Napoleon AS300K - Manuals - manualsarea.com

Page 3 - Versatile; Napoleon Apollo AS300K-1 Parts List

Sturdy lid handle Top air vent ACCU-PROBE™ temperature gauge Lid contains a horizontal bar, which is ideal for hanging fish, ribs or sausages Temperature probe eyelet at each grill level Each cooking chamber (stacker) contains a 20” cooking grate Hinged, tight fitting doors, all easy access to the w...

Page 4 - Mediterranean Chicken

Pesto (You may also use ready-made pesto) 3 cups fresh basil leaves (loosely packed) 3 tbsp. lightly toasted pine nuts 2 cloves roughly chopped garlic ½ cup freshly grated parmesan cheese ½ cup extra virgin olive oil salt and pepper to taste pop all the ingredients into a blender and blend until you...

Page 5 - Cold Smoked Fish; Tools required for assembly:

Basic brine for fish… ½ cup brown sugar ½ cup kosher or coarse sea salt 1 cup soy sauce 6 cups water 1 cup dry white wine 1 tsp. coarse ground pepper 1 finely chopped sprig of rosemary You may need to increase the quantities proportionately dependent on how much you need to cover your fish. Method… ...

Page 6 - Water Pan; - A water pan positioned between the food & fire which acts as a buffer,; Rub; – This is an excellent invention, it allows you to light; Probe Thermometer; – An essential tool for determining when the food is cooked.; Food smoking is easy!

When smoking food, you want to slow down the cooking process, avoiding the temptation to “fiddle” with your food when smoking often results in better tasting food. You will want to cook food at temperatures of between 200°F - 250°F (Hot Smoking). You can smoke any type of food…..from vegetables to l...

Page 7 - for at least half an hour, before carving and serving.; Stuffed and Rolled Brisket; Wood Type; Characteristics

All you require for this dish is a few ingredients, coarsely chopped garlic, salt, pepper, coarse grain mustard, some natural string and plenty of time. Once you get the brisket home, the first thing you need to do is cut the string and unroll the brisket, if its already rolled, paying attention to ...

Page 8 - Quick Reference Cooking Chart

The chart below shows estimated cooking times, based on the smoker running at 230°F. Outside factors such as wind and ambient temperature will have an effect on the actual time it takes to cook food. Internal temps are taken at the thickest part of the meat, using a good quality probe thermometer. W...

Page 9 - Pulled Pork; What you will need:; Whole Chicken

1. Score the skin and apply the mustard, ensuring that the roast is completely covered (the mustard flavour will not be prevalent at the end of the cooking process). Generously apply the rub, again making sure to cover the roast completely. Wrap in cling film and refrigerate overnight. 2. Remove the...

Page 11 - Salmon Steaks; all times, we suggest using a digital thermometer for this.; Cold Smoking

6 salmon steaks (1- 1.5 inches thick) 2 cups cold water 2 tbsp. sea salt 1-1/2 tsp. white wine vinegar 1 tsp. dried mixed herbs 1/4 cup extra virgin olive oil Combine the water, salt, vinegar and mixed herbs. Stir until salt dissolves. Place the fish steaks into a non-reactive dish (glass) and pour ...

Page 12 - Brines; or glass containers are fine.; Basic Brine Recipe; Smoked Cheese

Brines Brines are generally used on white meats such as fish or poultry and are used to produce a juicier and more flavourful end product. The brining process will enhance food that is to be either “Hot” or “Cold” smoked. Before you start brining, there are a couple of basic rules to follow. 1. Cont...