Manual Napoleon AS300K Apollo (page 11 of 12) (English)

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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

Combine the water, salt, vinegar and mixed herbs. Sr unl salt dissolves.

Place the sh steaks into a non-reacve dish (glass) and pour the mixture over.

Cover and refrigerate for 30 minutes, use this me to set up your smoker.

Once the smoker is ready, water pan in and lled about 1/2 way, place the steaks

on the cooking grill. Put the lid on (remember to open the lid vent fully) and add

the wood of your choice to the charcoal, using the boom access door.

We recommend a mild wood such as Alder for sh. Cook for about 2 hours at

220ºF, or unl the sh akes easily.

Salmon Steaks

Cold smoking is used to cure, rather than, cook the food. Foods that are usually

prepared in this method include sh, ham, bacon and cheese. It must be said,

that “cold” smoking is a lile harder to master than “hot” smoking, and we would

suggest buying a book that deals specically with the methods used. Home

Smoking and Curing by Keith Erlandson is a good place to start. Cold smoking is

done, as the name suggests, at low temperatures, below 30 °C (85 °F). For this

reason, not all days are ideal for cold smoking, so colder periods of the year are

best. For some meats, such as sh or seafood, a brine is used before the food is

smoked. A brine is usually a water, salt and sugar soluon.

Cold smoking on your Apollo

Smoker

1. Get 4 or 5 charcoal briquees going in a chimney starter, once they have a

grey appearance, place them in the re bowl (you won’t need the charcoal

basket for this type of smoking).

2. Cover the briquees with wood dust (a cupful should do it), this will allow

the wood to smolder, plus reduce the heat given o by the briquees. Like

this, it should produce smoke for about 1 hour.

3. Place the water pan in its usual posion, just above the re and either ll

with water or leave dry, this will depend on the ambient temperature, as

you may need cold water to help keep the temperature inside the unit

down below 30 °C (85 °F).

4. Place the food on the cooking racks and put the lid on (do not close the lid

vent, it must remain fully open).

With cold smoking, it is important to monitor the temperature inside the unit at

all mes, we suggest using a digital thermometer for this.

Cooking mes will vary greatly depending on what food you are cold smoking,

for instance, cheese will only take an hour or 2, whereas a side of salmon may

take 10 – 12 hours. Meat such as ham will take several days.

Cold Smoking

10.

13.

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Napoleon AS300K Apollo Manual

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