Advertisement
Quick Links
Advertisement
Related Manuals for oklahoma joes BACKYARD
Summary of Contents for oklahoma joes BACKYARD
- Page 1 17.125448 Reverse Flow Smoker GG ENG.indd 1 9/6/16 8:09 AM...
- Page 2 Championship in your own B A C K Y A R D Congratulations and welcome to ownership of your new Oklahoma Joe’s Reverse Flow Smoker. It is our sincere hope that by reading this guide and with a little practice you will come to fully enjoy both the delicious food you prepare and the process you use to create it. We suggest you take a few moments to read the product guide to ensure your smoker is assembled correctly and completely, and that you are familiar with both the construction and operation before using your smoker. There are no hard and fast rules for smoking - just some guidelines to help you along the way to stay safe and get the most out of your experience. This unique new product design incorporates reverse flow technology that allows for a more even cooking experience. Use this guide as an introduction to get started on your new smoker, or if you are already an experienced pit master get to the smoking! Visit oklahomajoes.co for more information and “tips from the pit” to help you master the craft of smoking. 17.125448 Reverse Flow Smoker GG ENG.indd 2 9/6/16 8:09 AM...
-
Page 3: Table Of Contents
TABL E O F C ON TENTS: Table of Contents...........................1 Know Your Smoker........................2-7 Product........................2-5 Seasoning........................6 Maintenance......................6-7 Use Your Smoker........................8-15 Types of cooking......................8-9 Wood........................10-11 Food s afety......................12-13 Tips from the Pit....................14-15 17.125448 Reverse Flow Smoker GG ENG.indd 1 9/6/16 8:09 AM... - Page 4 BEFORE YOU BEGIN… Familiarize yourself with the major components and controls of the unit. Smokestack Damper Cooking Chamber Firebox Firebox Damper Reverse Flow or Traditional Setup The Reverse Flow smoker can be configured with a traditional setup by install- ing the smokestack on the left side of the cook chamber and removing the reverse flow baffles. The plug cover should be installed in the Smokestack opening that is not being used. Reverse Flow Traditional Offset Smoker Offset Smoker Smokestack Smokestack Position Position Plug Plug Reverse flow baffles installed below cooking grates 17.125448 Reverse Flow Smoker GG ENG.indd 2 9/6/16 8:10 AM...
- Page 5 Reverse Flow Baffles The key to these reverse flow smokers are the 4 uniquely engineered baffles that lock under the cooking grate. Smoke is channeled under the baffles and back over the food to provide even heat and smoke across the cooking chamber. Each baffle is engineered to balance heat and smoke depending on its position in the cooking chamber. Additionally, the panels allow grease to drain through and into the cooking chamber for channeling where it then can drain out. Reverse Flow Offset Smoker Smokestack Cook Chamber Cooking Grates and Baffles Firebox Charcoal Basket The 4 reverse flow baffles are designed to interlock in order shown below. Make sure the #1 baffle is locked fully against the firebox wall of the cooking chamber. For alternate smoking effects you can experiment using 2 or 3 of the baffles. 17.125448 Reverse Flow Smoker GG ENG.indd 3 9/6/16 8:10 AM...
-
Page 6: Product
Product Features The temp gauge measures the air temperature in the right side of the cooking chamber. The temp gauge can also be placed in the alter- nate location on the left side on the chamber or a second temp gauge can be added. A convenient warming tray is located on top of the firebox. This can be a great place to heat a frying pan or a pot of beans. It is also good for heating BBQ sauce. Oklahoma Joe’s Smokers come equipped with a grease drain that is located on the bottom of the cooking chamber opposite the firebox. Hang a bucket on the hook provided to catch the grease. 17.125448 Reverse Flow Smoker GG ENG.indd 4 9/6/16 8:10 AM... - Page 7 Charcoal Basket The charcoal basket allows for longer cooks without need to continually add fuel. Grill grates should be removed when the charcoal basket is used. SHORT COOKING TIMES Good for approx. *4 hours or less cooks. HALF BASKET (Chicken, ribs, etc) LONG COOKING TIMES Good for up to *8 hour cooks. FULL BASKET (Boston butt, briskets, etc) *Depending on variable factors such as weather conditions, fuel type, etc. FUEL: Lump Charcoal, Charcoal Briquettes or Wood Sticks For added flavor, wood chunks or chips can be layered with charcoal Tip: When lighting the fuel in the basket, light only a small area. The remaining fuel will slowly ignite and burn throughout the basket 17.125448 Reverse Flow Smoker GG ENG.indd 5 9/6/16 8:10 AM...
-
Page 8: Seasoning
SEASONING Preparing to use your smoker 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 foods. 1. Brush all interior surfaces including cooking grates and fire grates with vegetable cooking oil. 2. Build a small fire on the fire grate or in the basket, being sure not to lay coals against the walls. 3. Close door. (Position smokestack and firebox damper 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 dampers half-way and adding more charcoal. Your smoker is now ready for use. SMOKER MAINTENANCE Rust can appear on the inside of your smoker. Maintaining a light coat of veg- etable oil on interior surfaces will aid in the protection of your unit. Even with proper care and use, the exterior surfaces of the smoker may peel and/or rust and need occasional paint touch up. We recommend the use of commercially available black high temperature spray paint. NEVER PAINT THE INTERIOR OF THE UNIT! Frequency of cleanup is determined by how often the grill is used. Make sure coals are completely extinguished before cleaning the inside of the unit. Thor- oughly rinse with water and allow to air dry before using again. Wipe out the interior of the unit with a cloth or paper towels. 17.125448 Reverse Flow Smoker GG ENG.indd 6 9/6/16 8:10 AM... - Page 9 When finished cooking, and the unit has adequately cooled clean out the 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 A brush can be used to clean the cooking grates. Cooking surface should not be cleaned while the grill is hot. Ashes need to be cleaned out after each use of the basket. Ash dust can fill up to the bottom of the basket and limit air flow. During long cooks check to insure there is open air flow under the charcoal basket. 17.125448 Reverse Flow Smoker GG ENG.indd 7 9/6/16 8:10 AM...
-
Page 10: Types Of Cooking
TYPES OF COOKING Smoking & Slow Cooking Building Your Fire 1. Using the charcoal basket, depending on the planned length of cooking, place desired amount of fuel into the basket. Open both the firebox and the smokestack dampers completely. 2. We recommend using Oklahoma Joe’s Fire Starters. 3. If using a chimney starter, light your fire according to the manufacturer’s instructions. 4. Always light the fire with the cook chamber and firebox doors open. Leave lid open until the fuel is fully lit. 5. You can close the lids after the fuel begins to burn. *Always use caution when handling hot coals to prevent injury 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. The firebox damper controls air intake (heat level) and the smokestack damper controls the smoke level in the cook chamber. Generally, the more open the dampers, the hotter the cooking chamber will be. For smoking slow the damp- ers will have very minimal opening. Place the food in the cooking chamber and monitor the temperature. Cooking and smoking are taking place using indirect heat. Food placed directly next to the cook chamber wall at the firebox may get hotter and cook faster than the rest of the chamber. A general rule of thumb... - Page 11 Grilling Grilling (cooking directly over a fire for foods such as steaks, hamburgers, and hot dogs) can be accomplished in either the firebox or the cooking chamber depending on the amount of food to be cooked. If using the cooking chamber, build a fire on top of the fire grates using your pre- ferred fuel source. Keep the cooking chamber lid open, and both dampers open, until the fire has established itself and is ready for cooking. Spread out coals as required, insert cooking grates, and start grilling. Use the dampers to regulate the fire and heat. Open the dampers to increase temperature, close dampers to decrease temperature. When grilling in the cooking chamber, make sure that the reverse flow baffles are not installed. The smokestack should be in the position opposite the firebox. For grilling in the firebox, remove the charcoal basket, start coals on the lower fire grates. After the charcoal is lit, install the grill grates as shown. 17.125448 Reverse Flow Smoker GG ENG.indd 9 9/6/16 8:10 AM...
-
Page 12: Wood
SMOKING WITH WOOD For a more robust smoke flavor while using charcoal briquettes or lump char- coal, try adding wood, (chips, chunks, or logs), to the charcoal basket. The wood can be layered with the charcoal in the basket. Wood chunks are avail- able 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. Bark should be avoided or burned off first as it contains a high acid content and imparts an acid flavor. Apple wood has a mild, sweet, fruity flavor. Use this wood for smoking poultry, beef, pork (especially ham), game birds, lamb, and some seafood. Because of it’s light character, it will take more time to get the flavor you want. Cherry wood has a sweet mild, fruity flavor that is a good match for all meats. And it’s one of the most popular woods for smoking. It makes great smoke rings and can be used in combination with other woods to produce more complex flavors. Hickory smoking wood creates a sweet, yet strong flavor much like bacon. The smoke can be pungent, but it adds a nice, strong flavor to just about all meat cuts. However, it’s especially popular with pork and ribs. Mesquite wood has a strong and earthy flavor that is ideal for most red and dark meats. Mesquite burns hot and fast and easily complements the flavor of many meats. 17.125448 Reverse Flow Smoker GG ENG.indd 10 9/6/16 8:10 AM... - Page 13 SMOKING WOOD FLAVOR CHART Poultry Seafood Lamb Pork Beef Veggies Cheese Alder Apple Cherry Hickory Maple Mesquite Mulberry Olive Peach Pear Pecan Walnut Please refer to the SMOKING WOOD FLAVOR CHART for an idea on what wood flavors may work best when smoking certain foods. These are just guidelines, you will learn what you like to use as you gain experience using different flavors on different foods. 17.125448 Reverse Flow Smoker GG ENG.indd 11 9/6/16 8:10 AM...
-
Page 14: Food Safety
FOOD SAFETY Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful bacteria, follow these four basic steps: Clean: Wash hands, utensils, and surfaces with hot soapy water before and after handling raw meat. Separate: Separate raw meats from ready-to-eat foods to avoid cross contami- nation. Use a clean platter and utensils when removing cooked foods. Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food temperatures. Chill: Refrigerate prepared foods and leftovers promptly. Cooking on your new smoker/grill is a hands-on-experience, and it is recom- mended to monitor your smoker/grill while cooking. Smoking/Grilling can be affected by many external conditions. In cold weather, you will need more heat to reach and maintain an ideal cooking temperature and cooking time may take longer. The internal temperature and thickness of the food can also influence cooking times. Colder and thicker meats will take longer to cook. 17.125448 Reverse Flow Smoker GG ENG.indd 12 9/6/16 8:10 AM... - Page 15 Internal Meat Temperatures Meat cooked on a smoker/grill often browns very fast on the outside. Therefore, use a meat thermometer to ensure it has reached safe internal temperatures. USDA RECOMMENDED SAFE MINIMUM INTERNAL TEMPERATURES Beef, Veal, Lamb, Steak, Roasts & Whole Pork 145˚F/63˚C ( WITH A THREE-MINUTE REST TIME ) Fish 145˚F/63˚C Beef, Veal, Lamb and Pork–Ground 160˚F/71˚C Egg Dishes 160˚F/ 71˚C Turkey, Chicken & Duck - Whole, Pieces & Ground 165˚F/ 74˚C Please refer to the USDA for complete, up-to-date information. Our internal temperature chart is based on USDA standards for meat doneness. Check it out at www.isitdoneyet.gov 17.125448 Reverse Flow Smoker GG ENG.indd 13 9/6/16 8:10 AM...
-
Page 16: Tips From The Pit
TIPS FROM THE PIT Let it Rest When you’re smoking larger cuts of meat it’s always a good idea to let your product rest after pulling it off the smoker. This will help reabsorb the moisture back into the meat, and allows some time for the product to come down a few degrees to aid in slicing. A good rule of thumb is to wait about an hour on pork and brisket before slicing, and you can always hold the meat in a dry cooler to help maintain a good internal temperature. Wrap for Added Moisture During the smoking process meat will start to lose moisture the longer the product is on the smoker. One way to help keep the moisture in the meat is to wrap your product in foil or butcher paper for the final few hours of smoking. This helps keep the moisture from escaping, will protect the meat from getting too much smoke, and keeps that great bark you’ve created from burning. Take Notes As if there isn’t enough to do when smoking your favorite cut of meat, it pays to take a few notes of your process so you can go back and remember what you did. It can take 12+ hours sometimes when smoking low and slow, and you don’t want to forget your steps so you can repeat your process in the future. Remembering the good steps, and the bad ones, can help you improve your chances for recreating that great product and making your BBQ the most coveted of the neighborhood. 17.125448 Reverse Flow Smoker GG ENG.indd 14 9/6/16 8:10 AM... - Page 17 Don’t Give Up Smoking is both an art, and a science. It’s not something you’re going to master the first time out and takes a lot of practice to get a great consistent product. Whatever you do, don’t give up if something doesn’t turn out like you thought it would - practice makes perfect. So stick with it, make small changes for your next cook, and enjoy the process of smoking. Bark Should be Dark The bark of your barbecue can be rich and sweet, chewy and crusty. In fact, it’s one of the things that makes the meat great. The chemical reactions that take place between the compounds found in your smoke, the fat, and the rub, make for a nice dark bark on the outside of your meat. To get great smoke for the cook, wait until the smoke turns from a thick white smoke to a pale smoke. 17.125448 Reverse Flow Smoker GG ENG.indd 15 9/6/16 8:10 AM...
- Page 18 NOTES 17.125448 17.125448 Reverse Flow Smoker GG ENG.indd 16 9/6/16 8:39 AM...
Need help?
Do you have a question about the BACKYARD and is the answer not in the manual?
Questions and answers