Char-Griller W8JJ3hP Manual

A SERVICE OF

next previous

sMoKlN'

RECIPES

{WATER

PAN}

INDIRECT METHOD

Pan not included. Disposable bread

pan

is recommended

SMOKE

BY COOKING SLOWLY

(See

chart on

page

10

for

smoking times)

with

1)

Place water/drio

pan

on left side of fire

qrate.

2) Place hot coals

on rioht

sfde

(damper

endi

oi

fire

orate.

The charcdal basket

accessory

helps

conTlne

coals'to

ohe side. 3)

Plade

meat

above

water

pan.

4)

Place

lire

gjrate

in lor,r

position.

5) Close

lid

& control

heat with

dampers & adjustable

grate.

You may

walt to

qeqr

certain

foods

before smoking by

placing

meat

directly above

coals with

LID

open

anh

FIRE GRATE

in high

(hot)

position

for

se-veial

minules.

Add flavor soaked

wood chips

to the fire and add 1

part

marinade,

beer

or wine to

3

parts

water

to

the drip

pan.

OPENING

THE

SMOKING CHAMBER

WILL EXTEND

COOKING

TIME.

Cooking

with meat thermometer

ensures food

is

fully cooked. Insert

thermometer

into

thickest

part

noitouching

bone, and allow

five minutes to register. Internaltemperature

for

birds

should

be

170" to

180o

or

when leg moves qag.!y_irl

joint...

Meat

should be cooked

to internal

temperature

of

140'for

rate, 160'for

medium

and

170'for well

done.

ADDING

MORE

WATER

-

Check the

water level when

cookinq more

than 4 hours

or

when

vou

can't

hear the water simmering.

Add water by moving meat ov-er

and

pouring

water

through-

GRILL

into WATER

PAN.

IF THE

SMOKE

IS

WHITE, THE FIRE'S RIGHT. IF THE

SMOKE IS

BLACK.

ADD SOME

DRAFT

SMOKED

TURKEY

-

Empty cavity

rinse

and

pat

dry

under

the back and

tie leqs toqether.

Place in

center

foil drip

pan

of

water.

Sni'oke

lor 12 minutes

per

minutes'per

pound

if

stutfed

to

allow

for expansi

best

results

(190" internal).

pound.

Use a meat

thermometer

for

SMOKED

BAKED

HAM

-

Fully cooked

canned ham

or smoked and

cured

whole ham

or shank

or butt

portion.

Place

fire

orate

in

the

lowest

position

and

a drip

pan

under the meat.

Remove rind

and

scoreJat

diaqonally to

qive

a diamond effeict. lnsert a whole

clove in

to the

and scoreJat

diaqonallv to

qive

a diamond effeict. lnsert a whole

clove in

to the

center of everv

diamonb.

P-lace ham with

fat side

up in center

of cookino

orid

center

of every

diamond._P'lace_

ham with fat side up in center

of

center

of every

dlamond.

Place ham with

fat side

up in center

of cookinq

qrid

directlv

above'drip

pan.

Close

lid. About

9

minutes

per pound

is

suqoedtdd

for

fully cooked

hbrirs. Smoked or cured.ham

which

is nbt tutty gook-eE

shoulc

Smoked or cured

ham

which

is.not fully

cook-ed

should

be co<jked

to an

internal temperature

of 160'. Baste with ham

qlaze

3 or 4

times during

last

30

minutesbf cooking

time. Garnish with

pine-apple

rings

about

15 minutes before

end of cooking

time.

HAM GLME:

1 cup of light brown

sugar,.firmly qggked,

.1/2 9t1g

orange

juice,l/2

cup honey,

combine

sugar,

juice

and

honey. Let marinade sit

for

at least 4 hours.

SMOKED

HOT

DOGS

STUFFED

-

Slit

hot dogs

lengthwise,

within

'1l4

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.

E