Introduction To Smoking; A Few Words About Brines, Marinades, Rubs, And Sauces - Rival K.C. Smoker Owner's Manual And Cookbook

HOW TO USE (cont.)
Important Points
• Do not preheat the Roaster.
• Always use the roasting pan in the Smoker Roaster when cooking.
NOTE: Never place food or liquid directly into the housing.
• Use caution when removing or lifting the lid as steam is vented. Use
the steam/smoke vent to release steam prior to lifting lid.
• Do not use solid fuels, such as charcoal briquettes. Do not use
charcoal lighter fluid.
• Avoid removing the lid frequently to minimize steam and heat loss
during cooking. If the lid is removed, allow additional cooking time.
• Do not use wood chunks. Use chips only.
• Water in the Drip Tray/Water Pan will boil dry before the cooking
time is complete. This is important for proper browning of food. DO
NOT ADD WATER DURING COOKING.
• Meats should be completely thawed before cooking.
• Do not use the Smoker Roaster for food preservation. This unit is
for smoke cooking and roasting only. Leftovers must be properly
refrigerated.
• Cooking times are estimates and will vary with amount of food,
outside weather conditions, and altitude.
• A small amount of water may be noticed dripping from the unit. This
is normal due to moisture collecting around the lid.
• Do not line the rack, drip pan, roasting pan, or housing with
aluminum foil.
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SMOKING

Introduction to Smoking

Smoking gives food a unique flavor and delicate texture. The key is
the combination of soaked wood chips, low temperatures, steam, and
long cooking times. As the Smoker Roaster heats, the wood chips start
to smolder to produce smoke and the water in the water pan starts to
steam. The smoke penetrates the food, giving it that delicious flavor and
the steam keeps the food from drying out. Because the cook times are so
long and the temperature is so low, it is almost impossible to overcook or
dry out foods.
A Few Words about Brines, Marinades, Rubs, and
Sauces
Before you smoke your foods, you will want to consider using brines,
marinades, rubs, and sauces.
• Brines: A mixture of water (or other liquids), salt, and sugar that
keeps meat moist during the long cooking process. Meat is soaked in
brine overnight prior to cooking.
• Marinades: A mixture of dry and liquid ingredients that adds flavor
and tenderness. Meat is soaked in the marinade prior to cooking.
• Rubs: A mix of herbs and spices rubbed into meat. Prior to cooking,
allow rubbed meat to stand in the refrigerator for the specified time
to absorb flavors.
• Sauces: A mixture of ingredients, often tomato-based, that may be
brushed on meat in the last 15 to 30 minutes of cooking or served
with the meat.
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