How to use the Landmann Kentucky Smoker Barbecue (BBQ)

How to use the Landmann Kentucky Smoker Barbecue (BBQ)

How to use the Landmann Kentucky Smoker Barbecue (BBQ)

How to use the Kentucky Smoker Barbecue by Landmann.
This video demonstrates the different elements of the Landmann Kentucky Smoker, how to smoke meat on your Landmann BBQ, and shows the end cooking results of a Smoked BBQ Pork shoulder.

For more information on the Landmann Kentucky smoker or any of the BBQ cooking accessories featured in this video, why not visit http://www.landmann.co.uk


The Landmann Kentucky Smoker key features:

- A Smoking Chamber
- Easy Access Door \u0026 Vent
- Temperature Gauge
- Height Adjustable Charcoal Grid
- Warming Rack
- Chimney Vent
- Ashtray
- Removable Side Shelf

List of Landmann cooking accessories featured:

- Wood Chips
- Charcoal Starter
- Lighting Cubes
- BBQ Briquettes
- Digital Thermometer
- Cooking Utensils
- Gas Lighter
- Drip Tray


STEP BY STEP INSTRUCTION on how to use the Landmann Kentucky Smoker Barbecue -

How to Smoke food on the BBQ?

Prior to cooking we advise soaking your woodchips for at least 30minutes, or overnight. Making sure all the woodchips are submerged.

Starting the BBQ couldn’t be easier, using our charcoal starter. Place the charcoal starter within a tray to avoid damaging the ground. Now fill the starter to the top using BBQ briquettes.

Use lighting cubes for a quick and easy fire start. Place around 4 lighting cubes onto a safe surface. Carefully Light the cubes, placing the charcoal starter on top of them.

The charcoal should be left for around 10minutes until the coals turn white.

Meanwhile, prepare your meat, in this case a pork shoulder, use a BBQ seasoning rub. Ensuring the meat is evenly covered as desired.

Once the charcoal is white, carefully tip the contents into the smoking chamber. The coals should be red hot.

Open the chamber vent to allow air circulation.

We also recommend adding a tray of water beneath the grills of the main compartment, to create a steaming affect. Ensure the chimney is open.

Allow the temperature to build to around 125 to 160 degrees,
then carefully place the meat on the grill.

To begin the smoking process place a modest amount of woodchips onto the coals, ensuring to close both lids when completed.

After a few minutes you will begin to see smoke. Note: further coal and woodchips may need to be added to achieve a cooking time of 2-4 hours


Monitor the meats internal temperature using a digital thermometer , this can be made easier with the Landmann wireless version.

The meat should be probed, ensuring it is of correct internal temperature before serving.

When carving the meat you will notice a crispy flavoursome outer, a smoke ring, and a moist succulent centre throughout.

Serve with your favourite sides and enjoy.


Disclaimer: For your safety, always follow the instructions detailed in the Landmann instruction manual. All products, logo’s and video footage is copyright of Landmann Ltd.


CONTACT LANDMANN LTD:
Landmann Ltd
Unit 6 Blackstone Roads
Stukeley Meadows
Huntingdon
PE29 6EF

Tel: 01480 421720
Fax: +44 (0)1480 458876

www.landmann.co.uk


Content

8.3 -> introducing the Landman Kentucky smoker
11.099 -> in this short video we show you the key
14.58 -> features of the BBQ a step-by-step guide
17.34 -> on how to correctly use the Kentucky
19.619 -> smoker and we show the N cooking results
24.92 -> the Landman Kentucky smoker is comprised
28.109 -> of a smoking chamber an easy access door
35.399 -> and side vent
39.7 -> a thermometer temperature gauge
45.96 -> a height-adjustable charcoal grid and
51.12 -> warming rack
54.91 -> a chimney with ventilation adjustments
62.31 -> and easily removable ashtray and a
68.26 -> removable side shell you may require
73.72 -> several accessories when using a lemon
76.36 -> barbecue such as charcoal starters wood
80.35 -> chips charcoal briquets lighting cubes
83.76 -> gas lighter cooking utensils drip pans
88 -> and a digital thermometer prior to
92.35 -> cooking weird by soaking your wood chips
94.479 -> for at least 30 minutes or overnight
97.619 -> make sure all the wood chips are
99.94 -> submerged starting the barbecue couldn't
102.97 -> be easier using our charcoal starter
105.06 -> place the charcoal starter within a tray
107.86 -> to avoid damaging the ground now fill
110.86 -> the starter to the top using BBQ
113.38 -> briquettes use lighting cubes for a
116.47 -> quick and easy fire start place around
119.679 -> for lighting cubes on to a safe surface
123.33 -> carefully light the cubes placing the
125.979 -> charcoal starter on top of them
137.14 -> the charcoal should be left for around
139.6 -> 10 minutes until the coals turn white
144.99 -> meanwhile prepare your meat in this case
147.76 -> a pork shoulder use a barbecue seasoning
151.72 -> rub ensuring the meat is evenly covered
153.88 -> as desired
165.11 -> once the charcoal is white carefully tip
168.269 -> the contents into the smoking chamber
175.98 -> the coals should be red-hot
181.67 -> open the chamber to allow air
183.989 -> circulation we also recommend that in
186.629 -> the tray of water beneath the grills of
188.4 -> the main compartment to create a
190.319 -> steaming effect now ensure the chimney
194.159 -> is open allow the temperature to build
196.92 -> to around 125 to 160 degrees then
201.15 -> carefully place the meat onto the grill
205.709 -> to begin the smoking process place a
208.2 -> modest amount wood chips onto the coals
210.53 -> ensuring to close both lids when
212.939 -> completed after a few minutes you will
216.06 -> begin to see smoke note further coal and
218.79 -> wood chips may need to be added to
220.319 -> achieve cooking time of around two to
222.51 -> four hours
228.56 -> monitor the meats internal temperature
231 -> using a digital thermometer this can be
233.7 -> made easier with landlines wireless
235.56 -> version the meat should be probed
238.32 -> ensuring it is of correct internal
240.36 -> temperature before serving
256.38 -> when carving the meat you will notice a
259.389 -> crispy flavorsome outer a smoke ring and
262.389 -> a moist succulent center throughout
265.59 -> serve with your favorite sides and enjoy
279.81 -> the Kentucky smoker from Landman
282.93 -> barbecues for everyone
289.4 -> you

Source: https://www.youtube.com/watch?v=Ek3v-Skq2GE