Charcoal Smoker Assembly

SMOKING RECIPES (Continued)

Models MC and SMMC
DOME
1. Attach Round handle to top of dome lid using
screw located in handle.	Round Handle

NOTE: BE CERTAIN TO SECURELY TIGHTEN

Heat Indicator

SMOKED SHRIMP KEBABS

with GARLIC COCKTAIL SAUCE

36 large shrimp, peeled and deveined (tails left intact)

2 large red bell peppers, cut into 1-inch pieces

BARBECUE SAUCE

3 8-oz. cans tomato sauce

1 small bottle Worcestershire sauce 1/4 tsp. garlic powder

1/2 lb. butter

HANDLE WITH A SCREWDRIVER. DO NOT TURN HANDLE TO TIGHTEN. Air damper is Pre-mounted.

HEAT INDICATOR

Air Damper

Commercial Italian dressing

Garlic cocktail sauce

Alternately thread shrimp and red pepper pieces onto 12 wooden skewers. Place in a shal- low container and drizzle with Italian dressing. Cover and refrigerate at least 2 hours. Drain

1/2 cup brown sugar 1tsp. dry mustard

2 tbsps. vinegar

2 tbsps. lemon juice 1/8 tsp. red pepper 1/2 tsp. salt

2.Install heat indicator in dome by aligning the notches on back of indicator with

grooves in hole on dome lid. Rotate

indicator until “Indirect grilling” is top center. Brackets

SMOKER BODY
3 Mount 2 handles to smoker body using
1/4 x 1 inch bolts and nuts.	Handles
Mount 3 brackets into upper smoker body
using 3/16 x 1/ 2 inch long bolts and nuts.
Tighten bolts securely with brackets in place
and nuts on inside of smoker body.

BASE PAN

4. Mount the legs and brackets into the base pan using the same 3/16 x 1/2 inch bolt and nut, through top hole of leg.

5. Secure bottom two holes in leg using 3/16 x 2 inch bolts and nuts. Two per leg.

Note

One leg has a round knock out Plug in it. Mount it to the back side of the base pan directly behind the smoker door.

Knock Out Plug

salad dressing from kabobs. Place shrimp kebabs on top cooking grate. Cover with smoker dome and cook 15 minutes or until shrimp are pink and firm to the touch. Serve warm with gar- lic cocktail sauce.

BAKED POTATOES & CORN ON THE COB

Corn can be wrapped in foil or soaked in salt water and smoked right in the husk. Potatoes can be wrapped in foil or cooking nails may be used.

SAUSAGE

The Kolbase (Polish sausage), Italian Sausage or any smoked sausage cooks great! Requires about 5 lbs. of hardwood briquette, hick- ory, 1/2 pan water. Let smoke for about 1 or 1 1/2 hrs. Sausage makes excellent kebabs while using unused grill space.

MUSHROOMS, CAULIFLOWER or SQUASH Your favorite vegetables can be smoked for that

cook-out flavor. By smoking vegetables, you also seal in the nutrients and vitamins which can get lost through average cooking. After wrapping loose veg- etables in foil add Italian dressing, salt, pepper, bell peppers and onions.

1/2 tsp. seasoned pepper

Simmer all ingredients for 30 minutes. For some recipes, you may add some of

the ingredients (juices) to the water bowl; additional cooking time will need to be added. See cooking chart.

SMOKED BEEF BRISKET

5-6 lb.beef brisket (Season spices to taste.) red pepper, garlic salt, paprika

Trim excess fat off brisket. Pound meat strongly on either side with fist. On each side sprinkle lightly with red pepper, fairly heavily with garlic salt, then cover with paprika. Meat is even better if seasoned the night before cooking or early in the day. Smoke 6-8 hours. Slice thin and serve.

BARBECUE RIBS

Sprinkle lemon juice and seasoned pepper on the ribs and let sit overnight or at least several hours. When ready to cook, rub with cooking oil. Paint with barbecue sauce as desired, either before, or after, cooking. Smoke or grill for 4 1/2 to 5 hours.

This hole is only used when assembling an electric smoker or if you would like to convert your charcoal smoker to electric.

COOKING TIPS

CHARCOAL

•You may need to add additional charcoal during cooking to increase the temperature.

SMOKER DOOR

1.Mount door hinge to opening in the side of the base pan. Hinge can be secured to the inside or the outside of opening using the two #10 nuts and bolts supplied.

HOT

CHAUD

QUICK TIP

Place dome lid on smoker body only when charcoal has turned to a light ash.

Follow the instructions and warnings in the charcoal smoking and grilling section.

•Dry, hard woods will burn hotter than charcoal so you may want to increase the ratio of wood to charcoal.

•Always wear cooking gloves when removing smoker dome lid and use long cooking tongs

when adding charcoal or wood, being careful not to stir up ashes.

NOTE: NEVER ADD LIGHTER FLUID TO HOT OR WARM COALS! NEVER USE

CHARCOAL AS AN INDOOR HEATING FUEL!

OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED	8