Cooking Instructions - LANDMANN 32954 Manual Del Usuario

• To check the wood while the smoker is in operation
and HOT, SLOWLY open the door to allow the built
up heat and smoke to escape. Using an oven mitt
or other heat-protection glove, CAREFULLY remove
the wood chip box lid. Once the lid is open, using a
long-handled utensil, stir the remaining wood ashes
IMPORTANT: Before use, clean and inspect the
entire smoker.
• Place and fill the wood chip box with flavoring wood
chips and place the water pan/wood chip box tray in
the appropriate location of the smoker as instructed
in the assembly section of this instruction manual.
The amount and type of wood(s) you use is entirely
up to you. Checking and adding wood to the wood
chip box is covered on page 7 of this manual.
• Place the water pan/wood chip box tray in the
appropriate location of the smoker as instructed in
the assembly instructions then carefully fill the water
pan with water (or similar liquid like beer or apple
juice) up to 1 in. below the water pan rim. DO NOT
overfill or allow water to overflow from the water
pan. Checking and adding water to the water pan is
covered on page 7 of this manual.
• Insert or adjust the smoking racks to the desired
positions. For better access to the food with tongs
or spatulas:
1. Use only the smoking racks needed for your
smoking.
2. Be sure the grids of the smoking racks run
front-to-back as shown in the assembly section.
Smoking tip: Coating the smoking rack(s) with
cooking oil or spray before placing meat will help
in after-use clean up.
• Place the food on the smoking racks in a single
layer with space between each piece. This will allow
smoke and hot moisture to circulate evenly around
the food pieces.
• Depending on the meat and size, smoking for
two to three hours at the ideal constant cooking
temperature of 225º to 250º F will get the best
Operating Instructions
flat and carefully add wood. BE CAREFUL NOT to
touch any part of the interior of the cabinet or door.
Again using an oven mitt or other heat-protection
glove, CAREFULLY reposition the wood chip
box lid to its correct position. Then SLOWLY and
CAREFULLY close the smoker door.

Cooking Instructions

results. For more tender and heavily smoked meat,
a temperature of 220º to 240º F and smoking four
to six hours (or longer) may be preferred. If time is
critical, a higher temperature range is recommended.
One common time measurement used is to allow 45
– 60 minutes smoking time per pound of meat.
Note: This will vary for bone-in and boneless meats.
• Flavoring wood tips:
• Small wood chips work best inside the wood
• Use dry hardwoods such as hickory, pecan, apple,
• DO NOT use resinous woods such as pine. These
• Let your taste be your guide. Experiment with
• To produce longer smoking and prevent faster
• Most smoking flavor occurs within the first few
8
chip box.
cherry or mesquite.
usually produce an unpleasant flavoring.
different types and quantities of wood chunks,
chips or sticks. You may also mix different
woods together.
burning, pre-soak the wood in water for at least
30 minutes (Refer to wood chip
manufacturer's instructions).
hours of smoking. Adding wood chips after this
is typically not necessary unless extra-heavy
smoking flavor is desired.