Cajun Grill ELECTRIC SMOKER - Manual (Page 4)

HOT
CHAUD
3
8
Charcoal 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.
Note
One leg has a round knock out Plug in it.
Mount it to the back side of the base pan
directly behind the smoker door.
This hole is only used when assembling an
electric smoker or if you would like to convert
your charcoal smoker to electric.
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.
QUICK TIP
Place dome lid on smoker
body only when charcoal
has turned to a light ash.
Brackets
Heat
Indicator
Round Handle
Air Damper
Knock
Out Plug
Handles
COOKING TIPS
CHARCOAL
• You may need to add additional charcoal during cooking to increase the temperature.
Follow the instructions and warnings in the charcoal smoking and grilling section.
• Dry, hard woods will burn hotter than charcoal so you may want to increase the ratio of
wood to charcoal.
• Always wear cooking gloves when removing smoker dome lid and use long cooking tongs
when adding charcoal or wood, being careful not to stir up ashes.
NOTE: NEVER ADD LIGHTER FLUID TO HOT OR WARM COALS! NEVER USE
CHARCOAL AS AN INDOOR HEATING FUEL!
BARBECUE RIBS
Sprinkle lemon juice and seasoned
pepper on the ribs and let sit overnight or at
least several hours. When ready to cook,
rub with cooking oil. Paint with barbecue
sauce as desired, either before, or after,
cooking. Smoke or grill for 4 1/2 to 5 hours.
SMOKED SHRIMP KEBABS
with GARLIC COCKTAIL SAUCE
36 large shrimp, peeled and deveined (tails left
intact)
2 large red bell peppers, cut into 1-inch pieces
Commercial Italian dressing
Garlic cocktail sauce
Alternately thread shrimp and red pepper
pieces onto 12 wooden skewers. Place in a shal-
low container and drizzle with Italian dressing.
Cover and refrigerate at least 2 hours.
Drain
salad dressing from kabobs. Place shrimp
kebabs on top cooking grate. Cover with smoker
dome and cook 15 minutes or until shrimp are
pink and firm to the touch. Serve warm with gar-
lic cocktail sauce.
BAKED POTATOES & CORN ON THE COB
Corn can be wrapped in foil or soaked in salt
water and smoked right in the husk. Potatoes can
be wrapped in foil or cooking nails may be used.
SAUSAGE
The Kolbase (Polish sausage), Italian
Sausage or any smoked sausage cooks great!
Requires about 5 lbs. of hardwood briquette, hick-
ory, 1/2 pan water. Let smoke for about 1 or 1 1/2
hrs.
Sausage makes excellent kebabs while
using unused grill space.
MUSHROOMS, CAULIFLOWER or SQUASH
Your favorite vegetables can be smoked for that
cook-out flavor. By smoking vegetables, you also
seal in the nutrients and vitamins which can get lost
through average cooking. After wrapping loose veg-
etables in foil add Italian dressing, salt, pepper, bell
peppers and onions.
BARBECUE SAUCE
3 8-oz. cans tomato sauce
1 small bottle Worcestershire sauce
1/4 tsp. garlic powder
1/2 lb. butter
1/2 cup brown sugar
1tsp. dry mustard
2 tbsps. vinegar
2 tbsps. lemon juice
1/8 tsp. red pepper
1/2 tsp. salt
1/2 tsp. seasoned pepper
Simmer all ingredients for 30 minutes.
For some recipes, you may add some of
the ingredients (juices) to the water bowl;
additional cooking time will need to be
added. See cooking chart.
SMOKED BEEF BRISKET
5-6 lb.beef brisket
(Season spices to taste. )
red pepper, garlic salt, paprika
Trim excess fat off brisket. Pound meat
strongly on either side with fist. On each
side sprinkle lightly with red pepper, fairly
heavily with garlic salt, then cover with
paprika. Meat is even better if seasoned
the night before cooking or early in the day.
Smoke 6-8 hours. Slice thin and serve.
SMOKING RECIPES (Continued)
7 0 6 - 3 2 7 - 5 6 2 2
HOT HOT
CHAUD
Models MC and SMMC
OUTDOOR USE ONLY / NEVER LEAVE UNATTENDED