Instructions / Assembly

D-5
SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked and cured whole ham or shank or butt portion.
Glaze
1 cup of Light Brown Sugar, rmly packed
1/2 cup Orange Juice
1/2 cup Honey
• Combine sugar, juice and honey. Let glaze sit for at least 4 hours.
• Remove rind and score fat diagonally to give a diamond effect.
• Insert a whole clove into the center of every diamond.
• Place ham with fat side up in center of cooking grate. Close lid.
• About 9 minutes per pound is suggested for fully cooked hams. Smoked or cured ham, which is not
fully cooked, should be cooked to an internal temperature of 160°F.
• Baste with ham glaze 3 or 4 times during last 30 minutes of cooking time.
• Garnish with pineapple rings about 15 minutes before end of cooking time.
SMOKED STUFFED HOT DOGS:
• Slit hot dogs lengthwise, within 1/4 inch of each end.
• Stuff hot dogs with cheese and relish and wrap in bacon.
• Place on cooking grate over drip pan and smoke 15-20 minutes or until bacon is crisp.
SMOKED CHICKEN PARTS AND HALVES:
• Rinse pieces in cold water and pat dry with paper towels.
• Brush each piece with Olive Oil and season to taste with salt and pepper.
• Brown pieces directly above coals with lid open and grill on high or medium heat for
several minutes.
• Then place pieces on cooking grate in indirect cooking area.
• With the grill on low heat, cook with lid down for 55 to 60 minutes or until done. Do not use Olive Oil
or salt and pepper if using marinade.
SMOKED VENISON WITH BACON:
Venison Marinade:
1 cup Balsamic or Red Wine Vinegar
1 cup Olive Oil
2 oz. Worcestershire
1/2 oz. Tabasco
2 tbsp. Seasoning Salt
1-2 chopped Jalapeños
3 oz. Soy Sauce