Charcoal Smoker Assembly
SMOKING RECIPES (Continued)
Models MC and SMMC |
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DOME |
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1. Attach Round handle to top of dome lid using |
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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
BARBECUE SAUCE
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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
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 |
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3 Mount 2 handles to smoker body using |
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1/4 x 1 inch bolts and nuts. | Handles |
Mount 3 brackets into upper smoker body |
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using 3/16 x 1/ 2 inch long bolts and nuts. |
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Tighten bolts securely with brackets in place |
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and nuts on inside of smoker body. |
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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
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
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
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.
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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 |
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