Owner Manual

2120
Hickory Smoked Garlic Chicken
Set cook temp to 250 °F
Ingredients:
• 1 4 lb chicken
• 4 cloves of garlic
• 1/4 tsp of onion powder
• 1/3 cup softened butter
• 1/2 small yellow onion
• Coarse salt and cracked black pepper to taste
• Hickory wood chips (pecan, apple, cherry wood chips work well too)
Directions:
1. Rinse the chicken and pat it dry with paper towels.
2. Combine 2 minced cloves of garlic, 1/4 teaspoon onion powder and
butter together.
3. Loosen the skin on breast of chicken.
4. Place 1/3 of the butter mixture under the skin on one side of breast. Press
the top of the skin to evenly distribute the butter.
5. Place another 1/3 of the butter under the skin on the second side of the
breast.
6. Place the onion and 2 cloves of garlic into the bird cavity.
7. Spread remaining 1/3 of butter mixture on the outside of the whole bird.
8. Season with coarse salt and cracked black pepper.
9. Place seasoned chicken into smoker.
10. Smoke chicken until it reaches an internal temperature of 165 degrees.
11. Let chicken rest 20 minutes before slicing.
Fish Recipes
CB’s EZ Smoked Salmon
Set cook temp to 250 °F
Ingredients:
• 1 ( 3-5 lb ) Salmon Filet ( 1” thick )
• 2 cups brown sugar
• ½ cup pickling salt
• 1 3 oz Bag of commercially prepared “crab boil”
Directions:
1. Have fish monger remove pin bones from salmon and trim the thin parts
of the filet (Cut o the last 3 inches of the tail and the belly area if you
wish - use them in soup or scramble with eggs for breakfast).
2. Rinse the salmon filet under cold running water and pat dry with paper
towel.
3. Combine brown sugar, pickling salt and about 80% of the contents of
crab boil bag into bowl and dry mix together.
4. Add enough water to these dry ingredients to make into semi-dry wet
slurry - just beyond the texture of wet paste.
5. Place salmon filet in large 2 inch deep dish or largest size sealable plastic
food bag and coat the flesh with the slurry.
6. Cover the dish tightly with plastic wrap or seal the bag and place in the
refrigerator overnight (8+ hours).
15.122905 2015 Grilling Guide.indd 20-21 6/1/15 11:12 AM