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4
SMOKING RECIPES
Additional smoking times on Page 10
NOTE:
Do not completely tighten screws until the assembly is complete.
For easier assembly we recommend two people assemble this product.
SMOKED TURKEY
6 to 8 lb. Turkey
2 cups of hickory or apple chips
Soak the chips in water for at least
one hour. This will create smoke,
smoldering instead of burning
them. Rinse the turkey and dry
well. Fold the wings close to the
body and tie or skewer. Close both
openings with skewers and tie the
legs together tightly.
Secure with holding forks. Place
top rack, with the water pan
underneath. Place half of the
drained wood chips in wood chip
bowl, and use other half as
needed. Cook for approximately 2
1/2 hours. Be sure to keep the lid
down and the smoke in. Let turkey
cool 10 minutes before carving.
SMOKED HAM
• 1 10-lb. precooked ham
• 1/4 cup crushed pineapple
• 1/2 cup honey
• 2 tablespoons soy sauce
Remove fat from ham. Score top of
ham about 1/4” deep. Put water
bowl under middle grill rack. Do not
add any liquid to water bowl (dry
smoke). Place ham on middle grill
rack with scored side up. Place 2-3
wood chunks in wood chip bowl.
Baste top of ham every hour with
mixture. Cook 4 hours or until
140°F inside ham.
SMOKED BEEF BRISKET
5-6 lb.beef brisket (season with
spices to your taste) red pepper,
garlic salt, paprika.
Trim excess fat off brisket. Pound
meat strongly on either side with
fist. On each side sprinkle lightly
with red pepper, fairly heavily with
garlic salt, then cover with paprika.
Meat is even better if seasoned the
night before cooking or early in the
day. Smoke 6-8 hours. Slice thin
and serve.
BAKED POTATOES &
CORN ON THE COB
Corn can be wrapped in foil or
soaked in salt water and smoked
right in the husk. Potatoes can be
wrapped in foil. Cooking time may
vary according to food size.
SMOKED FISH
• 3 lbs. fish fillets
• 1 stick butter
• Juice from 1 lemon
• 1/2 tsp. Worcestershire sauce
• 5 to 6 dashes Tabasco sauce
• 1/4 cup parsley, chopped
Fashion a tray with 2 inch sides of
heavy aluminum foil. Place fillets in
a single layer. Combine butter,
lemon juice, sauces and parsley,
and pour over fish. Smoke for one
to two hours.
STEP 1:
Attach Legs
FIRST
, turn Smoker Body
F
upside down.
NEXT ATTACH
, Legs
P
to Smoker Body
F
with Bolts
Q
. Legs are pre-
threaded.
