• Leave grill Lid down while cooking to eliminate are ups & to provide even cooking • Add wood chips for avor. When smoking, soak chips in water for 40 mins. prior to placing in the grill • Meat Thermometers give internal temperatures for rare, medium or well done. WHen testing temperatures, insert the probe into thickest part of meat. • If using a WIRED digital thermometer, we suggest running the probe’s wire thru the top damper so it’s not necessary to open lid to read the meat’s temperature.
• • • • • Mix 1/8 cup kosher salt ¼ tsp white pepper 1/8 tsp cayenne pepper 1 tsp black pepper Apply to both sides. In a glass pan mix: • ½ cup olive oil • 1/3 cup soy sauce • ¼ cup wine vinegar • 2 tsp lemon juice • 1 tsp dry mustard • 1 minced garlic clove • small minced onion • ¼ tsp pepper Place the meat in the marinade and refrigerate for 3 hours. Grill ½ lb Burgers exactly the same as Steaks EXCEPT... grill for 2 minutes before each ip.
• Sear lamb quickly over hot re at 500° F for 3 mins per side then drop heat and/or move the rack to a cooler part of the grill to let center roast. This creates a perfect caramelized crust and keeps the center tender and juicy. • Close lid and let sit for another 5 minutes. • Test internal temperature as you go. Do not overcook. Lamb is rare at 120° F; medium 150° F • Remove from grill and tent under foil for 10 mins before carving (this is called, “Resting”).
• • • • • Cover birds in Italian dressing and marinate overnight. Pour remaining dressing and cover with Texas Pete Hot Sauce for 6 hours. Wrap birds in thick bacon secured by a toothpick. Place on grill. Keep turning until bacon is black. Grill for 20 minutes. Sear with lid open at HIGH temperature (500-700° F) for 1 minute on each side before closing lid and lowering temperature.
• • • • • • • • • • • • • • • • • • • • • • • Smoke long and slow in the 200° to 350° F range Adjust the dampers for desired temperature. Remember, more air equals higher temperature. Lump charcoal is preferred over briquettes. Put several layers of charcoal in rebox with soaked hickory chips (soak 40 min to 3 hrs) mixed in or on top of coals for a wood smoke avor to the meat. Use less lump charcoal than you would briquettes.
• • Remove membrane by placing the tip of a meat thermometer between the membrane and a bone near the end of the rack of ribs. Work membrane loose and peel it off. Wash the ribs under cool water. Apply dry rub to all sides and let stand at room temperature for 30 minutes. Smoke for 1½ hr at 325° F. Remove meat from grill and brush all sides with honey BBQ sauce. Put meat into a rib rack in a foil pan with 1” apple juice.
• • • • • • Over a drip pan with no water, place roast in to roasting rack Cook roast 15 minutes per pound at 500 to 525°F for medium rare Put meat thermometer in roast last 30 mins cooking: 145°rare; 160°med; 175°well done When cooking is done, remove roast and allow it to sit uncovered for 10 minutes Break shell of salt away from roast & remove. Salt will be brittle and may have to scraped from meat surface. Let roast sit another 5 mins, slice and serve.
• • • Place in center of cooking grid directly above foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra minutes per pound if stuffed to allow for expansion. Use a meat thermometer for best results (190F internal). 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.
• • • 2 oz. wine vinegar 2 oz. Worcestershire 4 dashes Tabasco • 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.
Bake pizza, bread, cornbread, biscuits, cobblers, cookies and pies. We recommend purchasing the Smokin’ Stone™ and/or Pizza / Baking Stone accessory for best results. The stone allows moisture to be drawn from dough and provides crispy and light crusts. • • • • • • • • Start by smoking center cut bacon on the AKORN™. Next scramble 4 or 5 eggs on the stove, or use Cast Iron skillet and make on the AKORN™. While the eggs are cooking, brown several cups of hash browns.