Instructions / Assembly

ManualsBrandsNAPOLEON ManualsCharcoal Smokers19 in. Apollo 300 3-in-1 Charcoal Grill and Water Smoker in Black

3-in-1 Smoker,

Charcoal Grill and Water Smoker

Retain this manual for future reference.

N415-0590 AUG 15.19

What’s Inside

Instrucons - How to set up and use your water smoker

Hints and ps - How to get the best from your water smoker

Recipes - Step-by-step guide to great tasng smoked food

WARNING:

This product can expose you to chemicals including benzene, which are

known to the State of California to cause cancer, and chemicals including

carbon monoxide, which are known to the State of California to cause

birth defects or other reproducve harm. For more informaon go to

www.P65Warnings.ca.gov.

Wolf Steel Ltd.

214 Bayview Drive,

Barrie, Ontario, CANADA L4N 4Y8

grills@napoleonproducts.com

Wolf Steel Europe BV

Poppenbouwing 29-31, 4191 NZ Geldermalsen,

CCI No. 51509970, THE NETHERLANDS

info@napoleongrills.nl

Summary of content (12 pages)

PAGE 1
3-in-1 Smoker, Charcoal Grill and Water Smoker Wolf Steel Ltd. 214 Bayview Drive, Barrie, Ontario, CANADA L4N 4Y8 grills@napoleonproducts.com Wolf Steel Europe BV Poppenbouwing 29-31, 4191 NZ Geldermalsen, CCI No. 51509970, THE NETHERLANDS info@napoleongrills.
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Optional Accessories Grilling Glove Reversible - fits both left or right hand. Withstands temperatures up to 250 oC (475 oF). The silicone lines will ensure you never lose your grip when grilling. Product Code: 62145 Charcoal Chimney Starter Light your charcoal with no lighter fluid and no mess in a Charcoal Chimney Starter. Made with a cool touch handle for easy and safe pouring. Product Code: 67800 Grid Lifter No more struggling to lift the grid off a hot grill for refuelling or smoking.
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Napoleon Apollo AS300K-2 Parts List Smoker Features 1 Handle Assembly Part No. AS-20191-1 2 Temperature gauge/Vent Bezel Part No. AS300K-20191-2 3 Lid Assembly Part No. AS300K-20191 Sturdy lid handle Top air vent ACCU-PROBE™ temperature gauge 4 Hanger Bar Part No. AS300K-20191-3 Lid contains a horizontal bar, which is ideal for hanging fish, ribs or sausages 5 Meat Hooks (x 5) Part No. AS-20191-4 Temperature probe eyelet at each grill level 6 Cooking grill Part No.
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Safety Instructions Please read and follow these instructions before using your smoker, failure to do so may result in serious injury, death or a fire. • • • • • • • • • • • • This unit is designed for outdoor use only.
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Cold Smoked Fish Basic brine for fish… 125 mL (½ cup) brown sugar 125 mL (½ cup) kosher or coarse sea salt 250 mL (1 cup) soy sauce 1.5 L (6 cups) water 250 mL (1 cup) dry white wine 5 mL (1 tsp.) coarse ground pepper 1 finely chopped sprig of rosemary You may need to increase the quantities proportionately depending on how much you need to cover your fish. Thank you for purchasing the Apollo® 3-in-1 Smoker.
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Food smoking is easy! Roxy’s Spicy Apple BBQ Sauce When smoking food, you want to slow down the cooking process, avoiding the temptation to “fiddle” with your food when smoking often results in better tasting food. You will want to cook food at temperatures of between 93 °C (200°F) and 120 °C (250°F) (Hot Smoking). You can smoke any type of food…..from vegetables to large cuts of meat, even whole turkeys, and on a relatively small unit you can cook a load of food.
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Stuffed and Rolled Brisket Wood Types All you require for this dish are a few ingredients, coarsely chopped garlic, salt, pepper, coarse grain mustard, some natural string and plenty of time. Once you get the brisket home, the first thing you need to do is cut the string and unroll the brisket, if it’s already rolled, paying attention to how it all fits together, as you will need to roll it up again.
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Quick Reference Cooking Chart Delicious Duck The chart below shows estimated cooking times, based on the smoker running at 110 °C (230°F). Outside factors such as wind and ambient temperature will have an effect on the actual time it takes to cook food. Internal temps are taken at the thickest part of the meat, using a good quality probe thermometer. We strongly recommend the use of a probe thermometer to check for doneness.
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Pulled Pork 1 2½ - 4 kg ( 5.5 - 9 lbs.)pork shoulder roast, bone-in (aka pork or Boston butt). Napoleon’s bbq sauce 1 jar english mustard. Mack’s All Purpose Bbq Rub 15 mL (1 tbsp.) chili powder 30 mL (2 tbsp.) paprika 15 mL (1 tbsp.) cayenne pepper 1. 2. 3. 4. 5. 15. Whole Chicken 15 mL (1 tbsp.) fresh ground black pepper 15 mL (1 tbsp.) garlic powder 15 mL (1 tbsp.) onion powder 30 mL (2 tbsp.) sea salt 15 mL (1 tbsp.) dried rubbed oregano 15 ml (1 tbsp.) cumin 5 ml (1 tsp.
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Quick Tips Low and Slow Spare Ribs • 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 off with meat that will not turn out right, no matter how you prepare and cook it. • • • • • • • • • 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.
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Salmon Steaks Cold Smoking 6 salmon steaks (1- 1.5 inches thick) 500 mL (2 cups) cold water 30 mL (2 tbsp.) sea salt 7.5 mL (1-1/2 tsp.) white wine vinegar 5 mL (1 tsp.) dried mixed herbs 60 mL (1/4 cup) extra virgin olive oil Cold smoking is used to cure, rather than cook the food. Foods that are usually prepared in this method include fish, ham, bacon and cheese.
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Brines Smoked Cheese Brines are generally used on white meats such as fish or poultry and are used to produce a juicier and more flavourful end product. The brining process will enhance food that is to be either “Hot” or “Cold” smoked. Before you start brining, there are a couple of basic rules to follow. Smoked cheese is easy to do on your Apollo® Smoker and the end result is far superior to the smoked cheese you buy from your supermarket. 1. 2. 3. 4.