Cajun Grill ELECTRIC SMOKER - Manual (Page 5)

4 7
SMOKED TURKEY
6 to 8 lb. turkey
2 cups of hickory or apple chips
Soak the chips in water for at least one
hour. This will create smoke, smoldering
instead of burning them. Rinse the turkey
and dry well. Fold the wings close to the
body and tie or skewer. Close both open-
ings with skewers and tie the legs togeth-
er tightly.
Secure with holding forks. Place on
the rack over low, indirect heat with the
water pan underneath. Throw half of the
drained wood chips on the hot coals.
Cook for approximately 2 1/2 hours. Be
sure to keep the lid down and the smoke
in. Let rest 10 minutes before carving.
SMOKED FISH FILLETS
3 lbs. fish fillets
1 stick butter
Juice from 1 lemon
1/2 tsp. Worcestershire sauce
5 to 6 dashes Tabasco sauce
1/4 cup parsley, chopped
Fashion a tray with 2 inch sides of heavy
aluminum foil. Place filets in a single layer.
Combine butter, lemon juice, sauces and
parsley, and pour over fish. Place on grill in
smoker, cover with top and cook for one to
two hours.
SMOKE ROASTED ASPARAGUS
IN GARLIC
1 small onion, thinly sliced
1 1/2 pounds fresh asparagus, trimmed
2 tablespoons of butter or margarine
4 cloves garlic, thinly sliced
2 tablespoons lemon juice
1/4 teaspoon of pepper
Line the bottom of a shallow 1-quart gratin
dish with onion slices; arrange asparagus over
onion slices; set aside.
Melt butter in a small skillet over low heat;
add garlic and cook until tender. Remove from
heat and stir in lemon juice, salt and pepper.
Drizzle garlic mixture evenly over asparagus.
(Do not cover dish). Place dish in top cooking
grate of smoker. Cover with smoker lid and
cook 1 hour or until crisp and tender.
SMOKED HAM
1 10-lb. precooked ham
1/4 cup crushed pineapple
1/2 cup honey
2 tablespoons soy sauce (Dale sauce
may be substituted, if available)
Remove fat from ham. Score top of
ham about 1/4” deep. Put water bowl
under middle grill rack. Do not add any
liquid to water bowl (dry smoke). Place
ham on middle grill rack with scored side
up. Place 2-3 wood chunks on charcoal,
or bottom of base pan. Baste top of ham
every hour with mixture. Cook 4 hours or
until 140°F inside ham.
SMOKING RECIPES
RECIPES
COOKING TIPS
WOOD
• A variety of wood chunks may be used. For example: mesquite, hickory, pecan,
apple or cherry. Do not use resinous woods such as pine.
• Use chunks around 3” to 4” long and approximately 1/2” or 1” thick. Soak wood
in water, wrap in foil and pierce holes in foil. You will need approximately 3 chunks
or sticks.
WATER BOWL
• Line water bowl with aluminum foil before each use. This will make it easy to
clean and help your water bowl last longer.
• If water level is low, add more water to the bowl. Move your food aside and pour
water slowly through cooking racks, being careful not to splash or overfill water.
HOT
CHAUD
Electric Smoker Assembly
HEAT INDICATOR
2. Install heat indicator in dome by aligning
the notches on back of indicator with
grooves in hole on dome lid. Rotate
indicator until “Indirect grilling” is top center.
DOME
1. Attach Round handle to top of dome lid using
screw located in handle.
NOTE: BE CERTAIN TO SECURELY TIGHTEN
HANDLE WITH A SCREWDRIVER.
DO NOT TURN HANDLE TO TIGHTEN.
Air damper is Pre-mounted.
SMOKER BODY
3 Mount 2 handles to smoker body using
1/4 x 1 inch bolts and nuts.
Mount 3 brackets into upper smoker body
using 3/16 x 1/ 2 inch long bolts and nuts.
Tighten bolts securely with brackets in place
and nuts on inside of smoker body.
BASE PAN
4. Mount the legs and brackets into the base
pan using the same 3/16 x 1/2 inch bolt and
nut, through top hole of leg.
5. Secure bottom two holes in leg using
3/16 x 2 inch bolts and nuts. Two per leg.
Special NOTE For Mounting Third Leg
One leg has a round knock out plug in it.
Remove knock out plug from leg and
base pan and mount it to the back side
of the base pan directly behind the smoker
door. Before securing with nuts and bolts
thread electric cord through the base pan
and the leg holes allowing element to rest on
top of the disk.
SMOKER DOOR
1. Mount door hinge to
opening in the side of the
base pan. Hinge can be
secured to the inside or
the outside of opening
using the two #10 nuts
and bolts supplied.
Mounting Electric Element
Brackets
Heat
Indicator
Round Handle
Air Damper
Knock
Out Plug Electric Element
and Element
Disk
Handles
7 0 6 - 3 2 7 - 5 6 2 2
HOT HOT
CHAUD
HOT
CHAUD
Models EMC and ESMMC
OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED