Cajun Grill ELECTRIC SMOKER Electric Smoker Assembly, Models EMC and Esmmc, Wood, Water Bowl

Electric Element and Element Disk

Knock Out Plug

RECIPES

SMOKE ROASTED ASPARAGUS

IN GARLIC

1 small onion, thinly sliced

1 1/2 pounds fresh asparagus, trimmed

2 tablespoons of butter or margarine

4 cloves garlic, thinly sliced

2 tablespoons lemon juice 1/4 teaspoon of pepper

Line the bottom of a shallow 1-quart gratin dish with onion slices; arrange asparagus over onion slices; set aside.

Melt butter in a small skillet over low heat; add garlic and cook until tender. Remove from heat and stir in lemon juice, salt and pepper. Drizzle garlic mixture evenly over asparagus. (Do not cover dish). Place dish in top cooking grate of smoker. Cover with smoker lid and cook 1 hour or until crisp and tender.

SMOKED FISH FILLETS

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 filets in a single layer. Combine butter, lemon juice, sauces and parsley, and pour over fish. Place on grill in smoker, cover with top and cook for one to two hours.

SMOKING RECIPES

SMOKED HAM

1 10-lb. precooked ham 1/4 cup crushed pineapple 1/2 cup honey

2 tablespoons soy sauce (Dale sauce may be substituted, if available)

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 on charcoal, or bottom of base pan. Baste top of ham every hour with mixture. Cook 4 hours or until 140°F inside ham.

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 open- ings with skewers and tie the legs togeth- er tightly.

Secure with holding forks. Place on the rack over low, indirect heat with the water pan underneath. Throw half of the drained wood chips on the hot coals. Cook for approximately 2 1/2 hours. Be sure to keep the lid down and the smoke in. Let rest 10 minutes before carving.

Electric Smoker Assembly

Models EMC and ESMMC

DOME

1. Attach Round handle to top of dome lid using

screw located in handle.		Round Handle
		Heat
NOTE: BE CERTAIN TO SECURELY TIGHTEN
		Indicator
HANDLE WITH A SCREWDRIVER.	Air Damper
DO NOT TURN HANDLE TO TIGHTEN.
Air damper is Pre-mounted.

HEAT INDICATOR

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.

Special NOTE For Mounting Third Leg One leg has a round knock out plug in it. Remove knock out plug from leg and base pan and mount it to the back side

COOKING TIPS

WOOD

•	A variety of wood chunks may be used. For example: mesquite, hickory, pecan,
apple or cherry. Do not use resinous woods such as pine.
•	Use chunks around 3” to 4” long and approximately 1/2” or 1” thick. Soak wood
in water, wrap in foil and pierce holes in foil. You will need approximately 3 chunks

of the base pan directly behind the smoker door. Before securing with nuts and bolts thread electric cord through the base pan

and the leg holes allowing element to rest on Mounting Electric Element top of the disk.

or sticks.
WATER BOWL
•	Line water bowl with aluminum foil before each use. This will make it easy to
	clean and help your water bowl last longer.
•	If water level is low, add more water to the bowl. Move your food aside and pour
	water slowly through cooking racks, being careful not to splash or overfill water.

7 OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED

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 4