Napoleon APOLLO Manual page 6

Food smoking is easy!
When smoking food, you want to slow down the cooking process, avoiding the
temptation to "fiddle" with your food when smoking often results in better tasting
food. You will want to cook food at temperatures of between 93 °C (200°F) and
120 °C (250°F) (Hot Smoking). You can smoke any type of food.....from vegetables
to large cuts of meat, even whole turkeys, and on a relatively small unit you can
cook a load of food. The Apollo smoker incorporates many innovative features
®
making them easy for you to use. Some of the features and other food smoking
terms:
Water Pan - A water pan positioned between the food and fire acts as a buffer,
making it almost impossible to burn food. It also serves to stabilize the cooking
temperature and provides a moist cooking environment. Tip: Add beer, wine and/
or herbs to your water pan for extra flavour.
Rub – Dry or wet, a mixture of spices and herbs that is applied (rubbed) to the
outside of the food.
Wood – Wood for smoking comes in various forms, chunks, chips, dust and pellets,
it also comes in many varieties (flavours) from apple to walnut, each imparting
a different taste. Tip: use only wood that you know has not been treated, or
better still buy from an outlet that can advise you correctly.... see your authorized
Napoleon dealer.
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Cooking Grill/ Rack – This is where you place the food on the cooker/smoker.
Charcoal – Like wood, it comes in an array of shapes and styles, lump or briquettes.
Charcoal provides the heat source and if used correctly should not impart any
flavour to your food... let it burn until the surface is covered with a layer of grey ash
(once you've become a seasoned BBQ'er, you can worry about using techniques
like the "minion" method to get longer burn times). Tip: Always use high quality
charcoal, remember some contain binders that may not be good for you.
Charcoal Chimney Starter – This is an excellent invention, it allows you to light
charcoal without the need for liquid starter, all it requires to get your charcoal going
quickly, safely and cleanly is some rolled up newspaper. It also allows you to top up
your charcoal basket easily. Tip: Wear closed shoes when handling hot charcoal.
Good quality BBQ mitts are also essential.
Probe Thermometer – An essential tool for determining when the food is cooked.
Insert a probe into the thickest part of the food (be sure to avoid hitting a bone
as this will give a false reading) you can then use the reading to see whether the
food has reached the desired temperature, a chart can be found further on in this
manual. Tip: The smoking process makes some meats turn pink, so don't mistake
this for being raw.
5.
Roxy's Spicy Apple BBQ Sauce
3 baking apples, peeled, cored and diced
2 cloves garlic puree
15 mL (1 tbsp.) olive oil
125 mL (1/2 cup) water
375 mL (1 & 1/2 cups) ketchup
180 mL (3/4 cup) cider vinegar
60 mL (1/4 cup) molasses
125 mL (1/2 cup) turbinado sugar or brown
sugar
125 mL (1/2 cup) cane syrup
In a sauce pan over medium heat, sauté apples, onions and garlic in olive
oil for 5 minutes till onions become translucent. Add the water and reduce
heat to low and simmer till the apples have dissolved, 20 minutes or so. Add
the remainder of ingredients and simmer on low heat for 45 minutes un-
til sauce is thickened. Add remaining vinegar and incorporate. Place sauce in
a blender and process till smooth. Cool sauce and refrigerate up to 2 weeks.
Mack's All-purpose BBQ Rub
Use teaspoons, cups or whatever to measure out the ingredients (just make sure
you use the same size of container for all) depending on what quantity you re-
quire. This rub works on ribs, steak or poultry.
1 measure ground fenugreek
3 measures coarse sea salt
4 measures demerara sugar
1 measure garlic powder
6 measures ground paprika
Mix all the ingredients together and don't worry if you have some left over, as
it'll last a couple of months.
5 mL (1 tsp.) salt
5 mL (1 tsp.) cinnamon, ground
5 mL (1 tsp.) nutmeg
2.5 mL(1/2 tsp.) allspice
2.5 mL (1/2 tsp.) black pepper, fresh
ground
2.5 mL (1/2 tsp.) cayenne pepper
1 mL (1/4 tsp.) clove, ground
60 mL (1/4 cup cider vinegar, reserved
1 onion
1 measure coarsely ground black pepper
3 measures ground coriander
1 measure yellow mustard powder
2 measures ground pimento
2 measures dried mixed herbs
18.