SMOKING TIPS
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Slow Cooker Vessel is for slow cooking only, and not to be used when smoking.
•
Cover Smoking Chamber Lid with aluminum foil before smoking for easy cleanup.
•
To add flavoring and keep meats moist, marinate, brine or use a dry rub prior to
smoking.
•
When smoking nuts or cheese, add aluminum foil to the Smoking Rack to prevent
food from slipping onto the bottom or cheeses from dripping.
•
Do not soak wood chips before smoking. Soaking will lengthen the time for the
wood chips to start smoking.
•
Meat should be placed fat side up on the Smoking Rack, with meaty side down.
•
Foods closest to the Smoking Chamber may be darker when compared to other
areas of food on other Smoking Racks.
•
Do not open Lid while smoking. Opening Lid will allow smoke to escape or change
the time.
•
No need to turn food over. Food should be smoked and/or cooked evenly.
•
For better ribs, remove the paper-thin membrane on the bone side of ribs. The
membrane can get tough and harder to eat.
•
For best results, place food on the middle Rack if cooking small amounts, with no
food on the bottom Rack.
•
If cooking on all Racks, arrange food around the Smoking Chamber for best results,
and not directly over the Chamber.
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