OZpig OZP-OS001-01, Руководство пользователя

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RUNNING AS A SMOKER
An average temperature range of
120C (250F) will be your aim.
Before adding meat, you will
want to bring the smoker up to
temperature and allow it to stabilise.
One common mistake people make
is putting meat in too early. Give
your fire time to become established
and the steel of the oven-smoker
time to become fully heated.
Once fuel has turned to ash, or
your fire has a good bed of coals,
pop in the water pan and rack and
fill pan with boiling water. Close
the smoker door and allow the
thermometer to climb towards
the desired temperature.
Once you near your target
temperature close the vents to about
halfway to slow down the increasing
heat. Continue adjusting the vent until
your desired temperature is reached
and stabilises. Your meat can now be
placed in the smoker and you can
add your flavoured smoking timber.
Place one chunk of hardwood timber
into the firebox every hour or so.
Set the wood beside the fire, so it
smoulders instead of burns quickly.
Avoid using wood chips because
these will burn off too quickly.
You don’t need to soak the
wood as the moisture may cool
off the coals in the firebox.
RUNNING AS AN OVEN
The Ozpig oven-smoker makes a
great oven for traditional roasting
or baking, desserts, cakes etc.
Anything you can cook in your
kitchen oven can be cooked in the
Ozpig oven-smoker but with all the
added flavours from a wood fire.
Using it with or without the water
pan (depending on what you
are cooking) and with the vents
open you can easily reach perfect
roasting and baking temperatures.
Use a small fire with a good bed
of coals or enough briquettes/
charcoal to reach your desired
temperature. You’ll be looking for
about 200C (390F) for roasting
and 180C (350 F) for baking.
Smoke
There are no hard rules to smoking, only suggestions to help you along
your journey. Every decision you make can take you on a different
journey; from the type of wood, the rub, the glaze, to the length of smoking
time. These decisions are driven by your taste and flavour profile. Use
hardwoods, fruitwoods or nutwoods for best flavoured smoke results.
The web is a great place to find information on smoke woods in your
local area and what they pair well with. Remember you will find your
own taste in time, but it’s best to start with less and add more.
Always remember
SMOKING IS AN ART,
NOT A SCIENCE
Avoid over smoking. Too much of the wrong sort of smoke
can produce a bitter smoke resembling the taste of an
ashtray. Aim for a subtle light-blue smoke coming from
the chimney rather than thick white billowing smoke.
TIP
10. 11.