Оценок - 4, средний балл: 4.3
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Фрагмент инструкции
Do not use gasoline, kerosene, alcohol or other flammable material for lighting charcoal. Follow all manufacturer’s warnings and instructions regarding the use of their product. Place 5 to 6 pounds of charcoal on charcoal pan. Step 2 Saturate charcoal with lighting fluid. With smoker box door open wait 2 to 3 minutes to allow lighting fluid to soak into charcoal. Store charcoal lighting fluid safely away from the smoker. Step 3 With smoker box door open, stand back and carefully light charcoal and allow to burn until covered with a light ash (approximately 20 minutes). Charcoal lighting fluid must be allowed to completely burn off prior to closing smoker box door. WARNING: Failure to do this could trap fumes from charcoal lighting fluid in smoker box and may result in a flash-fire or explosion when door is opened. Step 4 With coals burning well, carefully add wood chunks using long cooking tongs (see “Flavoring Wood” and “Adding Charcoal/Wood During Cooking” sections of this manual.) NOTE: Depending on the weather, a full pan of charcoal will burn for 5-6 hours. 9 OM_810-5502-S_VertSmoker.qxd 10/31/07 6:19 PM Page 11 Step 5 Replace the water pan bracket and water pan. WARNING: To avoid overturning/spilling pan of hot liquid, never pull water pan bracket out more than 4”. Refer to the illustration in “Adding Water During Cooking” section of this manual. Step 6 Carefully fill the water pan with warm water or marinade to 1“ below the rim. A full pan holds 4 quarts / 1 gallon of water and will last 2-3 hours. Do not overfill and allow water to overflow from water pan. Step 7 Place food on the cooking grills in a single layer with space between each piece. This will allow smoke and moist heat to circulate evenly around all pieces. Close smoker box door. Step 8 After 2-3 hours of cooking, check water and charcoal levels by following instructions in the “Adding Water During Cooking and Adding Charcoal/Wood During Cooking“ sections of this manual. WARNING: Do not allow liquid in water pan to completely evaporate. Always keep water in water pan as long as coals are still burning. Water will evaporate and grease in water pan can catch on fire. Step 9 The ideal smoking temperature is between 175°F and 250°F. For large cuts of meat, allow approximately one hour of cooking time per pound of meat. Always use a meat thermometer to ensure food is fully cooked before removing from smoker. Step 10 Allow smoker to cool completely, then follow instructions in the “After-Use Safety” and “Proper Care & Maintenance” sections of this manual. During the smoking process, avoid the temptation to open smoker box door to check food. Opening the door allows heat and smoke to escape, making additional cooking time necessary. Food closest to the charcoal will cook and brown faster. Rotate food midway through the cooking cycle. If food is excessively browned or flavored with smoke, wrap food in aluminum foil after the first few hours of smoking. This will allow food to continue cooking without further browning or smoke flavoring. CAUTION: Always use oven mitts/gloves to protect your hands. Liquid in water pan will be extremely hot and can scald or burn. Always allow liquid to cool completely before handling. Do not allow liquid to completely evaporate from water pan. 1" Smoke Cooking Tips 10 OM_810-5502-S_VertSmoker.qxd 10/31/07 6:19 PM Page 12 Flavoring Wood Regulating Heat To obtain your favorite smoke flavor, experiment by using chunks, sticks or chips of flavor producing wood such as hickory, pecan, apple, cherry, or mesquite. Most fruit or nut tree wood may be used for smoke flavoring. Do not use resinous wood such as pine as it will produce an unpleasant taste. Wood chunks or sticks 3" to 4" long and 1" to 2" thick work best. Unless the wood is still green, soak the wood in water for 30 minutes or wrap each piece in foil and tear several small holes in the foil to produce more smoke and prevent the wood from burning too quickly. A lot of wood is not required to obtain a good smoke flavor. A recommended amount for the Vertical Smoker is 5 to 6 wood chunks or sticks. Experiment by using more wood for stronger smoke flavor or less wood for milder smoke flavor. Additional flavoring wood should not have to be added during the cooking process. However, it may be necessary when cooking very large pieces of food. Follow instructions and cautions in the “Adding Charcoal/Wood During Cooking” section of this manual to avoid injury while adding wood. To maintain or increase temperature, fully open air vent dampers on sides of smoker box. If increased air circulation does not raise the temperature sufficiently, more wood and/or charcoal may need to be added during the cooking cycle. Follow instructions in “Adding Charcoal/Wood During Cooking” section of this manual. NOTE: Dry wood burns hotter than charcoal, so you may want to increase the ratio of wood to charcoal to increase the cooking temperature. Hardwood such as oak, hickory, mesquite, frui...