ROYAL GOURMET CD1824A, Owner'S Manual

Page: 17 / 19

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
ffed to allow for expansion.
• Use a meat thermometer for best results (190F internal).
SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked
Glaze
1 cup of light brown sugar,
fi rmly packed
1/2 cup orange juice
1/2 cup honey
• Combine sugar, juice and honey. Let glaze sit for at
• Place fi re grate in the lowest position and a drip pan
• Remove rind and score fat diagonally to give
• Insert a whole clove into the center of every diamond.
• Place ham with fat side up in center of cooking grid
• About 9 minutes per pound is suggested for fully cooked
should be cooked to an internal temperature of 160° F.
• 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.
minutes per pound if stu
and cured whole ham or shank or butt portion.
least 4 hours.
under the meat.
a diamond effect.
directly above drip pan. Close lid.
hams. Smoked or cured ham, which is not fully cooked,
• 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.
SMOKED HOT DOGS STUFFED:
SMOKED HOT DOGS STUFFED:
• Rinse pieces in cold water and pat dry with paper towels.
• Brush each piece with vegetable oil and season to taste
with salt and pepper.
• Brown pieces directly above coals with lid open and grate
in high or medium position for several minutes.
• Then place pieces on cooking grate directly above drip pan.
• With the grate in the low position, cook with lid down for 5
5
to 60 minutes or until done. Do not use vegetable oil or salt
and pepper if using marinade.
15
Indirect Heat
SMOKING RECIPES