COOKING TECHNIQUES
Smoker cooking. Smoker cooking or slow cooking is a
more time consuming form of barbeque that produces
excellent results with regards to flavor. Slow cooked
meats become tender and full of moist rich flavor from the
process of smoke and liquid infusion. The main
characteristics of this style of cooking are, low
temperatures over extended periods of time, wood smoke
generated from hard wood chips and a moist cooking
environment created by steam from the water bowl.
Types of food. Slow smoker cooking is useful and
delicious for all types of meats. Pork, beef, poultry, fish
and lamb are all excellent meat to cook in the Grillpro
smoker. As a general guide lean meats will need more
liquid to keep the moist and tender over the long cooking
process. While meats higher in fat will self baste during
cooking.
Since the slow cooking process use low heat, cooking
times are much longer then a barbeque grill. Any
Guidelines for cooking time should be understood as only
approximate and doneness of meats should be
determined by thermometer reading of internal
temperature.
COOKING TIMES ARE ONLY APPROXIMATE AND
INTERNAL TEMPERATURES SHOULD BE TAKEN TO
INSURE FOOD SAFETY
Wood chips. Different hardwoods Oak, Maple and Apple
just to name a few are available as smoking chips
intended for use in barbeques and smokers. It is best to
use wood chips that have been prepared for smoking as
they are safe. You do not want to use most soft woods
(Pine, Spruce) because these contain lots of sap and will
impart a bad taste to food.
Prepare wood chips according to the manufacture’s
instructions. Usually chips should be soaked in water for
30 minutes prior to use. Fill the smoker box with soaked
wood chips before starting the smoker. While you are
cooking if you need to add additional wood chips, take
care and use a long handled tong or pliers to remove the
lid of the smoker box. Drop freshly soaked wood chips into
the box while it is still inside the smoker. Do not remove
the hot smoker box until it has cooled
Liquid infusion. The addition of liquid is essential to
keeping foods moist and tender during the slow cooking
process. The water bowl should be filled half way with
liquid. The liquid itself can be water or a desired flavor like
fruit juice, beer, wine, vinegar, oils, sauces that are mostly
water and a variety of spices can be added to a mix.
Maintain the level of the water bowl though out the
cooking process.
MEAT WEIGHT APPROXIMATE
COOKING TIME
WELL DONE
INTERNAL
TEMP.
SLOW COOKING TEMP 200-220°F 90-105°C
PORK
ROAST
1.5 HOURS/LBS 160-170°F
70-77°C
SPARERIBS 4-6LBS 4-5 HOURS 160-170°F
70-77°C
BEEF
BRISKET
1.5 HOURS/LBS 170°F 77°C
BEEF ROAST 1.5 HOURS/LBS 180°F 82°C
WHOLE
CHICKEN
2-3 LBS 2-3 HOURS 185°F 85°C
WHOLE FISH FULL
GRID
1.5-2.5 HOURS MEAT
FLAKES
LEG OF
LAMB
5-7 LBS 3-5 HOURS 145-170°F
63-77°C
9
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