Manual Klarstein 10030000 Flintstone Smoker (page 20 of 56) (English, German, French, Italian, Spanish)

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Suggested inner Cook Temperatures

• Pork: 70-75 °C

• Chicken: 75-82 °C

• Bef and Lamb: 63-75 °C

Only open the smoker occasionally to check the progress. Keeping temperatures

consistent allows a desirable outcome. Over-abundance of smoke can lead to less

desirable avor. Make sure airow remains constant. Often it is only necessary to have

smoke for the rst few hours of a cook session and just allow the heat to nish the

process.

TIPS FOR SEASONING AND MARINATING

Here‘s where you have even more control! lt is not necessary to use any of these

techniques to achieve an excellent product, but you may want to try some for fun.

We‘ve discussed dierent wood chip varieties, but you can also add avor these

ways:

Marinades

Marinating meats is a long-time option to infusing avor. A salty, avorful

brine can help moisturize and tenderize the meat prior to smoking. Recipes for

marinades are abundant. You‘ll nd suggested times for letting the meat soak,

oftentimes overnight, or sometimes just an hour or so. Feel free to try a few.

Injection Marinades

This is a more recent approach to the world of marinades. Use injector tools per

manufacturer instructions. You can prepare meat for the smoker in just a few

minutes using injectors. Your avors will penetrate deep into the meat. Spread

uniformly to achieve the best results. Rub excess liquids that leak from the

injection areas over the outside of the meat.

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Klarstein 10030000 Flintstone Smoker Manual

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