Megamaster COALSMITH CHARLIE, Инструкции по сборке и эксплуатации

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OPERATING INSTRUCTIONS
USING CHARCOAL AND SMOKING WOOD
CHARCOAL
Your CHARCOAL GRILL is made to burn either charcoal briquettes or natural wood lump charcoal
— both of which have different cooking attributes. Briquettes typically provide longer burn times
that lump charcoal — but lump charcoal burns hotter than briquettes.
Using the charcoal pan access door to add more charcoal makes both briquettes and lump
easy and convenient for extended cooking times.
SMOKING WOODS
Adding smoking woods to your CHARCOAL GRILL AND SMOKER is an easy and effective way to
create wonderful flavor combinations for all types of grilled, barbecued, or slow smoked foods.
Wood chips are typically used for shorter cooking times, where chunks are better for longer
cooking times.
When choosing smoking woods, the rule of thumb is to use a fruited hardwood – from a tree
that bears a nut, fruit, or berry. The most popular and widely available smoking woods are
hickory and mesquite. Hickory imparts a milder flavor, where mesquite is more intense. Other
common wood varieties are oak, apple, pecan, cherry, etc.
It is important to never use pine, cedar, or kiln dried wood – and any smoking woods should
be well cured. Green wood still contains all the sap and moisture needed to keep the tree
alive, and will impart a super strong-tasting smoke that will turn your foods black. Also, when
you try burning green wood, it is hard to reach a good temperature, because all the moisture
inside the wood almost puts the fire out while it’s burning. Well-cured wood lights easily,
maintains cooking temperature, and produces a great tasting smoke flavor that isn’t too
strong.
The amount of smoke flavor imparted to your food can be controlled by not just the type of
wood you use (whether a mild wood or more intense), but also by the length of time the meat
is smoked. Barbecuing typically adds more smoke flavor to food than grilling, due to the longer
cooking times. You can also control the amount of smoke flavor by wrapping meats in aluminum
foil for part of the cooking process. Cook meat for ½ to 2/3 of the total cooking time, or until it
looks to be the perfect color. Then wrap the meat in foil and finish cooking the meat until done.
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