Guide

SMOKING FOODS
1 Add a few wood chunks to the firebox.
Place 1 to 2 large chunks of hardwood for
smoking into the firebox every hour or so.
Set the wood beside the fire, so it smoulders
instead of burns quickly. Avoid using wood
chips because these will burn o too quickly.
Use hardwoods, fruitwoods or nutwoods for
best flavoured smoke results. You don’t need
to soak the wood since the moisture might
cool o the coals in the firebox.
2 Rotate the food once every hour.
Every hour, open the cooking chamber lid
and use tongs to check and turn the food.
Turn the food so that pieces at the cooler side
of the cooking chamber are moved nearer to
the firebox. If you’re smoking a single, large
piece of meat, it’s still important to rotate the
meat so it smokes evenly.
3 Place a pan of water in the firebox.
If you’re worried that your food will dry
out over a long smoking period, introduce
moisture into the firebox. Set a metal rack
over the coals in the firebox. Fill a foil pan
with water and set the foil pan on the rack.
The smoke will become moist before it flows
into the cooking chamber.
4 Spray the food to keep it moist.
Add moisture by spraying the food with apple
juice, water or beer. Fill a clean spray bottle
with your liquid and spray the food towards
the end of the smoking session. Spray the
food if it starts to look dry, also, for added
flavour, spray the food every 15 minutes
towards the end of the smoking session.
03805 07/18
Due to continual product development, the product
you purchase may dier slightly from the ones shown
here. Charmate® is a registered trademark of Sitro
Group Australia Pty. Ltd.
www.gasmate.com.au and Aber Living, N.Z.
www.charmate.co.nz
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