Smokin’ Champ™
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SMOKED TURKEY:
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Empty cavity rinse and pat dry with paper towel.
•
Tuck wing tips under the back and tie legs together.
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Place in center of cooking grid directly above foil drip pan of water.
•
Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed 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 and cured whole ham or shank or butt
portion.
Glaze
1 cup of light brown sugar, firmly packed
1/2 cup orange juice
1/2 cup honey
•
Combine sugar, juice and honey. Let glaze sit for at least 4 hours.
• Place fire grate in the lowest position and a drip pan under the meat.
•
Remove rind and score fat diagonally to give a diamond effect.
•
Insert a whole clove into the center of every diamond.
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Place ham with fat side up in center of cooking grid directly above drip pan. Close lid.
•
About 9 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°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.
SMOKED HOT 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 over drip pan and smoke 15-20 minutes or until bacon is crisp.
SMOKED CHICKEN PARTS AND HALVES
:
•
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 55 to 60 minutes or until done. Do
not use vegetable oil or salt and pepper if using marinade.
SMOKED VENISON:
Venison Marinade:
1 cup Balsamic or wine vinegar
1 cup olive oil
2 oz. Worcestershire
1/2 oz. Tabasco
2 tbsp. Season All
1-2 chopped jalapenos
3 oz. soy sauce
Bacon Marinade
2 oz. wine vinegar
2 oz. Worcestershire
4 dashes Tabasco
•
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.
SMOKED SHRIMP & CRAYFISH:
•
Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic, Tabasco, sliced green pepper, 1
tablespoon each of minced onions, salt and juices from one lemon.
• Add shrimp and/ or crayfish and smoke 45 minutes.
SMOKED VEGETABLES:
•
Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc.
•
Put in pan and cover with water and cook for several hours while cooking the meat. Or place
vegetables on grill and smoke for 50 minutes, either wrapped in foil or not.
SMOKED FISH:
• Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fish in 1 cup white wine, 1
cup soy sauce mixed with 1 cup lemon juice.
•
Marinate overnight in covered dish in refrigerator.
•
Let air on rack 20 minutes before placing on Pam-sprayed grill.
•
Smoke 25 minutes.
