Smoking Chart - Oster CKSTROSMK18 Guia Del Usuario

Use of Flavor & Woods
• W ood chips give smoked foods their distinct flavor and are a
prime ingredient in water smoking. Smoke flavor will vary
slightly with the type of wood used. Common woods used in
smoking are hickory, mesquite, cherry, apple, maple, and
alder.
• N ever use resinous woods such as pine or cedar as they will
produce an unpleasant flavor.
• W ood chips 1 to 2½ inches long and ¼ to ½ inch thick work
best. Do not use wood chunks. Very small wood chips or
shavings will burn too quickly and may not produce the
desired smoke flavor.
• O ne cup of chips is good for 1 hour of smoking. Use two cups
for longer smoke times.
• Do not add wood chips to the Smoker Roaster while in use.
• W ood Chips are not included with this unit.
Suggested Wood Chips for Smoking
• Alder: Salmon, swordfish, and other fish; poultry and pork.
• Apple: Poultry, pork, and salmon.
• Cherry: Veal, pork, and poultry.
• Hickory: All meats, poultry, and fish.
• Maple: Salmon, chicken, and pork.
• Mesquite: Beef and pork.
• Oak: All meats.
Tips for Smoking Fish
Dressed fish fillets and steaks may be smoked. When smoking
dressed fish, place the belly (cut) side down on the rack. Spread
the fish open to allow for maximum smoke penetration. Fish,
especially lean fish, may be brushed with melted butter or oil
before cooking to prevent the fish drying out. Fish is done when
a meat thermometer reads 140 °F or when the flesh flakes easily.
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CKSTROSMK18_12ESM1.indd 12-13

SMOKING CHART

Food Quantity
BEEF
Brisket 2½ - 3½ lbs.
Short Ribs 2 - 2½ lbs.
Roast (Boneless) 2½ - 4 lbs.
Roast (Bone in) 3 - 5 lbs.
PORK
Chops 41" - thick
Country Style Ribs 2 - 5 lbs.
Spare Ribs 3 - 5 lbs.
Roast (Boneless) 2 - 3½ lbs.
POULTRY
Turkey (1 Whole) 16 - 18 lbs.
Chicken (1 Whole) 3 - 3½ lbs.
Turkey Breast (Boneless) 3½ - 4½ lbs.
Turkey Drumsticks 3 - 3½ lbs.
FISH
Fillets 1½ - 2 lbs.
Steaks 41" - thick
Whole Fish 9 - 10" long
(3 - 3½ lbs.)
*All cooking times are based on using one cup of hickory chips.
Cooking times are estimates and will vary with the amount of food,
outside weather conditions and altitude. Always use a meat
thermometer to verify that the meat has reached a safe internal
temperature.
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Approx. Cook
Cups of
Time in
Water
Hours.
¾ 4 - 6
½ 2 - 2½
¾ 2 - 3
¾ 2½ - 4
½ 1 - 1½
¾ 3 - 5
¾ 3 - 5
¾ 1 - 3½
2 7 - 8
½ 2 - 2½
1 2½ - 3
½ 2 - 2½
¼ 1 - 1½
¼ 1 - 1¼
½ 1 - 1½
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