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Classic Recipes:
(Continued)
Fish
Smoked Halibut
Select a nice fresh 3/4” thick filet. Wash filet thoroughly in cold water and lay on paper towel until
water is not visible. Melt a whole stick of butter in the microwave and sprinkle a liberal amount of
Dill weed in the melted butter. Lay filets on Aluminum foil and fold a lip around edges to contain
the butter. With a basting brush, brush melted butter and dill weed mixture on both sides of the
fish filet. Preheat smoker to 225 degrees and place fish in the smoker. Check the filets every 15
minutes for visible moist look on filets. Brush with butter and dill weed mix when needed. Fish
should start to flake in about 45 minutes.
When fish flakes very easy take out of smoker and
serve.
Poultry
Smoked Chicken
Chicken breasts and thighs are my favorite. Take chicken parts out of package and wash thor-
oughly and place on paper towel to dry. Sprinkle Head Country Original rub on both sides of
chicken parts. Preheat smoker to 225 degrees and place chicken parts in smoker. After 1/2 hour
turn chicken over. With your internal temperature gauge, check internal temperature by pushing
temperature probe into the meat nearest the bone. When temperature reaches 180 degrees
chicken is done. You may brush your favorite BBQ sauce on the chicken during the last 15 min-
utes of your cooking process to spice it up.
Smoked Turkey
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and
remove all internal parts and packaging. Wash turkey thoroughly and place it on paper towel to
dry. Rub olive oil inside and out on the turkey and apply Head Country Original Rub inside body
cavity and on the outside skin. Preheat smoker to 225 degrees and place turkey in smoker. You
may baste with butter for more moisture, if you like. When turkey skin reaches your desired
color
，
remove turkey from smoker
，
place in aluminum foil pan and cover with aluminum foil
tightly. Place covered pan in smoker and continue cooking at 225 degrees. Check internal meat
temperature, where the thigh meets the side of the turkey
，
every half hour for doneness. Turkey
should take around 45 minutes per lb to reach 180 degrees serving temperature.
Operation: Smoking food
