Klarstein FLINTSTONE Mode D'emploi page 19

Operation
1. Press On/Off button on smoker control panel.
2. The default temperature is 60 °C. To adjust to your desired internal meal
temperature use the up/down button on the control panel.
3. The smoker will automatically turn off when the meat has reached the
appropriate temperature. lt will then turn back on if the temperature drops.
Adding wood pellets or chips
If you need to add more wood chips or pellets during the smoking process,
carefully open the chip/pellet chute and place chips or pellets into chute and close.
Meat Smoking
Temperature control is very important when smoking meat correctly. Lower cook
temperatures are needed to achieve the desired results without drying out the
meat. Your Smoker features a temperature and automatic timer gauge to help put
you in control. Pay careful attention to make sure the meat is cooking slowly but
tho- roughly. Testing with a meat thermometer can help with the process. lt is not
required to use large amountc; of smoke to achieve the desired results. In fact, too
much smoke would not give the flavor you are seeking. Check the smoker about
every hour or so to see if things are progressing satisfactorily.
Perfect barbecue flavor and texture relies on cook temperature, cooking time and
smoke levels.
General Smoking Instructions and Tips
• Make sure you start with a clean smoker ever y time.
• lt may be best to choose a commercially available wood chip for smoking
the first time to get a feel for the size and consistency of the wood. Feel
free to experiment with different wood types. There are many guide- books
commercially available with tips and ideas. Oak, mesquite, nut trees and fruit
woods all have benefits.
• lt's important that the liquid level stays full in the water pan so your meat
doesn't dry out. You can also use wine, juices or add herbs to the water for
added flavor. lt is also a good idea to baste larger pieces of meat that are
under longer cooking times to keep them moist.
• Ideal cooking temperatures are between 94 and 110 °C. Remember to test
meat with a cooking thermome- ter to ensure it has been fully cooked.
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