Instructions / Assembly

D-8
• When cooking is done, remove roast and allow it to sit uncovered for 10 minutes
• Break shell of salt away from roast and remove. Salt will be brittle. You may have to scrape from
meat surface.
• Let roast sit another 5 mins., slice and serve.
Au Jus Sauce:
• In 10” skillet or shallow pan place 4 to 6 small chunks of roast along with 3 to 4 Tbsps. water.
• Stir and heat over med heat until water becomes dark & viscous from the chunks of roast.
• Add 1 to 2 cups of water and increase heat under pan.
• When water just starts to boil, add 2 tsp. of beef bullion crystals.
• Stir until crystals are completely dissolved.
• Remove from heat, strain to remove any chunks of roast used for avoring and serve.
PRIME RIB: (bone in)
Smaller end is often juicier (2 bones = 4 people)
• Season prime rib with garlic, pepper and BBQ rub. Wrap in plastic and let sit for at least 1 hr.
• Place drip pan below to catch drippings.
• Sear the outside for a crust or cook at 350°F for 3 hours. (for 8 lb prime rib)
• Remove before the prime rib is cooked, tent in foil and let sit for 10 minutes.
TURKEY or WHOLE CHICKEN:
Use up to a 15 lb Turkey or 8 lb Chicken.
• Place Bird vertically (up right) on cone wire rack in a drip pan. You can also lay the bird horizontally
in “U” Meat Rack.
NOTE: Using the optional Smokin’ Stone™ AKORN
®
accessory is ideal for this method. Simply
remove the cooking grate and place the Smokin’ Stone™ directly above the re grate. This
provides indirect heat, keeps the meat juicy, and offers more cooking space for large cuts
of meat.
• Apply commercial dry rub, salt & pepper on entire bird and apply rub under the breast skin at neck
and some inside the cavity.
• Fill drip pan with 2 cups chicken broth, wine, water, celery & onion.
• Cook approx 12 minutes per lb at 325°F until internal meat temp (in breast) is 160°F.
• Use drippings in the Drip Pan to make gravy.
SMOKED TURKEY:
• Empty cavity rinse and pat dry with paper towel.
• Tuck wing tips under the back and tie legs together.
• 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 (190°F internal).