Guide

EXPERIMENTING
WITH YOUR SMOKER
1 Cook most meats for 4 hours at 105°C.
Smoking is not an exact science. The amount
of meat you’re cooking, the type of meat,
and other factors aect the time it will take to
get the perfect cook. Longer times at lower
temperatures generally makes the meat
more tender. There is a point where you’ve
smoked meat for too long. If it cooks so long
that it becomes tough all the way through,
you’ll realise you’ve cooked it for too long.
2 Smoke seasoned barbecue pork chops for
1 hour at 130°C.
Rub some pork chops with salt, black pepper,
brown sugar, thyme, onion powder and
cayenne. Let them cure in the spices for a
few hours. Then, with your smoker heated to
about 135°C, smoke the chops for 1 hour and
ten minutes. Intensify the flavour by adding
applewood chips to the coals while you
smoke the meat. Smother the pork chops in
barbecue sauce before you serve them.
3 Cook beer can chicken from 1.5 to 3 hours
at 105°C.
Use a whole, raw chicken and smoke it
with an open can of beer or soda inserted
opening first into the chicken. Stand the
chicken upright so the beer moistens it but
doesn’t spill. Smoke the chicken for 1.5 to
3 hours, depending on how much time you
have. Add other seasonings like garlic,
pepper and lemon juice to the can of beer.
4 Smoke BBQ ribs for 6 hours at 105°C.
Marinate the ribs in your favourite BBQ
sauce. Smoke the ribs for about 3 hours at
105°C. Then wrap the ribs in foil and smoke
them for another 2 hours. Unwrap the ribs
and smoke for 1 more hour for delicious, pull-
apart ribs.