VillaWare 8-280 Manual De Usuario

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…
S

Stock Pot—soups, sauces, chili

Deep Fryer—fried chicken, deep fried potatoes

Oven Roaster—beef tenderloin, pork roasts

Steamer—poached fish, steamed veggies (remove drip pan, put water in pan bottom, and place food on meat rack)

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

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

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.

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

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.

Insert Meat Rack

into drip pan and place
meat on rack. Add
pork, fish, chicken and
so much more.

Cover with lid

Smoker cooks on the
stovetop. Food will
color wonderfully.

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

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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