King Kooker 2106 Heavy Duty Portable Propane Outdoor Smoker Package - Manual (Page 21)

Smoked Split Whole Chicken
Ingredients: 4-5 lb Fryer
King Kooker Sweet & Spicy Rub
Prepare your chicken for cooking by thawing, removing the giblet pack and neck, and rinsing the
chicken inside and out. Pat dry with paper towels. Cut the side opposite the breast straight down the
middle into the cavity (do not fully sever chicken). Generously rub in King Kooker Sweet & Spicy Rub
seasoning. Place the split chicken on rack with the breast up and the rib cage against the rack. Cook
according to the Smoking Chart on page 16. Test for doneness using a meat thermometer.
Smoked Chicken Using Marinade Rack
The marinade rack included with this smoker can be used to smoke three chickens at one time.
Prepare your chicken(s) for cooking by emptying the cavity, rinsing it, and patting dry with paper
towels. Generously rub in King Kooker Sweet & Spicy Dry Rub seasoning. Listed below are three
suggested marinades for use with this rack:
1. Beer- Open a 12oz. aluminum can of your favorite beer. Insert top of can into the bottom cavity of
chicken. Pull chicken over can leaving the bottom of the can exposed. Place can with chicken
upright into one of the indentions on the marinade rack.
2. Teriyaki- Pour King Kooker Teriyaki Marinade into a clean empty 12oz. aluminum can. Insert top of
can into the bottom cavity of chicken. Pull chicken over can leaving the bottom of the can
exposed. Place can with chicken upright into one of the indentions on the marinade rack.
3. Tropical- Mix 1/2 cup of orange juice, 1/2 cup of pineapple juice, and 1/4 cup of lemon juice (10 oz.
total). Pour into a clean empty 12oz. aluminum can. Pull chicken over can leaving the bottom of
the can exposed. Place can with chicken upright into one of the indentions on the marinade rack.
Using this method of smoking allows the chicken to absorb the flavors of these marinades and retain
moisture so the chicken remains “juicy.” Use cooking times as per the Smoking Chart on page 16.
When planned cooking time has passed, remove the marinade rack with the chicken from the
smoker and set the rack on a table. Immediately test for doneness with a meat thermometer. Also
you may slice the chicken at the thigh joint to make sure the juices run clear.
Smoked Ribs
Ingredients: Full Rack of Beef or Pork Ribs
King Kooker Sweet & Spicy Rub
King Kooker Barbeque Sauce (Optional)
Rinse ribs to prepare for cooking. Sprinkle Sweet & Spicy Rub generously on the ribs and rub the
mixture into the meat. Arrange on the smoker rack and cook according to the Smoking Chart on page
16. For wet ribs, barbeque sauce may be added if desired when one hour of cooking time remains.
Also, a second coat of sauce may be added before serving. To test for doneness, slice between the
bone, see if it is tender and done to your liking.
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