Weber Master-Touch Premium E-5770, Руководство пользователя

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14
BARBECUING METHODS - SMOKING
F
G
H
I
J
SMOKING WOOD TYPES
7. Place the diffuser plate centred on top of the
smoker ring (F). Be sure that the heat diffuser
plate is lying flat and level on top of the smoker
ring. Keep the lid open until the charcoal has
ashed over.
Note: A disposable drip pan should be placed on top of
the diffuser plate to collect food drippings and minimise
cleaning time. Liquids can be added to the disposable
drip pan to help moderate the temperature and infuse
moisture and flavour into your food.
8. Place the cooking grate in the top position of
the bowl and close the lid for 15 minutes to
preheat. Once the barbecue is preheated, open
the lid and brush the cooking grate clean
(G).
Put the food on the centre of the cooking grate,
over the drip pan.
9. Close the lid and move the ONE-TOUCH cleaning
system handle to the smoking position (H).
10. Once the barbecue temperature reaches the
“smoke zone” between 95 and 135˚C (200 and
275˚F) on the lid thermometer
(I), rotate the
lid damper accordingly to maintain the ideal
smoking temperature range
(J).
Note: Rotate the lid damper fully open to raise the
temperature and close it more to lower the temperature.
When finished cooking...
Close the lid damper and bowl vents to extinguish
the charcoal.
Cooking times are affected by such factors as altitude,
wind, outside temperature, and desired doneness.
Smoking is truly an adventure. Experiment with
various temperatures, woods, and meats. Write
down ingredients, wood amounts, combinations,
and results so you can repeat successes.
Different hardwoods will impart a variety of flavours. It is best to do some experimenting to
find the type of hardwood, or combination of hardwoods, that you like best. Start with the
lowest amount of wood chunks; more can be added to suit your own taste. Experiment with different varieties of wood and amounts used. You can also add bay leaves,
garlic cloves, mint leaves, orange or lemon peel and various spices to charcoal for added
flavour. Keep a record of your experiments; it’s easy to forget what you did last time.
WOOD TYPE CHARACTERISTICS FOOD MATCHES
Hickory
Pungent, smoky, bacon-like flavour. Pork, chicken, beef, wild game, cheeses.
Pecan Rich and more subtle than hickory, but similar in taste.
Burns cool, so ideal for very low heat smoking. Pork, chicken, lamb, fish, cheeses.
Mesquite Sweeter, more delicate flavour than hickory.
Tends to burn hot, so use carefully. Most meats, especially beef. Most vegetables.
Alder Delicate flavour that enhances lighter meats. Salmon, swordfish, sturgeon, other fish.
Also good with chicken and pork.
Maple Mildly smoky, somewhat sweet flavour.
Poultry, vegetables, ham.
Try mixing maple with corncobs for ham or bacon.
Cherry Slightly sweet, fruity smoke flavour. Poultry, game birds, pork.
Apple Slightly sweet but denser, fruity smoke flavour. Beef, poultry, game birds, pork (particularly ham).
Always avoid soft, resinous woods like pine, cedar, and aspen.
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WARNING: Never use wood that has been treated or exposed to chemicals.