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Summary of Contents for Hark HK0528
- Page 1 COOKING GUIDE HARK GAS SMOKER HK0521 & HK0528 Prepared by: Chris Girvan-Brown www.urbangriller.com.au...
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Page 2: Table Of Contents
INDEX 1. INTRODUCTION 2. GET TO KNOW YOUR GAS SMOKER 3. SEASONING THE HARK GAS SMOKER 4. SMOKING INTRODUCTION COLD SMOKING HOT SMOKING SMOKE QUANTITY SMOKE RING 5. MEAT PREPARATION BRINE CURING SALT AND SUGAR CURING MARINADES DRY RUBS 6. WOOD FLAVOURING... - Page 3 10. TROUBLESHOOTING 10.1 TEMPERATURE FLUCTUATIONS 10.2 INTERNAL TEMPERATURE ‘STALL’ 11. CARE INSTRUCTIONS HARK GAS SMOKER COOKING LOG GAS SMOKER RECIPES 1. CLASSIC TEXAS BBQ BRISKET 2. REVERSE SEAR STEAK 3. PORK RIBS 4. SMOKY PORCHETTA 5. COUNTRY HAM 6. OLD-SCHOOL BACON - NITRATE FREE 7.
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Page 4: Introduction
The aim of this Hark Cooking Guide is to help you become confident with smoke cooking and will cover everything from seasoning you smoker, to preparing meats, types of wood chips and pellets and a list of recomended recipes to get you started. - Page 5 MEDIUM. • DO NOT USE THE WATER BOWL. • Once your Hark gas smoker fills up with smoke, leave it to season” for approximately 30 minutes. • 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 the...
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Page 6: Smoking Introduction
It is always advisable to employ safe food practices when cold smoking and ensure that you follow recipe instructions very carefully. Your Hark gas smoker is not ideally suited to cold smoking. 4.2 Hot Smoking Hot smoking involves cooking at low temperatures over long periods of time (anywhere from 7-24 hours). -
Page 7: Smoke Ring
4.4 Smoke Ring A smoke ring is the result of nitrates in the smoke “curing” the outer layer of meat, turning it pink (the same way cured ham is pink but roast pork is grey). Whilst it’s an attractive look, a smoke ring is not an integral part of smoking and isn’t a criteria used by judges in US BBQ competitions. -
Page 8: Meat Preparation
5. MEAT PREPARATION There are a number of methods that can be employed to tenderise, moisten and flavour your meat. These include brining, curing, marinating and rubs. 5.1 Brine Curing Brining foods in a mixture of salt and water is a form of curing and is one of the simplest techniques to prepare foods for smoking. -
Page 9: Marinades
Salt and sugar curing can be enhanced with the addition of pepper, herbs or honey for extra flavour. 5.3 Marinades Marinades are liquids or pastes comprising a mixture of spice or herbs, used to flavour and tenderise meat over generous periods of time. Marinades are used to increase the flavour of foods. -
Page 10: Wood Flavouring
Wood chips are small pieces of suitable wood that can be used during the cooking process to produce flavoured smoke. For use in a Hark gas smoker, they need to be small pieces. Large chunks of wood aren’t suitable for this type of smoking. -
Page 11: Wood Pellets
Smoking pellets can also be used to enhance the smoking process and are increasingly becoming more popular and available in Australia. Pellets are formed from compressed, kiln-dried sawdust and come from many of the same woods that wood chips are sourced from. Hark offers a range of pellets - Apple, Pecan and Hickory. -
Page 12: Smoke Cooking
Manual, particularly section D (The Gas System), to ensure that your gas bottle and smoker are safe to use. 7.1 Recommended Equipment Before commencing cooking with the Hark gas smoker, it pays to ensure you have all the necessary tools and utensils required to achieve the best cooking results. Thermometers Prior to using your smoker, we recommend you invest in two types of thermometers. -
Page 13: Good Smoking Practices
The biggest “rookie” mistake is to over smoke the food. With this style of smoking or barbequing, less is more! Air Flow Control your Hark gas smoker by the gas control knob and simply adjusting the vents. Make fine adjustments to the airflow out of the Hark gas smoker to achieve the desired temperatures. Monitor Temperatures Invest in a good thermometer to monitor the temperature. -
Page 14: Tips
Relax The most important tip when it comes to any kind of smoking is to relax. Stay near your Hark gas smoker, check your temperatures, enjoy a drink as you watch it all unfold. Remember that it will take practice and some experimentation before you master your smoker. -
Page 15: Temperature Control
Air flow is crucial for gas smokers. The dampers in your Hark gas smoker can be used to make small temperature adjustments. Important to note is that the Hark Patio gas smoker has one damper at the rear of the unit where as the Hark 2 Door gas smoker has three in total – rear and each side]. -
Page 16: Cooking Temperature Zones
8.3 Cooking Temperature Zones Unlike an oven, it is often difficult to aim for an exact temperature when smoking outside with a gas smoker. As such , it is more effective if we aim to achieve temperatures a certain cooking zone ie LOW, MEDIUM and HIGH. -
Page 17: Guide To Cooking Meat
“doneness” of any cut of meat. Internal temperature is the decider in determining how long you grill or smoke food in the Hark gas smoker. Obviously it is best not to continually measure the internal temperature as it will involve opening the lid to the cooking chamber. -
Page 18: Resting Meat
The interior of a cut of meat increases in temperature by 3°-5°C (37°- 41°F) after it is removed from the heat source. It is therefore advisable to remove meat from your Hark gas smoker a few degrees before you read the target internal temperature (or target “doneness”). -
Page 19: Troubleshooting
10.2 Internal Temperature ‘Stall’ Your meat has been in the Hark gas smoker for hours but the internal temperature is no longer rising. This phenomenon has been named 'the stall'. This can be attributed to meat sweating ie moisture evaporates and then cools the meat. - Page 20 There are really two main approaches you can take when internal temperatures stall: 1. Be patient. Wait it out until the temperature eventually increases. Or, 2. Speed the process up by carrying out a technique some in BBQ circles refer to as 'The Texas Crutch’.
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Page 21: Care Instructions
11. CARE INSTRUCTIONS • Make sure you clean your Hark gas smoker after each use. • Remove the racks and wipe them clean with a cloth or paper towel. Remove all charcoal and ash and dispose of them responsibly. •... - Page 23 DATE: SMOKER MEAT TIME ACTION COMMENT TEMP TEMP...
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Page 24: Gas Smoker Recipes
RECIPES HARK GAS SMOKER HK0521 & HK0528 Prepared by: Chris Girvan-Brown www.urbangriller.com.au... -
Page 25: Classic Texas Bbq Brisket
Pre heat your smoker to LOW: 105-135°C (220-275°F). Sprinkle the rub and cumin over the brisket and once 120°C is reached, quickly sear the brisket in the Hark smoker, fat side down for 2-3 minutes. Then, smoke the brisket fat-side up for... - Page 26 Make sure you seal the foil well. Wrap the brisket in one more layer of heavy duty foil. Replace the wrapped brisket into the Hark gas smoker at LOW and cook for 5 to 6 hours (depending on size) until it is fork tender and roughly 95°C (203°F) internal temperature.
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Page 27: Reverse Sear Steak
You could use olive oil instead of the ghee. COOKING Put the dish with the steak into the gas smoker so it warms the steak through slowly. Use a Hark temperature probe to check the internal meat temperatures. Rare: 45°C (113°F) Medium: 55°C (130°F) -
Page 28: Pork Ribs
3. PORK RIBS Need Digital meat probe Foil Prep Time Begin preparing the pork ribs at least 24 hours before you plan to start cooking Wood Flavouring Use a handful of apple or fruitwood wood chips to the fuel load in the first 1-2 hours of cooking Cook Time 5-6 hrs... - Page 29 the ribs. Place the ribs uncovered and meat side up, back into the smoker for a further 45 minutes. Glaze every 15 minutes. SERVING Cut up the ribs and serve with a tangy coleslaw and a fresh potato salad. Make sure you have plenty of napkins.
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Page 30: Smoky Porchetta
24 hours so it can absorb the flavours. Day 2 Preheat your Hark gas smoker to HIGH: 160-180°C (320-356°F). Remove from the refrigerator and place the skin side down on a board and cover with the leftover rub. - Page 31 Allow the porchetta to rest about 15-20 minutes before carving. SERVING Carve and serve with apple sauce and your favourite greens and cooked potatoes.
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Page 32: Country Ham
5. COUNTRY HAM Temperature Zone: LOW: 105-135°C (220-275°F) This couldn’t be any easier! Ham is smoke-cooked, pickled pork. Tell your butcher you want to make your own ham and order a pickled leg of pork. A good butcher will ask you if you want a salt brined leg or a nitrate cured leg. -
Page 33: Pulled Pork
2 tblsp of hot chili sauce 75 mls apple juice Place the pork in a container and inject the Injector Sauce into the pork using a Hark Marinade Injector. Rub a good layer of Pay Dirt Rub all over the pork. - Page 34 Open a corner of the foil to let the steam out, this will prevent the pork from overcooking. Remove the pork from the Hark gas smoker and let it rest in the foil for at least 1 hour. SERVING Use two forks to tear the meat into shreds and mix with the pork jus from the foil packet.
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Page 35: Pulled Lamb Or Mutton
8. PULLED LAMB OR MUTTON Need Digital meat probe Foil Prep Time Start the night before if you want to brine the lamb Wood Flavouring Consider adding fresh rosemary to your wood chips in the first 1-2 hours of cooking Cook Time 7-10½... - Page 36 remove the lamb from the smoker. Place on a double layer of foil, add a bunch of fresh rosemary and mint as well as the left over ¼ cup of baste before sealing. Rest the pork for 30 minutes. In that time, the fresh herbs will infuse into the lamb. SERVING Loosely shred the meat with a fork or food handlers gloves and serve with the juices from the foil mixed through the meat.
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Page 37: Beer-Can Chicken, Texas Style
9. BEER-CAN CHICKEN, TEXAS STYLE Need Hark Beer-Can Chicken Roaster or Hark Grill Basket with Chicken Roaster Digital meat probe Foil Prep Time Start the night before if you wish to brine the chicken Wood Flavouring Use a lighter flavor like apple wood chips / pellets... -
Page 38: Smoked Chicken
Submerge the chicken into the brine and refrigerate for 24 hours. Day 2 Pre-heat your Hark gas smoker to MED (approximately 110°C). Drain the chicken and pour boiling water over the skin. Pat the chicken dry and rub with oil. -
Page 39: Smoked Chicken & Proscuitto
11. SMOKED CHICKEN & PROSCUITTO Need Toothpicks Prep Time Start the night before to brine the chicken Wood Flavouring Use a lighter flavor like apple wood chips / pellets. Cook Time 1 hour Temperature Zone LOW: 105-135°C (220-275°F) Internal Temperature high 83°C INGREDIENTS Chicken breasts... -
Page 40: Olive Brined Quail
12. OLIVE BRINED QUAIL Need Poultry sheers Large pot for brining Prep Time 4-8 hours Wood Flavouring Use a lighter flavor like apple wood chips or pellets Cook Time 30-45 minutes Temperature Zone MED: 135-160°C (275-320°F) Internal Temperature Thigh 83°C INGREDIENTS 6 quails 1 litre of brine from a good bucket/jar of olives. -
Page 41: Cedar Plank Salmon
Mix the glaze ingredients together in a bowl. Place the salmon fillets in the glaze to marinate for one hour. Preheat your Hark gas smoker to MED: 135-160°C (275-320°F). Option: preheat the planks in the smoker. Place the drained salmon fillets onto the planks and put a slice of lemon on top of each one. -
Page 42: Smoked Trout
Place the trout fillets between two layers of paper towels and let them stand for 30 minutes. Preheat your Hark gas smoker to the lowest temperature. Slide 1 length of bamboo skewer through each trout horizontally in order to hold it open. -
Page 43: Bacon-Wrapped Smoked Trout
Salt and freshly ground black pepper, to taste 6 sprigs of fresh tarragon COOKING Preheat your Hark gas smoker to HIGH: 160-180°C (320-356°F). Cook the bacon on a pan or on your BBQ hotplate for approximately 5-10 minutes. Allow the bacon to cool. -
Page 44: Smoked Oysters
16. SMOKED OYSTERS INGREDIENTS Oysters Option – garlic and pepper Preheat your Hark gas smoker to 90°C (195°F) and use a light wood chip like beech. Boil a large pot of water. Remove oysters from their shells and reserve the liquor. COOKING Place the oysters into the hot water, stir them in the water so that they blanch evenly for 5-6 seconds. -
Page 45: Jalapeno Poppers
2 tblsp sour cream 20 slices smoked bacon, halved Preheat your Hark gas smoker to LOW: 105-135°C (220-275°F). Wash the jalapenos, cut the stem ends off with a paring knife, and scrape the seeds and ribs out of each one carefully. -
Page 46: Stuffed Potato With Sweet Corn & Capsicum
Salt to taste Olive oil Preheat your Hark gas smoker to MED: 135-160°C (275-320°F). Wash the potatoes and boil them gently till ¾ cooked. Remove from the pot and cool. Cut the potatoes in half and carefully scoop out the centre without breaking the skin to make small “boats”. -
Page 47: Smoked Roast Potato
23. SMOKED ROAST POTATO INGREDIENTS Kestral or Royal Blue Potatoes Olive oil Butter Preheat the gas smoker to LOW: 105-135°C (220-275°F). Peel the potatoes and cut into pieces no bigger than a golf ball. Par-boil the potatoes in boiling water for 5-6 minutes. Drain and them put them back into the hot pot, drizzle over some olive oil and a good dollop of butter. -
Page 48: Smoked Tomatoes
26. SMOKED TOMATOES INGREDIENTS Tomatoes Preheat the gas smoker to LOW: 105-135°C (220-275°F). Cut the tomatoes in half. COOKING Place the tomatoes into the smoker and smoke for 20-30 minutes. Serve as an accompaniment to a mixed grill or sausages, or, use to make a sumptuous, smoky pasta sauce. - Page 49 beech or apple. Melt the butter in a small pot. Add the almonds and stir to coat them thoroughly. Remove from the heat and cover. Stir every couple of minutes for 10 minutes. Place the onion powder, celery powder, salt and sugar in a spice grinder and grind until it forms a fine powder.
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Page 50: Brine, Marinades, Rubs And Sauces
30. BRINE, MARINADES, RUBS AND SAUCES CHRIS' BASIC BRINE 1 litre of water 1 tblsp of salt This mixture can be flavoured with anything you like - such as crushed garlic, lemon, peppercorns, herbs, a teaspoon of good curry paste, brown sugar, soy sauce or ginger. Soak the meat in the brine and place in the refrigerator overnight. - Page 51 PAY DIRT RUB 2 packs Old El Paso fajita mix 80g unrefined sugar (Demerara) 50g coffee sugar crystals Mix all ingredients together and keep in an airtight jar. You could add a little fresh ground black pepper if you like. SANTA MARIA STEAK RUB 1 tblsp kosher salt 1 tblsp coarse ground black pepper...
- Page 52 CLASSIC BBQ SAUCE 2 tblsp (30 ml) tomato paste* 1 tblsp (15 ml) white vinegar 1 tblsp (15 ml) soy sauce 1 tsp (5 ml) Worcestershire sauce 1 dash hot Tabasco sauce 1 tblsp (15 ml) honey 1 tblsp (15 ml) dark brown sugar 1 tblsp (15 ml) molasses 1 tsp (5 ml) mustard powder 1 tsp (5 ml) garlic powder...
- Page 53 Hark Enterprises Pty Ltd Unit 11, 41-49 Norcal Rd, Nunawading, VIC, 3131 T: 03 9857 0999; 1300 799 787 E: service @ hark.com.au W: www.hark.com.au...
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