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Hark HK0528 Cooking Manual

Also see for HK0521: Owner's manual

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Contents
  1. Table Of Contents
  2. Table Of Contents
  3. INTRODUCTION
  4. SMOKING INTRODUCTION
  5. SMOKE RING
  6. MEAT PREPARATION
  7. MARINADES
  8. WOOD FLAVOURING
  9. WOOD PELLETS
  10. SMOKE COOKING
  11. GOOD SMOKING PRACTICES
  12. TIPS
  13. TEMPERATURE CONTROL
  14. COOKING TEMPERATURE ZONES
  15. GUIDE TO COOKING MEAT
  16. RESTING MEAT
  17. TROUBLESHOOTING
  18. CARE INSTRUCTIONS
  19. CLASSIC TEXAS BBQ BRISKET
  20. REVERSE SEAR STEAK
  21. PORK RIBS
  22. SMOKY PORCHETTA
  23. COUNTRY HAM
  24. PULLED PORK
  25. PULLED LAMB OR MUTTON
  26. BEER-CAN CHICKEN – TEXAS STYLE
  27. SMOKED CHICKEN
  28. SMOKED CHICKEN & PROSCUITTO
  29. OLIVE BRINED QUAIL
  30. CEDAR PLANK SALMON
  31. SMOKED TROUT
  32. BACON-WRAPPED SMOKED TROUT
  33. SMOKED OYSTERS
  34. JALAPENO POPPERS
  35. STUFFED POTATO WITH SWEET CORN & CAPSICUM
  36. SMOKED ROAST POTATO
  37. SMOKED TOMATOES
  38. BRINE, MARINADES, RUBS AND SAUCES
Hark HK0528 Cooking Manual Manual pdf 5 page image
23. SEASONING YOUR SMOKEROnce you have carefully read and followed the assembly instructions contained in youraccompanying manual, your Hark gas smoker should be seasoned prior to use. Seasoningeffectively burns off any impurities and manufacturing oils that occur during the productionprocess. It further protects the smoker by coating the cooking surfaces with a thin patina of smokeresidue.The following steps are a guide to seasoning a Hark gas smoker:• Lightly spray the shelves and inside walls with canola oil.• Fill the wood chip box with wood chips, then light the smoker and set the gas control toMEDIUM.• DO NOT USE THE WATER BOWL.• Once your Hark gas smoker fills up with smoke, leave it to season” for approximately 30minutes.• Your Hark gas smoker is now seasoned and ready to use!Note: It’s good practice to re-season your gas smoker at regular intervals and once a year at thevery least.
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This manual is suitable for:
HK0521HK0528
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