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OPERATIONSMOKING
PROTIPS:
, Brushpoultryand naturallylean
meatswith cookingoil, butteror
margarinebeforecooking.
, Meatshouldbe completely thawed
beforecooking.
, Whencookingmorethanone
pieceof meat,thecookingtime is
determined by the largestsingle
piecebeingcooked.
, Themeat bastesitselfwhile
cookingin the smoker.Nobasting
or turningis necessaryafterthe
meat is placedon the grill.
, Thereis very littledifferencein
temperature and cookingtime
betweentop and bottomgrill
levels.Whencookingdifferent
typesor cuts of meatat the same
time,placethe meatthat requires
the leastcookingtime on thetop
cookinggrill so that it may be
easilyremovedfirst. If onlyone
cookinggrill is required,use the
uppergrill levelfor the best results.
SMOKINGThere are numerousresourcesand recipesto be foundin booksand magazinesrelatedto
slow cookingand smoking.Likeall cuisine,this form of cookingrequiresexperimentation and learning
form experience.It wouldbe worthwhileto take notesaboutthe successand failuresof recipesand
techniquesyoutry.
As a methodof cookinglargecuts of meatsmokingcan not be beat.Theseinstructionswill guide
youin settingup yourBBQ Pro Grillfor smoking.UseCautionand wearprotectivegloveswhen
manipulating andassemblingthe Grill.Alwaysassumethat the grill components are hot.
Followthe operationinstructionsfor lightinga fire (page7). Smokingis a low heatcookingprocess
so usea small amountof charcoaland builda fireto a stabletemperature of 200°F.Assemblethe
middlegrill sectionand placethe water bowlontothe brackets.
A waterbowl (drippan) is recommended to catchfat drippings.Putone to one and a half inchesof
waterin thewater bowl(drip pan).See Liquidinfusion(Page6) for seasoningideas.
Assemblethe remainderof the grill and arrangingthe piecesof meaton the cookinggrids. Place
the lid ontothe grill,rememberthe morethe grill is openedduringthe cookingprocess,the longerit
willtake to preparethe food.
Use cautionand wearprotective gloveswhenworkingwith foodaroundthe barbecueto avoid
injury.
ARRANGINGFOODPlacefood on the cookinggrill in a singlelayerwith space betweeneachpiece.
This willallowsmokeand moistheatto circulateevenly aroundall piecesof food. Largepieces,like
porkshoulderare limitedby the insidediameterof the smokerbody. Theseitemshouldbe placeso
that accessto manipulate them is notdifficult.Longitemslikewholefish or sausagelinks canbe hung
from thehang bar locatedunderthedomelid. Severalhanginghooksare providedto securefood
items.One or bothof thecookinggridsmay needto be removedto accommodate the lengthof the
piecesof food.
COOKINGTIMEThe factorsthat effect thecookingtime of foods;the size and thicknessof a cut of
meat,theconsistency of thetemperaturein the cookingenvironment, t he weatheroutside,also the
moreyouopen thedoorsor raisethe lid the longerit takes.Just to consider,itemslike chickenwings,
sausagesor ribsmay take about3-4 hourswhilea largeporkshoulderfor a pulledporkrecipemay
take up to 10 hoursof cookingtime.Page 10 showsa tableof approximatecookingtimes,time does
not ensurefoodsafety,onlya safe readingfrom a meatthermometer shouldbe usedto determine
whenthe mealis ready.
INTERNAL APPLIANCE TEMPERATURE SHOULD NOT EXCEED 250°F
WHEN SMOKING FOODS
8
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