Oster Oster Smoker/Roaster Smoker User Manual


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Use of Flavor & Woods
• Woodchipsgivesmokedfoodstheirdistinctavorandarea
prime ingredient in water smoking. Smoke avor will vary
slightly with the type of wood used. Common woods used in
smoking are hickory, mesquite, cherry, apple, maple, and
alder.
• Neveruseresinouswoodssuchaspineorcedarastheywill
produce an unpleasant avor.
• Woodchips1to2½incheslongand¼to½inchthickwork
best. Do not use wood chunks. Very small wood chips or
shavings will burn too quickly and may not produce the
desired smoke avor.
• Onecupofchipsisgoodfor1hourofsmoking.Usetwocups
for longer smoke times.
• DonotaddwoodchipstotheSmokerRoasterwhileinuse.
• WoodChipsarenotincludedwiththisunit.
Suggested Wood Chips for Smoking
• Alder: Salmon, swordsh, and other sh; poultry and pork.
• Apple: Poultry, pork, and salmon.
• Cherry: Veal, pork, and poultry.
• Hickory: All meats, poultry, and sh.
• Maple: Salmon, chicken, and pork.
• Mesquite: Beef and pork.
• Oak: All meats.
Tips for Smoking Fish
Dressed sh llets and steaks may be smoked. When smoking
dressed sh, place the belly (cut) side down on the rack. Spread
the sh open to allow for maximum smoke penetration. Fish,
especially lean sh, may be brushed with melted butter or oil
before cooking to prevent the sh drying out. Fish is done when
a meat thermometer reads 140 °F or when the esh akes easily.
SMOKING CHART
Food Quantity
Cups of
Water
Approx. Cook
Time in
Hours.
BEEF
Brisket 2½-3½lbs. ¾ 4 - 6
Short Ribs 2-2½lbs. ½ 2-2½
Roast (Boneless) 2½-4lbs. ¾ 2 - 3
Roast (Bone in) 3 - 5 lbs. ¾ 2½-4
PORK
Chops 41” - thick ½ 1-1½
Country Style Ribs 2 - 5 lbs. ¾ 3 - 5
Spare Ribs 3 - 5 lbs. ¾ 3 - 5
Roast (Boneless) 2-3½lbs. ¾ 1-3½
POULTRY
Turkey (1 Whole) 16 - 18 lbs. 2 7 - 8
Chicken (1 Whole) 3-3½lbs. ½ 2-2½
Turkey Breast (Boneless) 3½-4½lbs. 1 2½-3
Turkey Drumsticks 3-3½lbs. ½ 2-2½
FISH
Fillets 1½-2lbs. ¼ 1-1½
Steaks 41” - thick ¼ 1-1¼
Whole Fish 9 - 10” long
(3-3½lbs.)
½ 1-1½
*All cooking times are based on using one cup of hickory chips.
Cooking times are estimates and will vary with the amount of food,
outside weather conditions and altitude. Always use a meat
thermometer to verify that the meat has reached a safe internal
temperature.
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