Use and Care Manual

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14. If smoking meat, check the internal temperature with a meat thermometer to assure it
is done after the smoking time has expired.
15. Once food is done, using potholders, grasp the base rack handles and carefully lift
the rack(s) out of the smoker. Remove food from rack(s).
16. Unplug the smoker and allow it to cool completely before removing parts and
cleaning.
Helpful Hints for Smoking
• Experiment with different types of wood chips to find your favorite. Alder, maple,
and fruit woods such as apple and cherry impart a subtle, sweet flavor. These woods
work well for fish, chicken, and smaller pieces of pork. Hickory, oak, and pecan
impart a heavier flavor and work well for large cuts of meat, such as pork, beef, and
game. The boldest flavor is provided by mesquite.
• It is not necessary to soak wood chips. Wet wood chips will increase the time it takes
for the wood to begin smoking.
• Thaw meat before smoking.
• Place meat on rack with fat side up and meatier portion towards the charring cup. It
is not necessary to flip the meat during cooking. NOTE: It is normal for the portion
of the food positioned directly above the charring cup on the base rack to be darker
than the surrounding surface. This is especially true with foods requiring a longer
smoking time.
• Position food on its flattest surface in the center of the rack to prevent shifting while
cooking. The exception is a bone-in turkey breast which should be positioned breast
side up.
• Place aluminum foil on top of the smoking racks when smoking smaller foods, such
as nuts, or when smoking foods that may melt, such as cheese.
• When food has cooked the minimum time suggested in the time charts, check the
internal temperature of the food. Avoid frequent opening of the smoker as it reduces
the temperature and adds 10 to 15 minutes to the smoking time for every opening.
• Hot smoking foods for long periods of time can dry out the foods’ exterior surface.
Brining or marinating food before smoking will help retain moisture and add flavor.
Placing a rub on the surface of the food will also help maintain moisture and add
flavor.
• If smoking large quantities of food, multiple racks may be needed. For convenience,
place one rack at a time into the smoker base, starting with the base rack (the one
with handles). Load food onto each rack as it is placed in the smoker.
Hot Smoke Time/Temperature Chart
The smoking times in the chart are meant to be a guideline, as the times may be affected
by the cut, thickness, and weight of meat, as well as personal preference. The temperature
of the meat, poultry, and sh determines when it is adequately smoked, so smoke food to
temperature rather than to time.
Food (thaw before smoking) Smoking Time
Smoking
Method
Internal Food
Temperature
Beef
Brisket (3 to 4 pounds) 5 to 6 hours Combo Smoke 190° to 200°F
Ribs (3 to 4 pounds) 3 to 4 hours Combo Smoke 190° to 200°F
Roast–arm, top/bottom round,
boneless rump
(3 to 4 pounds) 3 to 4 hours Combo Smoke 190° to 200°F
Pork
Ribs (3 to 4 pounds) 3 to 4 hours Combo Smoke 180° to 185°F
Roast–butt and shoulder
(3 to 4 pounds) 5 to 6 hours Combo Smoke 190° to 200°F
Poultry
Chicken,
drumsticks or thighs 1 to 1½ hours Hot Smoke 190° to 195°F
Whole chicken
(3½ to 4 pounds) 1 to 1½ hours Hot Smoke 190° to 195°F
Turkey breast, bone-in
(4 pounds) 4½ to 5 hours Combo Smoke 190° to 195°F
Turkey breast, boneless
(2 to 3 pounds) 2½ to 3½ hours Combo Smoke 190° to 195°F
Turkey drumsticks 1½ hours Hot Smoke 190° to 195°F
Fish
Fillets–salmon, tuna, white sh 30 minutes Hot Smoke 145°F
Whole sh 1 hour Hot Smoke 145°F
Cold Smoke Time Chart
Food Cold Smoking Time
Eggs, hard-cooked 15 to 30 minutes
Cheese, semirm 30 minutes
Nuts, shelled 30 minutes
Sea salt 1 to 2 hours
Vegetables, whole (garlic and mushrooms) 30 minutes to 1 hour
Vegetables, halved or quartered
(onions, peppers, and tomatoes) 30 minutes to 1 hour