9
8
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 rub over the skin and sprinkle
with salt and pepper. Place the chicken onto the
cooking rack and place it in the smoker at 80°C
for 90 minutes per 1/2 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 73°C and
thigh meat at 80°C.
Smoked Herb Chicken
1 (approximately 2Kg) whole chicken
45g butter
4g chopped fresh parsley
6g chopped fresh oregano
3g chopped fresh basil
3g fresh chives, finely chopped
Preheat outdoor Smoker & Grill for low heat.
Using hickory is a great option if you want
additional flavour in 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 & Grill for 5-7 hours.
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 73°C and
thigh meat at 80°C.
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 40 minutes at about 70°C.
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 80°C for 60 minutes.
Hickory Smoked Trout
120g x 4 portions Trout
Brown sugar
Salt & Pepper
2 handfuls Hickory chips
Coriander
Fillet trout taking care to remove all bones.
Tie 2 fillets together with string, having placed a
sprig of coriander inside each.
Sprinkle trout with the brown sugar, salt and
pepper. Place Hickory wood pellets into Smoker
and place seasoned fish onto the cooking rack.
Starting with a high heat of 80°C to get a strong
scent of Hickory, then allow to cool down to 60°C.
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 spring onions
(including tops)
Gently pull back the husks on 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 of
spring onion over. Cover corn with husks.
Repeat with each ear of corn.
Prepare smoker. The ears of corn will need to
smoke at 80°C for about 2 hours.
When finished, remove husks and eat.
Smoked Bratwurst
500g to 1kg Bratwurst sausages
2 handfuls smoking chips or pellets, your favourite
flavour
Rinse and dry on paper towels each bratwurst
sausage.
Place your favourite flavour smoking chips or
pellets into smoker box and prepare the smoker.
Starting with a high heat of 90°C to get a strong
scent of your favourite smoke.
Place bratwurst sausages onto the cooking rack,
ensuring you do not damage the casings as this
will allow the juices to escape. Cook for around
2 hours to 2 1/2 hours or till the centre of each
bratwurst sausage is around 70°C to 80°C.
Remove from the smoker and serve.
RECIPE IDEAS
