Use and Care Manual

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SMOKIN’ RECIPES (WATER PAN)
Indirect Method (continued)
SMOKED CHICKEN PARTS AND HALVES – Rinse pieces in cold water and pat dry with paper
towels. Brush each piece with vegetable oil and season to taste with salt and
pepper. Brown pieces directly above coals with lid open and grate in high or
medium position for several minutes. Then place pieces on cooking grate
directly above drip pan. With the grate in the low position, cook with lid down for
55 to 60 minutes or until done. Do not use vegetable oil or salt and pepper if using marinade.
SMOKED VENISON: Place leg of venison in a container or "hefty bag" and marinate for 2-4 days, turning daily. Marinate
bacon overnight in its marinade. Remove roast from refrigerator at least an hour before cooking. Season generously with
seasoned salt and coarse ground black pepper. Wrap 1 lb. Bacon over the top of the roast, and smoke 20/25 minutes per
pound, or until tender. Do not overcook.
Venison Marinade: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, 1/2 oz. Tabasco, 2 tbs. Season
All, 1 to 2 chopped jalapenos, 3 oz. Soy sauce. Bacon Marinade: 2 ox. Wine vinegar, 2 oz. Worcestershire, 4 dashes
Tabasco.
SMOKED SHRIMP & CRAYFISH: Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic, Tabasco, sliced green
pepper, 1 tbls each of minced onions, salt and juices from one lemon. Add shrimp and/ or crayfish and smoke 45 minutes.
SMOKED VEGETABLES: Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini, squash, etc. Put in pan
and cover with water and cook for several hours while cooking the meat. Or place vegetables on grill and smoke for 50
minutes, either wrapped in foil or not.
SMOKED FISH: Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fish in 1 cup white wine, 1 cup soy
sauce mixed with 1 cup lemon juice. Marinate overnight in covered dish in refrigerator. Let air on rack 20 minutes before
placing on Pam sprayed grill. Smoke 25 minutes.
SMOKED SPARE/BACK RIBS: Peel off tough layer of skin on back side. Rub all surfaces with seasoning. Place ribs in
center of grid above drip pan and smoke approximately 1 1/2 hours or until meats pulls away from bone. Baste with
barbecue sauce during last 30 minutes.
CHICKEN MARINADE: Combine 1/2 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup red wine vinegar, 1 teaspoon
oregano, 1/2 teaspoon sweet basil, 1/2 teaspoon garlic powder with parsley, 1/4 teaspoon pepper. Pour over chicken
pieces in nonmetal dish. Cover and refrigerate overnight, turning occasionally. Use marinade to baste chicken while
cooking.
MEAT MARINADE: For steaks, chops, and burgers: Combine q cup soy sauce, 2 coarsely chopped large onions and 2
cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute or until mixture is very smooth. Stir in
1/4 cup bottle gravy coloring (Kitchen Bouqet and Gravy Master) and 2 teaspoons Beau Monde seasoning (or substitute 1
teaspoon MSG and 1 teaspoon seasoned salt).
Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24 hours in a covered dish. Bring
meat to room temperature before cooking.
SHISH KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup pineapple juice, 2
teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef in mixture a minimum of 4 hours.