Attach Legs, Smoking Recipes | Masterbuilt GMES instruction

STEP 1: Attach Legs

SMOKING RECIPES

Additional smoking times on Page 10

FIRST, turn Smoker Body F upside down.

NEXT ATTACH, Legs P to Smoker Body F with Bolts Q. Legs are pre- threaded.

NOTE: Do not completely tighten screws until the assembly is complete. For easier assembly we recommend two people assemble this product.

SMOKED TURKEY

6 to 8 lb. Turkey

2 cups of hickory or apple chips Soak the chips in water for at least one hour. This will create smoke, smoldering instead of burning them. Rinse the turkey and dry well. Fold the wings close to the body and tie or skewer. Close both openings with skewers and tie the legs together tightly.

Secure with holding forks. Place top rack, with the water pan underneath. Place half of the drained wood chips in wood chip bowl, and use other half as needed. Cook for approximately 2 1/2 hours. Be sure to keep the lid down and the smoke in. Let turkey cool 10 minutes before carving.

SMOKED HAM

•1 10-lb. precooked ham

•1/4 cup crushed pineapple

•1/2 cup honey

•2 tablespoons soy sauce

Remove fat from ham. Score top of ham about 1/4” deep. Put water bowl under middle grill rack. Do not add any liquid to water bowl (dry smoke). Place ham on middle grill rack with scored side up. Place 2-3 wood chunks in wood chip bowl. Baste top of ham every hour with mixture. Cook 4 hours or until 140°F inside ham.

SMOKED BEEF BRISKET

5-6 lb.beef brisket (season with spices to your 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.

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. Cooking time may vary according to food size.

SMOKED FISH

•3 lbs. fish fillets

•1 stick butter

•Juice from 1 lemon

•1/2 tsp. Worcestershire sauce

•5 to 6 dashes Tabasco sauce

•1/4 cup parsley, chopped

Fashion a tray with 2 inch sides of heavy aluminum foil. Place fillets in a single layer. Combine butter, lemon juice, sauces and parsley, and pour over fish. Smoke for one to two hours.