A-MAZE-N PRODUCTS SMOKER MAZE Buku Petunjuk - Halaman 12
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SMOKInG 101
A-MAZE-n f lavor!
A-MAZE-n f lavor!
for the best
for the best
• 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 90 degrees (F)
The above cooking times are approximate and may vary based on pounds of meat.
Always cook to the internal temperatures as recommended by the FDA.
GENERAL GRILLING TEMPS
GRILLING TEmP LEvEL
mEDIAN TEmP (F)
Low
225
Medium-Low
275
Medium
325
Medium-High
375
High
400+
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MIN. INTERNAL TEMPS (F)
Beef Ribs
135-145
Beef Brisket
190
Pork Butts, Roast
203
Pork Ribs, Chops, Ham
145
Poultry
165
Fish
145
Wood Flavor Chart
Wood Flavor Chart
HICKORY
– Sweet to strong, heavy bacon
flavor, most commonly used for smoking.
Best used with: Beef, Pork.
APPLE
– Very mild with a subtle fruity flavor,
slightly sweet. Best used with: Pork, Poultry.
PItmAstERs CHOICE
(Cherry/Hickory/maple)
of Cherry, Hickory, Maple. Good all-around choice. Best used with:
Beef, Pork, Poultry, Game, Cheese.
CHERRY
– Mild & fruity, arguably the best for smoking. Best used
with: Beef, Pork, Poultry.
mEsQUItE
– Strong earthy flavor. One of the hottest burning woods.
Best used with: Beef, Poultry, Fish, Game.
PECAN
– Sweet & mild, tasty with a subtle character for all-around
smoking. Best used with: Beef, Pork, Poultry, Cheese.
mAPLE
– Smoky, mellow and slightly sweet. Best used with: Pork,
Poultry, Cheese.
OAK
– The heaviest of smoky flavors. Best used with: Beef, Pork,
Fish, Game.
ALDER
– Delicate with a hint of sweetness. Best used with: Pork,
Poultry, Fish.
GARLIC sPICE
– Oak with real garlic added. Heavy smoke flavor.
Best used with: Beef, Pork, Fish, Game.
PELLET USAGE & SMOKE TIME
SmokER
PELLET USE
6" Tube
6-9" Expanding Tube**
8-10 oz
12" Tube
12-18" Expanding Tube**
12-16 oz
5x8" MAZE
* Smoke time is defined as LOW & SLOW, cooking at 175-275 degrees. Higher cook
temps may cause pellets to burn faster.
**See page 6 for more details on the expanding tubes.
– Blend
SmokE TImE*
8 oz
up to 2 hrs
up to 3 hrs
12 oz
up to 4 hrs
up to 6 hrs
16 oz
up to 12 hrs
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