Installation Guide

Smoked Leg of Lamb
Ingredients: 3-6 lb. Leg of Lamb
Garlic Cloves- as desired
Olive Oil
Dried Rosemary
Rinse the lamb and pat dry with a paper towel. Slice small slits and stuff each slit with a garlic clove.
Rub the lamb with olive oil. Sprinkle generous amounts of rosemary on the lamb. Cover with
aluminum foil. Refrigerate and marinate overnight if desired. Remove from marinating pan and place
on a rack for smoking. Smoke according to the Smoking Chart on page 16. When the cooking time
has passed remove from smoker and immediately check for doneness using a meat thermometer.
Smoked Venison Roast
Ingredients: Venison Roast
King Kooker Garlic Butter Marinade or King Kooker Hot & Spicy Marinade
Sweet & Spicy Dry Rub
Rinse the roast and pat dry with a paper towel. Inject with the King Kooker marinade of your choice
according to the marinade injecting tips on page 18. Generously sprinkle and rub the roast with King
Kooker Sweet & Spicy Dry Rub seasoning. Place the roast into a pan and cover with foil. Marinate
overnight in the refrigerator. Remove from pan and place on the rack of the smoker. Cook according
to the Smoking Chart on page 16. When planned cooking time has passed, remove the roast from
the smoker and immediately test for doneness with a meat thermometer.
Smoked Salmon Steaks
Ingredients: Salmon Steaks, Approximately 1 1/2" Thick
King Kooker Cajun Seasoning
1 - Yellow Onion, Sliced and Separated
1 - Green Pepper, Sliced into Rings
1 - Lemon, Sliced
Cover a rack from the smoker with aluminum foil to prevent steak breakage and fish drippings.
Arrange the steaks on the covered rack. Prepare your salmon by generously covering with King
Kooker Cajun Seasoning on both sides. Place rings of the onion, green pepper, and lemon on top
of the salmon steaks. Plan cooking time according to the Smoking Chart on page 16. At the end of
the planned cooking time, remove the rack from the smoker and check for doneness. The meat
should flake easily with a fork.
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