongs or pliers to remove the
box lid. Then add more wood chips without removing the
box. It is not recommended you remove the wood chip
box whilst smoking is in operation.
WARNING: Do not use or treated woods with this
smoker.
CAUTION: The wood chip box and lid get very hot during
use. Avoid handling them and always use protective
mitts when handling any hot compontents.
USING FLAVOURED WOOD:
• Small hardwood chips work best with this smoker.
• Use dry hardwoods such as hickory, pecan, apple,
cherry or mesquite.
• Hardwood pellets can be used.
• Most fruit or nut tree woods produce excellent
smoke flavour.
• Do no use resinous woods such as pine or plywood.
These will produce unpleasant flavours.
• Most smoke flavouring takes place within the first
hour of smoking. Less is often more and no more
wood chips maybe required after this first hour.
• Experiment with different types and quantities of
wood chips, depending on what meats or fish you
are smoking. Different woods can also be mixed
together.
• To produce more smoke and to prevent fast burning,
pre-soak the wood chips in a separate bowl of water
for at least 20 minutes prior to smoking. Or, wrap
the chips in perforated aluminium foil.
WARNING: Wood pellets must never be soaked in water.