Villaware 8-280 warranty Smoked Sausage, Smoked Vidalia Onions, Smoked Hot Sauce Chicken Legs

Smoked Sausage

3 pounds lean pork sausage of choice, Italian, German, Polish, etc. wood chips

Place desired wood chips in the bottom of smoker pan. Put drip pan into bottom of smoker pan, then put meat rack onto drip pan. Put the sausage on meat rack. Cover smoker pan with the heavy hand-cast lid. Place smoker pan directly on stove top and heat at medium high until the chips begin to emit a woodsy odor. Hot smoke until done, about 45-60 minutes.

Smoked Vidalia Onions

3 Vidalia onions, cut in 1/2" slices

12 teaspoons butter seasoned salt dried basil flakes

12 strips crisp-fried bacon, smoked

16 ounzes cheese sauce

1 tablespoon dried mustard

1 tablespoon celery seed

Peel and slice Vidalia onions. Dot with butter. Sprinkle to taste with seasoned salt and basil. Hot smoke with hickory for one hour or until onions are tender. Fry the bacon and crumble. Warm the cheese sauce and the spices until seasonings blend. Serve the sauce over onions topped with crumbled bacon.

Smoked Hot Sauce Chicken Legs

3 pounds fresh chicken legs salt

cayenne pepper 1/4 cup butter

1/2 cup your favorite prepared hot sauce hickory and cherry wood chips

Sprinkle the chicken liberally with salt and cayenne. Put into the smoker at medium high for 45-60 minutes, smoking with a combination of hickory and cherry wood chips. Remove legs from smoker. Combine butter and hot sauce in a sauce pan and heat. Pour sauce over the chicken legs and serve.

Tea-Smoked Fish Slices

A delicious way to smoke fish. Do not use too high a heat, or rice and tea will char too fast, giving a burnt smell rather than a smoked one.

Marinated Fish:	Smoking Mixture:
1 pound sliced white fish of choice	2 tablespoons jasmine tea leaves
3 tablespoons Chinese wine or sherry	5 tablespoons raw rice or barley grains
2 tablespoons dark soy sauce
2 tablespoons green onion, chopped
2 tablespoons ginger root, chopped
1 teaspoon sugar
1 teaspoon Szechuan peppercorns
pinch of 5-spice powders

Wash the fish and pat dry inside and out with paper towels. Mix together marinade ingredients and marinate fish for a few hours or overnight in the refrigerator.

Fill the lower part of the Smoker-Cooker with about 3 inches of water. Bring the water to a rolling boil, place the fish on the meat rack and cover pan with lid. Steam the fish for 45 minutes, keeping the water at a boil and replenishing it as it boils away. After cooking, remove steamed fish 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 fish 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 fish for 20 to 25 minutes. Turn off the heat and let the smoke subside, about 5 minutes. The fish should be a rich, golden brown on the outside. Serve with white rice.

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