Pulled Pork; Whole Chicken - Napoleon APOLLO User Manual

Pulled Pork

1 2½ - 4 kg pork shoulder roast,
bone-in (aka pork or Boston butt).
Napoleon's bbq sauce
1 jar english mustard.
Mack's All Purpose Bbq Rub
1 tbsp. chili powder
2 tbsp. paprika
1 tbsp. cayenne pepper
1 tbsp. fresh ground black pepper
1. Score the skin and apply the mustard, ensuring that the roast is completely
covered (the mustard flavour will not be prevalent at the end of the cooking
process). Generously apply the rub, again making sure to cover the roast
completely. Wrap in cling film and refrigerate overnight.
2. Remove the roast from the fridge about half an hour before you want to
cook, this will ensure that it is at room temperature. Get the charcoal going
and place the water pan in position. Place the roast on the cooking grill.
The cook should take about 9 hours, so make sure you are using a full load
of good quality charcoal and keep the smoker temperature between 200-
250°F.
3. Add wood chips or chunks through the bottom door on to the fire to create
smoke, Hickory or Mesquite wood work well with pork. You will need to
monitor the internal temperature of the meat, you will probably notice
that after a while, the temperature will sit at around 160°F for a while,
don't panic, as it will start to rise again.
4. When it has reached 195°F – 200°F, your butt is cooked, but you will need
to let the meat rest for at least half an hour, before "pulling" (shredding/
breaking apart).
5. Serve on fluffy white bread rolls with Coleslaw and let your guests pour on
as much sauce as they like.
14.
1 tbsp. garlic powder
1 tsp. onion powder
2 tbsp. sea salt
1 tbsp. dried rubbed oregano
1 tbsp. cumin
1 tsp. coriander seeds, crushed
1 tbsp. mustard seeds, crushed

Whole Chicken

What you will need: Charcoal, BBQ/ oven mitts,
newspaper, charcoal chimney starter, lighter/
matches, clean water, herbs, spices, food.
The Fire – Fill your charcoal starter with a good quality
charcoal, place a sheet of rolled up newspaper into the
cavity at the bottom, make sure the starter is standing
on a non-combustible surface (you can stand it in the
charcoal basket of your smoker), light the newspaper.
The charcoal should be ready to use in about 20 minutes.
Pour the charcoal into the charcoal basket.
Water Pan – Fill the water pan about ¾ with hot water
(by using hot water your smoker will get up to the correct
cooking temperature quicker) and place it in the bottom
stacker. Put the stacker on to the base unit.
The Food – Once you have prepared the food and taken
it out of the fridge, you can now place it on the cooking
grill just above the water pan. If you are cooking more
using another stacker (or two) you can now prepare
these and put them onto the bottom stacker. We advise
you not to use more than 3 stackers at a time, as the
higher you go, the unit becomes unstable. Tip – As the
food is the most important ingredient, make sure you
buy the best quality.
The Smoke – Put the lid on to the top stacker, open the
bottom access door and place the wood chips or chunks
directly on to the charcoal, be careful... it's HOT! Close
the door. MAKE SURE THAT THE VENT ON THE LID IS
OPEN if you close this vent it will shut down the fire. If
you need to adjust the temperature use the vents on the
base unit. Open it to get more heat, close it to bring the
temperature down. Wood can be added for more smoke
during the cook, but if it's your first time, just add a
handful of chips at the beginning.... If you find the food's
not smoky enough, add more on your next cook.
The Best Bit – After approximately 3.5 hours (cooking
temperature of 200°F -250°F) the chickens should be
done. Check using a probe thermometer... the internal
temperature of the meat should be at least 165°F.
7.