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MASTERBUILT SMOKIN’ RECIPES
PARTS LIST
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6
11
15
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16
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3
10
13
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8
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SMOKED STUFFED SALMON
Servings for 4
INGREDIENTS: |
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Salmon (drawn) | 4 - 5 lbs | |
Oil | 3 tbs | |
Green onion (chopped) | 1/4 | cup |
Tomato ( peeled and chopped) | 1 cup | |
Dill (fresh and chopped) | 1/4 | cup |
Bread cubes (dry) | 1/2 | cup |
Celery (chopped) | 1/4 | cup |
Salt | 1/4 | tsp |
Lemon pepper | 1/2 | tsp |
Garlic (minced) | 1 clove | |
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Prepare salmon and brush with oil. Combine remaining ingredients in a small bowl. Stuff salmon with mixture. Place salmon on a sheet of heavy aluminum foil that has been doubled and greased. Place in smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there is room on either side of foil to allow airflow inside smoker.
SMOKED TUNA
Servings for 4
INGREDIENTS: |
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Tuna | 4 |
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Sugar | 1 1/8 cups | |
Salt | 3/8 | cup |
Pepper | 1 tsp | |
Garlic (granulated) | 1/4 | tsp |
Prague powder #1 | 1/4 | tsp |
Honey | 1 cup | |
Water | 1 gal (3.8L) | |
SUGGESTED WOOD FOR SMOKING:
Hickory or apple chips
INSTRUCTIONS:
Mix above ingredients until dissolved in water. Place in smoker at 140°F (60°C) and cook for about 7 hours using water mixture in water bowl.
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PART NO. | QUANTITY | DESCRIPTION |
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1 | 1 | Smoker Body |
| 9 | 1 | Door |
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2 | 1 | Analog Controller | 10 | 1 | Door Handle | |
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3 | 1 | Water Bowl | 11 | 2 | Side Handle | |
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4 | 1 | Wood Chip Bowl w/ Lid | 12 | 1 | Wood Chip Grate | |
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5 | 1 | Drip Tray | 13 | 1 | Control Panel Support | |
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6 | 3 | Cooking Grate | 14 | 2 | Cooking Grate Support | |
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7 | 4 | Leg | 15 | 1 | Door Latch | |
| SMOKED FISH |
| Servings for 4 |
INGREDIENTS: |
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Fish fillets or whole fish | 4 |
White wine (dry) | 1 cup |
Parsley (dried) | 1 tbs |
Lemon (cut up) | 1 small |
Cayenne pepper |
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SUGGESTED WOOD FOR SMOKING:
Hickory or pecan chips
INSTRUCTIONS:
Salt and pepper fish to taste. Mix above ingredients with water for use in water bowl. Layer fish on greased cooking rack and place in smoker at 140°F (60°C). Cook for about 2 hours.
SMOKED TROUT
Servings for 6
INGREDIENTS: |
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Trout fillets | 4 - 6 | |
Water | 2 cups | |
Soy sauce | 1/4 | cup |
Teriyaki sauce | 1/4 | cup |
Salt | 1/2 | cup |
Lemon pepper | 1 tsp | |
Garlic salt |
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Dill seed |
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SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
INSTRUCTIONS:
Mix recommended amounts of water, soy sauce, teriyaki sauce and salt with other ingredients to your liking in a small container. Place fillets into marinade, cover and let soak in refrigerator overnight.
Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at 225°F (107°C).
8 | 1 | Element | 16 | 1 | Temperature Gauge w/ Beauty | |
Ring and Wing Nut | ||||||
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HARDWARE LIST
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| Wing Nut | ||
| Phillips Hex Screw | Phillips Hex Screw | (packed with temperature gauge) |
3 | Qty: 16 | Qty: 2 | Qty: 1 |
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SMOKED SUMMER VEGETABLES
Servings for
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
French Cut Green Beans
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
INSTRUCTIONS:
Rinse and thinly slice summer squash, zucchini and onion. Mix all vegetables together. Form cup shaped containers using heavy duty aluminum foil. Place about 1 cup of vegetable mix in each foil
cup. Season to taste with your favorite herbs and spices. Pinch top of foil cups together. To allow12 smoke penetration put a couple of small holes around top of each vegetable cup. Place foil cups in
smoker at 220°F (104°C) for 1 hour. Serve.
