PRO SMOKE PSMKOFFSET Owner's Manual page 18

18
G. DIFFERENT TYPES OF COOKING METHODS
Direct Grilling
WARNING
REMOVE ALL FAT FROM THE BOTTOM OF THE MAIN COOKING CHAMBER BEFORE
DIRECT GRILLING.
— Direct cooking is a high heat method and is best used for searing steaks, hamburgers,
sausages, chicken fillets, fish and vegetables.
— You may use either the Firebox or the main cooking chamber to grill your food. Both of these
areas have charcoal grates and cooking grills. This will give you great capacity if you need to
cater for large crowds of people.
— Part 29 are charcoal trays. For direct grilling these must be positioned under the charcoal
grates in the main cooking chamber to protect the base of the unit from hot ash or coals.
— To set your Pro Smoke Offset Smoker for direct grilling, spread the charcoal across the bottom
of the charcoal grate, then place the cooking grills on top so that you are able to place the
food directly above the coals.
— To spread the coals you will need a small shovel or some long handled tongs and should use a
BBQ mitt to avoid any burns. Be careful, the coals will be extremely hot.
— You can get better heat control if you spread your coals into three temperature zones on the
charcoal grate.
a. Hot Zone – Double layer of coals. Used for initially searing the food to seal in all the juices.
b. Medium Zone – Single layer of coals. Used for cooking the food.
c. Cool Zone – No Coals. Used for warming or resting the food if it starts to burn.
Smoking or Slow Cooking
For smoking or slow cooking the fire is built in the Firebox and the food is cooked slowly in the
main cooking chamber. The smoke and heat will pass indirectly through the opening between the
Firebox and the main cooking chamber and will smoke-cook the food. This process adds great
flavour to food and although takes longer, is well worth the wait.
Temperatures for smoke-cooking range between 100ºC – 125ºC.
When smoking foods, always build the fire in the Firebox on top of the charcoal grate. When using
wood, seasoned hardwoods are recommended, such as Mesquite, Pecan, Hickory, Oak and any
of the fruit woods. Almost any wood can be used but never use pine or use treated, painted or
stained wood in your smoker. These woods will give off toxic fumes and taint your food. Any bark
should be removed or burned off prior to adding food as it contains a high acid content and can
impart an acrid flavour. Avoid burning pine cones too as they are highly flammable.
BBQ Galore recommends the use of 100% natural wood chips and wood chunks.