SMOKIN’ RECIPES (SIDE FIRE BOX)
INDIRECT METHOD
Cooking with
Meat Thermometer
ensures food is fully cooked. Insert thermometer into
thickest part not touching bone, and allow five minutes to register. Internal temperature
for birds should be 170
°
to 180
°
or when leg moves easily in joint. Meat should be
cooked to internal temperature of 140
°
for rare, 160
°
for medium and 170
°
for well done.
SMOKED TURKEY
– Empty cavity rinse and pat dry with paper towel, tuck wing tips under the back and
tie legs together. Inject "Liquid Ingredients" with a kitchen syringe into turkey in a half dozen places moving
needle around in each spot to shoot liquid in several directions. Inject greatest amount in breast. Massage
"Paste" inside and out and under the skin (DO NOT TEAR). Place turkey in plastic bag and refrigerate
overnight. Before smoking, let turkey sit at room temperature for 45 minutes and then wrap in 5' of wet
cheese cloth with ends tied. Place in smoker with breast side down and smoke for 45 to 60 minutes per
pound until 180
°
internal temperature. Allow several extra minutes per pound if stuffed to allow for
expansion. Wet cheesecloth after 6 hours. For the remaining smoking time, baste (MOP) every 30 minutes.
Let turkey sit 15 mins. before serving.
INJECTION LIQUID
: 1/2 cup garlic flavored oil, 4 oz. beer, 1/2 teaspoon cayenne.
PASTE:
4 garlic cloves (mashed), 1 tbs. coarse-ground black pepper, 1 tbs. kosher salt, pinch cayenne,
1 tbs. garlic flavored oil.
BASTE
: 2 cups chicken stock, 1 cup water, 8 oz. beer, 1/4 cup corn oil.
SMOKED BAKED HAM
– Fully cooked canned ham or smoked and cured whole ham or shank or butt
portion. Remove rind and score fat diagonally to give a diamond effect. Insert a whole clove in to the center
of every diamond. Place ham with fat side up in center of cooking grid. Close lid. About 18 to 20 minutes
per pound is suggested for fully cooked hams. Smoked or cured ham which is not fully cooked should be
cooked to an internal temperature of 160
°
Baste with ham glaze 3 or 4 times during last 50 minutes of cooking time. Garnish with pineapple
rings about 15 minutes before end of cooking time.
HAM GLAZE
: 1 cup of light brown sugar, firmly packed, 1/2 cup orange juice, 1/2 cup
honey, combine sugar, juice and honey. Let marinade sit for at least 4 hours.
SMOKIN' DOGS STUFFED
– 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 for 1 to 1 1/2 hours until bacon is crisp or skin is
ready to burst, or smoke them plain and serve with trimmings.
SMOKIN' BURGER
– Hand mix the hamburger, onion in chilies into thick patties. Apply "DRY RUB" to all
surfaces. Cover with plastic and refrigerate. Let set 15 minutes at room temperature before smoking for one
hour. Baste (MOP) every 20 mins. RUB: 3 tbs. paprika, 1 tbs. ground black pepper, 1 tbs. sugar, 1 1/2 ts.
each of chili powder, garlic powder, and onion powder, 1/2 ts. cayenne, MOP: 6 oz. beer, 1/4 cup cider
vinegar, 1/4 cup water, 2 tbs. corn oil, 1/4 onion, 1 garlic clove, 1 1/2 ts. Worcestershire, 1 1/2 ts. rub.
SMOKED CHICKEN PARTS AND HALVES
– Marinate 2 - 3 hrs. in refrigerator, sit 20 mins.
at room temperature, smoke at 200
°
for 30 - 50 minutes.
SMOKED WHOLE CHICKENS
– Practically same as turkey except do not use
cheesecloth and marinate and mop with chicken marinade.
SMOKED VENISON
: Place leg of venison in a container or "hefty bag" and marinate for 2-4 days, turning
daily. Marinate bacon overnight in its marinade. Remove roast from refrigerator at least an hour before
cooking. Season generously with seasoned salt and coarse ground black pepper. Wrap 1 lb. Bacon over
the top of the roast, and smoke 20 / 25 minutes per pound, or until tender. Do not overcook.
VENISON MARINADE
: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, 1/2 oz.
Tabasco, 2 tbs. Season All, 1 to 2 chopped jalapenos, 3 oz. Soy sauce. Bacon Marinade: 2 ox. Wine
vinegar, 2 oz. Worcestershire, 4 dashes Tabasco.
SMOKED SHRIMP & CRAYFISH:
Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic, Tabasco,
sliced green pepper, 1 tbs. each of minced onions, salt and juices from one lemon. Add shrimp and/ or
crayfish and smoke 45 mins.
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