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Char-Broil 14202002-A1, Manual, Page: 12 / 12

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Char-Broil 14202002-A1 Manual Download Page 12

22

7.  2 hours before you are ready to smoke the fish, remove from refrigerator.

8.  Scrape off the slurry mixture and place into wire sieve to drain... the    

 

desired outcome is to save all of the little pieces of crab boil.

9.  Place salmon filet flesh side up on baking sheet and pat dry. (Do not   

 rinse).

10.  Spread the remaining bits and pieces of crab boil on the fish flesh.

11.  With great restraint carefully criss-cross a very thin line of black strap  

 

molasses on the salmon flesh over the top of the crab boil pieces.

12.  At this point you have two choices:

 

A. Allow the toppings on the fish to dry naturally until ‘tacky’ to the    

 

     touch - this takes quite a while and not recommended.

 

B. Use a hair dryer or a fan on low setting to speed up the drying process  

 

     until the toppings on the fish are ‘tacky to the touch. 

13.  Prepare your smoker to a temperature of approximately 250°F degrees.  

 

For this dish I recommend alder, cherry, apple or other soft woods or a  

 

combination.  This is a good dish to use the water pan in your smoker. 

14.  Use your hands placed in support under the fish filet to lift and place  

 

flesh-side down on the grates so the grates cross the fish side-ways (not  

 length-wise).

15.  Smoke for between 1 - 2 hours depending upon the heat of your smoke,  

 

the number of filets you are smoking and the thickness of the fish - a  

 

good target for the internal temperature of the fish is 130°F - 140°F            

 

degrees, this will ensure the meat is cooked and produce a soft (not    

 

gravlox!) yet firm texture.

16.  Remove grate from smoker (use gloves to protect from heat!) with fish  

 

still on it and place a baking pan on the top of the fish then ‘flip’ the fish  

 

and grate so the baking sheet is on the bottom.

17.  Remove the grates from fish the grates will have heated and ‘split’ the  

 

fish giving an appearance of having scored the flesh with a knife.

18.  Place in refrigerator to hold until ready to serve with dark breads, sliced  

 

red onions, cream cheese, lemon wedges, capers, etc.

©2015 Char-Broil, LLC

Columbus, GA 31902

charbroil.com

AN: 15.122905

15.122905 2015 Grilling Guide.indd   22

6/1/15   11:12 AM

Summary of Contents for 14202002-A1

Page 1: ...will help you prepare wonderful meals Use this cooking guide as an introduction to cooking with the Digital Electric Smoker It s filled with great tips tricks and recipes The most important thing you can do first is register your cooker so that we can be more helpful when you need us Please complete the warranty registration card found on the last page of your Product Guide or save a stamp and vis...

Page 2: ...2 Pork 14 16 Beef 16 18 Poultry 19 20 Fish 21 22 Power Button turns smoker on and off Up Button add to time temp value Down Button subtract from time temp value Temp Button switches input to adjust Cooking time Time Button switches input to adjust Cooking time Meat Probe Button switches input to adjust target meat probe time Chamber Light On Off Optional Table of Contents 15 122905 2015 Grilling G...

Page 3: ...splays internal cook temperature setting in F time in 00 00 hours minutes and meat probe temperature in F Temperature readings can be changed from F to C by pressing the UP and DOWN buttons simultaneously for a period of 3 seconds The temperature readings can be changed back to F from C using the same method The heating element will not begin to heat up until you input 1 Cook time and cook temp or...

Page 4: ...heat smoker with smoker box in place including wood chips if being used Setting the Preheat Cycle Press the Temp Button Press and hold the UP or DOWN button to raise or lower until the letters PH is displayed Release the button PH is blinking Press the Temp Button again The display will no longer blink indicating that the PH is set The display will show PH no temperature will be shown during the P...

Page 5: ... after each use Do not immerse or wash in the dishwasher Compare your thermometer reading to the USDA guidelines on page 13 to determine if your food has reached a safe Using the Temp Button Display Range 100 F 275 F 38 C 135 C Press the Temp Button The default temperature setting of 200 F 93 C is shown Press and hold the UP or DOWN button to adjust the desired cooking temperature Press the Temp B...

Page 6: ...Here s how to set it up Display Range 50 F to 225 F 10 C to 107 C NOTE The Set Time function will be disabled Press the Meat Probe Button and the default desired meat probe temperature setting of 145 F 63 C is displayed and will blink Press the UP or DOWN button to adjust the desired meat probe target temperature setting Press the Meat Probe Button again after the desired meat probe target tempera...

Page 7: ...th a 3 minute rest 145 F Beef Veal Lamb Ground 160 F Turkey Chicken Duck 165 F The smoker box is designed for wood chips or pellets only do not use wood chunks Always operate smoker with smoker box in place regardless of whether or not you use wood chips Never remove or refill the smoker box during cooking Using the Water Pan Your Digital Smoker comes equipped with a water pan The water pan can be...

Page 8: ... cubed or sliced To serve pulled pork cook until the internal temperature reaches 190 200 F Once the internal temperature reaches 145 F you may choose to remove the pork cover with your favorite BBQ sauce and wrap with two layers of heavy duty aluminum foil before returning it to the smoking rack for the additional cook time This additional cook time from 145 F to 190 200 F will require the same a...

Page 9: ... on plate or tray and cover with aluminum foil Allow the roast to rest for 10 20 minutes while the internal temperature continues to rise Always check the internal temperature before serving to insure it has reached desired temperature Slice and enjoy Texas Style Beef Brisket Set cooking temp to 225 F Ingredients 1 lb 5 to 7 pound beef brisket trimmed cup prepared barbecue seasoning rub 2 Tbsp gro...

Page 10: ...ltry seasoning 1 tsp ground cumin 1 tsp ground coriander Salt and pepper Cherry wood chips for smoking For tacos 1 Taco Kit taco shells Shredded chicken 2 avocados chopped 1 cucumber de seeded and chopped 1 red bell pepper de seeded and chopped 1 small head of red cabbage thinly sliced 1 2 cups of Queso Fresco crumbled Salsa Sour cream optional Hot sauce optional Directions for chicken 1 Prep chic...

Page 11: ...Smoke chicken until it reaches an internal temperature of 165 degrees 11 Let chicken rest 20 minutes before slicing Fish Recipes CB s EZ Smoked Salmon Set cook temp to 250 F Ingredients 1 3 5 lb Salmon Filet 1 thick 2 cups brown sugar cup pickling salt 1 3 oz Bag of commercially prepared crab boil Directions 1 Have fish monger remove pin bones from salmon and trim the thin parts of the filet Cut o...

Page 12: ...oft woods or a combination This is a good dish to use the water pan in your smoker 14 Use your hands placed in support under the fish filet to lift and place flesh side down on the grates so the grates cross the fish side ways not length wise 15 Smoke for between 1 2 hours depending upon the heat of your smoke the number of filets you are smoking and the thickness of the fish a good target for the...

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