LET'S'S GET STARTED!
MASTERBUILT SMOKIN’ RECIPES continued
SMOKED STUFFED SALMON | SMOKED TROUT |
•This is a slow smoker…allow sufficient time for cooking. Smoker is for OUTDOOR USE ONLY.
•"Preseason" smoker prior to first use. See page 8.
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•DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
•Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking time and cause uneven cooking. Leave space between food on racks and smoker sides to ensure proper heat circulation. If utilizing cooking pans, place pans on center of rack to ensure even cooking. Please see manual for more detail.
•Close air damper on top of unit to retain moisture and heat. If cooking foods such as fish or jerky, open air damper to release moisture.
•Temperature reading on control panel will fluctuate + or - 10 to 15 degrees as smoker cycles on and off.
•Store smoker in a dry area after use.
•Extreme cold temperatures may extend cooking times.
•CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and mildew.
ENJOY!
Servings for 4 |
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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 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 allow 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.
| Servings for 6 |
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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).
MAPLE GLAZED HAM
Servings for
INGREDIENTS: |
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Ham shank or butt (fully cooked, | 5 - 7 lbs | |
Maple syrup | 1 1/2 cup | |
Ginger | 1 tsp | |
Nutmeg | 1/4 | tsp |
Allspice | 1/2 | tsp |
Cloves | 16 whole | |
Pineapple slices (canned) | 1 can | |
Maraschino Cherries | 1 jar | |
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Remove thick skin and trim fat leaving no more than 1/2” (13mm) thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in a large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours basting frequently until ham at room temperature. When ready to smoke remove ham from dish and stud with cloves. Place ham in 225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup mixture at least two times during cooking time. Before last hour of smoking, decorate ham with canned pineapple and cherries and baste. Internal temperature of ham should be at 130°F to 140°F
3
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
USDA* Safe Minimum Internal Temperatures
Fish | 145°F (63°C) |
Pork | 160°F (71°C) |
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Egg Dishes | 160°F (71°C) |
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Steaks and Roasts of Beef, Veal or Lamb | 145°F (63°C) |
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Ground Beef, Veal or Lamb | 160°F (71°C) |
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Whole Poultry (Turkey, Chicken, Duck, etc.) | 165°F (74°C) |
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Ground or Pieces Poultry (Chicken Breast, etc.) | 165°F (74°C) |
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* United States Department of Agriculture
