Handleiding Char-Broil Oklahoma Joe s Highland Smoker (pagina 3 van 12) (Engels)

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3. Close door. (Position damper and smokestack damper

approximately at one quarter open.) This burn should be

sustained for at least two hours, the longer the better.

Then, begin increasing temperature by opening the damper

and smokestack damper half-way and adding more

charcoal. Your smoker is now ready for use.

2. Build a small fire on the fire grate or pan, being sure not to

lay coals against the walls.

1. Brush all interior surfaces including grills and grates with

vegetable cooking oil.

Before cooking with your smoker, the following steps should

be closely followed to both cure the finish and season the

interior steel. Failure to properly follow these steps may

damage the finish and/or impart metallic flavors to your first

foods.

PREPARING TO USE YOUR SMOKER

Rust can appear on the inside of your smoker. Maintaining a

light coat of vegetable oil on interior surfaces will aid in the

protection of your unit. Exterior surfaces of smoker may need

occasional touch up. We recommend the use of a

commercially available black high temperature spray paint.

NEVER PAINT THE INTERIOR OF THE UNIT !

SMOKING AND SLOW COOKING

Remove the cooking grill from the firebox and build your fire on top

of the fire grate in the firebox. Either charcoal or wood may be

used, but wood is the recommended fuel for it’s rate of burn and

the flavor it imparts to the food being cooked. Most seasoned

hardwoods are good for smoking such as hickory, mesquite, pecan,

oak, and many other fruit woods. Bark should be avoided or

burned off first as it contains a high acid content and imparts an

acrid flavor.

SMOKING WITH WOOD CHIPS/WOOD CHUNKS

For a more robust smoke flavor while using charcoal briquettes or

lump charcoal, try adding wood chips or several wood chunks to

the fire. Wood chunks are available in a variety of natural flavors,

and can be used alone or in addition to charcoal. As a general

rule, any hardwood that bears a fruit or nut is suitable for cooking.

However, different woods have very different tastes. Experiment

with different woods to determine your personal favorite, and

always use well-seasoned wood. Green or fresh-cut wood can turn

food black, and tastes bitter.

Our Recommendations:

Chicken - Alder, Apple, Hickory, Mesquite

Beef - Hickory, Mesquite, Oak

Pork - Fruitwoods, Hickory, Oak

Lamb - Fruitwoods, Mesquite

Veal - Fruitwoods, Grapevines

Seafood - Alder, Mesquite

Vegetables – Mesquite

After allowing the fire to burn down, close the doors and control the

temperature and smoke with the dampers located on the firebox

and atop the smokestack. Smoke is contained within the

chambers, which will reduce burn while imparting more smoke

flavor. Do not operate the Smoker with temperatures exceeding

450 degrees in the smoker chamber. Place the food in the smoker

chamber and monitor the temperature. Cooking and smoking are

taking place using indirect heat. There is no need to worry about a

grease fire flare-up ruining the food. Do not place food within 15cm

of the opening from the firebox into the smoker chamber. A general

rule of thumb for cooking is about 1 hour per pound for smoking

large cuts of meat. Refer to a cook book for specific cuts of meat.

Limit the number of times you open the smoker chamber door as

this will allow heat to escape and extend the cooking time.

Ground Meat

Beef, Pork, Veal, Lamb.............................71 °C (160 °F)

Turkey, Chicken........................................74 °C (165 °F)

Fresh Beef, Veal, Lamb

Medium Rare............................................63 °C (145 °F)

(let stand 3 minutes before cutting)

Medium...................................................71 °C (160 °F)

Well Done.................................................77 °C (170 °F)

Poultry

Chicken & Turkey, whole..........................74 °C (165 °F)

Poultry Parts.............................................74 °C (165 °F)

Duck & Goose...........................................74 °C (165 °F)

Fresh Pork

Medium Rare............................................63 °C (145 °F)

(let stand 3 minutes before cutting)

Medium....................................................71 °C (160 °F)

Well Done.................................................77 °C (170 °F)

Internal Cooking Temperatures

SMOKER MAINTENANCE

Frequency of clean up is determined by how often the grill is

used. Make sure coals are completely extinguished before

cleaning inside of the unit. Thoroughly rinse with water and

allow to air dry before using again. Wipe out the interior of the

unit with a cloth or paper towels.

When finished cooking, and the unit has adequately cooled,

clean out all remaining ashes. Ashes collect moisture, which

can lead to premature rusting and decay. Periodically coating

the interior surfaces with vegetable oil will aid in the

protection of your unit. Also, occasional touch up of the

exterior paint will be required. Black, high-temperature spray

paint is recommended. NEVER PAINT THE INTERIOR OF

THE UNIT.

Cooking Surface: If a bristle brush is used to clean any of

the grill cooking surfaces, ensure no loose bristles remain on

cooking surfaces prior to grilling. It is not recommended to

clean cooking surfaces while grill is hot.

Building Your Fire

1. Stack charcoal briquettes or wood into a pyramid-shaped

pile on top of the charcoal grate or ash pan. We

recommend using 3 pounds (approximately 45 briquettes)

to start your fire, adding more as needed.

2. If using lighter fluid, saturate the charcoal briquettes with

lighter fluid and let it soak in for approximately 5 minutes. If

using a chimney starter, electric starter, or other type of fire

starter, light your fire according to the manufacturer's

instructions.

3. Always light the fire with the grill lid open.

Leave lid open until briquettes are fully lit. Failure to do this

could trap fumes from charcoal lighter fluid in grill and may

result in a flash fire when lid is opened.

4. Never add charcoal lighter fluid to hot or warm coals as

flashbacks may occur causing injury.

5. You are ready to begin cooking when the pile of briquettes

ashes over and produces a red glow (approximately 12 –

15 minutes).

6. Depending on your cooking method, either leave the

briquettes in a pile or spread evenly across the charcoal

grate using a long-handled poker.

COOKING TIPS

Know When Your Fire is Ready

Successful charcoal grilling depends on a good fire. The

general rule for knowing when your coals are ready for grilling

is to make sure that 80 percent or more of the coals are ashy

gray. Using caution, arrange the hot coals on your charcoal

grate based on your desired method of cooking. Here are a

few steps you can take to adjust the temperature of your fire:

-If it is too hot, spread the coals out a bit more, which makes

the fire less intense.

-Raise or lower the adjustable charcoal grate.

-Partially close the vents in the grill, which reduces the

amount of oxygen that feeds the fire.

Know When Your Fire is Ready (Continued)

-Use the indirect grilling method, with coals to either side of drip

pan and the food over the pan rather than directly over the coals.

-In the event of a severe flare-up, spray the flames with water from

a squirt bottle. Be careful, spraying with water tends to blow ashes

around and make a mess.

-Add briquettes 2 or 3 at a time to increase the burn time. Allow 10

minutes for coals to ash over before adding more.

Char-Broil Oklahoma Joe s Highland Smoker Handleiding

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