Techniques: How To Use a Smoker

These tips are for Weston Gas Smokers.

Before each use, clean and inspect the hose and the connection to the LP cylinder. If there is evidence of abrasion, wear, cuts or leaks, the hose must be replaced before the Smoker is used.

How to Check for Leaks:

• After all connections are completed, check all connections and fittings for leaks with a soap solution.
• Open tank valve. The gas hose/regulator assembly should be totally extended to the maximum distance so that the hose is straight and the tank is as far from the smoker as it can be.
• With all valves closed, apply the leak check solution (50/50 mix of dish washing detergent and water) to all gas carrying connections and fittings.
• Presence of bubbles at areas of wet solution indicates a gas leak.
• If leaks are detected or you smell or hear gas, IMMEDIATELY shut off the valve and repair the leak or replace the defective part. Do not use the smoker until all leaks are corrected!

Using the Smoker 

1. Fill the wood chip box with flavored wood chips and place the wood chip box back inside the smoker (in the bottom).

2. Slide the water bowl into the lowest rack position and fill the bowl with water or marinade up to 1 inch below the rim. A full bowl will last for approximately 2-3 hours. Do not overfill or allow water to overflow from the water bowl.

3. Insert or adjust the cooking grids (racks) into the desired rack positions. For better access to the food with tongs or spatulas, make sure the grids run from front to back.

4. Position the smoker so that the back or front of it is against the direction of the wind. If the wind blows toward either of the sides where the dampers are, it will blow the smoke right back out of the smoker.

5. You are now ready to light the burner. There are directions located on the front of the smoker. To light the burner, turn on the propane tank, turn the burner to 'High,' and turn the ignitor, clicking it several times until the burner turns on. Once it's lit, turn the burner to your desired level. The heat from the burner will allow the wood chips to burn, causing the flavoring smoke to accumulate. You do not need matches or a lighter for this step - the smoker has its own ignitor.

6. Adjust the dampers to control the heat. You will want to keep the dampers only slightly open when you are preheating the smoker. This will keep the heat in and allow the smoker to heat up more quickly. Once you put in the food, open the top more to let some of the smoke out. The top damper controls how smoky your food becomes. The side dampers control the heat.

7. Place the food on the cooking grids in a single layer with space between each piece. This will allow smoke and hot moisture to circulate evenly around all the food pieces.

8. Smoking for 2 to 3 hours at the ideal constant cooking temperature of 225°F to 250°F will get the best results. This temperature can be viewed on the heat indicator mounted on the front of the smoker. For more tender and heavily smoked meat, a lower temperature may be preferred. If time is critical, a higher temperature range is recommended.

9. Check water level periodically and add water if low. Never allow the water to completely evaporate. Check the water level at least every 2 hours or as necessary. For best results and to retain heat, avoid opening the door of the smoker while in use. When the door must be opened, only open it briefly. The smoker will quickly resume cooking temperature after the door is closed.

8. Always use a meat probe thermometer (not included) to ensure food is fully cooked before removing it from the smoker.

Additional Tips

• When setting up the smoker and tank, it is recommended to have the tank and smoker on a line perpendicular to the wind direction.
• LP tanks are intended for operation in the upright position only.
• Care should be taken to protect the fuel supply hose from damage from either foot or vehicle traffic.
• If the appliance is not in use, the gas must be turned off at the supply cylinder and the cylinder should be disconnected from the appliance.
• Storage of the smoker indoors is only permissible if the cylinder is disconnected and removed from the smoker.

Techniques: How to Twist a Pretzel

Step One: Roll dough out to the thickness of a pencil. About 12-18" in length works best, depending on the size of the pretzel you plan to make.

Step Two: Fold one end over the other, making bunny ears with the ends, and a loop out of the center

Step Three: Twist the bunny ears together

Step Four: Pull the ends down to the bottom of the loop

Techniques: How to Peel & Cut a Mango

1. Cut both ends off of the mango. Theere will be a long white seed inside.
2. Set the mango upright on its newly flattened surface.
3. Peel off the skin with a thin, sharp knife.
4. Slice the mango into halves around the seed.
5. Slice off the remaining two pieces around the seed.
6. Cube the remaining pieces of mango.

Techniques: How To Seed a Pomegranate

1. Fill a large bowl with cold or lukewarm water
2. Cut the fruit into quarters, stopping at the core
3. Place the pomegranate into the bowl of water
4. Break the pomegranate apart with your hands under the water
5. The seeds will sink to the bottom and the light colored insides will float
6. Skim out the white insides and strain the seeds

Techniques: How To Cut An Avacado

1. Cut the avacado in half, around the pit. Twist the halves to separate.
2. Remove the pit with a spoon.
3. Spoon out the insides of the avacado.

Techniques: Chopping Ginger Root

• First, cut the ginger root into three or four smaller pieces.
• Peel off the skin with a potato or vegetable peeler.
• Cut into slices
• Then, chop into smaller pieces

Techniques: How to Cut an Acorn Squash

Squash tend to be tough to cut through, but here are some tips on how to do so successfully:

• The first rule of thumb is to use a sturdy but thin knife.
• Pierce the squash several times toward its center. Take particular care in the placement of these holes if you are making squash bowls - you don't want your soup to escape!
• Cook it in the microwave for 2-3 minutes, or until it is softer. This will reduce your cooking time in the oven if you are making squash bowls. After baking for 20 minutes, check your squash bowls.
• If you're making bowls, cut the squash in half at its center for smaller bowls, or cut off its top for a larger bowl. 

Techniques: Using a Weston Dehydrator

 How to Use The Weston 6- and 10-Tray Dehydrators

1. Operate the Dehydrator on a clean, dry surface.
2. Plug the Dehydrator into a standard 120 Volt, 60 Hz wall outlet.
3. Position the Dehydrator at least 6” (15 cm) from any wall during operation to allow for proper air circulation. DO NOT block the air vents at the rear of the dehydrator.
5. Turn the Dehydrator “On” (-). When “On”, the light should illuminate the Power Switch.
6. Preheat the dehydrator for 5-10 minutes before loading food onto the dehydrator Trays.
7. Remove any excess water from the food. (This can be done by patting the food with a paper towel or napkin.) Excess moisture may cause the dehydrator temperature to drop.
8. Load the dehydrator trays with the items to be dried. Position the pieces
so that they do not touch each other. Do not overlap or allow the product to
touch. Allow ample space between the product for proper air circulation.
9. Water droplets may form on the surface of some products while dehydrating.
These can be removed by blotting the product with a clean towel or paper
towel.
10. Drying times may vary depending on several factors including relative
humidity, air temperature and product thickness, temperature and fat content.

CHOOSING FOODS
• Use the best quality foods. Fruits and vegetables in peak season have more
nutrients and more flavor. Meats, fish and poultry should be lean and fresh.
• Do not use food with bruises or blemishes. Bad fruits and vegetables may spoil the entire batch.
• Always use lean meats. Remove as much fat as possible before dehydrating.
NOTE: Use a paper towel under meat when dehydrating to absorb fat

• Do not overlap foods. Lay foods flat on the dehydrating trays.
• Check dryness after 6 hours, then check every 2 hours until crisp, pliable or
leathery depending on the product.
• Check foods to make sure they are completely dry before removing. Open or
cut down the middle of a few samples to check internal dryness. If the food is still moist, dehydrate longer.
• Label each container with the food name, date of drying and the original weight. Keep a journal to help improve drying techniques.
• Proper storage is essential to maintain quality food. Package the food when
cool. Foods can be kept longer if stored in a cool, dark, dry place. The ideal
storage temperature is 60oF (16oC) or lower.
• Place dried foods in plastic freezer bags before storing in metal or glass
containers. Remove as much air as possible before sealing.
• Vacuum sealing is ideal for keeping dried foods.
• Remember, foods will shrink approximately 1/4 to 1/2 their original size and
weight during the dehydration process, so pieces should not be cut too small.
One pound of raw meat will yield approximately 1/3 lb. (0.2 kg) to 1/2 lb. (0.2 kg) of jerky.