Bedienungsanleitung Napoleon Apollo 3 in 1 (Seite 10 von 12) (Englisch)

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Quick Tips

• Use hot water in the water pan at the start, this will allow the unit to come up

to the desired temperature a lot quicker.

• Make sure that the air vent in the lid is kept fully open during use, failure to do

so will disrupt the airow and may result in the re going out.

• If you’re looking, the food’s not cooking. Every me the lid is lied to inspect

the food, it will take up to 30 minutes for the smoker to come back up to the

required temperature. Familiarity and the use of probe thermometers will

reduce the need to inspect the food visually.

• Start with a small amount of wood to create smoke on your rst few aempts,

as it is very easy to “over smoke” food and remember, to get a smoke avour

all that is required is a wisp of smoke, smoke billowing out of the unit is not

desired and will oen leave a sooty deposit on the food which doesn’t taste

good.

• Use a good quality lumpwood charcoal or charcoal briquees. Some brands of

fuel have unsavory llers and may impart an unpleasant avour to the food.

• Buy good quality ingredients, as this makes all the dierence.

• Allow the food to come up to room temperature by taking it out of the

refrigerator at least 30 minutes before you intend to cook it. Meat at room

temperature allows smoke to penetrate more.

• Use only tried and tested non-resinous woods, see chart in manual.

• Try to source wood that has no bark on it, as the bark can contain bugs and

other nases that may be poisonous.

• Most importantly... experiment! Try dierent woods, rubs and sauces unl

you come up with the combinaon that suits your taste buds. We’ve included

a few recipes in this booklet, but feel free to add your own twist to them.

The important thing to remember when buying ribs (or any meat) is to ensure

you get the best quality available..... You're going to spend about 5 hours cooking

them, so you don't want to start o with meat that will not turn out right, no

maer how you prepare and cook it.

1. Prepare ribs by removing the membrane from the underside of the ribs.

Trim o any loose fat or meat.

2. Pat the ribs dry using a paper towel, apply a rub, making sure to cover the

ribs completely. You can use an “o the shelf” rub or make your own, just

blend a few dried spices and herbs together. Wrap the ribs in Clinglm or

use a "foodsaver" bag (one that seals) to place the ribs in, and refrigerate

overnight.

3. Remove the ribs from the fridge about half an hour before you want to

cook them, this will ensure that they are at room temperature. Baste the

ribs with Napoleon’s bbq sauce or make your own by using cola, tomato

sauce/ ketchup, honey and whatever herbs and spices you like.

4. Get the charcoal going and place the water pan in posion and place the

ribs on the cooking grill/rib rack. The cooking me should take 5 – 6 hours,

so make sure you are using a full load of good quality charcoal and keep

the smoker temperature between 200-250°F.

5. Add wood chips or chunks through the boom door on to the re to create

smoke, this should be done for the rst 3 hours. You will need to baste the

ribs every hour during this period.

6. Aer 3 hours, remove the ribs from the smoker and place them on some

heavy duty n foil, baste heavily with the sauce, wrap the nfoil around

them, making sure there are no holes in the foil. Put the parcel back on

the smoker for another 2 hours, keeping the temperature at between

200-250°F (there’s no point pung any wood for smoke on the re at this

stage).

7. Remove the foil from the ribs and place them back in the BBQ.

8. Aer 6 hours total cooking me, baste for a nal me, drop one of the

grills onto the re bowl brackets and quickly sear the ribs on either side for

30 seconds, caramelising the sauce.

Low and Slow Spare Ribs

14.

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