Char-Griller AKORN Kamado Kooker 6719 Скачать руководство пользователя страница 20

OM06719A.3                                                               

™ & ©  Char-Griller / A&J Mfg.   

                                                                          20  

 

SMOKING RECIPES 

 

DOUBLE SMOKED HAM: (set-up grill for smoking - see above) Indirect heat, low/slow cooking) 

A fully cooked Ham or partially cooked ½ shank variety or shoulder variety (water added can be used, if it does 
not exceed 23% water added product. Pre-smoked with hickory works best.  
Update: Use full shank ham if you want. Uncooked ham works well too. Don't limit yourself to ham 
     Glazing Sauce:  



Blend ingredients in sauce pan with wire whip. Heat slightly into viscous, thick sauce. 
    ½ cup brown sugar 
    ¼ cup maple syrup (use dark grade B real maple syrup if available) 

    ¼ cup honey 
    2 Tbsp cider vinegar 
    1 – 2 Tbsp Worcestershire sauce 
    2 Tbsp instant coffee granules (use a good brand because it makes a difference) 
    1 Tbsp dry ground mustard 
    2 Tbsp orange juice concentrate (a good brand provides better flavor) 



Score skin of ham ½” deep in crisscross diamond pattern to allow glazing sauce to penetrate ham. Place 
ham (un-glazed) into a shallow roasting pan or roasting rack. Add pineapple and cherries if desired on the 

outside when starting glazing process. Do not tent.  



Place water soaked hickory or pecan chunks on coals 5 mins before putting ham on allows max smoke 
flavor. This is the second cook cycle, the first being the one the processor used. If more smoke flavor is 
desired, place ham in freezer for 1 to 1 ½ hrs prior to cooking to allow outer edges to start to freeze. Go 
easy on procedure; don’t want ham frozen hard! 



Use a drip pan filled ¾ full when cooking, filled with 50/50 mix of water & orange juice. 



Cook @ 275°- 300° for 25 to 30 mins per lb.  Baste with glazing sauce last hr of cooking time. Continue 

cooking until ham reaches a max 140° internal temp. Do not overcook.  



Remove & allow to sit covered for 20-30 mins before carving. Internal temp will continue to climb to 145° 
after removing from AKÖRN™. This way, ham will retain moistness and flavor.  

 
Blog Update: Remove ham from grill at 135° internal, even if an "uncooked" ham. 135° internal will carry the 
ham to 145° internal while it rest double wrapped in heavy duty  foil for an hour or so. Seals juices in and 
keeps ham from starting to dry out during resting period. Start cooking at 225°. Let it creep to 250° to 260°. 

The 275° suggested temp is a bit too high, in my opinion. Spiral cut ham dries out easily.   
 
Baste ham with glazing sauce every 10 to 15 mins during the last hr of cooking time. Glazing compound will 
burn, start glazing the ham at 120° and will only have to apply glaze twice at 30 min intervals. Then you won't 
lose cooking time trying to apply it every 15 mins. Two applications of glaze will do if you get it into the cut 
areas. Secret is plenty of smoke and real maple syrup & granular coffee crystals in the glazing sauce.  
 

SWEET KISS of DEATH INJECTABLE HAM MARINADE: takes the ham up 3 notches 

Ingredients:  1 Cup of Good clean water (if your city or well water has an offensive taste, use bottled water) 
                      1 Cup of light Karo syrup (make sure it is light Karo brand syrup) 

                      1/8 Cup of Amaretto liqueur (use the real stuff it makes a difference) 
                      2 TBS of Watkins brand Butter Pecan extract 

                      1 TBS of Rum extract (again, I used Watkins because of the better taste than store bought) 

                      1 tsp of Orange extract 
                      1 to 2 TBS Vanilla extract (again, I used Watkins because of taste after the first run) 

Directions for blending: 



 In medium size sauce pan add water, Karo syrup & Amaretto. Stir frequently & heat slowly to avoid scorching 

syrup  



 Add remaining ingredients, stir & heat slowly. When color is uniform & smooth, remove from stove. Cool to rm 

temp 

Directions for use: 



Wrap ham in 2 layers of plastic wrap before starting the injection process. 



Using a marinade hypodermic syringe, inject at least 2 fluid oz, up to 3 oz, per lb of meat in a grid pattern 

evenly throughout entire ham. Use “Double Smoked Ham” recipe above.  

Содержание AKORN Kamado Kooker 6719

Страница 1: ...t Iron Cooking Grates Enhances Flavor Constant Even Heat Long Lasting Utensil Hooks Cooler Surface Than Traditional Grills Locking Rear Caster Easy Mobility Easy Forgiving Grill Use Lump Charcoal for...

Страница 2: ...ct with fire When open ing the lid keep hands face and body safe from hot steam and flame flare ups Removing excess fat before cooking will help prevent flare ups Keep your grill clean to help prevent...

Страница 3: ...required Misuse abuse or commercial use nullifies all warranties Paint finish is not warranted Products are not warranted against rust Warranty applies to original purchaser only whose name appears o...

Страница 4: ...STER 55 0011 25 1 BOTTOM SHELF 20 0141 26 2 HUB CAP 55 0007 27 1 O RING 55 0101 Item QTY Part Name Part Number 1 1 THERMOMETER 55 0076 2 1 BEZEL 10 0305 3 1 STACK DAMPER 30 0073 4 1 HOOD 30 0074 5 1 H...

Страница 5: ...stions not addressed in these instructions or for service information No Returns on Used Grills CAUTION Do not attempt to move grill unless the lid is latched failing to do so may lead to damage or in...

Страница 6: ...e the leg with the caster is in the back and wheel support braces on the front legs are facing outward Step 2 Attach BOTTOM SHELF to LEGS with five 1 2 inch hex bolts and lock washers Step 3 Insert AX...

Страница 7: ...RONT HANDLE to HOOD with four 4 1 2 inch hex bolts First attach one HANDLE BRACKET to the Lid and then hold the HANDLE in place while attaching the other HANDLE BRACKET to the Lid HANDLE BRACKETS are...

Страница 8: ...position as shown Step 9 Position O Ring on bottom of damper by rolling it up to the bead With O Ring in position install DAMPER with two 2 1 2 inch bolts from inside the HOOD Damper coating will scra...

Страница 9: ...low er body Step 11 Attach six 6 UTENSIL HOOKS to the underside of the two side shelves 3 each Use de pressions in the wood as a starting point for screwing in the UTENSIL HOOKS Please Note No Return...

Страница 10: ...soning your grill start a fire in your grill we rec ommend using Lump Charcoal Heat your grill to 400 F for an hour this will burn off any chemical resi dues left from shipping and manufacturing and s...

Страница 11: ...MP CHARCOAL to build fire in center of fire grate Start fire as described above When coals ignite CLOSE LID and begin to regulate temp with Dampers to desired setting For HIGH Temp SEARING grilling 35...

Страница 12: ...direct flame and heat Enhances tastes and tenderness GRILL COVER 6755 Custom Fit Weather Resistant POULTRY ROASTER TURKEY 6207 CHICKEN 6208 REMOTE THERMOMETER 6206 Monitor temperatures of both meat a...

Страница 13: ...pening Lid adds extra smoking time Over cooking causes the meat to dry out Damper adjustments lowers or raises heat according to food or cooking method Easy temp control Leave bottom Damper open adjus...

Страница 14: ...t Marinate meat at room temp for 2 hrs or refrigerate up to 24 hrs in a covered dish Bring meat to room temp before cooking RACK of LAMB A typical rack of lamb is 8 bones and weighs 1 1 2 to 2 pounds...

Страница 15: ...chicken while cooking CEDAR PLANK SALMON Ingredients Fresh salmon Dizzy pig BBQ rub Lemon juice Olive oil Preparation Soak planks for 3 4 hrs before cook Rub salmon with olive oil dizzy pig raging rub...

Страница 16: ...2 or 3 minutes open and stir well Should see hint of browning Close Lid wait 2 or 3 mins before stirring again Repeat process until it has a crunch taste Cooking in a regular Wok is good and you end...

Страница 17: ...at Meat Rack placed inside of Drip Pan DRIP PAN sold separately Place under Cooking Grate on top of the Smokin Stone directly under meat to catch the drippings to add flavor Or place Drip Pan on top o...

Страница 18: ...ch on the bone After 5 hrs If rib pulls off easily when twisted they are done Or cook 15 mins or done RIB ROAST set up grill for smoking see above Preparation Directions Place 4 lb standing Rib Roast...

Страница 19: ...o add spring onion garlic or spices before sliding the chicken over the beer can You can also pour some excess beer into drip pan with water added GRILLED PORK CHOPS set up grill for smoking see above...

Страница 20: ...to 145 after removing from AK RN This way ham will retain moistness and flavor Blog Update Remove ham from grill at 135 internal even if an uncooked ham 135 internal will carry the ham to 145 interna...

Страница 21: ...oast from the refrigerator 1 hr before cooking Sea son generously with seasoned salt and coarse ground black pepper Wrap 1 lb Bacon over the top of the roast and smoke 20 minutes per pound or until te...

Страница 22: ...2 tsp kosher salt 1 8 tsp ground pepper Crust 1 cups warm water 2 TBS olive oil 2 tsp kosher salt 3 x 3 4 cups bread flour corn meal 2 tsp sugar 2 tsp rapid rise yeast Preparation Sauce Heat the oil...

Страница 23: ...zza dough Layer with favorite toppings cheese sausage mushrooms peppers onions anchovies ect Place Pizza on the stone Smoking Plate Bake Pizza at 400 F for 35 40 minutes Cover Smokin Stone with cornme...

Страница 24: ...away APRON 8805 2 Pockets Adjustable PIZZA STONE 15 6202 Use as a baking stone WOK KOOKER 6203 For Pricing or to Order Visit www CharGriller com or CALL 912 638 4724 or FAX 912 638 2580 or MAIL P O Bo...

Отзывы: