Oster CKSTROSMK18_12ESM1 Smoker User Manual


  Open as PDF
of 32
 
www.oster.com
www.oster.com
WARNING: The Smoker Roaster is HOT. Always use hot pads or
oven mitts and remove the lid carefully to allow steam and
smoke to escape away from you.
NOTE: For greater accuracy, use a meat thermometer to check
for doneness. Place the probe of the thermometer in thickest
area of meat.
If the meat is not done, replace the lid and continue checking
for doneness at 30-minute intervals. When meat is done, turn
the temperature dial to MIN and unplug the Smoker Roaster.
Remove the meat from rack.
Important Points
• DonotpreheattheRoaster.
• AlwaysusetheroastingpanintheSmokerRoasterwhen
cooking.
NOTE: Never place food or liquid directly into the housing.
• Usecautionwhenremovingorliftingthelidassteamis
vented. Use the steam/smoke vent to release steam prior to
lifting lid.
• Donotusesolidfuels,suchascharcoalbriquettes.Donot
use charcoal lighter uid.
• Avoidremovingthelidfrequentlytominimizesteamand
heat loss during cooking. If the lid is removed, allow
additional cooking time.
• Donotusewoodchunks.Usechipsonly.
NOTE: Dry wood chips is best used to produce more smoke.
• Meatsshouldbecompletelythawedbeforecooking.
• DonotusetheSmokerRoasterforfoodpreservation.This
unit is for smoke cooking and roasting only. Leftovers must
be properly refrigerated.
• Cookingtimesareestimatesandwillvarywithamountof
food, outside weather conditions, and altitude.
• Asmallamountofwatermaybenoticeddrippingfromthe
unit. This is normal due to moisture collecting around the lid.
• Donotlinetherack,drippan,roastingpan,orhousingwith
aluminum foil.
SMOKING
Smoking gives food a unique avor and delicate texture. The
key is the combination of wood chips, low temperatures, steam,
and long cooking times. As the Smoker Roaster heats, the wood
chips start to smolder to produce smoke and the water in the
water pan starts to steam. The smoke penetrates the food,
giving it that delicious avor and the steam keeps the food from
drying out. Because the cook times are so long and the
temperature is so low, it is almost impossible to overcook or dry
out foods.
A Few Words about Brines, Marinades, Rubs, and Sauces
Before you smoke your foods, you will want to consider using
brines, marinades, rubs, and sauces.
• Brines: A mixture of water (or other liquids), salt, and sugar
that keeps meat moist during the long cooking process. Meat
is soaked in brine overnight prior to cooking.
• Marinades: A mixture of dry and liquid ingredients that adds
avor and tenderness. Meat is soaked in the marinade prior
to cooking.
• Rubs: A mix of herbs and spices rubbed into meat. Prior to
cooking, allow rubbed meat to stand in the refrigerator for
the specied time to absorb avors.
• Sauces: A mixture of ingredients, often tomato-based, that
may be brushed on meat in the last 15 to 30 minutes of
cooking or served with the meat.
10
11
CKSTROSMK18_12ESM1.indd 10-11 6/11/12 11:09 AM
 previous next