-8-
SMOKIN’ RECIPES (WATER PAN)
INDIRECT METHOD
Pan not included. Disposable bread pan is recommended
SMOKE BY COOKING SLOWLY (See chart on page 10 for smoking times)
1)
Place water/drip pan on left side of fire grate.
2)
Place hot coals on right
side (damper end) of fire grate. The charcoal basket accessory helps confine
coals to one side.
3)
Place meat above water pan.
4)
Place fire grate in low
position.
5)
Close lid & control heat with dampers & adjustable grate.
You may want to sear certain foods before smoking by placing meat directly above coals with LID
open and FIRE GRATE in high (hot) position for several minutes.
Add flavor soaked wood chips to the fire and add 1 part marinade, beer or wine to 3 parts water
to the drip pan.
OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME.
Cooking with meat thermometer ensures food is fully cooked. Insert thermometer into thickest
part not touching bone, and allow five minutes to register. Internal temperature for birds should
be 170
°
to 180
°
or when leg moves easily in joint. Meat should be cooked to internal temperature
of 140
°
for rate, 160
°
for medium and 170
°
for well done.
ADDING MORE WATER – Check the water level when cooking more than 4 hours or when you
can’t hear the water simmering. Add water by moving meat over and pouring water through
GRILL into WATER PAN.
IF THE SMOKE IS WHITE, THE FIRE’S RIGHT. IF THE SMOKE IS BLACK,
ADD SOME DRAFT
SMOKED TURKEY –
Empty cavity rinse and pat dry with paper towel, tuck wing tips
under the back and tie legs together. Place in center of cooking grid directly above
foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra
minutes per pound if stuffed to allow for expansion. Use a meat thermometer for
best results (190
°
internal).
SMOKED BAKED HAM –
Fully cooked canned ham or smoked and cured whole ham or shank
or butt portion.
Place fire grate in the lowest position and a drip pan under the meat. Remove rind
and score fat diagonally to give a diamond effect. Insert a whole clove in to the
center of every diamond. Place ham with fat side up in center of cooking grid
directly above drip pan. Close lid. About 9 minutes per pound is suggested
for fully cooked hams. Smoked or cured ham which is not fully cooked should
be cooked to an internal temperature of 160
°
. Baste with ham glaze 3 or 4
times during last 30 minutes of cooking time. Garnish with pineapple rings
about 15 minutes before end of cooking time.
HAM GLAZE: 1 cup of light brown sugar, firmly packed, 1/2 cup orange juice, 1/2 cup honey,
combine sugar, juice and honey. Let marinade sit for at least 4 hours.
SMOKED HOT DOGS STUFFED –
Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff
hot dogs with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and
smoke 15-20 minutes or until bacon is crisp.
