Villaware 8-280 warranty Smoker Recipes, Smoked Vegetables, Tea-Smoked Chicken

Smoker Recipes

Wood—the Essence of Smoker Cooking

In its simplest form, smoker cooking is food flavored by aromatic wood alone. Often you will find that just the subtle smoke flavoring is enough with foods such as pork, chicken or salmon. You’ll see that the unique smoking process alone will add tremendous flavor, as well as a rich, delectable coloring to the foods. To take it a step further, add salt and pepper. Really, many times, this is all that is needed for great smoker cooking. Yes, sometimes the simplest cooking can really be the best!

Marinades—the Next Level in Smoker Cooking

The marinating of meats, fish and other foods gives an additional enhancement of taste in smoker cooking. Basically, the marinade can be prepared to any personal taste. It is great to experiment with marinades. Add red or white wine, soy sauce, olive oil, garlic, onions, BBQ sauce, herbs and spices or salt and pepper. Any flavor that you like will work. You can typically marinade the food for as little as 15 minutes or overnight if you prefer, then just smoker cook with wood chips, as desired.

Beyond—Explore the World of Combining Classic Cooking With Smoker Cooking

Foods that are prepared by more typical ways of cooking, like roasting and grilling, take on a new dimension when combined with smoker cooking. The ideas are limitless. Experiment with some of the following recipes. Explore the many variations of good smoker cooking.

Smoked Vegetables

1 eggplant, sliced into 1/2-inch rounds

2 red bell peppers, halved and seeded

2 yellow bell peppers, halved and seeded

2 zucchini, sliced

2 large onions, peeled and sliced into 1/2-inch thick round alder or apple wood chips

Brush vegetables with oil to coat. Prepare smoker using either alder or apple chips. Place veggies on smoker rack. Smoke for about 30 minutes.

Tea-Smoked Chicken

Not all smoker cooking is done with wood, Ancient oriental cooking has smoked wonderful foods with flavorful teas, rice, spices and more…

Marinated Chicken:	Smoking Mixture:	Garnish after Cooking:
3 pounds whole chicken	1/2 cup black tea leaves	2 tablespoons sesame oil
1 teaspoon ground white pepper	1/2 cup brown sugar	scallion brushes
1 tablespoon salt	1/2 cup raw rice
1 teaspoon minced garlic	2 to 3 chunks fresh ginger
	2 to 3 large strips of orange zest

Wash the chicken and pat dry inside and out with paper towels. Combine pepper, salt and minced garlic in a small bowl. Cut off the chicken wings and legs. Divide the body of the chicken in half lengthwise by cutting through the breast and backbone. Rub this seasoning into all of the chicken pieces. Place the chicken in a large bowl, cover and refrigerate 8 hours or overnight.

Fill the lower part of the Smoker-Cooker with about 3 inches of water. Bring the water to a rolling boil, place the chicken on the meat rack and cover pan with lid. Steam the chicken for 45 minutes, keeping the water at a boil and replenishing it as it boils away. After cooking, remove steamed chicken and wash out smoker pan.

Place the smoking mixture ingredients into the bottom of the smoker pan. Put drip pan into bottom of smoker pan, then put meat rack onto drip pan. Put the steamed chicken pieces, on meat rack. Cover smoker pan with the heavy hand-cast lid. Place smoker pan directly on stove top and heat at medium. After you detect smoke, smoke the chicken for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The chicken should be a rich, golden brown on the outside.

Lift out the smoked chicken and transfer to a cutting board. Immediately brush the sesame oil lightly over the outside. Allow chicken to cool, about 10 minutes. Use a cleaver to chop chicken pieces into small 1-2 inch pieces. Chop wings and legs into pieces, as well. Arrange the chicken pieces on a large platter and garnish with the scallion brushes. Serve with white rice.

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