Idiomas disponibles
Idiomas disponibles
OPERATING INSTRUCTIONS(CONTINUED)
PRE-SEASON INSTRUCTIONS
PRE-SEASON SMOKER PRIOR TO FIRST USE. Some smoke may appear during this time, this is normal.
1.
Make sure water pan is in place WITHOUT WATER.
2.
Set temperature to MED, and run unit for 3 hours.
3.
To complete pre-seasoning, during last 45 minutes, add 1 cup of wood chips in wood chip bowl.
4.
Shut down and allow to cool. Some smoke may appear during this time. This is normal.
W CAUTION:
1. Do not use water on an oil/grease fire. This can cause the grease to splatter and could result in serious
burns, bodily harm or other damage.
2. Do not leave smoker unattended while preheating, cooking or burning off food residue. If smoker has not
been cleaned, an oil/grease fire can occur that may damage the product.
3. When cooking, fire extinguishing materials shall be readily accessible. In the event of an oil/grease fire, do
not attempt to extinguish with water. Use type BC dry chemical fire extinguisher or smother with dirt, sand or
baking soda.
Smoking Recipes
• Cooking with a MEAT THERMOMETER ensures food is fully cooked. Insert thermometer into the thickest part of the meat,
not touching bone, and allow 1 to 1 1/2 minutes to register temperature.
• USDA Safe Minimal Temperature is 165°F for chicken / poultry.
• USDA Safe Minimal Temperature is 145°F for Beef, Pork, Veal & Lamb (Steaks, chops, roasts).
SMOKED MAC AND CHEESE
An all-time family favorite, this Smoked Mac & Cheese recipe elevates stovetop or oven baked mac & cheese with flavors
sure to keep your smoker fired up.
Ingredients:
1 Package of Elbow Macaroni
½ Stick of Butter
¼ Cup of All Purpose Flour
1 Cup of Heavy Cream
1 Cup of Milk
2 Cups of Cheddar Cheese (Shredded)
1 Cup of Gouda Cheese (Shredded)
1 Cup of Colby Jack Cheese
(Shredded)
½ Cup of Cream Cheese
2 Tbsp of Black Pepper
1 Tsp of Cayenne Pepper
1 Large Cast Iron Skillet
SMOKED CHICKEN PARTS AND HALVES
Instructions:
1.
Rinse pieces in cold water and pat dry with paper towels.
2.
Brush each piece with Olive Oil and season to taste with salt and pepper.
3.
Brown pieces directly above coals with lid open and grill on high or medium heat for several minutes.
4.
Then place pieces on cooking grate in indirect cooking area.
5.
With the grill on low heat, cook with lid down for 55 to 60 minutes or until done. Do not use Olive Oil or salt
and pepper if using marinade.
Instructions:
1.
Boil elbow macaroni according to package instructions for al dente.
2.
Preheat the smoker to 225°F using a fruity hardwood like apple or cherry in the Side Fire Box.
Tip: If your grill does not ha ve the Side Fire Box attachment, easily turn it into a smoker by arranging coals /
wood opposite of where you place the mac and cheese pan. If you place the pan on the right side of the grates,
simply place wood on the right side for an indirect cooking experience.
3.
Heat the cast iron skillet over medium heat, then melt butter and whisk in flour.
4.
While continuing to whisk, add milk and heavy cream bringing to a boil.
5.
Reduce to low-medium heat and whisk in cream cheese until smooth.
6.
Whisk in the rest of the cheeses continuing to stir until melted and smooth
7.
Turn off the heat then stir in macaroni noodles until thoroughly mixed with cheese sauce
8.
Place the entire skillet in the smoker and cook for 1-2 hours until desired doneness. Keep in longer for
more smoky flavor.
9.
Serve hot.
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