weber SMOKEY MOUNTAIN COOKER 100108 - Manual (Page 15)

15
WWW.WEBER.COM ®
ALDER-SMOKED SALMON
Prep time: 15 minutes
Brining and air-drying time: 7 to 8 hours
Cooking time: 30 to 45 minutes
or 1 hour to 1½ hours
BRINE
1 quart
water
½ cup kosher salt
½ cup granulated sugar
1 quart ice cubes
1 side salmon (skin on),
2½ to 3 pounds, trimmed and deboned
SMOKED WHOLE FISH
1 large whole fish, 8 to 10 lbs., cleaned
Red Snapper, Salmon, Trout or Sea Bass
½ cup lemon juice
1 tablespoon
Worcestershire sauce
1 tablespoon prepared mustard
½ teaspoon basil
½ teaspoon garlic salt
½ teaspoon salt
1 medium onion, thinly sliced
1 lemon, thinly sliced
melted butter, or oil
HOISIN-GLAZED DUCK
Prep time: 5 minutes
Cooking time: about 2 hours
1 Peking duck, 3.5 to 4 pounds
½ cup hoisin sauce, divided
1. In a large pot combine 1 quart of water with the salt and sugar. Cook over high heat until
the salt and sugar dissolve. Add 1 quart of ice cubes. Set aside until the brine reaches room
temperature.
2. Place the salmon, flesh side down, in a deep pan large enough to hold it and the brine. Pour
the brine over the salmon and refrigerate for about 4 hours.
3. Rinse the salmon under cold water and pat dry. Place the salmon, skin side down, on a rack set
inside a pan. Refrigerate and air-dry, uncovered, until a thin skin develops all over the flesh, 3 to
4 hours.
4. Smoke the salmon with alder wood until the internal temperature reaches 145°F (63˚C), 30 to
45 minutes. The center of the fish will still be moist. For a drier-style smoked salmon, continue
to smoke it until the internal temperature reaches 165°F (74˚C), 30 to 45 minutes longer. Using
2 large spatulas, carefully remove the salmon from the smoker. At this point, the flesh breaks
apart easily. Serve warm or at room temperature.
Makes 6 to 8 servings
1. Melted oil or butterCombine lemon juice, Worcestershire sauce, prepared mustard, basil and
salts; mix and brush in cavity of fish.
2. Arrange ½ of the onion and lemon slices alternately in a row in cavity of fish.
3. Brush outside of fish with melted butter or oil.
4. Overlap remaining onion and lemon slices on top of fish.
5. Place fish on cooking grill. Drizzle remaining lemon juice mixture over the fish allowing excess
to go into the water pan.
6. Cover and smoke 3-4 hours or until done.
1. Remove any excess fat from the tail end of the duck. Using a fork, prick holes all over the duck,
especially in the fat of the breast and thigh areas (this will help some fat to render out).
2. Place the duck, breast side down, in a steamer, and steam for about 30 minutes to render some
fat. Remove the duck from the steamer.
3. Set aside about half of the hoisin sauce and use it to lightly glaze the duck. Tuck the tips of the
wings behind the duck’s back. Smoke the duck until the internal temperature of the thigh meat
reaches about 180°F (82˚C), about 2 hours. Halfway though that time, tilt the duck up on its
legs and let the juices in the cavity pour into the water pan. Carve the duck and serve with the
remaining hoisin sauce.
Makes 2 to 4 servings
1. Remove any excess fat from the tail end of the chicken. Tuck the wing tips behind the chicken’s
back. Sprinkle ¼ cup of salt over the entire surface and inside the cavity of the chicken,
covering it all like a light blanket of snow. Cover the chicken with plastic wrap and refrigerate for
1½ to 2 hours.
2. Rinse the chicken inside and out with cold water. Gently pat the chicken dry with paper towels.
Brush the surface with the butter. Do not truss the chicken.
3. Smoke the chicken until the internal temperature of the thigh meat reaches about 175°F (80˚C),
2½ to 3½ hours. Halfway though that time, tilt the chicken up on its legs and let the juices in the
cavity pour into the water pan. When fully cooked, remove the chicken from the smoker and let
rest for 10 to 15 minutes. Serve warm or at room temperature.
Makes 4 servings
SMOKED CHICKEN
Prep time: 10 minutes
Salt-curing time: 1½ to 2 hours
Cooking time: 2½ to 3½ hours
1 whole chicken, about 5 pounds
¼ cup kosher salt
2 tablespoons unsalted butter, melted
RECIPES