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Hark HK0528 Cooking Manual

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Hark HK0528 User Manual
Hark HK0528 User Guide
Hark HK0528 Online Manual

Text of Hark HK0528 User Guide:

  • Hark HK0528, 27 4. SMOKY PORCHETTA Need Baking tray Brine bucket Fork or spike tenderiser Cooking string Baking paper Prep Time 2 Days Wood Flavouring Consider adding a handful of apple wood chips to the fuel load in the rst 1-2 hours of cooking Cook Time HIGH: 160-180°C (320-356°F) for 45 mins, then MED: 135-160°C (275-320°F) for 45-60 mins Temperature Zone HIGH then MED Internal Temperature 60°C (Medium) or 75°C (Well Done) INGREDIENTS Pork loin or belly RUB 1 tblsp salt 1 tblsp 5 spice powder 1 tblsp sugar ½ tblsp garlic powder ½ tblsp pepper ¼ t

  • Hark HK0528, 35 10. SMOKED CHICKEN Need Chicken shears Prep Time Start the night before to brine the chicken Wood Flavouring Use a lighter avor like apple wood chips / pellets. Cook Time 1 hour approximately Temperature Zone MED: 135-160°C (275-320°F) Internal Temperature Breast 83°C INGREDIENTS 1 whole chicken 2 litres of water 2 tblsp salt 1 tblsp honey 1 tsp ground pepper 1 tblsp oil Day 1 Mix the water, salt, honey and pepper to make a brine. Remove the chicken’s backbone and atten (this will enable to chicken to cook more quickly). Submerge the chicken into

  • 44 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. Mak

  • Hark HK0528, 17 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’. This involves removing the meat, placing it on thick foil and splashing liquid such as beer, apple juice or water all over the meat. The meat then is covered securely in foil and returned it the smoker. The conventional wisdom here is that the extra moisture applied will create steam and, since steam conducts heat faster than air, it will speed up the cooking process. The foil prevents evaporation so the te

  • Hark HK0528, 12 8. TEMPERATURE CONTROL 8.1 Controlling Smoker Temperatures Air ow 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]. The more the vent dampers are open, the more heat and smoke escapes. You’ll notice that the dampers aren’t able to be 100% closed. This is an intentional design to ensure

  • Hark HK0528, 11 Food Position Understanding temperature variations in the Hark gas smoker is essential. These zones can be used to great advantage. The areas beside the vents for example, have an increased airow. This can be useful if you want to dry the surface of the food. Note that some foods may also drip therefore you will need to think about what food place under them, to avoid contamination! Relax The most important tip when it comes to any kind of smoking is to relax. Stay near your Hark gas

  • Hark HK0528, 1 1. INTRODUCTION Hark gas smokers can be used as an outdoor oven and a smoker, enabling low to medium temperature cooking. You can use a Hark gas smoker as a traditional smoker or, for baking and reheating. It can also be used to produce slow cooked, US style BBQ, where food is cooked gently over long periods of time using the 'Hangi' style steam cooking. Smoke cooking requires a whole new set of cooking techniques that once mastered, will guarantee meal after meal of delicious food. The aim of this Hark Cooking Guide is to help you become condent with smoke cooki

  • Hark HK0528, 13 8.3 Cooking Temperature Zones Unlike an oven, it is often difcult 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. LOW ZONE 105°C - 135°C. MED ZONE 135°C - 160°C. HIGH ZONE 160°C - 180°C. When focusing on cooking zones, we can aim to smoke foods within a healthy range of temperatures, rather than a set temperature that may be difcult to achieve or hold on that given day. You will note that many of the recipes included at the end of this Cooking Guide, refer to a Temperature Zone,

  • Hark HK0528, 26 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. Eating ribs is a messy process, enjoy!

  • 2 3. SEASONING YOUR SMOKER Once you have carefully read and followed the assembly instructions contained in your accompanying manual, your Hark gas smoker should be seasoned prior to use. Seasoning effectively burns off any impurities and manufacturing oils that occur during the production process. It further protects the smoker by coating the cooking surfaces with a thin patina of sm

  • Hark HK0528, 19 19 Meat Type Purchased From Weight Price/Kg Fresh / Frozen Defrost Start Time Defrost End Time PREPARATION INFORMATION Marinade / Brine Details Start time End time Baste / Glaze Details Rub, Mop/Sauce Details Other Comments COOKING PROCEDURE Target Internal Temp Start Smoker Temp Start Meat Internal Temp Fuel Type Qty Used Wood Used Soaked or Dry Other Comments WEATHER Temperature Conditions RECIPE NAME: DATE: HARK GAS SMOKER COOKING LOG

  • Hark HK0528, 39 14. SMOKED TROUT Need Paper towels Bamboo skewers Prep Time 1 hour plus marinating over night Wood Flavouring Beech or fruitwood chips Cook Time 2 - 3 hours Temperature Zone LOW: 105-135°C (220-275°F) Internal Temperature 60°C INGREDIENTS 6-8 whole trout (10-12 inches thick), cleaned and rinsed 4 cups water ½ cup sugar ½ cup non-Iodised salt 2 tblsp chili powder 2 tblsp garlic powder 3 bamboo skewers, cut into 2-3 inch pieces PREPARATION Mix all the ingredients together in a large bowl until the sugar and salt fully dissolve. Place the trout into the mixture and coat thoroughly before coving and mar

  • 40 15. BACON-WRAPPED SMOKED TROUT Need Hark BBQ Grill Sheet or Baking paper Prep Time 30 minutes approximately Wood Flavouring Consider adding a handful of fruit wood chips or a couple of banksia cones to the fuel load in as you start cooking. Cook Time Approximately 30 minutes Temperature Zone HIGH: 160-180°C (320-356°F) Internal Temperature 60°C This classic trout dish gives a c

  • Hark HK0528, 38 13. CEDAR PLANK SALMON Need Cedar planks (Western Red Cedar) Prep Time [Soak the cedar planks in water the night before] 1-1½ hour on the day Wood Flavouring Consider adding a handful of wood chips or herbs to the fuel load at the start of the cooking Cook Time 45-60 minutes Temperature Zone MED: 135-160°C (275-320°F) Internal Temperature 60°C INGREDIENTS Salmon llet portions, skin removed Lemon slices GLAZE ⅓ cup olive oil 1½ tblsp apple cider vinegar ⅓ cup soy sauce ¼ cup chopped spring onions 1 tblsp grated fresh ginger 1 tsp minced garlic PREPARATION Soak the cedar planks in water overnight. COOKING Mix the glaze ingredients together in a bowl. Place the salmon �

  • Hark HK0528, 4 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. What’s more, you can “cheat” and obtain this look by adding nitrate-curing salt to the surface of the meat via a rub or brine. But more often than not, it will occur naturally in the normal smoking process. It is important to understand that when hot smoking, meat won’t take on any more smoke once the i

  • Hark HK0528, 5 5. MEAT PREPARATION There are a number of methods that can be employed to tenderise, moisten and avour 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. The brining of meats is an age-old process used for preserving foods. Heavy concentrations of salt helped preserve meats for long ocean voyages and military campaigns before the arrival of refrigeration. Brining today uses smaller quantities of salt, mixed with other spices and herbs, and is used to avour and tenderise meat. The most basic brining mixtu

  • 24 2. REVERSE SEAR STEAK Need Digital meat probe Prep Time None Wood Flavouring Consider adding a handful of wood chips to the fuel load for a smoky avour Cook Time Approximately 1 hour Temperature Zone Cooking: LOW: 105-135°C (220-275°F) Grilling: HIGH - 250°C on a gas BBQ Internal Temperature Rare: 45°C (113°F) Medium: 55°C (130°F) Well done: 65°C (1

  • 48 PAY DIRT RUB 2 packs Old El Paso fajita mix 80g unrened 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 1 tblsp garlic powder 1 tblsp onion powder 1 tblsp dried oregano 2 tsp cayenne pepp

  • Hark HK0528, 34 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 avor like apple wood chips / pellets Cook Time 45-60 minutes Temperature Zone HIGH: 160-180°C (320-356°F) Internal Temperature Thigh 83°C I’m not convinced by the logic of beer-can chicken. The theory is that the chicken cavity slides over a beer can. The beer heats up and produces steam t

  • Hark HK0528, 45 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. 27. SMOKED LEMONS INGREDIENTS Lemons Preheat the gas smoker to LOW: 105-135°C (220-275°F). Cut the tomatoes in half and remove any pips. COOKING Place inside the smoker and smoke for 20-30 minutes. Serve as a condiment or use to make preserved lemons. 28. SMOKED APPLES INGREDIENTS Apples Preheat the gas smoker to LOW: 105-135°C (

  • Hark HK0528, II 10. TROUBLESHOOTING 16 10.1 TEMPERATURE FLUCTUATIONS 16 10.2 INTERNAL TEMPERATURE ‘STALL’ 16 11. CARE INSTRUCTIONS 18 HARK GAS SMOKER COOKING LOG 19 GAS SMOKER RECIPES 21 1. CLASSIC TEXAS BBQ BRISKET 22 2. REVERSE SEAR STEAK 24 3. PORK RIBS 25 4. SMOKY PORCHETTA 27 5. COUNTRY HAM 29 6. OLD-SCHOOL BACON - NITRATE FREE 29 7. PULLED PORK 30 8. PULLED LAMB OR MUTTON 32 9. BEER-CAN CHICKEN – TEXAS STYLE 34 10. SMOKED CHICKEN

  • 37 12. OLIVE BRINED QUAIL Need Poultry sheers Large pot for brining Prep Time 4-8 hours Wood Flavouring Use a lighter avor 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. Remove the backbones from the

  • Hark HK0528, 47 30. BRINE, MARINADES, RUBS AND SAUCES CHRIS' BASIC BRINE 1 litre of water 1 tblsp of salt This mixture can be avoured 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. Ensure that the meat is fully submerged in the brine. Note that there is an increasing push to include Iodised salt in our cooking. Whilst this is a good initiative, Iodised salt is not recommend for use in brining. CHRIS' BASIC MARINADE 1 cup white wine 1 cup grape seed oil

  • Hark HK0528, 42 18. JALAPENO POPPERS INGREDIENTS 40 large jalapeno peppers 250g cream cheese, brought to room temperature 1 cup grated cheddar, parmesan or Mozzarella 1-1½ tsp BBQ Rub 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. Mix the cream cheese, grated cheese, sour cream and BBQ rub together. Fill each Jalapeno with the cheese mix. W

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