Owner`s manual

FISH & SEAFOOD
Simple Salmon Steaks (Approx. cooking time: 20 min.)
1- 6oz. Salmon steak per person
2 tsp. MAK Fish Rub
2 tsp. olive oil
Hickory Pellets
Rinse steaks under cold running water. Towel pat dry. Apply olive oil to
each side individually. Lightly sprinkle MAK Fish Rub over each side of
steak. With Flame Zone™ cover removed, start grill and adjust setpoint
temperature to 450 degrees. Allow grill to pre-heat, approximately 10
minutes. Place steaks over Flame Zone™ area and grill for approximately
10 minutes per side, per inch of thickness. Remove from grill immediately
when fish flesh turns from bright to pale in color. Do not over cook fish.
Cold Smoked Salmon (Approx. cooking time: 5 hrs.)
1 salmon whole or half - skin on
Brine mixture:
2 cups of brown sugar 1 cup of sea salt
1/4 cup garlic salt Any variety of pellets
Place fish in a re-sealable bag, or a plastic container that seals. The
brown sugar and salt break down into a liquid creating a soupy brine.
Brine for 12 hours. Take the fish out, rinse off and allow to air dry. Once
dry, sprinkle brown sugar over the top of the fish. With the Flame Zone™
cover in place, start grill and adjust setpoint temperature on Smoke. Pre-
heat, grill, approximately 10 minutes. Open lid of Warmer/Smoker box
and place fish inside. Close lid and smoke for approximately 5 hours
(depending on thickness of fish). Remove and enjoy.