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Preparing to Smoke
Smoking gives food a distinctive, delicious flavor. You willfind a variety of wood chips or pellets available for use in
smoking grilled foods. Pre-soaking of wood chips may be required so read and follow the manufacturers instructions
for preparation of smoking chips prior to filling the Smoker Drawer.
Using The Optional Smoker Box
In order to get optimum performance from any smoker box, remove one of the stainless steel cooking grids. Fill
the smoker box with your prepared smoking chips. Dried herbs and spices may also be added to produce different
flavors. Place the filled smoker box directly over the Flame Tamer and the heat will produce smoke and season
the food.
Tips for Smoking
You can reduce the strength of the smoke flavor by only smoking for half or three quarters of the cooking time. The
heat required for smoking is normally low to medium.
Foods naturally high in oils tendthemselves well to smoking, while drier foods benefit from a marinade. You can
also rub the food with herbs, spices orflavored oils. Many foods can be smoked to produce stunning results with
very little effort. Here are a few suggestions:
• Tuna steaks, marinated in Asian flavors of sesame oil,soy sauce and sherry.
• Pork fillets, rubbed with ginger, orange rind and brushed with maple syrup.
• Mussels, brushed with lemon rind and chili oil.
• Lamb cutlets, marinated in virgin olive oil, lemon, oregano and black pepper. The same marinade can be used
for a whole leg or rack of lamb.
• Chicken, boneless chicken pieces--especially sliced breasts
• Fish, sliced fillets of firm fish, assorted seafood such as prawns, scallops and calamari
• Pork, sliced fillets, diced or minced pork, sliced leg steak, sliced chops
• Beef, sliced fillet, rib-eye, round, rump, sirloin
• Lamb, sliced fillet, round, loin
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