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Hark HK0528 Cooking Manual
Also see for HK0521: Owner's manual
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Contents
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1610. TROUBLESHOOTINGHere are some suggestions for how to overcome common issues that arise when using your gassmoker.10.1 Temperature FluctuationsSometimes when you are smoking meat over long periods of time, you will encounter variations intemperature. Small variations in temperature should be ignored.Increased temperatures can occur for a few reasons. A flare up in the wood chip box can occurif there is no water bowl placed above the wood chip box to stop meat fats from dripping into thesmouldering wood chips. It is very important to have a filled water bowl in the smoker to act as aheat sink and keep the oven moist and temperatures stable.Always use quality wood chips or pellets in small quantities (less is more) and place them directlyin the wood chip box (as the box is designed to facilitate the right amount of airflow). Avoid teatree, rosemary and other resinous or oily matter that could potentially cause unwanted flare-ups,and never use treated wood as the chemicals used are usually poisonous.If your smoker does begin to overheat, open the smoker door (lower or upper door whereapplicable). Leave the door wide open for a few minutes to allow the heat escape (do not leaveunattended). After the smoker temperature has dropped, close the smoker door and adjust thevents to maintain a stable target temperature.Adding cold water to the water bowl will also help to rapidly decrease the temperature in thecooking chamber.To minimise cooking temperatures from falling, avoid opening your smoker door(s) unless it isabsolutely necessary. If you need to refill the water bowl, replenish wood chips or wrap meat in foilfor example, ensure you have everything ready prior to opening the door so that you can close thedoor as quickly as possible. This ensures cooking temperatures return to where they were over ashorter period of time.Weather and wind conditions can also adversely impact oven temperatures. Prior to cooking,make sure you place your smoker in a protected, safe and well ventilated position (never moveduring the cooking process). This will help maintain relatively stable cooking temperatures.IMPORTANT: Always use the water bowl, to ensure that fat doesn’t drip directly onto the wood chipbox and potentially catch fire.10.2 Internal Temperature ‘Stall’Your meat has been in the Hark gas smoker for hours but the internal temperature is no longerrising. This phenomenon has been named 'the stall'. This can be attributed to meat sweating iemoisture evaporates and then cools the meat. The ‘stall’ is typical with U.S. style BBQ smokingand tends to happen when smoking tougher cuts of meat at low temperatures.During the ‘stall’, tough collagen found inside secondary cuts of meat, are broken down over timeinto luscious gelatin. |
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