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Recipe Ideas
Smoked Chicken
1 chicken
50ml olive oil
Juice of one lemon
Salt & Pepper
Mix the olive oil and lemon juice together in a cup or
ramekin and then use a meat injector to inject into the
breast and the thighs. Use the last few drops of the mix to
rub over the skin and then sprinkle with salt and pepper.
Load the chicken onto the cooking rack and place it in the
smoker at 110°C or 225°F for 60 minutes per .5 kilo.
It’s important to make sure the chicken is properly cooked
so ensure the juices run clear when a skewer is placed in
the meat or use a thermometer. Breast meat should be at
165°F and thigh meat at 175°F.
Smoked Herbed Chicken
1 (approx. 2 kilos) whole chicken
45 g butter
4 g chopped fresh parsley
6 g chopped fresh oregano
3 g chopped fresh basil
3 g fresh chives, finely chopped
Preheat outdoor Smoker for low heat. Using hickory is a
great option if you want to add additional flavour to the
chicken.
Rinse chicken inside and out and pat dry. Loosen skin
around the breast area.
Place three tablespoons of butter in various places under
the skin. Mix herbs together and place half under the skin
and the other half inside the chicken.
Cook chicken in Smoker for 4 hours or until juices run
clear when poked with a fork.
Smoked Mussels
Steam required quantity of mussels open. Marinate in
sweet chilli sauce for 4 – 24 hours with a little brown
sugar added. Smoke for approximately 20 minutes.
Smoked Mushrooms
4 cups mushrooms
2 tablespoons lemon pepper
2 tablespoons garlic powder
Cut mushroom stems off and wash. Sprinkle lemon pepper
and garlic powder lightly over mushrooms. Smoke at
225°F for 45 minutes. Cool; serve immediately.
Manuka Smoked Trout
120 g x 4 portions Trout
Brown sugar
Salt & Pepper
2 handfuls Manuka chips
Coriander
Fillet trout taking care to remove all bones. Tie 2 fillets
together at a time with string, having placed a sprig of
coriander inside each. Sprinkle trout with the brown
sugar, salt and pepper. Place Manuka wood chips into
Smoker and place seasoned fish onto the grill above the
chips.
Starting with a high heat to get a strong scent of Manuka,
then turning down to allow a slow consistent cooking
with the Manuka smoke. This results in a beautiful
caramel colour and tender pink centres. When cooked,
remove string and serve as required.
Smoked Corn on the Cob
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch finely chopped green onions (including tops)
Gently pull back the husks on the each ear. Remove the
silk but not the husks. Place the ears in a large pot and
cover with water. Let sit for several hours.
Remove from water and brush each ear of corn with olive
oil, then sprinkle about 2 teaspoons green onion over.
Cover corn with husks. Repeat with each ear of corn.
Prepare smoker. The ears of corn will need to smoke at
225°F for about 1 1/2 hours.
When done smoking, remove husks and eat.
