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Idiomas disponibles
Idiomas disponibles
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, fi rmly packed
1/2 cup orange juice
1/2 cup honey
•
Combine sugar, juice and honey. Let glaze sit for at least 4 hours.
•
Place fi re grate in the lowest position and a drip pan under the meat.
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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.
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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
30
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