Villaware 8-280 - Manual (Page 2)

How Else Can I Use My Smoker-Cooker?
The hand-cast pan and lid is uniquely suited over other types of materials for smoking foods. The 8 quart
Smoker-Cooker gives high performance for all kinds of regular cooking too. It’s a…
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Stock Pot—soups, sauces, chili
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Deep Fryer—fried chicken, deep fried potatoes
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Oven Roaster—beef tenderloin, pork roasts
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Steamer—poached fish, steamed veggies (remove drip pan, put water in pan bottom, and place food on meat rack)
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Stovetop Oven—potatoes or squash
It’s even an Outdoor Camping Cooker. Put it right over the campfire, on your camping stove or barbecue grill.
Bring it along when you go out on your RV or boat.
4 Steps to Easy Indoor Smoker Cooking
What is Smoker Cooking?
Smoker Cooking is a method of dry roasting meats with a slight infusion of natural hardwood smoke. Smoking adds
tremendous aromatic flavor to foods, yet the smoking process has the unique characteristic of releasing fats from foods.
Foods are heartily flavorful while naturally released of excess fats.
Is Smoker Cooking Practical for Indoor Use?
VillaWare’s Hand-Cast Indoor Smoker-Cooker is a fast, clean and healthy way to prepare some of the most delicious
meats and foods that you’ve ever tasted!
Fast
Just place food in the Smoker-Cooker, turn on the stovetop heat, and you’ll soon have a completed meal. No need to
attend the foods or turn foods. No burning of foods. Leave the lid on, and let it cook on its own.
Clean
J ust a couple of teaspoons of fine ground smoking chips is all you need for this wonderful flavor. No billows of smoke.
You can’t even see the smoke. If fact, did you know there is less smoke created from smoker-cooking than in grilling a
steak in an open pan? Don’t think “smokehouse” for VillaWare’s indoor smoker cooking. It is really just a hint of a
flavor and fragrance that no spice or any other cooking method can produce.
Healthy
F irst, smoker cooking is from all natural hardwood. It is not “liquid smoke” which is an artificial additive to many processed
“smoked” foods. Second, there is a unique characteristic that most people do not understand: the smoke cooking process
has the tendency to cause excess fats and oils to be naturally released from the meat. As smoke infuses the meat, excess fat
naturally drips out! People like grilling because it burns off fat, however grilling can produce unhealthy burning of the meat
surface. With smoking, there is no burning, just incredibly delicious pork, chicken, salmon, vegetables, etc.
What Kinds of Foods are Good to Smoke?
You will get unbelievable flavor from smoking almost every type of food imaginable.
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Salmon
Sausage
Chicken legs, breasts and
thighs
Fish Shell fish
Pork tenderloin
Lobster
Chops, ribs
Kebabs Beef brisket
Pizza
Leg of lamb
Potatoes
Duck Tomatoes
Cornish hen
Pheasant
Sausage
All kinds of veggies
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Fat drips down from the meat into the
drip-pan below.
Tall profile provides maximum smoke circulation all
around the food.
Provides a tight seal for indoor smoking. Let the
food smoke by keeping the lid closed tight. The
lid’s heavy hand-cast construction keeps the heat in.
3. Insert Meat Rack
into drip pan and place
meat on rack. Add
pork, fish, chicken and
so much more.
4. Cover with lid
Smoker cooks on the
stovetop. Food will
color wonderfully.
2.
Insert Drip Pan
This will catch the
fat drippings. It is
non-stick inside.
DRIP PAN NON-STICK
NON-STICK MEAT RACK DOMED CAST LID
HAND-CAST SMOKER PAN
1.
Add Wood Chips
to Smoker-Pan bottom.
Just 1-2 teaspoons is
typically enough.
Unique and even stovetop heating is the key to
authentic smoking. The burning wood chips at the
bottom of the pan stay dry because all the fat is
caught in the drip-pan above.
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