Indirect Heat - Char-Griller Flavor Pro Manual Del Proprietário

SMOKING RECIPES

Indirect Heat

Pan not included. SMOKE BY COOKING SLOWLY.
1. Place water pan in the middle of the grill.
2. Light the left-most or right-most burner which will serve as your heat source.
3. Place solid fuels in the Flavor Drawer's™ wood product zone above that burner.
4. Add meat on the opposite side of your heat source.
Tip: Check the water level when cooking more than 4 hours or when you can't hear the water
simmering. Add water when necessary.
SMOKED TURKEY:
• Empty cavity rinse and pat dry with paper towel.
• Tuck wing tips under the back and tie legs together.
• Place in center of cooking grate 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 (190°F internal).
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