Pg. 9
Recipes and cooking instructions for a variety of foods
can be found at barrelhousecooker.com/recipes
COOKING & REMOVAL
1. Cook meat for the suggested time (pg. 12).
2. At the end of the suggested cooking time, open the lid and use the
Accessory Wand to slightly lift the hooked meat to check the
meat’s internal temperature with a thermometer.
3. If the desired temperature has been reached (pg. 12),
remove the meat.
HOOKING & HANGING
Hanging meat is best for air convection and allows juices
to trickle down, basting the meat, keeping it tender.
1. Prepare meat and insert the hooks. Make sure the
hook is a couple inches down from the top of the
thickest end of the meat. The hook should go all the
way through the meat with the point aiming up.
Boneless Meat: Hook the thicker end.
Half Chicken: Hook under the breast bone. Leg will
be at the bottom.
Whole Chicken: Use two hooks, one under each
breast bone. One from inside, one from outside.
Ribs: Hook the thick side two or three ribs down.
Optionally, use a second hook daisy chained to the
first and sticking out another three ribs down. If
desired, a grate can be placed at the lowest level as
a precaution.
2. Hang the hooked meat on the H-Frame inside the
cooker. Space the meat out and away from the sides
of the barrel.
3. Close the lid.
USING ACCESSORY WAND
•
A unique connection between the Accessory
Wand and some grates and accessories
allows easy removal from inside the barrel.
• Remove food from grates and accessories.
• Insert the wand into the accessory
connection allowing the circle end of the
wand to go around the tab.
•
Lift the accessory out of the barrel.
•
Use caution when cooker is hot, and protect
hands and arms with a long cooking mitt.
"Versatility"
