Char-Broil 140871 User manual

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TABLE OF CONTENTS
KNOW YOUR SMOKER
• How it works
• Product features
• Maintenance
USING YOUR SMOKER
• Seasoning
• How to smoke
• Food safety
• Smoking tips
BULLET SMOKER
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KNOW YOUR SMOKER
HOW IT WORKS …
Bullet smokers get their name from their vertical, tube-like form factor.This vertical
orientation allows the smoker to take advantage of the natural vertical movement of heat
and smoke, creating a very even and controllable cooking environment. When it comes to
smoking meat,“controllable and even”is exactly how you want your heat. In concert with
the smoker’s control features, this set up allows a cook to maintain a steady, low temp for
many hours. The basic theory looks something like this: (don’t worry, we’ll get to the ner
points a bit later!)
1. Heat Source
Build a re in the
re bowl to supply
the cooking heat
and smoke.
2. Add Water
Fill your water pan
- this protects your
food from direct
heat while adding
moisture to the
cook chamber.
3. Regulate Air
Use air dampers
to get a stable
smoking
temperature.
4. Smoke Meat!
Time to hang out,
have good times
and great food!
COOK
CHAMBER
FIREBOWL
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EXTERIOR FEATURES
1. Exhaust Damper
2. Intake Damper Control
Regulate airow and control smoking
temperatures.
3. Lid Mounted Temp Gauge
Measures air temperature in the
cooking chamber.
4. Cook Chamber Lift Handles
Use these to lift the cook chamber o
of the rebowl in order to have full
access to the re.
Caution – depending on what’s
inside, the cook chamber can be
heavy! Ask a friend for help if
necessary.
5. Temp Probe Grommet
(51 cm model only)
Provides a path for a meat or temp
probe cable (not included) to pass
into the cooking chamber.
6. Cook Chamber Access Door
Add water or wood as needed
throughout the cook.
PRODUCT FEATURES
GET TO KNOW YOUR SMOKER’S FEATURES
Intake Setting Indicator
Shows the set level of
airow to the re
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7. Porcelain-coated cooking grates
Two porcelain-coated cooking grates
provide an optimal cooking surface
while boasting both durability and
cleanability.
8. Water pan
The water pan has two functions:
• It absorbs and deects heat from
the re. This prevents the cook
chamber from getting too hot, while
also stabilizing the temp.
• It adds moisture to the cook
chamber to prevent food from
drying out during cooking.
9. Charcoal grate and ring
These two components sit on top
of the ash pan and form the area in
which the re is built.
10. Ash pan
Removable ash pan makes clean up a
snap – after the smoker has cooled,
simply pick up and dump.
INTERIOR FEATURES
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SMOKER MAINTENANCE
TREAT YOUR SMOKER WITH CARE AND IT WILL LIVE A LONG LIFE
SEASONING
Before your rst use, be sure to season your new smoker. This will burn o manufacturing
residue and prepare your smoker for use. See more detail on Page 6.
CLEAN UP
Frequency of cleanup is determined by how often the smoker is used.
• Make sure coals are completely extinguished before cleaning the inside of the unit.
• Thoroughly rinse with water and allow to air dry before using again.
• Wipe out the interior of the unit with a cloth or paper towels.
Ashes
• After charcoal is extinguished and cool, remove the charcoal ring and grate to access the
ash pan.
• Simply remove the ash pan by the handle and dump remaining ashes.
Cooking Surface
• A brush can be used to clean the cooking grates.
• Cooking surface should not be cleaned while the smoker is hot.
CARE
Periodically coating the charcoal grate with vegetable oil will aid in the protection of your
unit and prevent rust from forming.
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USING YOUR SMOKER
HOW TO SEASON YOUR SMOKER
Seasoning your smoker before cooking will burn o any manufacturing residues as well as
create the beginning of a cooked-in surface treatment that will add to the avor of your
smoked meats, cook by cook.
1. Build a small re on the re grate. See“BuildingYour Fire”on Page 7 for tips.
• Recommended starting charcoal amounts –
Smoker Model Charcoal Weight Approximate Briquettes
41 cm 680 g 20
51 cm 1 kg 30
2. Replace cook chamber, lid and all included cooking components on top of the rebowl.
3. This burn should be sustained for at least two hours, the longer the better. This is a
great time to experiment with how adjusting the air dampers inuence chamber temp.
4. After seasoning, your smoker is ready for use!
NOTE:
• We do not recommend using lighter uid to start the charcoal, or using quick light charcoal
products.
• Always use caution when handling hot coals to prevent injury.
• Do not operate the smoker with temperatures exceeding 175°C in the cooking chamber.
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SMOKING AND SLOW COOKING
The general goal with this type of cooking is to break down tougher meat cuts over a long
period of time, rendering these cuts tender and juicy. Typically, cook chamber temperature
will need to be maintained at 110 - 135 °C by tending to your re and adjusting airow
throughout the cook.
BUILDING YOUR FIRE
1. Lift the cook chamber and lid o of the rebowl with the chamber lift handles
and set it aside.
2. Open both air dampers completely.
3. Stack charcoal briquettes into a pyramid-shaped pile on top of the charcoal grate
• Recommended starting charcoal amounts –
Smoker Model Charcoal Weight Approximate Briquettes
41 cm 680 g 20
51 cm 1 kg 30
4. Place rolled up newspaper or a re starter at the bottom of the pile and ignite to get the
coals started.
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• If using a chimney starter, electric starter, or other type of re starter, light your re
according to the manufacturer’s instructions.
• You can experiment with using lump charcoal or even wood as an alternative fuel.
• You can also experiment with how you layout the charcoal according to the type and
length of cook you are performing.
5. You are ready to begin cooking when the pile of briquettes ashes over and produces a
red glow (approximately 12 – 15 minutes).
NOTE :
• We do not recommend using lighter uid to start the charcoal, or using quick light charcoal
products.
• Always use caution when handling hot coals to prevent injury.
• Do not operate the smoker with temperatures exceeding 175 °C in the cooking chamber.
ONCE THE FIRE IS READY
1. Add wood chunks to the re to get the smoke going (More info about smoking with
wood on Page 10).
2. Replace cook chamber on top of the rebowl, leaving the cooking grates out for now.
3. Fill the water pan and set on the brackets in the cook chamber.
• You can experiment with dierent contents in the water pan to impart a unique avor
onto your food. These can include wine, marinades and herbs.
4. Replace the lid and watch the temp gauge – when the chamber temp has risen to
within 10 degrees of the target temp, close down the air dampers to a low setting to
minimize airow and set your cooking temp.
5. Once you’re at your desired cooking temp, replace the cooking grates, add food and now
you’re smoking! Be sure to monitor the cook temp and adjust dampers as needed.
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COOKING TIPS
• Generally, the more open the dampers, the hotter the cooking chamber will be - For
smoking slow the dampers will need a very minimal opening.
• If chamber temp rises past desired cooking temp and closing the air dampers does not cool
it down, additional water can be added to the water pan to help bring down the temp.
• A general rule of thumb for cooking is about 1 hour per .45kg for smoking large cuts of meat.
• Keep in mind that many factors can inuence cooking time such as outside temp, size and
shape of your food, and how cold your food is at the beginning of the cook.
• You can take note of these factors and actual cooking time to reference for later cooks.
• Limit the number of times you open the cook chamber door and lid as this will allow heat
to escape and extend the cooking time.
• Do not operate the smoker with temperatures exceeding 175 °C in the cooking chamber.
MAINTAINING TEMP AND SMOKE
Because its very common for smoke sessions to last 10 plus hours, you may need to add
charcoal to maintain your re or add wood to extend your smoke time. Add charcoal, water or
wood through the re access door on the cook chamber to extend your cook and/or smoke time.
Water pan
Charcoal grate and ring
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SMOKING WITH WOOD
For a more robust smoke avor while using charcoal briquettes or lump charcoal, try
adding wood—chips, chunks, or logs—to the re.Wood can be layered with charcoal
on the charcoal grate. Chunks are available in a variety of natural avors, 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, dierent woods have impart dierent avors. Experiment
with dierent wood types to determine your personal favorite. Note that green or fresh-cut
wood can turn food black and tastes bitter. Bark should also be avoided or burned o rst
as it contains a high acid content, imparting an acidic avor.
• Apple wood has a mild, sweet, fruity avor. Use this wood for smoking poultry, beef, pork
(especially ham), game birds, lamb, and some seafood. Because of it’s light character, it
will take more time to get the desired avor.
• Cherry wood has a sweet mild, fruity avor. It is a good match for all meats and is one
of the most popular woods for smoking. It makes great smoke rings and can be used in
combination with other woods to produce more complex avors.
• Hickory wood creates a sweet, yet strong avor much like bacon. The smoke can be
pungent, but it adds a nice, strong avor to many cuts of meat. It is especially popular
with pork and ribs.
• Mesquite wood has a strong and earthy avor that is ideal for most red and dark meats.
Mesquite burns hot and fast, easily complimenting the avor of many meats.
Please refer to the SMOKINGWOOD FLAVOR CHART for an idea on which wood avors will
work best for smoking certain foods. These are only guidelines. As you gain experience,
you will have your own personal preferences.
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SMOKING WOOD FLAVOR CHART
Poultry Seafood Lamb Pork Beef Veggies Cheese
Alder
Apple
Cherry
Hickory
Maple
Mesquite
Mulberry
Oak
Olive
Peach
Pear
Pecan
Walnut
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FOOD SAFETY
Food safety is a very important.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 smoker is a hands-on-experience, and it is recommended to monitor
your smoker while cooking. Again, smoking can be aected by many external conditions. In
cold weather, you will need more heat to reach and maintain an ideal cooking temperature
and cooking time may be longer.The internal temperature and thickness of the food will also
inuence cooking times. Colder and thicker meats will take longer to cook.
INTERNAL MEAT TEMPERATURES
Meat cooked on a smoker or grill often browns very quickly on the outside.We suggest using
a meat thermometer to ensure it has reached safe internal temperatures.
USDA RECOMMENDED SAFE MINIMUM INTERNAL TEMPERATURES
Beef, Veal, Lamb, Steak, Roasts, & Whole Pork
(with a 3 minute rest time)
65 ˚C (145 ˚F)
Fish 65 ˚C (145 ˚F)
Beef, Veal, Lamb, and Pork – Ground 70 ˚C (160 ˚F)
Egg Dishes 70 ˚C (160 ˚F)
Turkey, Chicken & Duck Whole, Pieces & Ground 73 ˚C (165 ˚F)
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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SMOKING TIPS
LET IT REST
When you’re smoking larger cuts of meat, it is always suggested to let it rest after pulling it
o the smoker.This will allow moisture to reabsorb back into the meat, and provide some
time for the product to come down a few degrees to aid in slicing.We recommend giving
yourself about an hour for pork and brisket to rest before slicing.You can always hold meat
in a dry cooler to help maintain a good internal temperature.
WRAP FOR ADDED MOISTURE
During the smoking process, meat will begin to lose moisture.The longer the meat is on the
smoker, the more moisture will be lost.To prevent meat from drying out, wrap it in foil or
butcher paper during the nal few hours of smoking.This will keep moisture from escaping,
protect the meat from absorbing too much smoke, and protect that great bark you’ve
created from burning.
TAKE NOTES
As if there isn’t enough to do when smoking, it does help to take a few notes so that you
can refer back when repeating the process in the future.When smoking low and slow, it can
sometimes take 12+ hours. Remembering the good steps, as well as the bad ones, will help
to improve your chances of recreating that great meal, making your BBQ the most coveted
of the neighborhood.
DON’T GIVE UP
Smoking is both an art, and a science. It’s not something that you will master the rst time.
It takes a lot of practice, especially to achieve consistency. Whatever you do, don’t give up. If
something doesn’t turn out as desired, practice will make perfect. Stick with it, make small
changes for your next cook, and enjoy the process of smoking.
BARK SHOULD BE DARK
The bark of your barbecue can be rich and sweet, chewy and crusty. In fact, it’s one of
the things that makes meat great.The chemical reactions that take place between the
compounds found in the smoke, fat, and rub, create that nice dark bark on the outside. To
get great smoke for the cook, wait until the smoke turns from a thick white smoke to a pale
smoke before adding your food.
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NOTES
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AN: 18.126687
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INDHOLDSFORTEGNELSE
KEND DIN RØGEOVN
• Hvordan den fungerer
• Produktegenskaber
•Vedligeholdelse
SÅDAN BRUGER DU
DIN RYGEOVN
• Forbehandling
• Sådan røger du
• Fødevaresikkerhed
• Røgetip
BULLET RØGEOVN
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KEND DIN RØGEOVN
HVORDAN DEN FUNGERER …
Bullet røgeovne hedder sådan på grund af deres lodrette, røragtige formfaktor. Takket være
dens vertikale design kan røgeovnen udnytte den naturlige bevægelse af varme og røg,
hvilket giver et meget jævnt og kontrollerbart miljø til madlavning. Og når det handler om
at røge kød, er“kontrollerbar og jævn”præcis sådan, du vil have din varme. I kombination
med røgeovnens betjeningselementer giver det kokken mulighed for at opretholde en
jævn, lav temperatur i mange timer. Her er den grundlæggende teori bag det hele: (bare
rolig, vi kommer til detaljerne senere!)
1. Varmekilde
Lav et bål i et bålfad
for at understøtte
varmen og røgen til
madlavning.
2. Tilføj vand
Fyld din vandbakke
– den beskytter
din mad mod
direkte varme og
tilføjer fugtighed
til tilberedning-
skammeret.
3. Reguler
lufttilførslen
Brug luftspjæld til
at opnå en stabil
røgetemperatur.
4. Røg kødet!
Nu er det tid til at
slappe af, hygge
jer og spise noget
lækker mad!
TILBEREDNING-
SKAMMER
BÅLFAD
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UDVENDIGT
1. Røgudtag
2. Styring af luftindtag
Justerer luftstrømmene og styrer
røgetemperaturerne.
3. Temperaturmåler på låget
Måler luftens temperatur i
tilberedningskammeret.
4. Tilberedningskammerets
løftehåndtag
Brug disse til at løfte
tilberedningskammeret af bålfadet
for at få fuld adgang til bålet.
Bemærk – afhængigt af indholdet
kan tilberedningskammeret være
tungt! Bed en ven om at hjælpe,
om nødvendigt.
5. Skive til temperaturmåler
(kun 51 cm model)
Giver en åbning til at føre et
kabel (medfølger ikke) til et
stegetermometer eller en
temperaturmåler gennem til
tilberedningskammeret.
6. Låge til tilberedningskammeret
Tilføj vand eller træ efter behov under
tilberedningen.
PRODUKTEGENSKABER
LÆR DIN RØGEOVN AT KENDE
Indikator for luftindtagets indstilling
Viser den indstillede mængde
luftgennemstrømning til bålet
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7. Porcelænsbelagte
madlavningsriste
To porcelænsbelagte
madlavningsriste giver en optimal
madlavningsoverade, der både er
holdbar og nem at rengøre.
8. Vandbakke
Vandbakken har to funktioner:
• Den absorberer og aeder
varmen fra bålet. Det forhindrer,
at tilberedningskammeret bliver
for varmt, og stabiliserer samtidig
temperaturen.
• Den tilføjer fugtighed til
tilberedningskammeret og
forhindrer, at maden udtørrer
under tilberedningen.
9. Kulrist og -ring
Disse to komponenter sidder oven
på askebakken og udgør det område,
hvor bålet opbygges.
10. Askebakke
Den udtagelige askebakke gør
rengøringen til en leg – bare tag den
op og hæld indholdet ud, så snart
røgeovnen er kølet ned.
INDVENDIGT
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8
9
10
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