914_PG24SE_Booklet
Place the brisket on the grill, fat side up. Adjust the temperature dial to “High Smoke” and make sure the hopper is filled with food grade pellets. Insert the included
meat temperature probe into the meat to keep an eye on your internal temps. Wrap the brisket in aluminum foil once it reaches 160°. By doing so, it will heat more
evenly and keep your brisket more moist. Once the desired internal temp is reached remove from grill and keep covered, allowing it to rest for 15-20 minutes then
slice ¼” thick against the grain.
TURKEY
Times and Temps
10-12 lbs takes 7-8 hours to smoke or 3-4 hours to smoke cook
Cook to the USDA recommended internal temp of 165° F
Recommended Wood Pellets: Fruit Woods (apple, cherry, peach)
There are certain things that Grandma cooked and did a great job; probably for most, turkey is not on that list. Gone are the days of overcooked, dry birds. Thanks to
some fresh ideas on cooking poultry, dry birds are a thing of the past. Brining is nothing new but has made a solid reemergence onto the cooking stage. Anyone that
hasn’t tried a brined bird is missing out on something good, it just may convince you to eat turkey more than once a year.
Whether you buy a fresh or frozen turkey, make sure it’s thawed out when brining. Each brine mix has slightly different instructions, refer to the one you have or have
bought. There are also great brine recipes online; just make sure you get one for poultry. A tried and true favorite is Hi Mtn Game Bird and Poultry brine. It comes
with 2 packets and has very detailed instructions.
Once the bird has been brined and rinsed place it on the grill. Camp Chef makes a popular and effective poultry-cooking tool, the Infusion Roaster. Think of beer can
chicken for your turkey; it’s a great way to add moisture to the bird while cooking. If you want to cook the turkey turn the grill setting to 375° F and make sure the
pellet hopper is filled with food grade pellets. To smoke the turkey, turn the setting to “High Smoke.”
Insert the meat probe into the thickest part of the breast; be sure to keep the tip of the probe away from the internal bones, as it will affect the temperature reading.
Cook or smoke the turkey until an internal temp of 165° F is reached. Test multiple places on the bird to be sure it’s fully cooked. Once it has reached 165° F, remove
it from the grill and cover with foil. Let it rest for 10-15 minutes then carve and serve.
SALMON
Times and Temps
Approximate smoking time for steak cuts - 2-2.5 hrs
Approximate smoking time for filets - 4-6 lbs 3.5-4 hrs
Smoke to an internal temperature of 145° F
Recommended Wood Pellets: Alder, Fruit Woods, Hickory
Iconic in the Northwest but loved all across the continent, smoked salmon is deeply rooted in American history. Salmon is a favorite for more than just flavor, it’s rich
in Omega 3 and Vitamin E. It also keeps very well in the refrigerator or vacuum packed and frozen.
Buy fresh salmon and rinse it clean before brining or putting a dry rub on it. Brines have been popular for years, for a number of reasons. It’s easy to use and yields
great results. Brines are pretty basic, usually just salt, sugar and a combination of other flavors. Buying commercial made brine mixes is a sure way to go and are
available at grocers and online. Hi Mtn makes a great Gourmet Fish Brine that works well for any seafood, especially salmon. Follow the directions included with the
brine very closely before putting them on the grill. Remember that most of these brines require 24 hours to work properly.
Remove the fish from the brine and rinse in cold water before placing on the grill. Add non-stick spray to the grilling surface to prevent from sticking. Place the fish
skin side down and start the smoker on the “Low Smoke” setting. Add food grade pellets in the hopper and insert the food temp probe into the thickest part of the
meat. Smoke until the internal temp reaches 145° F then pull, cover with foil and let cool for 30 minutes. Enjoy your smoked salmon. You can also store it in your
fridge or vacuum pack it and put it in the freezer to enjoy later.
PIZZA
Times and Temps
10-16 Inch Pizza takes 10-25 minutes
Smoke at Temperatures of 425º-450º F
Recommended Wood Pellets: Alder, Fruit Wood
Set dial to “High Smoke” and wait for temp to reach a minimum of 425º F.
Buy or make your favorite pizza dough. Form your dough on a pizza peel, pizza stone or pan with a light dusting of corn meal. Add your favorite sauce, cheeses, and
toppings. (If using a pizza peel, transfer your pizza to a stone or pan for placing into the hot Pellet Grill and Smoker.)
Put pizza on a grilling tray or other heat-shielding surface. Place in the center of the grill surface and close lid.
Bake for approximately 10-25 minutes. Do not leave grill unattended. Check pizza frequently by lifting crust with a spatula. Turn pizza 1/4 turn every 5 minutes.
Baking times may vary. Tray and pizza will be hot, use caution when removing the pizza from the grill. Let stand 5 minutes. Remove pizza from grilling tray or other
heat-shielding surface. Cut and serve.
