Installation Guide

Smoked Split Whole Chicken

Ingredients: 4-5 lb Fryer

King Kooker Sweet & Spicy Rub

Prepare your chicken for cooking by thawing, removing the giblet pack and neck, and rinsing the

chicken inside and out. Pat dry with paper towels. Cut the side opposite the breast straight down the

middle into the cavity (do not fully sever chicken). Generously rub in King Kooker Sweet & Spicy

Rub seasoning. Place the split chicken on rack with the breast up and the rib cage against the rack.

Cook according to the Smoking Chart on page 16. Test for doneness using a meat thermometer.

Smoked Ribs

Ingredients: Full Rack of Beef or Pork Ribs

King Kooker Sweet & Spicy Rub

Barbeque Sauce (Optional)

Rinse ribs to prepare for cooking. Sprinkle Sweet & Spicy Rub generously on the ribs and rub the

mixture into the meat. Arrange on the smoker rack and cook according to the Smoking Chart on

page 16. For wet ribs, barbeque sauce may be added if desired when one hour of cooking

time remains. Also, a second coat of sauce may be added before serving. To test for doneness,

slice between the bone, see if it is tender and done to your liking.

Smoked Brisket

Ingredients: 1-Brisket (1-6 lbs.)

1-Marinade Injector

King Kooker Marinade

Garlic Cloves- as desired

King Kooker Sweet & Spicy Dry Rub

Large Pan for Marinating Brisket

Rinse the brisket and pat dry with a paper towel. Inject the brisket as per the instructions on page

18. Make small slits in the brisket and stuff with the garlic cloves. Sprinkle with King Kooker Sweet &

Spicy Dry Rub and rub the mixture into the meat. Place the meat into the marinating pan and pour

some marinade over the brisket. Cover the brisket in the pan and place in refrigerator to marinate

overnight, or at least one hour. When ready to smoke, remove the brisket from the marinating pan

and sprinkle again with King Kooker Sweet & Spicy Dry Rub. Place the brisket on the rack and cook

according to the Smoking Chart on page 16. When the smoking is complete, remove the brisket

from the smoker and immediately check for doneness with a meat thermometer. Slice thinly and

enjoy.