COOKBOOKelectric smoker

PREPARED BY

Hark Enterpriseswww.hark.com.au

Chris Girvan-Brown, Urban Grillerwww.urbangriller.com

Hark would like to thank

Chris Girvan-Brown of

Urban Griller for his

invaluable contribution to

this cookbook. We greatly

appreciate his extensive

expertise in the field of

smoking & barbequing

and are grateful for

his wonderful range of

mouth-watering recipes.

1. About the Hark Electric Smoker 1

FEatUrEs & BEnEFits 1

2. Getting Started 2

2.1 WorkinG WitH tHE riGHt EqUipmEnt 2

2.2 FirinG Up yoUr smokEr 2

2.3 tips and WarninGs 2

3. Flavouring Techniques 3

3.1 Wood CHips and Wood pEllEts 3

3.2 otHEr smokinG matErials 3

4. Preparation Treatments 4

4.1 BrinE CUrinG 4

BasiC BrinE rECipE 5

4.2 salt and sUGar CUrinG 5

4.3 marinadEs 5

simplE marinadE 5

4.4 dry rUBs 5

BasiC rUB 6

5. Smoking Methods 7

5.1 Hot smokinG 7

loW & sloW 7

5.2 Cold smokinG 7

5.3 dryinG and ExtrEmE loW tEmpEratUrEs 7

6. Temperature Control 8

6.1 intErnal tEmpEratUrEs 8

Hints & tips 8

6.2 dEvElopinG 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

INDEX

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ELECTRIC SMOKER RECIPES

SEAFOOD 12 smoked dill salmon (same day) 13 smoked salmon 14 Bourbon glazed smoked salmon 15 kippering oily fish 16 smoked trout 17 smoked oysters 18 Hot smoked mussels 19 Hot smoked salmon variation 19

POULTRY 20 smoked chicken 21 Chicken breast wrapped in prosciutto 22 olive brined quail 22

RED MEATS 23 smoked beef brisket with barbecue sauce 24 Beef jerky 25

PORK 26 Classic dry cured smokey loin (Canadian) bacon 27-28 1800’s home style ham & bacon 29 kansas style pulled pork 30 “same day” texas spareribs 31

SAUSAGE 32 Basic German sausage 33 Basic English breakfast sausages 34 Hungarian Csabai 35

BAKING 36 Baking 37 Bread 37 Hand made bread 38-39 Camembert pies 40 smoked pumpkin pie 41

VEGETABLES & FRUITS 42 smoked portobello mushrooms 43 smoked roast potato 44 smoked potato pancakes 45 smoked ginger 46

INDEX

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VEGETABLES & FRUITS (ctnd) smoked onions 46 smoked dried chilli 46 smoke infused chilli black peppercorns 47 smoked capsicum 47 smoked tomato 48 smokey cream of tomato and bacon soup 49 smoked lemons 50 smoked apricot 50 smoked pears 51 smoked apples 51

CONDIMENTS & SNACKS 52 smoked garlic 53 smoked garlic with Brie cheese 54 smoked garlic salad dressing 54 smoked salt 54 Homemade smoked almonds 55 smoked chocolate pots 56 Classic barbecue sauce 57 Basic dry rub 58

USING YOUR SMOKER AS AN OVEN 59 Cantonese dried pork: long yoke or bak kwa 60 spiced garlic beef strips 61 12 hour steak 62-63

Smoker Cooking Log 64-65

INDEX

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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.

FEATURES & BENEFITS

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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!

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2. GEttinG STARTEDPLEASE 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 smokErsoak 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 WarninGsinstall 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.

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3. FLAVOURING tECHniqUEsWood 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 pEllEtsit 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 matErialsother 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.

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4. PREPARATION trEatmEntsthere 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 CUrinGBrining 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%

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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 CUrinGsalt 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 marinadEsmarinades 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 rUBsdry 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.

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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.

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5. SMOKING mEtHodsdepending on the type of food being smoked and the result desired, two basic smoking techniques apply.

5.1 Hot smokinGHot 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 smokinGCold 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!

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6. tEmpEratUrE CONTROL6.1 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 MEDIUM-RARE MEDIUM MEDIUM-

WELL 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

Pork 71˚C 77˚C

Chicken Breast: 77˚Cthigh: 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)

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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 tECHniqUEsthe 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.

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7. tips on UsinG yoUr DIGITAL ELECTRIC SMOKER7.1 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.

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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.

RECIPESseafood

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

13elec

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SMOKED DILL SALMON (Same Day)1.5kg of salmon fillets (3lbs)

1 cup brown sugar

½ cup salt

3 tablespoons dried dill weed

1 tablespoon coarse ground black pepper

- 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.

- allow to cool before eating.

INGREDIENTS

DIRECTIONS

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SMOKED SALMON6 salmon fillet portions

BRINE:

3 litres (quarts) water

½ cup salt (non-iodized)

1 cup brown sugar

- 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,

this will kill any bacteria.

INGREDIENTS

DIRECTIONS

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BOURBON GLAzED SMOKED SALMON(substitute strong black tea if you prefer)

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

- 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

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.

INGREDIENTS

DIRECTIONS

16elec

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KIPPERING OILY FISHSardines, 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

3 days or pack and freeze (for up to 3 months).

INGREDIENTS

DIRECTIONS

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SMOKED TROUT

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

- 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.

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.

INGREDIENTS

DIRECTIONS

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SMOKED OYSTERS- 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.

- store in the refrigerator for up to two weeks.

DIRECTIONS

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HOT SMOKED MUSSELS

HOT SMOKED SALMON variation

1 kg frozen “½ shell” New zealand mussels

Fish sauce

Aluminium pizza tray

Pool salt

- 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 150ml 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

chilli sauce mixed with some water and fish sauce.

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.

try adapting the above technique using small cubes of salmon in

small bowls (from an asian grocery).

INGREDIENTS

DIRECTIONS

RECIPESpoultry

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

21elec

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SMOKED CHICKEN

1 chicken

2 litres of water

2 tablespoons salt

1 tablespoon of honey

1 teaspoon ground pepper

1 tablespoon of oil

- 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

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.

INGREDIENTS

DIRECTIONS

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CHICKEN BREAST WRAPPED IN PROSCIUTTO

OLIVE BRINED QUAIL

Chicken breasts

Slices of Prosciutto

Pesto

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).

- 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.

- remove the backbones from the quail and flatten.

- taste the brine, if it is the same “saltiness” as the sea; brine the

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).

INGREDIENTS

INGREDIENTS

DIRECTIONS

DIRECTIONS

RECIPESred meat

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

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SMOKED BEEF BRISKET WITH BARBECUE SAUCEBeef 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

- 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

remaining BBq sauce mixed with honey and warmed.

INGREDIENTS

DIRECTIONS

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BEEF jERKY

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

- 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,

test for texture.

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

DIRECTIONS

RECIPESpork

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

27elec

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CLASSIC DRY CURED SMOKEY LOIN (CANADIAN) BACON

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

- 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.)

INGREDIENTS

DIRECTIONS

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CLASSIC DRY CURED SMOKEY LOIN (CANADIAN) BACON (CTND)

- 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

vacuum sealed. Bacon also freezes well.

DIRECTIONS

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1800’s HOME STYLE HAM & BACON

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

- 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.

- 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.

INGREDIENTS

DIRECTIONS

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.

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KANSAS STYLE PULLED PORK2.5 kg (5 lb) pork shoulder with a good fat layer

½ cup all-purpose BBQ dry rub

- 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.

- serve with BBq sauce, warm crusty rolls and coleslaw.

INGREDIENTS

DIRECTIONS

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“SAME DAY” TEXAS SPARERIBS

2 slabs, “baby back” ribs

½ cup your favourite rib rub

½ cup apple juice

½ cup water

- 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

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.

Generally cooking ribs is a lengthy process of maturing the ribs in

brine or coated in rub in the refrigerator.

INGREDIENTS

DIRECTIONS

RECIPESsausage

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

33elec

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BASIC GERMAN SAUSAGE

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

- 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,

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.

INGREDIENTS

DIRECTIONS

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BASIC ENGLISH BREAKFAST SAUSAGES

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

- 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

serving.

INGREDIENTS

DIRECTIONS

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HUNGARIAN CSABAI

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)

- 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

to rapidly drop the temperature before refrigerating.

INGREDIENTS

DIRECTIONS

RECIPESbaking

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

37elec

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BAKINGthe 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.

BREADBaking 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

baking paper.

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HAND MADE BREADthere 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

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.

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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

everything else.

HAND MADE BREAD (CTND)

INGREDIENTS

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CAMEMBERT PIES

Sheets of puff pastry

Bacon

Domestic camembert

- 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

small amount of mozzarella

diced sundried tomato

diced asparagus

Chopped artichoke heart

smoked salmon

INGREDIENTS

DIRECTIONS

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SMOKED PUMPKIN PIE

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

Whipped cream (optional)

- 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.

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

DIRECTIONS

RECIPES

vegetable and fruit

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

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SMOKED PORTOBELLO MUSHROOMS

2 tablespoons Worcestershire sauce

2 tablespoons butter

Salt

Pepper

- 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.

- Use a light smoke so as not to overpower the portobello mushrooms.

smoked portobello mushrooms are a good with grilled steak or burgers.

Think outside the square, Vegetables and Fruits

respond well to smoking. Even fruits like Banana

develop a new character after a little smoke.

INGREDIENTS

DIRECTIONS

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SMOKED ROAST POTATOI 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.

- 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

crisp shell.

DIRECTIONS

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SMOKED POTATO PANCAKES5-6 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

- 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.

- season with salt and pepper, and serve immediately.

INGREDIENTS

DIRECTIONS

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- 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.

- 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.

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

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!

DIRECTIONS

DIRECTIONS

DIRECTIONS

SMOKED GINGER

SMOKED ONIONS

SMOKED DRIED CHILLI

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- 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 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

fridge, slice and use in salads or as a pizza ingredient.

DIRECTIONS

DIRECTIONS

SMOKE INFUSED CHILLI BLACK PEPPERCORNS

SMOKED CAPSICUM

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SMOKED TOMATO

- 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.

- store the part cooked tomatoes in an airtight container in the fridge.

DIRECTIONS

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SMOKEY CREAM OF TOMATO AND BACON SOUP250 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

- 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.

Garnish with the reserved bacon and/or chopped basil.

INGREDIENTS

DIRECTIONS

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SMOKED LEMONS- 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.

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

sugar.

DIRECTIONS

SMOKED APRICOT

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SMOKED PEARS

SMOKED APPLES

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

- 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.

- 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.

- serve immediately or allow to cool till just warm.

INGREDIENTS

DIRECTIONS

DIRECTIONS

RECIPES

condiment and snack

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

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SMOKED GARLIC

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

- 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

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.

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

DIRECTIONS

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SMOKED GARLICWITH BRIE CHEESEpoke slivers of the smoked garlic into a wheel of brie cheese

then warm in your smoker for 10 minutes. serve with a crusty

Baguette.

DIRECTIONS

SMOKED GARLIC SALAD DRESSING

2 heads smoked garlic, skins removed

¾ cup olive oil

6 tablespoons white wine vinegar

½ teaspoon salt

- Combine all ingredients, blend until smooth. Use immediately or

store in a tightly sealed container, refrigerated for several days.

INGREDIENTS

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.

INGREDIENTS

DIRECTIONS

SMOKED SALTthis is another great thing to do when you have spare space in

your smoker. smoked salt adds a fantastic earthy flavour to any

meal.

55elec

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2 cups whole raw almonds

¼ cup butter

1 tablespoon salt

2 teaspoons white sugar

½ teaspoon onion powder

½ teaspoon celery powder

- 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

container.

INGREDIENTS

DIRECTIONS

HOMEMADE SMOKED ALMONDSthere is nothing quite like your own smoked almonds! modify

the recipe to smoke other nuts (try a little curry powder with

peanuts).

56elec

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SMOKED CHOCOLATE POTS

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

- 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.

- 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.

INGREDIENTS

DIRECTIONS

57elec

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CLASSIC BARBECUE SAUCE

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

1 teaspoon (5 ml) salt

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.

INGREDIENTS

DIRECTIONS

58elec

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BASIC DRY RUB

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

- Combine the ingredients and store in an airtight container.

- don’t be afraid to add some chilli powder for a bit of “kick”.

INGREDIENTS

DIRECTIONS

OVEN

using your smoker as an

g r i l l r o a s t s m o k e

PREPARED BYChris Girvan-Brown of Urban Grillerwww.urbangriller.com

60elec

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CANTONESE DRIED PORK: LONG YOKE OR BAK KWA

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)

- 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.

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.

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.

INGREDIENTS

DIRECTIONS

61elec

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SPICED GARLIC BEEF STRIPS

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

- 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

refrigerate. When cool, cut the steaks into thin strips and serve.

INGREDIENTS

DIRECTIONS

62elec

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12 HOUR STEAK

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

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!

DIRECTIONS

(serving suggestion on next page)

63elec

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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.

serve hot with the steak.

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Hark Enterprises Pty Ltd6/828 High street, East kew, melbourne, viC 3102

T: 03 9857 0999; 1300 799 787E: sales@hark.com.auW: www.hark.com.au