SMOKING (cont.)
Use of Flavor & Woods
• Wood chips give smoked foods their distinct flavor and are a prime
ingredient in water smoking. Smoke flavor will vary slightly with the
type of wood used. Common woods used in smoking are hickory,
mesquite, cherry, apple, maple, and alder.
• Never use resinous woods such as pine or cedar as they will produce
an unpleasant flavor.
• Wood chips 1 to 2
1
/
2
inches long and
1
/
4
to
1
/
2
inch thick work best. Do
not use wood chunks. Very small wood chips or shavings will burn too
quickly and may not produce the desired smoke flavor.
• One cup of chips is good for 1-4 hours of smoking. Use two cups for
longer smoke times.
• Try soaking wood chips in wine, hard liquor, or broth for added flavor.
• Soak wood chips in a bowl of water overnight or at least one hour
prior to use. Soaking wood will prevent it from flaming and burning
up too quickly.
• Do not add wood chips to the Smoker Roaster while in use.
Suggested Wood Chips for Smoking
•
Alder:
Salmon, swordfish, and other fish; poultry and pork.
•
Apple:
Poultry, pork, and salmon.
•
Cherry:
Veal, pork, and poultry.
•
Hickory:
All meats, poultry, and fish.
•
Maple (sample included):
Salmon, chicken, and pork.
•
Mesquite:
Beef and pork.
•
Oak:
All meats.
Tips for Smoking Fish
Dressed fish fillets and steaks may be smoked. When smoking dressed
fish, place the belly (cut) side down on the rack. Spread the fish open to
allow for maximum smoke penetration. Fish, especially lean fish, may
be brushed with melted butter or oil before cooking to prevent the fish
drying out. Fish is done when a meat thermometer reads 140 °F or when
the flesh flakes easily.
SMOKING CHART
Food
Quantity
Cups of Water
Approx.
Cook Time
in Hours
BEEF
Brisket
2
1
/
2
- 3
1
/
2
lbs.
3
/
4
4 - 6
Short Ribs
2 - 2
1
/
2
lbs.
1
/
2
2 - 2
1
/
2
Roast (Boneless)
2
1
/
2
- 4 lbs.
3
/
4
2 - 3
Roast (Bone in)
3 - 5 lbs.
3
/
4
2
1
/
2
- 4
PORK
Chops
41” - thick
1
/
2
1 - 1
1
/
2
Country Style Ribs
2 - 5 lbs.
3
/
4
3 - 5
Spare Ribs
3 - 5 lbs.
3
/
4
3 - 5
Roast (Boneless)
2 - 3
1
/
2
lbs.
3
/
4
1 - 3
1
/
2
POULTRY
Turkey (1 Whole)
16 - 18 lbs.
2
7 - 8
Chicken (1 Whole)
3 - 3
1
/
2
lbs.
1
/
2
2 - 2
1
/
2
Turkey Breast
(Boneless)
3
1
/
2
- 4
1
/
2
lbs.
1
2
1
/
2
- 3
Turkey Drumsticks
3 - 3
1
/
2
lbs.
1
/
2
2 - 2
1
/
2
FISH
Fillets
1
1
/
2
- 2 lbs.
1
/
4
1 - 1
1
/
2
Steaks
41” - thick
1
/
4
1 - 1
1
/
4
Whole Fish
9 - 10” long
(3 - 3
1
/
2
lbs.)
1
/
2
1 - 1
1
/
2
*All cooking times are based on using one cup of water-soaked hickory
chips. Cooking times are estimates and will vary with the amount of
food, outside weather conditions and altitude. Always use a meat
thermometer to verify that the meat has reached a safe internal
temperature.
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