Char-Broil 18202076 Guía Del Producto página 4

SMOKING AND SLOW COOKING
Remove the smoke chamber and lid from the firebowl and build
your fire on top of the fire grate. Either charcoal or wood may be
used, but wood is the recommended fuel for it's rate of burn and
the flavor it imparts to the food being cooked. Most seasoned
hardwoods are good for smoking such as hickory, mesquite,
pecan, oak, and many other fruit woods. Bark should be avoided
or burned off first as it contains a high acid content and imparts
an acrid flavor.
After allowing the fire to burn down, replace the smoke chamber
and lid and control the temperature and smoke with the dampers
located on the lid and firebowl. Smoke is contained within the
chambers, which will reduce burn while imparting more smoke
flavor. Do not operate the Smoker with temperatures
exceeding 350 degrees in the smoker chamber. Place the
food in the smoker chamber and monitor the temperature. A
general rule of thumb for cooking is about 1 hour per pound
for smoking large cuts of meat. Refer to a cook book for specific
cuts of meat. Limit the number of times you open the smoker
chamber door as this will allow heat to escape and extend the
cooking time.
SMOKING WITH WOOD CHIPS/WOOD CHUNKS
For a more robust smoke flavor while using charcoal briquettes or
lump charcoal, try adding wood chips or several wood chunks to
the fire. Wood chunks are available 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.
Our Recommendations:
Chicken - Alder, Apple, Hickory, Mesquite
Beef - Hickory, Mesquite, Oak
Pork - Fruitwoods, Hickory, Oak
Lamb - Fruitwoods, Mesquite
Veal - Fruitwoods, Grapevines
Seafood - Alder, Mesquite
Vegetables – Mesquite
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 contamination. 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 grill is a hands-on experience, and it is
recommended to remain outside with your grill while cooking.
Grilling can be affected by many external conditions. In cold
weather, you will need more heat to reach an ideal cooking
temperature, and grilling may take longer. The meat's internal
temperature and thickness can also affect cooking times. Cold
and thicker meats will take longer to cook.
Internal Meat Temperatures
Meat cooked on a 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
Beef, Veal, Lamb, Steak, Roasts, & Whole Pork
(with a 3 minute rest time)
Fish
Beef, Veal, Lamb, and Pork – Ground
Egg Dishes
Turkey, Chicken & Duck Whole, Pieces & Ground
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
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Temperatures
145° F
145° F
160° F
160° F
165° F