8
Smoked Nuts
12 ounces whole or halved nuts
2 teaspoons olive oil
1 teaspoon seasoned salt
Add nuts to a medium bowl; drizzle with olive oil and sprinkle with salt. Stir to coat.
Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid.
Line top of all racks with aluminum foil. Add a single layer of nuts to each foil-lined rack after it is placed in the smoker. Place cover on
smoker.
Cold Smoke
30 minutes. Remove nuts.
12 servings (serving size 1 ounce)
Smoked Gouda
7 ounce wheel Gouda cheese**
**Any type of semi-firm cheese, such as Cheddar, Colby, Edam, Mozzarella, or Swiss can be substituted for Gouda.
Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid.
Line top of base rack with aluminum foil. Place foil-lined rack in smoker. Put cheese on rack; place cover on smoker.
Cold Smoke
30
minutes. Remove cheese; wrap tightly with plastic wrap. Refrigerate cheese for at least 24 hours to intensify the smoky flavor and aroma.
7 servings (serving size 1 ounce)
Smoked Salsa
6 Roma tomatoes, halved and seeded
1 large jalapeño, halved and seeded**
½ large red onion, peeled and halved
1 cup chopped cilantro
2 cloves garlic, minced
2 tablespoons lime juice (juice from about 1 lime)
½ teaspoon salt
¼ teaspoon cumin
**If hotter salsa is desired, leave seeds in jalapeño.
Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid.
Line top of base rack and one additional rack with aluminum foil. Put tomatoes, pepper, and onion on foil-lined racks after each one is
placed in smoker. Place cover on smoker.
Cold Smoke
30 minutes. Remove tomatoes, pepper, and onion. Chop into coarse pieces; place
into a medium bowl. Add cilantro, garlic, lime juice, salt, and cumin; stir until mixed.
Makes 2 cups
Smoked Eggs
Hard-cooked eggs, shells removed
Seasoned salt**
**Use your favorite seasoned salt blend.
Position charring cup around heating element and fill half full with wood chips/pellets.* Cover with charring cup lid. Place rack(s) in
smoker and position eggs on rack(s). Sprinkle eggs liberally with seasoned salt. Place cover on smoker.
Cold Smoke
15 to 30 minutes.
Remove eggs. Eggs should be refrigerated if not immediately consumed.
Care and Cleaning
1. Allow smoker to cool completely before cleaning.
2. Remove the smoking racks, charring cup lid, and charring cup. Then remove the wood chips/pellets.
CAUTION!
To prevent a fire, always soak the wood chips/pellets in water before discarding.
3. Wash the smoking racks, charring cup, charring cup lid, and cover in warm, soapy water. Do not remove the cover gasket. Rinse and
dry thoroughly. These parts can also be cleaned in the dishwasher.
4. Pour a small amount of warm, soapy water into the smoker base and clean the inside of the base, including the charring tray. A nylon
mesh pad can be used, if necessary. Empty water, rinse, and dry thoroughly.
Do not use steel wool scouring pads or abrasive
cleaners on the smoker base
.
CAUTION!
To protect against electrical shock or burns, never immerse the smoker base or power cord in water or other liquid.
5. Store the charring cup and smoking racks in the smoker base.
*See page 3, step 3.