Manual Napoleon AS200K - Apollo (page 9 of 12) (English)

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1. Score the skin and apply the mustard, ensuring that the roast is completely

covered (the mustard avour will not be prevalent at the end of the cooking

process). Generously apply the rub, again making sure to cover the roast

completely. Wrap in cling lm and refrigerate overnight.

2. Remove the roast from the fridge about half an hour before you want to

cook, this will ensure that it is at room temperature. Get the charcoal going

and place the water pan in posion. Place the roast on the cooking grill.

The cook should take about 9 hours, so make sure you are using a full load

of good quality charcoal and keep the smoker temperature between 200-

250°F.

3. Add wood chips or chunks through the boom door on to the re to create

smoke, Hickory or Mesquite wood work well with pork. You will need to

monitor the internal temperature of the meat, you will probably noce

that aer a while, the temperature will sit at around 160°F for a while,

don’t panic, as it will start to rise again.

4. When it has reached 195°F – 200°F, your bu is cooked, but you will need

to let the meat rest for at least half an hour, before “pulling” (shredding/

breaking apart).

5. Serve on uy white bread rolls with Coleslaw and let your guests pour on

as much sauce as they like.

Pulled Pork

1 2½ - 4 kg pork shoulder roast,

bone-in (aka pork or Boston bu).

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 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. mustard seeds, crushed

What you will need: Charcoal, BBQ/ oven mis,

newspaper, charcoal chimney starter, lighter/

matches, clean water, herbs, spices, food.

The Fire – Fill your charcoal starter with a good quality

charcoal, place a sheet of rolled up newspaper into the

cavity at the boom, make sure the starter is standing

on a non-combusble surface (you can stand it in the

charcoal basket of your smoker), light the newspaper.

The charcoal should be ready to use in about 20 minutes.

Pour the charcoal into the charcoal basket.

Water Pan – Fill the water pan about ¾ with hot water

(by using hot water your smoker will get up to the correct

cooking temperature quicker) and place it in the boom

stacker. Put the stacker on to the base unit.

The Food – Once you have prepared the food and taken

it out of the fridge, you can now place it on the cooking

grill just above the water pan. If you are cooking more

using another stacker (or two) you can now prepare

these and put them onto the boom stacker. We advise

you not to use more than 3 stackers at a me, as the

higher you go, the unit becomes unstable. Tip – As the

food is the most important ingredient, make sure you

buy the best quality.

The Smoke – Put the lid on to the top stacker, open the

boom access door and place the wood chips or chunks

directly on to the charcoal, be careful… it’s HOT! Close

the door. MAKE SURE THAT THE VENT ON THE LID IS

OPEN if you close this vent it will shut down the re. If

you need to adjust the temperature use the vents on the

base unit. Open it to get more heat, close it to bring the

temperature down. Wood can be added for more smoke

during the cook, but if it’s your rst me, just add a

handful of chips at the beginning…. If you nd the food’s

not smoky enough, add more on your next cook.

The Best Bit – Aer approximately 3.5 hours (cooking

temperature of 200°F -250°F) the chickens should be

done. Check using a probe thermometer… the internal

temperature of the meat should be at least 165°F.

Whole Chicken

15.

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Napoleon AS200K - Apollo Manual

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