Hark Electric Smoker Cooking Guide

electric smoker
COOKBOOK
PREPARED BY
Hark Enterprises
www.hark.com.au
Chris Girvan-Brown, Urban Griller
www.urbangriller.com
INDEX
Hark would like to thank
Chris Girvan-Brown of
Urban Griller for his
1. About the Hark Electric Smoker
1
1
Features & Benefits
2. Getting Started
2
invaluable contribution to
2.1
Working with the right equipment
2
this cookbook. We greatly
2.2
Firing up your smoker
2
2.3Tips and Warnings
2
expertise in the field of
3. Flavouring Techniques
3
smoking & barbequing
3.1
3
3.2Other smoking materials
appreciate his extensive
and are grateful for
his wonderful range of
mouth-watering recipes.
Wood chips and wood pellets
3
4. Preparation Treatments
4
Brine curing
4
Basic brine recipe
5
4.2Salt and sugar curing
5
4.3Marinades
5
4.1
Simple marinade
5
5
4.4Dry rubs
Basic rub
6
5. Smoking Methods
7
7
5.1
Hot smoking
Low & slow
7
5.2
Cold smoking
7
5.3
drying and extreme low temperatures
7
6. Temperature Control
8
8
6.1Internal temperatures
Hints & Tips
8
6.2Developing reliable techniques
9
7. Tips on using your Electric Smoker
10
7.1
General
10
7.2
Cooking
10
7.3
Food safety
10
8. Looking after your Hark Electric Smoker
11
i
INDEX
ELECTRIC SMOKER RECIPES
SEAFOOD
12
Smoked dill salmon (same day)
Smoked salmon
Bourbon glazed smoked salmon
Kippering oily fish
Smoked trout
Smoked oysters
Hot smoked mussels
Hot smoked salmon variation
13
14
15
16
17
18
19
19
POULTRY
20
Smoked chicken
Chicken breast wrapped in Prosciutto
Olive brined quail
21
22
22
RED MEATS
23
Smoked beef brisket with barbecue sauce
Beef jerky
24
25
PORK
26
Classic dry cured smokey loin (Canadian) bacon
1800’s home style ham & bacon
Kansas style pulled pork
“Same day” Texas spareribs
27-28
29
30
31
SAUSAGE
32
33
34
35
Basic German sausage
Basic English breakfast sausages
Hungarian Csabai
BAKING
36
Baking
Bread
Hand made bread
Camembert pies
Smoked pumpkin pie
37
37
38-39
40
41
VEGETABLES & FRUITS
42
Smoked Portobello mushrooms
Smoked roast potato
Smoked potato pancakes
Smoked ginger
43
44
45
46
ii
INDEX
VEGETABLES & FRUITS (ctnd)
Smoked onions
Smoked dried chilli
Smoke infused chilli black peppercorns
Smoked capsicum
Smoked tomato
Smokey cream of tomato and bacon soup
Smoked lemons
Smoked apricot
Smoked pears
Smoked apples
46
46
47
47
48
49
50
50
51
51
CONDIMENTS & SNACKS
52
Smoked garlic
Smoked garlic with Brie cheese
Smoked garlic salad dressing
Smoked salt
Homemade smoked almonds
Smoked chocolate pots
Classic barbecue sauce
Basic dry rub
53
54
54
54
55
56
57
58
USING YOUR SMOKER AS AN OVEN
59
Cantonese dried pork: Long yoke or bak kwa
Spiced garlic beef strips
12 hour steak
60
61
62-63
Smoker Cooking Log
64-65
iii
1. ABOUT THE HARK
ELECTRIC SMOKER
Congratulations on your purchase of the Hark Electric
Smoker oven. This smoker will enable you and your
family to enjoy a wide range of professionally smoked
produce prepared in your own back yard. The digital
control panel allows precision temperature regulation.
Heaven for the smoking enthusiast!
FEATURES &
BENEFITS
Electric powered, enabling a clean,
continuous and even smoking environment.
Temperatures range between
38°C - 135°C, ideal for low
temperature smoking.
Large cooking area with one small
and four large chrome plated shelves.
Heavy duty rack for hanging meats
and sausages.
Pre-program temperatures and
cooking times using the digital
control panel.
Auto shut-off.
Accurate internal temperatures of food
obtained from a digital meat probe.
Side access wood chip chute, avoiding
the need to open the smoker door
allowing heat and smoke to escape.
Two rear wheels and adjustable front
legs for greater portability and stability.
Easy to clean protective PVC cover included.
1
2. GETTING STARTED
please ensure that you have carefully read and
understood the WARNINGS AND INSTRUCTIONS and
the detailed assembly instructions contained IN
the Hark ELECTRIC Smoker Manual. this manual can
be found inside the hark ELECTRIC smoker gift box
or on our website www.hark.com.au.
2.1 working with
the right equipment
A pair of handy BBQ tongs for smaller pieces of meat or a meat hook for larger cuts
are recommended to safely handle the meat during the cooking process (for basting
etc) and to safely take it out when you have finished.
We also suggest you have a good pair of extra long, heavy duty barbecue mitts so
that you do not burn your hands or forearms. These are particularly necessary
for when adding water or wood chips to the smoker during the smoking process.
Aluminium foil is also recommended to wrap around the meat once it has reached
the desired temperature and colour. The foil will help prevent the wood resins from
further darkening the meat. It is also a good idea to line the wood chip box and water
pan with foil before use. This can make the cleaning process a lot easier later.
2.2 FIRING up YOUR smoker
Soak your smoker wood chips in a separate bowl of water for at least 20 minutes
prior to smoking. This will give a longer burn time and improve the smoky flavour.
Place the smoker outside in a well ventilated area. Line the wood chip and water
pans with aluminium foil to minimise cleaning later. Tip a half cup of wood chips into
the shute on the side of the smoker. Insert the water tray and add hot water. Other
liquids can be used, such as beer or wine. Insert clean cooking grills at the levels
you want and lay the meat on the grill. Always place the smaller pieces on the lower
grid if double loading. Remember that some meats will drip during the cooking
process, so place vegetables on a shelf above the meat to eliminate contamination.
2.3 TIPS AND WARNINGS
Install a BBQ mat under the smoker unit to avoid staining your flooring. Air flow is
important for this type of smoker. Set the vent to about ½ open this should allow
plenty of air movement in the smoker and provide a good supply of smoke flow past
the meat. You may find that for future cooking sessions, the vents will need to be
adjusted. This is part of getting to know your smoker and an essential part to the
art of smoke cooking. It’s a good idea to take notes whenever you cook and make
adjustments as necessary.
Use the digital programming function to cook foods while you are out. Just set the
time and temperature of the cooking session and you can play golf while your dinner
cooks at home!
CAUTION: the wood chip shute and cap can become very hot during the smoking
process. Always wear protective BBQ mitts or use long handled tongs
when adding wood during the smoking process.
2
3. FLAVOURING TECHNIQUES
Wood chips, sawdust or wood pellets are considered to be premium smoke generating
materials and greatly impact on the quality of the foods you choose to smoke.
3.1 wOod chips AND WOOD PELLETS
It is important to use the right smoking wood for a particular type of meat. This
ensures quality smoked product. Listed below are popular smoking wood types.
These and specialised wood blends can be purchased from your local BBQ store.
HICKORY
Hickory has a strong, full flavour which can be used to smoke most meats, especially
pork ribs, sausages, brisket, steak, lamb, whole chicken and fish.
RED GUM
Red Gum produces a strong bitey flavour and is highly recommended for smoking
pork ribs, chicken wings and lamb.
MESQUITE
Mesquite is fast burning with a heavy smoke flavour which should be used in smaller
quantities. it can be used to smoke all types of meat.
ALDER AND CEDAR
Alder and Cedar have a light, aromatic flavour almost sweet and are best used for
smoking fish such as trout and salmon.
APPLE AND CHERRY BLEND
Apple and Cherry blend has a sweet, fruity flavour. it is mainly used to smoke chicken,
pork and vegetables.
Never use any pine, composite woods, treated, painted or stained
woods in your Smoker. These Woods give off toxic fumes to the Food
you are cooking!
As a general rule, the wood of any plant which bears an edible fruit is usable; grape
vine cuttings and olive tree wood for example and small wood chips work best inside
the Hark Digital Electric Smoker Experiment with different types and quantities of
wood chips and note that you can mix different types of wood chips together, you will
also find recipes that use rice, tea and herbs to generate the smoke.
3.2 other smoking materials
Other materials than can be used in the smoking process, including herbs, spices,
rice, tea, seaweed, nut shells. The resulting flavours can be subtle or in other cases
strong and pungent. This is where it can be beneficial to experiment with adding
new ingredients to the smoking process and is a good idea to keep notes for future
reference. Smoking pellets can also be used and are becoming more available in the
Australian market.
3
4. PREPARATION TREATMENTS
There are a number of methods that can be used to tenderise, moisten and flavour
your food. These range from brining to curing and marinating.
4.1 BrinE CURING
Brining foods in a salt water mixture is a form of curing and is one of the simplest
techniques to prepare foods for smoking. The brining of meats is an age-old process
for preserving foods. Heavy concentrations of salt helped preserve meats for long
ocean voyages and military campaigns before the arrival of refrigeration. Brining
today uses smaller quantities of salt, mixed with other spices and herbs, and is
used to flavour and tenderise meat. The most basic brining mixture incorporates a
minimum of 1 tablespoon of salt to every 1 litre of water. We recommend salt flakes
as they are easier to dissolve and the use of iodised salt where possible. A good rule
of thumb for achieving an effective brine cure is that it should contain enough salt in
the mixture to allow a raw egg to float. This equates to 20% of the salt in the liquid.
And while it may seem like a lot, it is an essential part of the curing process and is
not simply for flavouring food. In terms of the quantity of brine required, you will
need enough brine to completely submerge the meat without any part being out of
the liquid and some foods may need to be weighed down to stay submerged. Meat is
best brined for approximately 4 hours per kilogram. Depending on the size of what
you want to brine, it can take up to 24 hours or more. If you are going to be brining
whole poultry you will also want to add an additional 6 to 12 hour period between
brining and cooking. If you want your poultry to have a golden, crispy skin, it needs
to sit in the refrigerator for several hours after you remove it from the brine so that
the skin can dry before cooking. Also, when brining poultry or pork in a low salt
brine, it is recommended that you change the brining liquid every 24 hours. Beef
and lamb however can be submerged in the same brine for up to 3 days. Once you
have finished brining, lightly rinse the cut of meat to remove any excess salt before
cooking. Do not reuse the brine.
Salt
(per Litre of water)
Concentration of
Brine Solution
32g
10%
64g
20%
96g
30%
128g
40%
192g
60%
256g
80%
4
Basic brine RECIPE
- 1 litre of water.
- 1 tablespoon of salt.
This mixture can be flavoured with anything you like crushed garlic, lemon,
peppercorns, herbs, a teaspoon of good curry paste, brown sugar, soy sauce or
ginger, just to name a few. Soak the meat in the brine and place in the refrigerator
overnight. Ensure that the meat is fully submerged in the brine.
Note:There is an increasing push to include iodised salt in our cooking. This is a
very good idea. However, we do not recommend using iodised salt in brines
when you will be smoke cooking.
4.2 SALT AND SUGAR CURING
Salt and sugar curing is an age-old technique that involves removing all the available
moisture from the food in order to prevent it from spoiling. Once foods are cured this
way, they are generally hung up in the open air or left packed in salt or sugar. When
the food is required for consumption later, it is generally reconstituted with a liquid,
such as water. Salt and sugar curing can be enhanced with the addition of pepper,
herbs or honey for extra flavour.
4.3 MARINADES
Marinades are liquids or pastes comprising a mixture of spice or herbs, used to
flavour and tenderise meat over generous periods of time. Marinades are used
to increase the flavour of foods but a common problem with them is that often
contain far too much sugar for close contact cooking such as barbeques or fry pans.
Marinades are perfect for smoking however, because the temperatures used in this
cooking environment are not high enough to burn the sugars.
simple marinade
- 1 cup white wine
- 1 cup grape seed oil
- Juice from one lemon
- 3 crushed cloves of garlic
- 3 or 4 stems of rosemary
- 1 teaspoon of crushed pepper
Place meat in a glass or ceramic bowl. Cover meat with the marinade and refrigerate
overnight.
4.4 DRY RUBS
Dry rubs are generally comprised of a mixture of dry herb and spices combined with
salt and sugar. These rubs help “dry” the food by extracting moisture from the meat.
Used properly, dry rubs can function like a combination of brining and salt or sugar
curing. Generally rubs are applied on the outside of the meat the day before and
allowed to refrigerate overnight. If smoking for long periods, it is advisable to apply
the dry rub in small batches throughout the cooking process. Or as an alternative,
add the dry rub towards the end of the smoking process in order to ensure the spice
flavours are at their peak.
Note: Wet rubs are essentially dry rubs combined with a wetting agent, such as olive
oil, beer, wine or fruit juice.
5
Basic rub
- 1 tablespoon cumin powder
- 1 tablespoon smoked paprika
- 1 teaspoon black pepper powder
Rub the meat with a clove of garlic, then rub with the rub mixture and leave in a
plastic bag in the fridge overnight.
6
5. SMOKING METHODS
Depending on the type of food being smoked and the result desired, two basic
smoking techniques apply.
5.1 HOT SMOKING
Hot smoking occurs when heat is used to cook foods in a smoke filled environment.
Hot smoking takes place when cooking in an environment that has temperatures
greater than what is considered to be normal ambient temperatures. Typically, hot
smoking is carried out in temperatures between 70˚C and 180˚C. It is important
to note that hot smoking alone does not act to preserve food. Anything hot smoked
should generally be stored in a refrigerator.
low & slow
Most meats are smoked at temperatures between 110 - 120˚C. It should be noted
that classic smoked dishes like ribs and pulled pork will soften greatly and increase
in flavour if you can hold them at temperature for a few hours inside the cooking
chamber. Temperature control is essential to smoking successfully. The digital
control will keep your smoker at a stable temperature in the smoking “zone” for
hours at a time, don’t be tempted to open the door as this lets out heat and air in and
that can set the “stable” temperature back 15 minutes.
Learning to create the smoke you want is also part of the art of smoking, sometimes
less is more. The woodchip box does not have to be full all the time.
5.2 cOLD SMOKING
Cold smoking involves smoking partially cured foods with very little heat. This is
a popular smoking method for foods such as nuts, fish, jerky and foods that are
dried or cured prior to smoking. It is important to remember that cold smoking is
not a cooking process and that foods that are cold smoked aren’t actually “cooked”.
Instead they are cured and preserved. This can allow foods to be edible for hours,
days, weeks or months after smoking. It is always advisable to employ safe food
practices when cold smoking and ensure that you follow recipe instructions very
carefully.
5.3 DRYING AND
EXTREME LOW TEMPERATURES
Your Hark Digital Electric Smoker can operate at temperatures as low as 40˚C
and while these temperatures are not recommended for meats, it is great for food
drying. Use it to dry Jerky or to heat, soften and sweeten tomatoes. It can also help
thaw frozen vegetables or even cook meals as per a slow cooker or crockpot. It is
even ideal for cooking pavlova!
7
6. TEMPERATURE CONTROL
6.1 INTERNAL TEMPERATURES
Most people will know their preference for how they like their meat cooked rare,
medium rare, medium or well done. This is largely a visual response and a blindfolded
subject will most often prefer a rarer sample to what they would normally order. So
how can we make sure chicken isn’t pink on the inside without over cooking it, or
how can we know that the rare roast beef (or steak) is actually rare on the inside?
We could use an “estimation” chart which are largely unreliable, or we could check
the meat’s internal temperature. Here is a basic chart of the internal temperatures
for common meats:
Meat
Rare
MediumRare
Medium
MediumWell
Well-Done
Beef,
Veal
and
Steak
49˚C - 52˚C
55˚C - 57˚C
60˚C - 63˚C
66˚C - 68˚C
71˚C
Lamb
57˚C
60˚C - 66˚C
71˚C
74˚C
71˚C
77˚C
Pork
Chicken
Breast: 77˚C
Thigh: 83˚C
It is also important to note that an internal temperature may tell you from a safety
point of view, that a meat is fit to eat. But, it is also important to take into consideration
the type of meat being smoked. By way of an example, a beef brisket may be safe
to eat when the internal temperature reaches 55˚c, however it is not necessary
when the meat is at its most tender. Due to the fact that this type of meat is full of
connective tissue (collagen), it needs to be broken down over time before the meat
becomes tender. In this instance, holding a certain internal temperature for specific
durations is important to achieving a perfectly cooked piece of smoked meat.
HINTS & TIPS
Learn from experience: When smoking a piece of beef or lamb, check the internal
temperature before you start and thereafter every 10 minutes until it is cooked. Write
all this down on a chart. Do the same thing the following week, with an identical
piece of meat, checking every 20 minutes (this will take a little less time as you are
not letting the heat out all the time). Write this down! Next week do the same thing
but check every half-hour. Keep going like this with other cuts of meat and soon you
will have a chart that can tell you how long the Hark smoker takes to cook any given
cut of meat. The next time someone asks “when will the roast be ready?”, you can
check the temperature and know that your smoker will take seven minutes and 40
seconds to finish!
(more on next page)
8
Rest the meat: It is crucial that you allow meat to rest after the smoking process has
ended and before you commence carving. Always wrap the meat in foil and keep it
warm with a towel. This process is vital in allowing meat to relax, re-incorporate the
juices and ensure it is as tender as it can possibly be. It is advisable to rest a roast
from 20 to 40 minutes and a piece of steak from 5 to 10 minutes.
6.2 Developing reliable techniques
The best way to develop reliable smoke cooking techniques is firstly understand the
processes you are working with and to record your every step. This is a great way to
refine and develop your own recipes. Use the Hark Smoker Cooking Log as the basis
for your recipe development, these sheets have been specially designed to take into
account all of the variables you may experience.
Visit our website www.hark.com.au to download or print your free Hark Smoker
Cooking Log.
9
7. TIPS ON USING
YOUR DIGITAL ELECTRIC SMOKER
7.1 GENERAL
Smoke cooking is about having fun, experimenting with different brining and curing
recipes, experimenting with different smoke producing agents. If you are smoke
cooking dry or fat-free products like rabbit or venison make sure you use some
water in the water pan. Keep the notepad or Hark Smoker Cooking Log handy, you
would be surprised how often you can come up with a great combination and not be
able to remember what you’ve done. [refer to the Hark Smoker Cooking Log] finally,
it is important to remember that it takes time to master smoking techniques. Don’t
get put off by the odd failure. Instead use these experiences to refine your processes
for the next smoking adventure. Allow yourself enough time and enjoy the process.
The more the vent is open, the more heat and smoke escapes. If you want a more
intense smoke flavour, keep the vent closed to ensure the smoke does not escape.
7.2 COOKING
-It pays to pre-heat the Hark Digital Electric Smoker before use. Remove the wire
trays, load with food, and install once the smoker has been warmed.
-Always use the best quality ingredients possible.
-Always use a temperature probe so that you know what temperature the food
being cooked is at. The Hark Digital Electric Smoker comes with a built in meat
temperature probe for this reason.
-Always make sure you know what temperature the cooking chamber is.
-You want to avoid over-cooked food. Make sure there is enough ventilation inside
your smoke cooker.
-Do not allow food to touch the walls or other pieces of food.
7.3 food safety
-Maintain a high standard of cleanliness when handling food. Cleanliness goes a
long way in preventing bacterial infection.
-Keep different types of food in separate cooking batches. For example separate
cooked fish from chicken.
-Never use salt that contains additives. They can taint the food and change the
chemical process dramatically. There is a push nowadays to include iodine in our
salt intake. This is a great idea but it’s best not used in smoke cooking.
10
8. LOOKING AFTER YOUR
HARK ELECTRIC SMOKER
We recommend that you clean the ash pan and shelves of your Hark Electric Smoker
after each use. The shelves can be removed and wiped clean with a soft cloth or
paper towel.
To clean the outside of the smoker unit, firstly ensure it is unplugged then wipe
clean with a soft cloth.
DO NOT USE CLEANING PRODUCTS ON THE INSIDE OF THE SMOKER. This will
remove the seasoning and potentially ruin the flavour of your food.
WARNING:DO NOT WASH OR IMMERSE WITH WATER THE INSIDE OR OUTSIDE OF
YOUR ELECTRIC SMOKER. This is an electrical appliance and as such
must not be exposed to water.
11
grill roast smoke
seafood
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
Smoked Dill Salmon
(Same Day)
INGREDIENTS
1.5kg of salmon fillets (3lbs)
1 cup brown sugar
½ cup salt
3 tablespoons dried dill weed
1 tablespoon coarse ground black pepper
DIRECTIONS
-Rinse the fillets, then pat dry and coat all sides evenly with the
sugar and salt mixed together. Place the salmon fillets in the fridge
for 2 to 4 hours. Rinse the excess sugar and salt from the salmon,
and pat dry. Coat the salmon with the dill and pepper, and then
place the fillets on a cooling rack to dry for at least one hour. This
step forms a dry layer on the outside of the skin (pellicle), which is
helps hold moisture in the salmon as it smokes.
-Place the salmon in the smoker.
-Smoke the salmon for 2 to 3 hours, or until the salmon reaches
68°C (155°F) degrees internal temperature. Hold at this
temperature for a ½ hour.
electric smoker
RECIPES
-Allow to cool before eating.
13
SMOKED SALMON
INGREDIENTS
6 salmon fillet portions
BRINE:
3 litres (quarts) water
½ cup salt (non-iodized)
1 cup brown sugar
DIRECTIONS
-Dissolve the salt and brown sugar in water in plastic container.
Submerge the salmon in the brine. Cover with lid and store in the
refrigerator overnight, 12-15 hours.
-Remove the salmon from the brine. Rinse gently in cold water for
10 minutes. Dry completely. Place the salmon on lightly oiled racks
to air dry in a cool place for another hour or two to thoroughly dry.
-Rub a thin coating of brown sugar onto each piece of salmon.
Sprinkle with cayenne pepper. Preheat the Hark Electric Digital
Smoker, smoke the salmon on 70°C (145°F) for 4-6 hours adding
additional handful of chips halfway through depending on your
taste.
-The temperature of Hark Electric Digital Smoker must reach 70°C
(145°F) degrees or above and be sustained for at least 30 minutes,
electric smoker
RECIPES
this will kill any bacteria.
14
Bourbon Glazed
SMOKED SALMON
(Substitute strong black tea if you prefer)
INGREDIENTS
2 large salmon fillets (sides)
2 cups of sea salt
1 cup of white sugar
1 cup of dark brown sugar
½ cup of cracked black peppercorn
¼ cup of dried dill
1 tablespoon of chopped garlic
DIRECTIONS
-Mix together the dry ingredients to make the dry cure.
Glaze
-1 cup of Jack Daniels Bourbon (or strong black tea) mixed with
1 cup of molasses (or Golden Syrup).
-Sprinkle one third of the dry cure onto a large sheet of Clingfilm.
Place one salmon fillet, skin side down on the sprinkled mixture,
then dust the salmon fillet with half of the remaining mixture and
lay the second salmon fillet skin side up on top of the first fillet.
-Coat the fillets with the remaining dry cure, fold the Clingfilm over,
as tightly as possible and place in a shallow container and rest
a weight on top. Refrigerate for 12 hours, turn the package over
refrigerate for a further 12 hours.
-After 24 hrs remove and, unwrap the salmon, rinse the mixture off
under cold running water. Lay the fillets skin side down onto oiled
electric smoker
RECIPES
smoker racks and allow to dry at room temperature for 2 hours.
-Smoke at 60°C (140°F) until the internal temperature of the salmon
reaches 55°C (135°F).
-Towards the end of the smoking make the glaze by mixing 1 cup of
Jack Daniels Bourbon (or strong black tea) with 1 cup of molasses
(or Golden Syrup). Brush the fillets with the glaze and allow to
sit in the Smoker for 30 minutes, then remove and brush with the
glaze again.
-Allow to air dry before serving or storing.
15
Kippering Oily Fish
INGREDIENTS
DIRECTIONS
Sardines, mullet or herring are ideal.
-Wash the fish fillets to remove and blood and loose debris by
plunging the fish into clean water.
-The brining time for kippering depends mainly upon the size of the
fish and the fat content.
-Use an 80% brine solution (256g salt in 1 litre of water) and
submerse the fish in the brine for 15 to 30 minutes depending on
your taste.
-Smoke for 1-2 hours on the lowest possible heat, preferably no
more than 60°C-65°C.
-Cool the kippers then store covered in a refrigerator, use within
electric smoker
RECIPES
3 days or pack and freeze (for up to 3 months).
16
SMOKED TROUT
INGREDIENTS
6 or 8 whole trout (10-12 inches each), cleaned and rinsed
4 cups water
½ cup sugar
½ cup non iodized salt
2 tablespoons chilli powder
2 tablespoons garlic powder
3 bamboo skewers, cut into 2-3 inch pieces
DIRECTIONS
-Mix all ingredients in a large bowl or pan until sugar and salt are
dissolved. Place trout in mixture, cover and marinate overnight in
fridge.
-The next day, drain trout and pat dry.
-Put the trout fillets between two layers of paper towels and let
stand for 30 minutes.
-Get the smoker oven ready.
-Put 1 length of the bamboo skewer horizontally inside each trout to
hold it open.
-Smoke the trout on Low for about 3 to 4 hours.
electric smoker
RECIPES
Replace the wood chips two or three times.
-For added flavour to your smoked trout recipe,
glaze each fillet when the wood chips are
changed with butter.
-This smoked trout recipe serves many and can
be stored in freezer for up to 8 months, use a
vacuum sealer if you have one.
17
SMOKED OYSTERS
DIRECTIONS
-Boil a large pot of water. Remove the oysters from their shells and
reserve the liquor. Put the oysters into the hot water. Stir them in
the water so they blanch evenly and after 5 or 6 seconds.
-Lay the oysters on a raised smoker rack to dry.
-Preheat the smoker to 80°C (180°F).
-Smoke using a light woodchip like Beech for 25 to 30 minutes.
-Keep in a clean jar covered with oil.
-You can add Crushed garlic and pepper to the reserved liquor and
add that to the jar as well.
electric smoker
RECIPES
-Store in the refrigerator for up to two weeks.
18
Hot Smoked Mussels
These are an easy and tasty party finger food, they look great and
you can make different flavours by using common pesto’s and sauces
in the baste.
INGREDIENTS
1 kg frozen “½ shell” New Zealand mussels
Fish sauce
Aluminium pizza tray
Pool salt
DIRECTIONS
-Remove the mussel from its shell and place it back, this makes it
easier for your guests.
-Spread a couple of handfuls of pool salt on the pizza tray, set the
mussels into the salt so they don’t tip over.
-Preheat the smoker to 130°C (266°F).
-Because the mussels are already opened they will have lost a lot of
their juice so I always make a baste to use with them.
-Mix two tablespoons of fish sauce with two cloves of crushed garlic,
some pepper and a teaspoon of sesame oil in 150 ml of water. Pour
a teaspoon of the baste mixture over each of the mussels so they
sit in a bath of the mixture in their shells.
-Smoke the Mussels for 10 to 15 minutes, remove and serve hot.
-If you really want to get adventurous, try doing this with oysters;
maybe sprinkle a little bit of bacon over the top. Or you could do
small cubes of Salmon set in small dipping bowls with a sweet
electric smoker
RECIPES
chilli sauce mixed with some water and fish sauce.
Hot Smoked Salmon
Variation
Try adapting the above technique using small cubes of Salmon in
small bowls (from an Asian grocery).
19
grill roast smoke
poultry
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
SMOKED CHICKEN
INGREDIENTS
1 chicken
2 litres of water
2 tablespoons salt
1 tablespoon of honey
1 teaspoon ground pepper
1 tablespoon of oil
DIRECTIONS
-Mix the water, salt, honey and pepper to make a brine.
-Remove the backbone from the chicken and flatten, this will let the
chicken cook a little more evenly and faster, it also protects the
electric smoker
RECIPES
delicate breast meat from excessive heat.
-Submerge the chicken in the brine and refrigerate for 24 hours.
-Just before cooking, drain the chicken and pour boiling water over
the skin. Pat dry, rub with the oil and smoke at 110°C (230°F) for
two hours, or until the internal temperature of the breast is 83°C
(180°F).
-Rest for 10 minutes before serving.
21
Chicken Breast
wrapped in
Prosciutto
INGREDIENTS
Chicken breasts
Slices of Prosciutto
Pesto
DIRECTIONS
-Spread the pesto on the breasts then wrap in slices of prosciutto
and secure with a toothpick.
-Smoke on low heat 90°C (195°F) for an hour and a half.
Olive brined Quail
INGREDIENTS
6 quail
1 litre of the brine from a good bucket of olives (ask your deli
to keep the brine from their loose olives. They usually throw
it out).
DIRECTIONS
-Remove the backbones from the quail and flatten.
-Taste the brine, if it is the same “saltiness” as the sea; brine the
electric smoker
RECIPES
quail for 8 hours, if it tastes saltier brine for four hours.
-Submerge the quail in the brine for the required time.
-Smoke on low heat for one hour 90°C (195°F).
22
grill roast smoke
red meat
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
Smoked beef brisket
with barbecue sauce
INGREDIENTS
Beef brisket 3kg
3 cloves of garlic minced
1 tablespoon of salt
1 teaspoon black pepper
2 tablespoons of paprika
½ a teaspoon of cayenne pepper
½ a teaspoon of thyme
½ a teaspoon of ground
1 teaspoon of dried mustard
2 cups of barbecue sauce
DIRECTIONS
-Brisket is a tough (and cheap) cut of beef which comes out
wonderfully juicy and tender with a fantastic smoky flavour, after
long slow cooking in a smoker. The process is similar to what
happens in a Crock Pot slow cooker, the tough Collagen fibres
break down to give a soft luscious result.
-Combine all the dry spices to make the Spice Rub. Coat the brisket
with a generous amount of mild prepared mustard, then cover the
mustard with the spice rub mixture.
-Smoke the brisket with mesquite or a light fruit wood for about
4 hours, then continue cooking for another 6 hours. Run the
smoker at 90°C (190°F) with the damper closed.
-In the last 2 hours, paint with the BBQ Sauce. Serve with the
electric smoker
RECIPES
remaining BBQ Sauce mixed with honey and warmed.
24
BEef jerky
This is a Basic Jerky recipe, making jerky can be great fun,
experiment with your own recipes, soy sauce, Worcestershire, garlic
and mustard are good places to start.
INGREDIENTS
1.5 kg beef (flank steak is good)
½ cup red wine vinegar
¼ cup brown sugar
½ cup BBQ Sauce
¼ teaspoon cayenne pepper
1 teaspoon salt
½ teaspoon ground white pepper
½ teaspoon garlic powder
1½ teaspoon dry mustard
1½ teaspoon onion powder
DIRECTIONS
-Trim all the fat and cut the meat into 5mm thick strips across
the grain.
-Combine all the ingredients and coat each strip.
-Cover and place in refrigerator to marinate for two days.
-Drain, rinse and pat dry with Kitchen paper towels.
-Lay out foil or a BBQ Liner Sheet on top of the smoker racks and
pre heat to the lowest temperature; lay the meat strips on top of
the foil/liner.
-Smoke cook for an hour then let dry for another two hours,
electric smoker
RECIPES
test for texture.
25
grill roast smoke
pork
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
Classic Dry Cured
Smokey Loin
(Canadian) Bacon
INGREDIENTS
Boneless loin or belly pork
Cure mix quantities per 1kg of meat
1 tablespoon of salt
½ teaspoon of ground white pepper
1 tablespoon of brown sugar or honey
1 teaspoon of onion powder
½ teaspoon of garlic powder
¼ teaspoon of all spice
½ teaspoon of Kwikurit
electric smoker
RECIPES
DIRECTIONS
-To make the cure, mix all the dry ingredients together (then mix in
the honey if using).
-Place the meat into a plastic container and coat the pork loin with
the cure and refrigerate.
-Allow 1 week of refrigerated curing for each 25mm (inch) of
thickness, measured at the thickest part. Turn the meat every day.
-After the curing time, rinse the meat in cold water to remove. Pat
the meat dry with paper towels. Place the meat onto a smoking
rack, place it over a bowl to drain and refrigerate uncovered for
24 to 48 hours. (Recipe continues on next page.)
27
Classic Dry Cured
Smokey Loin
(Canadian) Bacon (ctnd)
DIRECTIONS
-Preheat the Hark Electric Digital Smoker to 60°C (140°F). Put the
meat into the smoker and dry with no smoke and no water pan for
an hour until the pork is dry to the touch.
-Replace the water bowl and fill with cold water. Cold smoke at the
lowest temperature you can for 4 hours, then hot smoke at 90°C
(140°F) until the internal temperature of the bacon reaches 60°C.
-Remove the bacon from the smoker and cool to room temperature.
-Refrigerate overnight before slicing, this will "set" the bacon
making it easier to slice.
Cured bacon will last two weeks in the fridge and even longer if
electric smoker
RECIPES
vacuum sealed. Bacon also freezes well.
28
1800’s home style
ham & bacon
This is a versatile traditional recipe and can be used for both Ham
and Bacon. Use a Leg of Pork for Ham and Pork Belly or Loin for
Bacon. Get to know your Butcher and tell him what you are doing, he
will be able to provide the best cut for the job.
INGREDIENTS
1kg cooking salt
1kg brown sugar
20 dried juniper berries
20g crushed black peppercorns
50g QuickCure (or similar curing agent)
2× 750ml of beer/stout (Tooheys Old)
750g black treacle or molasses
½ a 750ml bottle Worcestershire sauce
5 litres of water
DIRECTIONS
-When using a curing agent, follow the concentrations recommended
on the packet, they are all different.
-Mix together to make a brine then simmer and skim until the liquid
is clear.
-Let cool then inject the brine in along the bone, into the meat and
the joints of the leg or bacon slab.
-Leave in the brine for 5 to 7days for bacon and 7 to 10 days for ham.
-Drain and let stand in the fridge on a cake rack in a baking tray for
24 hours.
electric smoker
RECIPES
-Hot smoke on the low setting until the internal temperature is
160ºF (71°C) then hold the temperature for at least 30 minutes,
leave the door of the smoker ajar a little if you have to.
-Hams can be triple smoked by replenishing the woodchips or
sawdust and holding the temperature for two more 30 minute
periods.
29
Kansas style
pulled pork
INGREDIENTS
2.5 kg (5 lb) pork shoulder with a good fat layer
½ cup all-purpose BBQ dry rub
DIRECTIONS
-Rub the pork with the dry rub making sure the shoulder is well
coated on all sides.
-Preheat the Hark Electric smoker to:120-140°C (250-275°F).
-Place the shoulder in the centre of the smoker, fat side up. Fill the
water bowl and smoke for approximately 8 hours until the pork is
soft enough to pull apart.
-During the last hour of cooking, tightly wrap the meat in foil to
allow the meat to steam in its own moisture.
-Remove the pork from the smoker and let it stand for 20 minutes.
-Use your hands and a fork to break the meat up into shreds.
electric smoker
RECIPES
-Serve with BBQ Sauce, warm crusty rolls and coleslaw.
30
“Same Day”
Texas Spareribs
Generally cooking ribs is a lengthy process of maturing the ribs in
brine or coated in rub in the refrigerator.
INGREDIENTS
2 slabs, “baby back” ribs
½ cup your favourite rib rub
½ cup apple juice
½ cup water
DIRECTIONS
-Coat the ribs on both sides with a generous amount of rib rub.
-Place hot water in the water pan and place it in the smoker.
-Place the slabs on the top rack of the electric smoker and smoke
electric smoker
RECIPES
at 225°F.
-Try not to open the door during the first 2 hours of smoking.
-After 2 hours of smoking, start basting both sides of the ribs
every half hour with the apple juice and water mixed together
(add a little rub or some honey if you like).
-Check the ribs for doneness after 4 hours.
-The ribs should pull apart easily when two of the bones are
pulled away from each other.
31
grill roast smoke
sausage
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
Basic
German Sausage
INGREDIENTS
5kg pork and veal mince (fat content 15%)
15g ground black pepper
30g ground or flaked salt
10g nutmeg
5g ground mace (or ground aniseed if you like a stronger taste)
5g ground sage
2g ground ginger
Optional 2g of ground celery seed
7g Kwikurit (standard)
475ml icy cold water
Sheep casings or synthetic
DIRECTIONS
-Mince the meat with a 10ml plate.
-Add the Salt, Pepper and Spices.
-Mince again using a fine 4ml plate.
-Dissolve the Kwikurit in the water and add to the mix, mix
thoroughly.
-Fill the casings to make sausages at roughly 150mm lengths.
-Preheat the Hark Electric Digital Smoker to 60°C.
-Hang the sausages in the Hark Electric Digital Smoker and smoke
with Beech or Oak chips for an Hour. Increase the temperature to
65°C for the next hour, and then increase again to 70°C for the next
hour, then increase to 75°C for another hour. When the sausage
reaches 70°C, remove from the smoker and cool for 10 minutes,
electric smoker
RECIPES
spray with water and cool for a further 10 minutes, continue
this process till the sausages are 35°C, then store them in the
refrigerator.
33
Basic English
Breakfast Sausages
INGREDIENTS
5kg pork and veal mince (fat content 20%)
5g ground white pepper
15g ground or flaked salt
2g ground mace
2g ground sage
2g ground ginger
500g cold water
250g bread crumbs
Hog or synthetic casings
DIRECTIONS
-Mince the meat using a 6ml plate, combine the Salt, Pepper and
Spices and add to the Bread Crumbs, add this to the meat mix
and thoroughly blend in the water. Fill the casings and allow the
sausages to set in the fridge overnight.
-Preheat the smoker to 135°C (266°F), add the sausages and ¼ cup
of Beech or Oak chips, cook the sausages for an hour before
electric smoker
RECIPES
serving.
34
hungarian csabai
INGREDIENTS
7.5 kg pork
2.5 kg pork back fat
200 g sweet paprika
50 g hot paprika
200 g salt
35 g fresh chopped garlic
20 g ground caraway seeds
20g whole caraway seeds
10g Kwikurit (standard)
DIRECTIONS
-Dice the pork into 30mm cubes
-Dice the pork Fat into 30mm cubes, freeze fat until needed.
-Mix the spices well to form a rub, sprinkle the rub over the meat
and massage well.
-Keep covered in the fridge for three days.
-Grind the Pork meat and fat on 5mm screen or larger and stuff into
hog casings.
-Hang in the fridge for two days to dry skins.
-Place in the smoker and smoke for 2 hours at 40°C (100°F).
-Increase the temperature in the smoker gradually until it reaches
80°C (175°F), continue to cook without smoke until the internal
temperature of the sausage reaches 65°C (150°F).
-Open the smoker and allow the sausages to cool for half an hour
-Remove the sausages and plunge them into a bucket of cold water
electric smoker
RECIPES
to rapidly drop the temperature before refrigerating.
35
grill roast smoke
baking
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
BAKING
The gentle heating properties of the Smoker Oven make it ideal
for any baking recipe you like. The Smoker Oven holds a stable
temperature well and has the added advantage of being able to add
moisture to the cooking chamber through use of the water pan or
even a smoke flavour if you like.
bread
Baking bread is a simple and rewarding process, yet most people
don’t attempt it, believing it to be difficult.
At its simplest level you can use a packet mix from the supermarket;
these are foolproof if you follow the instructions. Packet mixes
are meant usually for use in a bread machine where the mixture
is not handled, sometimes it pays to use a little less water than
recommended to make the mix stiffer and easier to work with if you
are making rolls.
Try with a packet mix first, then move on to the more complex
recipes.
The even temperature of the smoker is ideal for baking, I set mine to
High, which gives me roughly 180C.
Lightly spray bread tins with oil or line earthenware flower pots with
electric smoker
RECIPES
baking paper.
37
hand made bread
There are plenty of good bread mixes and no-knead type recipes
around today and most work without fault providing you remember a
couple of basic things.
Firstly, bread construction relies on a strict formula, be meticulous
with your measurements.
Make sure all ingredients are at room temperature before you start,
don’t ask why but it is good to put all the ingredients in a bowl and
let it rest for 1/2 an hour before combining, if you do this do not let
the yeast contact the water, butter or sugar or fermentation will
begin prematurely.
Proving your mixture properly is essential. Find a warm place to
prove your bread, often a strategically placed car can be a useful
kitchen tool. Your mixture will triple or quadruple in size remember
this when choosing a bowl to prove in. Expect a considerably less
spectacular result when using a mixture containing anything with the
qualities of birdseed or laxative.
OK so now you should have a fluffy sticky thing in a bowl, tip it
out onto a floured board and knock the air out of it. If you “knead”
therapy you could do a bit of that at this point if you want. Make
whatever shape you want in a tray or tin remembering that you
should expect a matchbox sized lump of dough should provide
you with a cigarette pack sized roll, return the tray/tin to your
automotive bread proving device and wait for your “matchboxes” to
turn into “cigarette packs”, once this has happened you can keep it
covered with a slightly damp cloth for a few hours til you are ready to
bake.
Bake in your smoker set to medium for about 20 minutes for rolls
electric smoker
RECIPES
and 30 minutes for loaves.
TIP: Remember yeast is killed by heat not cold, this means you can
keep your dough in the fridge or you can freeze your dough at any
stage of the proving for use later.
Go to the next page for suggested preparation.
38
hand made bread (ctnd)
INGREDIENTS
2 tablespoons butter
2 tablespoons sugar
3 tablespoons gluten flour
3 tablespoons dry milk
2 teaspoons salt
3 3/8 cups strong bakers flour
350ml water
1 ¼ dry yeast (last)
NOTE: Fresh yeast works well and can be frozen, use a large dice
sized piece brought to life in a half cup of warm milk or water with
a teaspoon of sugar in it. The yeast mix is ready when it starts to
foam, don’t forget to take the liquid into account when measuring
electric smoker
RECIPES
everything else.
39
Camembert Pies
INGREDIENTS
Sheets of puff pastry
Bacon
Domestic camembert
DIRECTIONS
-Fry chopped bacon till its crispy, put aside.
-Grease patty tray.
-Cut circles of pasty, press into the tray, cut lids to suit.
-Sprinkle the bacon into the bottom of the pastry cases.
-Cut 1 Camembert circle into 8 wedges.
-Place 1 wedge in each pastry case.
-Grind some black pepper over the top.
-Add fresh herbs (rosemary, basil or similar) if available.
-Place lids on and pinch edges to seal.
-Stab the top of each pie to make an air hole.
-Place in oven at 200°C, middle shelf of your oven until just golden,
roughly 10 or 15 minutes.
-Remove from oven and guard with a long stick until serving.
-These cook well in a smoker oven at just over 200°C, 10 minutes
later you should be ready to burn your tongue on the hot gooey
inside of the pies.
Try using other ingredients:
Chicken thigh fillets, diced and fried with a little garlic
Salami, diced and fried
Spring onion, cut finely
Blue cheese
electric smoker
RECIPES
Small amount of mozzarella
Diced sundried tomato
Diced asparagus
Chopped artichoke heart
Smoked salmon
40
Smoked Pumpkin Pie
Smoke cook pumpkin in your smoker when you are smoking other
foods, freeze the pumpkin for use in soups or make this tasty pie.
INGREDIENTS
¾ cup sugar
1 teaspoon ground cinnamon
½ teaspoon salt
½ teaspoon ground ginger
¼ teaspoon ground cloves
2 large eggs
2 cups smoke cooked pumpkin
1 can evaporated milk
1 unbaked 9-inch (4-cup volume) deep-dish pie shell
RECIPES
Whipped cream (optional)
electric smoker
DIRECTIONS
-Mix the sugar, cinnamon, salt, ginger and cloves in small bowl. Beat
the eggs in large bowl. Stir in pumpkin and sugar-spice mixture and
then slowly stir in evaporated milk.
-Pour into the pie shell.
-Bake in the preheated smoker oven set to high for 15 minutes.
Reduce the temperature to medium and bake for 40 to 50 minutes
or until knife inserted near centre comes out clean.
-Cool on wire rack for 2 hours.
-Serve immediately or refrigerate.
Top with whipped cream before serving.
41
grill roast smoke
vegetable
and fruit
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
Think outside the square, Vegetables and Fruits
respond well to smoking. Even fruits like Banana
develop a new character after a little smoke.
Smoked Portobello
Mushrooms
Smoked Portobello mushrooms are a good with grilled steak or burgers.
INGREDIENTS
2 tablespoons Worcestershire sauce
2 tablespoons butter
Salt
Pepper
DIRECTIONS
-Combine two tablespoons of Worcestershire sauce with two
tablespoons of melted butter.
-Clean the mushrooms then remove the stems, scrape out the black
gills with a spoon.
-Coat the Portobello mushrooms with the butter mixture, season with
salt, and pepper.
-Preheat the smoker up to 110°C (225°F) load the mushrooms and
smoke for ¾ hour.
electric smoker
RECIPES
-Use a light smoke so as not to overpower the Portobello mushrooms.
43
Smoked Roast Potato
I just love a crunchy roast potato and the lightly smoked taste of these
is almost haunting, reminds me of Sunday roast dinner on the farm, hot
out of the wood stove.
DIRECTIONS
-To make smoked roast potatoes, use a Kestrel (Pink Eye) or Royal Blue
(never under any circumstances use a Nadine or Delaware potato,
they will not Roast and are tasteless in my opinion these are not
even fit for pig food), peel them if you feel the need to, cut them into
pieces no bigger than a golf ball and parboil them in boiling water
for 5 or 6 minutes, just until they are beginning to become soft in the
middle.
-Drain the potatoes and immediately put them back into the hot pot,
drizzle over some olive oil and a dollop of butter or margarine, make
sure all the potato pieces are coated in the oil and butter mix.
-Preheat your smoker, place the potato pieces in the smoker and
smoke for 10 minutes at 80°C (175°F) and return to the oil/butter
mixture.
-20 minutes before you want to serve, the potatoes can be roasted in
the normal fashion, or finished in a frying pan on a low heat, just tip
the potatoes and the oil and butter mixture into the roasting dish or
frying pan, sprinkle on a little pepper and let them finish roasting.
The result will be a beautifully soft potato with a lovely golden and
electric smoker
RECIPES
crisp shell.
44
smoked potato
pancakes
INGREDIENTS
5-6 medium-sized smoked potatoes, peeled & mashed with butter,
cream, salt & pepper added to taste
2 eggs, beaten lightly
¾ cup all-purpose flour
¼ cup red onion or spring onion, minced (optional)
4 tablespoons of chopped fresh chives
Salt
Coarse ground pepper
3 tablespoons of olive oil
DIRECTIONS
-Mash the potatoes to a smooth but not runny consistency and
season to taste.
-Refrigerate the potatoes in a covered bowl overnight.
-Remove the mashed potatoes from refrigerator, fold in the eggs,
flour, onion & chives.
-Heat the oil in a large frying pan over medium heat.
-Spoon a ¼ cup of the potato pancake mixture into the frying pan
and form into a pancake.
-Cook each pancake for 2-3 minutes on each side, until golden
brown.
-Remove and drain on paper towels.
electric smoker
RECIPES
-Season with salt and pepper, and serve immediately.
45
Smoked ginger
DIRECTIONS
-Peel the ginger and smoke cook on medium heat for about 45
minutes until the ginger is well browned.
-Use as you normally would, ginger for cooking freezes well in
Vacuum sealed pouches.
Smoked onions
DIRECTIONS
-Peel the onions, coat each half with a little oil and place on smoker
rack.
-Smoke cook on medium heat for about 45 minutes until the onions
are sweet and soft.
Great in soup or curry.
Smoked dried chilLi
DIRECTIONS
This is a classic in many South American countries.
-Set the smoker to low heat, fill with whole chillies and smoke till
dry for at least 6 hours.
-Reconstitute the dried chillies in hot water before using in BBQ
electric smoker
RECIPES
sauce or Chilli Paste.
-Pack a dozen into a jar and fill with hot olive oil, allow to cool and
store, this is great drizzled on pizza!
46
Smoke Infused Chilli
Black Peppercorns
DIRECTIONS
-Add some fiery kick to your black pepper by infusing it with
smoked chilli.
-This is a little time consuming, but it is fantastic, make sure you
keep it in a separate grinder so your guests don’t get confused.
-Reconstitute smoke dried chillies (see above) in 500ml of boiled
water, once soft mash the chillies a little to release the flavour,
add two cups of black peppercorns and allow to steep overnight.
-Drain (reserve the liquid to make a chilli/pepper brine and use the
chillies to make chilli paste) the peppercorns, spread on a tray
lined with kitchen paper towel.
-Set the smoker to low heat and smoke till the peppercorns become
dry, this takes roughly 4 to 6 hours.
Smoked capsicum
DIRECTIONS
-Smoked Capsicum adds a haunting flavour to a salad.
-Cut the Capsicum in half (or slices) and smoke in your smoker at
80°C (175°F) for 15 minutes.
-Store the part cooked tomatoes in an airtight container in the
electric smoker
RECIPES
fridge, slice and use in salads or as a pizza ingredient.
47
Smoked Tomato
DIRECTIONS
-A smoked tomato has a haunting flavour, use hot from the smoker
as an accompaniment for a mixed grill or sausages, if there is any
left, use to make an amazing tomato sauce for pasta.
-Cut the tomatoes in half and smoke in your smoker at 90°C (195°F)
for 20 to 30 minutes, depending on how cooked you want the
tomatoes.
electric smoker
RECIPES
-Store the part cooked tomatoes in an airtight container in the fridge.
48
Smokey cream of
Tomato and Bacon
soup
INGREDIENTS
250 grams of bacon chopped
250 grams of fine diced carrot
250 grams of diced onion
250 grams of fine diced celery
6 cloves of minced garlic
50 grams of flour
2 litres of hot chicken stock
3 kg diced smoked tomatoes
600 ml cream
DIRECTIONS
-Cut the tomatoes in half and de-seed then smoke at 110°C (230F)
-In a frying pan cook the bacon, reserve half the cooked bacon for
garnish, then add and sweat the carrots, celery, and onion until the
onions are translucent.
-Add the garlic; cook for one minute.
-Add the flour and cook for 2 to 3 minutes stirring all the time.
-Add the chicken stock and stir vigorously to eliminate lumps.
-Add the diced, smoked tomatoes and simmer on a low heat for 1
hour.
-Remove from heat and after cooling a little, blend in a food
processor till smooth.
-Return to heat, add the cream and bring to just under boiling then
cool to serving temperature.
electric smoker
RECIPES
Garnish with the reserved bacon and/or chopped basil.
49
smoked lemons
DIRECTIONS
-Smoked lemons add an unexpected flavour to all kinds of dishes,
use them as a condiment, or smoke lemons for making preserved
lemon. Don’t discount using smoked lemons in your everyday
cooking for a bit of extra zing.
-This is dead simple, cut your lemons in half or quarters and remove
any obvious pips, smoke in your smoker at 90°C (195°F) for 10 to 15
minutes.
Serve with seafood.
Smoked apricot
DIRECTIONS
-Choose ripe apricots, halve them and remove the stones.
-Smoke in your smoker at 80°C (175°F) for 10 to 15 minutes.
-These make great Jam and are fantastic stewed down with a little
electric smoker
RECIPES
sugar.
50
smoked pears
INGREDIENTS
6 ripe pears
6 tablespoons butter, at room temperature
6 tablespoons brown sugar
100g of cashews
100g of pistachio
½ teaspoon ground cinnamon
1 teaspoon good vanilla essence
The juice from ½ lemon
DIRECTIONS
-Beat the butter and sugar together in a bowl with a wooden spoon.
-In a mortar and pestle pound the nuts to a fine consistency (some
rice sized bits should remain), add the nuts, vanilla and cinnamon
to the sugar mix and combine.
-Cut a thin slice from the bottom of each pear, so that they will
stand, cut out the stem end off and reserve it for a lid. scoop out
the core and the seeds with a teaspoon.
-Brush a few drops of lemon juice inside each pear to prevent
browning and on the bottoms and tops of pears.
-Fill each pear with the sugar and nut mix and place in an oiled foil
pan. put the cap back on top pf the pears.
-Smoke bake the pears on maximum heat for a half hour, then
transfer to a 200°C (390°F) oven until brown and soft on the sides,
and the stuffing mixture is bubbly usually another 30 minutes.
electric smoker
RECIPES
-Serve immediately or allow to cool till just warm.
DIRECTIONS
smoked Apples
-Smokey Apple sauce is just sublime with roast pork and don’t
ignore smokey apple pie!
-Cut your apples into quarters (or slices for apple pie), remove
any obvious pips and smoke in your smoker at 80°C (175°F) for
20 minutes.
51
grill roast smoke
condiment
and snack
RECIPES
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
Smoked GARLIC
This is a great thing to do whenever you have spare space in your
smoker. Smoked Garlic is a great addition to your Kitchen Pantry,
store some in a jar full of olive oil (the oil is great for salad
dressings).
INGREDIENTS
4 whole heads garlic, with the loose papery outer skin removed
4 teaspoons of olive or vegetable oil
3 tablespoons beech wood chips or a light fruit wood
DIRECTIONS
-Preheat your smoker.
-Coat each garlic head with a teaspoon of oil and place on
smoker rack.
-Smoke cook on medium heat for about 45 minutes until the
electric smoker
RECIPES
skins are well browned and the cloves are soft. To test, the
garlic should be soft to the touch.
-Remove one clove and squeeze the base of the clove, the garlic
should push out of the skin and have the soft consistency of a
robust paste.
-Remove the garlic from the smoker and set aside to cool.
Go to next page for recipe ideas.
53
Smoked GARLIC
with Brie Cheese
DIRECTIONS
Poke slivers of the smoked garlic into a wheel of brie cheese
then warm in your smoker for 10 minutes. Serve with a crusty
Baguette.
Smoked Garlic
Salad Dressing
INGREDIENTS
2 heads smoked garlic, skins removed
¾ cup olive oil
6 tablespoons white wine vinegar
½ teaspoon salt
DIRECTIONS
-Combine all ingredients, blend until smooth. Use immediately or
store in a tightly sealed container, refrigerated for several days.
Smoked SALT
This is another great thing to do when you have spare space in
your smoker. Smoked Salt adds a fantastic earthy flavour to any
meal.
RECIPES
INGREDIENTS
electric smoker
DIRECTIONS
2 cups of course sea salt (or rock salt)
-Spread the salt in a thin layer in an aluminium foil BBQ roasting
dish and place it in the smoker.
-Smoke the salt for 1 hour on low heat.
-Let the salt cool to room temperature, pack into a salt grinder, put
the rest in a jar for storage.
54
Homemade
Smoked Almonds
There is nothing quite like your own smoked almonds! Modify
the recipe to smoke other nuts (try a little curry powder with
peanuts).
INGREDIENTS
2 cups whole raw almonds
¼ cup butter
1 tablespoon salt
2 teaspoons white sugar
½ teaspoon onion powder
½ teaspoon celery powder
DIRECTIONS
-Melt the butter in a small pot, add the almonds and stir to coat.
Remove from heat and cover. Stir every couple of minutes for 10
minutes.
-Place the onion powder, celery powder salt and sugar in a spice
grinder, grind until it becomes a fine powder.
-Drain the almonds, coat with the powder and spread on a tray lined
with baking powder.
-Preheat the smoker up to 110°C (230°F) smoke the almonds with
a light flavoured wood like beech, or apple until the nuts have a
lightly toasted look.
-Remove and allow to cool. When cooled, store in an airtight
electric smoker
RECIPES
container.
55
Smoked
Chocolate Pots
INGREDIENTS
200g block of good dark cooking chocolate preferably “coveture”
300ml tub of single cream
Dash of salt
3-4 drops of vanilla essence
1 egg
DIRECTIONS
-Break the chocolate into a blender.
-Scald the cream and when just on the boil, pour onto the chocolate
in the blender and blend till smooth. Tip the blended mix into a
wide bowl and place in the smoker.
electric smoker
RECIPES
-Smoke for 20 minutes at 90°C (195°F) them return the chocolate
mixture to the blender.
-Lightly amalgamate the egg and vanilla with a fork.
-Slowly blend in the salt and egg mix (if being primitive return the
pot to a very gentle heat and beat the egg mix in with a wooden
spoon).
-Pour into 8 small glasses (6 or even 4 if you are in need of serious
chocolate therapy), allow to set in the fridge for at least 6 hours.
56
Classic
Barbecue Sauce
INGREDIENTS
2 tablespoon (30 ml) tomato paste
1 tablespoon (15 ml) white vinegar
1 tablespoon (15 ml) soy sauce
1 teaspoon (5 ml) Worcestershire sauce
1 dash Hot Tabasco Sauce
1 tablespoon (15 ml) honey
1 tablespoon (15 ml) dark brown sugar
1 tablespoon (15 ml) molasses or treacle
1 teaspoon (5 ml) mustard powder
1 teaspoon (5 ml) garlic powder
1 teaspoon (5 ml) onion powder
electric smoker
RECIPES
1 teaspoon (5 ml) salt
DIRECTIONS
1 teaspoon (5 ml) mixed Herbs
½ cup (125 ml) water
-Combine all the ingredients in a saucepan. Whisk thoroughly or
combine with a hand-held blender to ensure there are no lumps.
Simmer over low heat while stirring frequently for 1 hour (this
pasteurizes the sauce). Cool for at least 1 hour before transferring
to an airtight container for storage.
-Store for up to 1 month in the refrigerator.
-Substitute the Tomato paste with 6 of your own Smoked Tomatoes.
57
basic dry rub
INGREDIENTS
4 tablespoons sea salt (ground medium-coarse)
3 tablespoons black peppercorns (ground medium-coarse)
4 tablespoons brown sugar
4 tablespoons sweet paprika powder
1 teaspoon cayenne pepper
2 teaspoons garlic powder
2 teaspoons onion powder
DIRECTIONS
-Combine the ingredients and store in an airtight container.
electric smoker
RECIPES
-Don’t be afraid to add some chilli powder for a bit of “kick”.
58
grill roast smoke
using your
smoker as an
oven
PREPARED BY
Chris Girvan-Brown of Urban Griller
www.urbangriller.com
Your Smoker makes a fantastic low temperature oven for drying and
baking, you don’t have to use woodchips, slow oven roasted beef is
sublime, see the 12 hour steak recipe and make steak better than the
one served made famous by the Hogs Breath restaurant chain.
Cantonese
Dried Pork:
Long Yoke or Bak Kwa
This sweet and spicy dried pork is a real taste sensation. Bak Kwa is
traditionally dried in the sun but here we are using the smoker as a low
temperature oven to dry the meat. Pork mince is normally used for this
recipe but I like to use lean pork, sliced very thinly or beaten flat.
INGREDIENTS
1 kg ground pork or lean pork slices beaten flat
Marinade
1½ tablespoon fish sauce
1½ tablespoon soya sauce
175 grams sugar
¼ teaspoon 5 spice powder
½ teaspoon cinnamon powder
½ teaspoon liquorice (kam cho) or star anise powder
½ teaspoon white pepper
1 tablespoon canola oil
2 tablespoon rose water
Red food colouring (optional)
electric smoker
RECIPES
DIRECTIONS
-Mix the marinade ingredients together.
-Season the pork with the marinade and leave in the fridge overnight.
-Preheat your smoker 80°C to (175°F).
-Oil a flat baking tray (or use the underneath of one with a lip) put the
pork on the tray and spread the meat as thinly as possible covering the
whole tray.
-Bake in the smoker for 10 to 15 mins, until firm to the touch. (I use a
little smoke, only a tablespoon of wood chips but traditionally this is
not smoked).
-Remove from oven and using a scissor cut meat into pieces.
-To serve, grill till cooked and golden.
60
Spiced Garlic
Beef Strips
INGREDIENTS
3 thick beef porterhouse steaks
½ cup soy sauce
½ cup Worcestershire sauce
¼ cup brown sugar
6 crushed garlic cloves
2 teaspoons chilli powder
2 teaspoons ground black pepper
1 teaspoon onion powder
1 teaspoon celery powder
DIRECTIONS
-Mix all the marinade ingredients together.
-Put the Beef in a zip lock bag with the marinade for 24 to 48 hours
-Drain and pat the beef dry with paper towel, leave to dry in the
fridge for a day.
-Preheat your Hark Electric Digital Smoker to 80°C (175°F).
-Place the steaks in the Hark Electric Digital Smoker and cook for 4
hours.
-Remove the beef from the Hark Electric Digital Smoker and
electric smoker
RECIPES
refrigerate. When cool, cut the steaks into thin strips and serve.
61
12 hour steak
DIRECTIONS
In this recipe the meat is not permitted to rise above 66°C at any
stage in the cooking process, the premise being that at temperatures
above 66°C (151°F) the juices inside the cells expand to the point
that the cell wall breaks and the juice is dispersed through the meat.
This recipe is cooked over 7 hours using only the heat from 6 Heat
Beads at any given time, the Idea is to keep the cooking chamber
at the same temperature as you want the final result (in this case
Medium Well Done: 66°C (151°F)).
Preheat the Hark Electric Digital Smoker to 63°C (145°F).
Heat a frying pan as hot as you dare and quickly sear all sides of the
beef to develop colour and taste through “caramelisation” otherwise
known as the Maillard reaction. The Maillard reaction occurs at 150°
C (300° F) and with such a low cooking temperature the meat will not
brown and the flavour of the browned meat is important.
Once browned, put the meat in the smoker and close the door
After 7 hours check the internal temperature of the beef, it should
be at temperature. At this point you could serve the meat or hold
at serving temperature in the smoker for another ten hours or
so without a perceivable loss of moisture or quality. In fact the
connective tissue will only soften further. Once the meat is at
temperature (63°C) you can hold it there for as long as you need,
this is great for when your guests are a couple of hours late because
the plane was delayed! One of the large chain restaurants famously
cooks theirs for 18 hours!
In addition the meat has been heated evenly and not to the point
where the cells rupture, so there is no need to let it rest before
electric smoker
RECIPES
serving.
The cooked beef can be sliced and served as Roast Beef, or continue
for the best steak you will ever have.
For the Perfect Steak, I like to cut the meat from the bone, then slice
it into thick steaks and sear them for one or two minutes per side
on a red hot grill before serving. This is the best Steak you will ever
have!
(serving suggestion on next page)
62
12 hour steak (ctnd)
SERVING
SUGGESTION
Serve with sherry glaze:
2 tablespoons of butter
1 small chopped onion
1 clove chopped garlic
½ cup dry sherry
1 cup beef stock
1 heaped teaspoon of flour
Heat a pan over medium heat and once hot add 1 tablespoon of
butter, when the butter is melted add the flour and stir to form a
roux, gradually add the beef stock and allow to thicken slightly,
then reserve. Heat a second pan, add the remaining butter, when
the butter is just starting to brown add the chopped onion and
sauté for 4 minutes before adding the garlic and sautéing for
another minute. Deglaze the pan with the Madera (or dry sherry)
and add the thickened beef roux and stir to thicken.
electric smoker
RECIPES
Serve hot with the steak.
63
Defrost Start Time
Fresh /
Rub, Mop/Sauce Details
Baste / Glaze Details
Temperature
Conditions
Target Internal Temp
Start Meat Internal Temp
Qty Used
Soaked or Dry
Start Smoker Temp
Fuel Type
Wood Used
Other Comments
Weather
Cooking Procedure
Other Comments
Start time
Marinade / Brine Details
Preparation Information
Price/Kg
Weight
Frozen
Purchased From
Meat Type
RECIPE NAME:
cooking log
smoker
64
End time
Defrost End Time
Date:
grill roast smoke
grill roast smoke
cooking log
smoker
DATE:
TIME
SMOKER
TEMP
MEAT
TEMP
ACTION
COMMENT
65
Hark Enterprises Pty Ltd
6/828 High Street, East Kew, Melbourne, VIC 3102
T: 03 9857 0999; 1300 799 787
E: sales@hark.com.au
W: www.hark.com.au