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SHRIMP (Peeled) & CRAYFISH:
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Place on skewers.
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Coat with melted butter and garlic salt.
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Grill 4 minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES:
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Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes.
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Turn after 25 minutes (no need to turn if smoked).
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Squeeze to check for doneness.
SWEET CORN IN HUSKS:
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Trim excess silk from end and soak in cold salted water 1 hour before grilling.
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Grill 25 minutes – turning several times.
SMOKING RECIPES
Indirect Heat
Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY (See chart
above).
1. Place water/drip pan on left side of fi re grate.
2. Place hot coals on right side (damper end) of fi re grate. The charcoal basket accessory helps
confi ne coals to one side.
3. Place meat above water pan.
4. Place fi re grate in low position.
5. Close lid & control heat with dampers & adjustable grate.
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You may want to sear certain foods before smoking by placing meat directly above coals with LID
open and FIRE GRATE in high (hot) position for several minutes. Add fl avor soaked wood chips to
the fi re and add 1 part marinade, beer, or wine to 3 parts water to the drip pan.
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OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME. Cooking with meat
thermometer ensures food is fully cooked. Insert thermometer into thickest part not touching bone,
and allow fi ve minutes to register. Internal temperature for birds should be 170°F to 180°F or when
leg moves easily in joint. Meat should be cooked to internal temperature of 140°F for rate, 160°F for
medium and 170°F for well done. Check the water level when cooking more than 4 hours or when
you can't hear the water simmering. Add water by moving meat over and pouring water through
GRILL into WATER PAN.
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IF THE SMOKE IS WHITE, THE FIRE'S RIGHT. IF THE SMOKE IS BLACK, ADD SOME DRAFT.
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