13
has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can
escape. Do not allow hot water from steam to drop on your foot or any other parts of the body.
Let sit for 5 minutes before slicing.
BEEF ROAST - Select roast weighing no more than 2 pounds
Maximum amount: 2 pounds
Sprinkle liberally with One Step Prep® spice and rub well into meat. Slide the charring
cup onto the end of the charring element Place wood chips into charring cup. Place cover over
charring cup. Pour ½-cup of water into bottom of the cooking pot. Put the Super Stack Rack™
into the cooking pot insert. Place the roast on this rack. Place top on cooker and latch. Place
weighted knob on valve stem. Time hot smoke cooking for 50 minutes. If using chuck roast,
time for 1 hour and 20 minutes. Press Start to begin cooking.
Release pressure by removing the weighted knob with fingers holding the plastic part of
the knob only, and pull up sharply to remove. Remove top after “Pressure Safety Lock Valve”
has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can
escape. Do not allow hot water from steam to drop on your foot or any other parts of the body.
WHOLE CHICKEN - Select chicken 3.75 to 4 pounds,
but weighing no more than 4 lbs.
Maximum amount: 4 pounds
Sprinkle liberally with Red Rub® spice and rub well into
meat. Slide the charring cup onto the end of the charring element
Place wood chips into charring cup. Place cover over charring
cup. Pour ½-cup of water into bottom of the cooking pot. Put
the Super Stack Rack™ into the cooking pot insert. Place the
chicken on this rack. Place top on cooker and latch. Place weighted knob on valve stem. Time
hot smoke cooking for 45 minutes. Press Start to begin cooking.
Release pressure by removing the weighted knob with fingers holding the plastic part of
the knob only, and pull up sharply to remove. Remove top after “Pressure Safety Lock Valve”
has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can
escape. Do not allow hot water from steam to drop on your foot or any other parts of the body.
CHICKEN PIECES - Select chicken weighing no more than 4 lbs. Cut chicken into 12
pieces. Note: individual pieces such as thighs, drumsticks, and breast may be purchased.
(See below for cooking breast and wings.)
Maximum amount: 4 pounds or 12 pieces
Sprinkle pieces liberally with Red Rub® spice and rub well into meat. Slide the charring
cup onto the end of the charring element Place wood chips into charring cup. Place cover over
charring cup. Pour ½-cup of water into bottom of the cooking pot. Put the Super Stack Rack™
into the cooking pot insert. Place six (6) chicken pieces on this rack. Place the other rack on top
of the bottom rack. Then place the remaining six (6) pieces of chicken on the top rack. Place
top on cooker and latch. Place weighted knob on valve stem. Time hot smoke cooking for 30
minutes. Press Start to begin cooking.
Release pressure by removing the weighted knob with fingers holding the plastic part of
the knob only, and pull up sharply to remove. Remove top after “Pressure Safety Lock Valve”
has exhausted pressure. Remove top carefully. Tilt it away from you so trapped steam can
escape. Do not allow hot water from steam to drop on your foot or any other parts of the body
