Napoleon AS300K-2 - Manuals

Basic brine for fish… 125 mL (½ cup) brown sugar 125 mL (½ cup) kosher or coarse sea salt 250 mL (1 cup) soy sauce 1.5 L (6 cups) water 250 mL (1 cup) dry white wine 5 mL (1 tsp.) coarse ground pepper 1 finely chopped sprig of rosemary You may need to increase the quantities proportionately dependin...

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 9 3 ° C (200°F) and 120 ° C (250°F) (Hot Smoking). You can smoke any type of food…...

All you require for this dish are 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 it’s already rolled, paying attention t...

The chart below shows estimated cooking times, based on the smoker running at 110 °C (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 thick - est part of the meat, using a good quality probe th...

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...

Quick Tips • use hot water in the water pan at the start, this will allow the unit to come up to the desired temperature a lot quicker. • Make sure that the air vent in the lid is kept fully open during use, failure to do so will disrupt the airflow and may result in the fire going out. • If you’re ...

6 salmon steaks (1- 1.5 inches thick) 500 mL (2 cups) cold water 30 mL (2 tbsp.) sea salt 7.5 mL (1-1/2 tsp.) white wine vinegar 5 mL (1 tsp.) dried mixed herbs 60 mL (1/4 cup) extra virgin olive oil Combine the water, salt, vinegar and mixed herbs. Stir until salt dissolves. Place the fish steaks i...

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. 6. Cont...