Mac's BBQ ProQ, Руководство по установке и эксплуатации

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PROQSMOKERS.COM 4
An Introduction to Smoking
Generally when hot smoking food, we aim to bring down the temperature and
cook for longer, this is commonly referred to as “Low ’n Slow” cooking and refers
to temperatures between 100°C - 135°C / 210°F - 275°F. You can smoke any type
of food with this method from meat and fish to vegetables and even desserts, the
ProQ
®
Water Smokers make this easy.
Some important elements of smoking in a water/bullet smoker:
The Fire
Water smokers are efficient; one full basket of good quality charcoal, will give you
around 8 hours of cooking time, so there’s not a lot of fiddling other than to toss a
few bits of wood on every now and then for a smoky flavour, so sit back and enjoy!
Charcoal/Briquettes
Unlike grilling, when smoking you are cooking in an enclosed space, you should
select a fuel that has as few additives as possible - avoid any ‘instant light’ fuel,
or anything with added paraffin. Instead you should look for a fuel that burns
as cleanly as possible, we recommend ProQ
®
Cocoshell Briquettes or any good
lumpwood charcoal.
Wood
As opposed to charcoal or briquettes which are used as a heat source, wood is
added specifically to impart flavour to your food. Different woods have different
flavours which are suited better to some kinds of food than others. Try to find
well-seasoned woods as they give the best flavour, adding a fist sized chunk or
two once every 3-4 hours depending on how smoky you like it. Never use any
wood that has been treated and/or coniferous woods as these can make you sick.
Ingredients
The most important part of your BBQ! Try to support your local butcher. We
strongly recommend going for quality over quantity when it comes to meat as
higher welfare meat tends to shrink less in the cooking process (it’s not injected
with water to increase the weight) and has a lot more flavour to it.
Rub
Dry or wet, the rub is a mixture of herbs and spices that is rubbed onto the outside
of your food, as it cooks, this forms what is known as the bark.