Rösle Memphis Elite 25330 Mode D'emploi page 51

Below you will find some important information, tips and techniques for obtaining the best results when
smoking food. As far as what is the best method of smoking is concerned, every cook undoubtedly has his/
her personal preference. You should bear that in mind when weighing up the following factors and deci-
ding on what method is best for you.
Smoking at a temperature between 105 °C and 135 °C is the most commonly used method for most ty-
pes of meat. (One possible exception is smoking fish.) In that temperature range you can obtain not
only better but, above all, faster results.
When smoking at lower temperatures it is essential to use high-quality food-safe pellets such as Natu-
res Way aromatised pellets. Natures Way high-quality pellets are 100% hardwood without any additi-
ves. Their special size enables even fuel delivery and economical consumption. For best smoker results
you should always use high-quality pellets.
We highly recommend that you clean the firebox before using the smoker function and after using it
for an extended period. Accumulations of ash could prevent your grill being able to maintain the smo-
king temperature.
Caution: we advise against using the smoker at low temperature settings in cold and windy weather.
At temperatures below 105°C the condensation of smoke can result in the formation of creosote*. Use
your own judgement but if in doubt err on the side of safety and caution.
The simplest way to find out which method of smoking produces the best results is to experiment. We
all have different tastes and the best way to discover what is best for you is to try out different tech-
niques and aromas. When you have found your ideal method, we would love you to tell us about it
by e-mailing info@roesle.de.
* Creosote is a sticky, pungent-smelling, corrosive and flammable substance that will adhere to eve-
rything it comes into contact with if suitable precautions are not taken. Creosote forms when gases
produced by combustion mix together and condense. Usually those gases are carried away from the
firebox together with the smoke. However, if the smoke cools to below 105°C, the gases can condense
and form creosote.
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