ENGLISH
15
SMOKER TEMPERATURE RANGES
All temperatures listed below are approximate and are affected by the following factors: outside ambient temperature,
the amount and direction of wind, the quality of wood chips being used, the cabinet door being opened, and the
quantity of food being cooked.
•
MEDIUM TEMPERATURE (135-160°C / 275-320°F)
This range is best for baking, roasting, and finishing off that slow smoked creation. Cooking at these temperatures will
greatly reduce the chances of a grease flare-up. Great range for cooking anything wrapped in bacon, or where you want
versatility with control.
•
LOW TEMPERATURE (38-122°C / 100-250°F)
This range is used to slow roast, increase smoky flavor, and to keep foods warm. Infuse more smoke flavor and keep your
meats juicy by cooking longer at a lower temperature (also known as
low and slow
). Highly recommended for the big turkey
at Thanksgiving, juicy ham at Easter, or the huge holiday feast.
Smoking is a variation on true barbecuing and is truly the main advantage of a smoker. There are two types of smoking: hot
smoking and cold smoking.
•
Hot smoking
, another name for
low and slow
cooking, is generally done at 38-122oC / 100-250oF. Hot smoking
works best when longer cooking time is required, such as large cuts of meats, fish, or poultry.
•
Cold smoking
is when the food is located so far away from the heat source that it smokes without cooking, and at
temperatures of 15-32oC / 60-90oF.
TIP: To intensify that savory flavor, smoke your foods before turning up the heat to fully-cook your meats. This
allows the smoke to penetrate the meats, before the pores of the meat close at 49°C / 120°F.
The key is to experiment with the length of time you allow for smoking, before the meal is finished cooking. Some outdoor
chefs prefer to smoke at the end of a cook, allowing the food to keep warm until ready to serve. Practice makes perfect!
Содержание 10719
Страница 59: ......
