Use and Care Manual

54
• Beef Ribs: Hot Smoke for 3-4 hours at a grilling temp of LOW
• Brisket: Hot Smoke for 10-12 hours at a grilling temp of LOW, MED-LOW
• Steaks & Burgers: Cold Smoke for 1 hour, Hot Smoke while cooking to
desired doneness at a grilling temp of HIGH
• Pork Butts: Hot Smoke for 12 hours at a grilling temp of LOW
• Pork Ribs: 3-2-1 Method – Hot Smoke for 3 hours, 2 hours in foil,
and 1 final hour without foil, all at a grilling temp of LOW
• Pork Chops: Cold Smoke for 1 hour, Hot Smoke at a grilling
temp of MEDIUM
• Ham: Hot Smoke for 2-3 hours at a grilling temp of LOW
• Chicken Wings, Breasts, Thighs: Hot Smoke at a grilling temp of MEDIUM
• Turkey: Hot Smoke for 4 hours at a grilling temp of LOW
• Fish: Cold Smoke for 1 hour, Hot Smoke at a grilling temp of MEDIUM
• Nuts: Cold Smoke for 2 hours, Hot Smoke for 1 hour at a grilling
temp of LOW
• Veggies: Cold Smoke for 1 hour, Hot Smoke while cooking to desired
doneness at a grilling temp of MEDIUM
• Cheese: Cold Smoke for 2-3 hours – DO NOT ADD HEAT! Keep total
temperature (including outside) under 90º F
SMOKING 101
for the best A-MAZE-N f lavor!
for the best A-MAZE-N f lavor!
The above cooking times are approximate and may vary based on weight of meat.
Always cook to the internal temperatures as recommended by the USDA.
Please visit www.foodsafety.gov for more information.
What is Cold Smoking?
What is Hot Smoking?
GENERAL GRILLING TEMPS
GRILL TEMP LEVEL MEDIAN TEMP (F)
Low 225º
Medium-Low 275º
Medium 325º
Medium-High 375º
High 400º+
MIN. INTERNAL TEMPS (F)
Beef Ribs 135º-145º
Beef Brisket 190º
Pork Butts 200º
Pork Ribs, Roast, Chops, Ham 145º
Poultry 165º
Fish 145º
COLD SMOKING is the process of adding wood smoke flavor to food
without exposing it to heat, while maintaining temperatures below 100º F.
It is ideal to cold smoke when the outdoor temperatures are cooler.
There are a wide variety of foods to cold smoke: salt, peppercorns,
spices, garlic, paprika, nuts, cheese, vegetables, fish and even fruit.
The options are endless. Cold smoking items such as fish will require
a brine (page 20). If cold smoking bacon or ham, these will require
a cure (page 10).
Typical cold smoke times range from 2 to 12 hours, however, some
cold smoke times may be longer. The amount of time you cold smoke
depends on the food that is being smoked. Foods such as cheese, spices
and vegetables typically require less smoke time. Meats, such as bacon
and ham, will be smoked for a longer period of time.
Cold smoking is also a great way to add wood smoke flavor to your
steaks, hamburgers or chicken before cooking them on your grill. Place
the meat on your grill, light your A-MAZE-N SMOKER (not the grill) and
cold smoke the meat for an hour or two before firing up your grill for
cooking. This method adds a great smoky flavor to your ordinary
grilled meat.
HOT SMOKING is a method of enhancing your food with wood smoke
flavor, while cooking it to a safe internal temperature. Hot Smoking is
also known as “Smoking Low & Slow.“ You smoke at lower cooking
temps for a longer period of time. This method tenderizes the meat,
and reduces shrinkage. Normal cooking temps for Low & Slow are
between 175º F and 275º F.
Your food will absorb wood smoke flavor and also deepen in color.
The amount of time you hot smoke can range from 2-12 hours.
This will depend on the type and size of meat and the amount
of smoke flavor you prefer.