3 in 1 Smoker, Charcoal Grill and Water Smoker NAPOLEON APPLIANCE CORP., 214 BAYVIEW DR., BARRIE, ONTARIO, CANADA L4N 4Y8 PHONE: 1-866-820-8686 FAX: (705)725-2564 wecare@napoleonproducts.com www.napoleongrills.com What’s Inside Instructions - How to set up and use your water smoker Hints and tips - How to get the best from your water smoker Recipes - Step by step guide to great tasting smoked food Retain this manual for future reference.
Optional Accessories Marinade Injector Use this oversize hypodermic-style needle to inject basting mixtures, marinades, melted butter and other liquid flavourings deep into the meat. Product Code: 55007 Silicone BBQ Tongs A welcome addition to your grilling accessories. The silicone tips make lifting and rotating food effortless. Also features a comfortable handle that is extra-long to keep you at a safe distance.
Smoker Features Sturdy lid handle ACCU-PROBE™ temperature gauge Top air vent Lid contains a horizontal bar, which is ideal for hanging fish, ribs or sausages Temperature probe eyelet at each grill level Each cooking chamber (stacker) contains a 20” cooking grate Hinged, tight fitting doors, all easy access to the water pan and charcoal basket Folding handles enable ease of transport and storage Latches lock each section together 3 air vents in the base are excellent for temperature control 3 sturdy legs Ve
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.
Cold Smoked Fish Basic brine for fish… ½ cup brown sugar ½ cup kosher or coarse sea salt 1 cup soy sauce 6 cups water 1 cup dry white wine 1 tsp. coarse ground pepper 1 finely chopped sprig of rosemary You may need to increase the quantities proportionately dependent on how much you need to cover your fish. Thank you for purchasing the Apollo® 3 in 1 Smoker.
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 200°F - 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.
Stuffed and Rolled Brisket Wood Types All you require for this dish is 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 its already rolled, paying attention to how it all fits together, as you will need to roll it up again.
Quick Reference Cooking Chart Delicious Duck The chart below shows estimated cooking times, based on the smoker running at 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.
Pulled Pork 1 2½ - 4 kg pork shoulder roast, bone-in (aka pork or Boston butt). Napoleon’s bbq sauce 1 jar english mustard. Mack’s All Purpose Bbq Rub 1 tbsp. chili powder 2 tbsp. paprika 1 tbsp. cayenne pepper 1 tbsp. fresh ground black pepper 1. 2. 3. 4. 5. 15. Whole Chicken 1 tbsp. garlic powder 1 tsp. onion powder 2 tbsp. sea salt 1 tbsp. dried rubbed oregano 1 tbsp. cumin 1 tsp. coriander seeds, crushed 1 tbsp.
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.
Salmon Steaks Cold Smoking 6 salmon steaks (1- 1.5 inches thick) 2 cups cold water 2 tbsp. sea salt 1-1/2 tsp. white wine vinegar 1 tsp. dried mixed herbs 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. It must be said, that “cold” smoking is a little harder to master than “hot” smoking, and we would suggest buying a book that deals specifically with the methods used.
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 you Apollo® Smoker and the end result is far superior to the smoked cheese you buy from your supermarket. 1. 2. 3. 4.
