Bedienungsanleitung Landmann 32970 (Seite 10 von 44) (Englisch, Französisch, Spanisch)

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Cooking Instructions

IMPORTANT: Before use, clean and inspect the

entire smoker.

• Place and ll the wood chip box with avoring 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 9 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 9 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

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

chip box.

• Use dry hardwoods such as hickory, pecan, apple,

cherry or mesquite.

• DO NOT use resinous woods such as pine. These

usually produce an unpleasant ﬂavoring.

• Let your taste be your guide. Experiment with

different types and quantities of wood chunks,

chips or sticks. You may also mix different

woods together.

• To produce longer smoking and prevent faster

burning, pre-soak the wood in water for at least

30 minutes (Refer to wood chip

manufacturer’s instructions).

• Most smoking avor occurs within the rst few

hours of smoking. Adding wood chips after this

is typically not necessary unless extra-heavy

smoking ﬂavor is desired.

Care and Maintenance

CAUTION: All care and maintenance procedures are

to be performed only while the smoker is turned off,

completely cooled and unplugged from the

electrical source.

• To clean, remove the water pan/wood chip box tray

and cooking racks from the smoker. Clean with hot,

soapy water and rinse and dry thoroughly. To make

cleaning easier, you may prefer to coat the cooking

racks lightly with a cooking oil or cooking spray

before each use.

• To clean the inside and outside of the smoker

cabinet, simply use a damp cloth. Spray washing

with a water hose is not recommended. All moisture

should be wiped away and not allowed to stay

inside or on top of the smoker.

• After the ashes are completely cool, remove

the water pan/wood chip box tray with lid and

thoroughly clean out all wood ashes and unburned

wood, and wipe the box clean of any residue.

• Make sure the grease in the grease pan is

completely cool before removing the grease pan

for cleaning. Dispose of the grease and wash

thoroughly.

• Frequently inspect and clean the smoker for insects

and insect nests.

• Inspect the electrical temperature controller cord

before each use to make sure it is in good condition.

• If there are signs of cuts or damage, DO NOT use

electrical temperature controller.

• To protect your smoker from weather and other

elements, it is recommended to keep your smoker

covered when not in use and stored in a dry area.

• It is recommended that this electric smoker is

NOT be stored outside or in an area where outside

elements may have a detrimental effect on the

smoker and its operation.

• Weather-resistant covers for this smoker are

available for purchase.

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