Char-Griller 2123 - Manual (Page 12)

OM2123 A ™ & © Char-Griller / A&J Mfg. 12
SMOKIN’ RECIPES: using the Charcoal Grill side of the Duo with a WATER PAN
(also called INDIRECT METHOD).
Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING
SLOWLY (See chart on page 27 for smoking times). 1) Place water/drip pan on left
side of fire grate. 2) Place hot coals on right side (damper end) of fire grate. The
charcoal basket accessory helps confine coals to one side. 3) Place meat above
water pan. 4) Place fire grate in low position. 5) Close lid & control heat with damp-
ers & adjustable grate.
You may want to sear certain foods before smoking by placing meat directly above
coals with LID open and FIRE GRATE in high (hot) position for several minutes. 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. In-
sert thermometer into thickest part not touching bone, and allow five minutes to
register. Internal temperature for birds should be 170F to 180F or when leg moves
easily in joint. Meat should be cooked to internal temperature of 140F for rate,
160F for medium and 170F for well done. Check the water level when cooking more
than 4 hours or when you can’t hear the water simmering. Add water by moving
meat over 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 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 water. Smoke for 12 minutes per pound. Allow several extra min-
utes per pound if stuffed to allow for expansion. Use a meat thermometer for best
results (190F internal).
SMOKED BAKED HAM: Fully cooked canned ham or smoked and cured whole ham
or shank or butt portion. Place fire grate in the lowest position and a drip pan under
the meat. Remove rind and score fat diagonally to give a diamond effect. Insert a
whole clove in to the center of every diamond. Place ham with fat side up in center
of cooking grid directly above drip pan. Close lid. About 9 minutes per pound is
suggested for fully cooked hams. Smoked or cured ham which is not fully cooked
should be cooked to an internal temperature of 160∞. 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.
HAM GLAZE: 1 cup of light brown sugar, firmly packed, 1/2 cup orange juice, 1/2
cup honey, combine sugar, juice and honey. Let marinade sit for at least 4 hours.