Instructions / Assembly

Indirect Heat
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 wate
r.
• Smoke for 12 minutes per pound. Allow several extra
ffed to allow for expansion.
• Use a meat thermometer for best results (190F internal).
SMOKED BAKED HAM:
You can smoke fully cooked canned ham or smoked
Glaze
1 cup of light brown sugar, fi rmly packed
1/2 cup orange juice
1/2 cup honey
• Combine sugar, juice and hone y. Let glaze sit for at
• Place fi re grate in the lowest position and a drip pan
• Remove rind and score fat diagonally to give
• Insert a whole clove into the center of every diamond.
• Place ham with fat side up in center of cooking grid
• About 9 minutes per pound is suggested for fully cooked
should be cooked to an internal temperature of 160° F.
• Baste with ham glaze 3 or 4 times during last 30 minutes
of cooking time.
• Garnish with pineapple rings about 15 minutes before
end of cooking time.
minutes per pound if stu
and cured whole ham or shank or butt portion.
least 4 hours.
under the meat.
a diamond effect.
directly above drip pan. Close lid.
hams. Smoked or cured ham, which is not fully cooked,
• Slit hot dogs lengthwise, within 1/4 inch of each end.
• Stuff hot dogs with cheese and relish and wrap in bacon.
• Place on cooking grid over drip pan and smoke 15-20
minutes or until bacon is crisp.
SMOKED HOT DOGS STUFFED:
SMOKED HOT DOGS STUFFED:
• Rinse pieces in cold water and pat dry with paper towels.
• Brush each piece with vegetable oil and season to taste
with salt and pepper.
• Brown pieces directly above coals with lid open and grate
in high or medium position for several minutes.
• Then place pieces on cooking grate directly above drip pan.
• With the grate in the low position, cook with lid down for 55
to 60 minutes or until done. Do not use vegetable oil or salt
and pepper if using marinade.
SMOKING RECIPES
15