Kenmore 141.173373 - Manual (Page 35)

Guide to Using The Smoker Drawer
Preparing to Smoke
Smoking gives food a distinctive, deiicious flavor. You wiil find a variety of wood chips or peilets available for use in
smoking griiied foods. Pre-soaking of wood chips may be required so read and follow the manufacturers instruc­
tions for preparation of smoking chips prior to filling the Smoker Drawer.
Using The Smoker Drawer
Start your grill and allow it to reach the desired cooking temperature for the food you are grilling. Wear a flame
retardant BBQ Mitt and puli the Smoker Drawer out of the grill and fill with your prepared smoking chips. Dried herbs
and spices may also be added to produce different flavors. Return the Smoker Box to the grill and the heat wiil
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 lend themselves well to smoking, while drier foods benefit from a marinade. You can
also rub the food with herbs, spices or flavored 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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