Cooking Instructions - Great Outdoors SMOKY MOUNTAIN Serie Instructions D'assemblage

COOKING INSTRUCTIONS

IMPORTANT: Before use, clean and inspect the entire smoker.
Place and fill the wood chip box with flavoring wood chips and place the wood chip box with lid
in the appropriate location of the water pan/wood chip box drawer as instructed in the assembly
section of this instruction manual. The amount and type of wood(s) you use is entirely up to you.
Checking and adding wood to the wood chip box is covered on page 13 of this manual.
Place the water pan inside the water pan/wood chip box drawer as instructed in the assembly
section of this instruction manual. Carefully fill the water pan with water (or similar liquid like beer
or apple juice) up to 1 in. below the water pan rim.
DO NOT overfill or allow water to overflow from the water pan. A full water pan should last for
approximately 3 or more hours. Checking and adding water to the water pan is covered on
page 13 of this manual.
Insert or adjust the smoking racks to the desired positions. For better access to the food with
tongs or spatulas, (1) use only the smoking racks needed for your smoking and (2) be sure the
grids of the smoking racks run front-to-back as shown in the assembly section. Smoking tip:
Coating the smoking rack(s) with cooking oil or spray before placing meat will help in after use
clean up.
Place the food on the smoking racks in a single layer with space between each piece. This will
allow smoke and hot moisture to circulate evenly around the food pieces.
Depending on the meat and size, smoking for 2 to 3 hours at the ideal constant cooking
temperature of 225º to 250ºF will get the best results. For more tender and heavily smoked
meat, a temperature of 220º to 240ºF and smoking 4 to 6 hours (or longer) may be preferred.
If time is critical, a higher temperature range is recommended. One common time measurement
used is to allow 45-60 minutes smoking time per pound of meat. Note this will vary for bone-in
and boneless meats.
Flavoring wood tips:
• Small wood chips work best inside the wood chip box.
• Use dry hardwoods such as hickory, pecan, apple, cherry or mesquite.
• Most fruit wood and nut trees produce an excellent smoke flavoring.
• DO NOT use resinous woods such as pine. These usually produce an unpleasant flavoring.
• Let your taste be your guide - experiment with different types and quantities of wood chunks,
chips or sticks. You may also mix different woods together.
• To produce longer smoking and prevent faster burning, pre-soak the wood in water for at least
30 minutes. [See wood chip manufacturer's instructions]
• Most smoking flavor occurs within the first few hours of smoking. Adding wood chips after
this is typically not necessary unless extra-heavy smoking flavor is desired.
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