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Title: Smoked Salmon (Earl Shelsby)
Keywords: BBQ, E/Shelsby, Fish, Salmon, Smoker
From : Earl Shelsby, Mon 13 Feb 95 00:00, Area: COOKING
Here are some special hints for the processing of salmon.
Never remove the skin from salmon. Leave it on, whether the fish is
processed whole, in halves, or in smaller cuts.
For salmon, the blackstrap molasses variant of the Basic fish Brine gives
particularly tasty results.
Another delicious variant is to cut short the brining period by half an
hour, and then marinate the fish in soy sauce for 30 minutes before drying
and smoking.
It is easy to produce what is sold commercially as Kippered Salmon. This
is made exactly the same way as ordinary smoked salmon except that after
brining it is colored with a harmless dye, to give it the attractive
reddish color. Some people put the dye in the brine; but then that batch
of brine is spoiled for regular use. It is more economical to use in
spearate dye bath.
Kipper coloring is sold under various trade names, but the actual coloring
ingredient is usually 150 Orange I, a dye approved under the U.S. Federal
Food and Drug Cosmetic Act. Half an ounce of the dye mixed with 2-1/2
U.S. gallons of water (2-1/8 Imperial gallons) makes a suitable strength.
Dip the fish for 15 to 30 seconds, according to the depth of color
desired.
Ordinary food coloring may be used instead, but it does not give such a
rich color.
BASIC FISH BRINE:
This brine is far superior to a straight salt solution and is recommended
for use with fish, oysters, clams, shrimps and prawns.
4 U.S. gal water 5 lbs salt (8 cups)
1 lb dark brown sugar 1-1/2 cup lemon juice
2 tbs liquid garlic 2 tbs liquid onion
Disolve the salt first, then add the other ingredients and mix thoroughly.
Test the brine with a potato or egg; the salinometer should read 80. To
be precise, of course, the salinometer is not now measuring the salt
content of the brine, but shows the combined density change produced by
all the flavoring ingredients.
Concerning the Basic Fish Brine, here are some suggestions:
If liquid garlic and liquid onion are not available, garlic and onion
powder may be substituted, although they do not readily disolve in water.
Alternatively, garlic cloves and onions may be crushed, but peel them
first.
To peel garlic easily, cut off the ends of the clove, put it on the
cutting board and press with the side of a wide knife; the skin will pop
off. The garlic or onion may then be crushed with a garlic press. Or, if
no press is available, place the garlic or onion in a folded piece of
aluminum foil or wax paper, and crush with a wide knife or piece of wood.
If a stronger flavor is desired, add a little tabasco sauce to the brine.
Dill may be added to the brine, for those who like it. Two tablespoons of
dill salt will be about right. Alternatively, crushed of broken dill
plants may be put in the brine, as they are put into dill pickles. The
dill-flavored brine is particularly good for making smoked or kippered
salmon.
For a subtle variation of flavor, honey or blackstrap molasses may be
substituted for the brown sugar.
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Title: Smoked Tasso
Keywords: BBQ, Cajun/Creole, Dipping sauces, E/Bass, Pecans, Red beans
Keywords: Sausages, Smoker, Tasso
Servings: 10
Source: "The Evolution of Cajun & Creole Cuisine"
by Chef John Folse.
From : Pat Stockett, 02-09-94, 07:21
Originally From : Michelle Bass
4 lb. pork butt
1/4 cup cayenne pepper
1/2 cup Worcestershire sauce
1/4 cup black pepper - cracked
1 Tbsp Louisiana Gold Pepper Sauce - or Tabasco
1/4 cup salt
1/4 cup brown sugar
1/2 cup garlic - granulated
Cut pork butt into 1/2-inch thick strips. Place on a baking pan and
season with Worcestershire and Louisiana Gold sauces. Once liquids are
well blended into meat, add all remaining ingredients. Mix well into meat
to ensure that each piece is well coated with the seasoning mixture.
Cover with clear wrap and refrigerate overnight.
Using a home style smoker, and using briquettes flavored with pecan wood
and sugar cane strips if possible, smoke tasso at 175-200F for 2-1/2
hours. Once cooked, tasso may be frozen or used to season gumbos,
vegetables, or a great pot of white or red beans.
COMMENT FROM JOHN FOLSE:
Tasso is yet another example of the Cajun and Creole desire for unique
flavor in a recipe. Tasso is a dried smoked product that is seasoned with
cayenne pepper, garlic and salt and heavily smoked. The word tasso is
believed to have come from the Spanish word "tasajo" which is dried, cured
beef. Although this delicacy is often thinly sliced and eaten alone, it
is primarily used as a pungent seasoning for vegetables, gumbos and soups.
Today in South Louisiana, tasso is becoming a popular seasoning for new
and creative dishes. It has also gained wide acclaim as an hors d'oeuvre
served with dipping sauces or fruit glazes.
At Lafitte's Landing Restaurant, we have incorporated tasso into our cream
sauces and compound butters to create a new taste unheard of in classical
cooking. [Is great in pasta dishes, IMHO.]
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Title: Smoked Trout
Keywords: Apples, BBQ, F/FCB, Fish, Hickory, Smoker, Trout
Source: File/Fred's Cook Book
1 1/2 gallons water
1 1/4 cup salt
5 lb trout fillets
1 lb wood chips hickory/apple/oak
Dissolve salt in 1 gallon of water. Place fish in salt water and marinate
in refrigerator 1 hour. Remove trout, rinse and dry thoroughly. In 2
quarts fresh water, soak wood chips for several hours or overnight.
Refrigerate the fish while soaking the chips. Bring a covered grill
(charcoal, gas or electric) to low heat. Cover heated coals with 1/3 of
the hickory chips. Place fish, skin side down, on well greased grill about
4-6 inches from coals. Close grill hood and open vent to circulate smoke.
Add additional wood chips as necessary. Smoke trout to 105-175 degrees
approximately 1 hour or at 200 degrees 30-40 minutes. Trout is done when
the cut surface is golden brown and flakes easily with a fork.
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Title: Smoked Turkey (Southern Living)
Keywords: Apples, BBQ, Giblets, Hickory, Poultry, SLCB, Smoker, Smoker
Keywords: Southern Living
Servings: 14 to 18
Source: Southern Living
1 (10- to 15-pound) turkey
1 tablespoon salt
1 tablespoon sugar
1 tablespoon ground cinnamon
1 apple, cored, peeled, and quartered
2 medium onions, quartered
4 stalks celery with leaves, cut into thirds
Remove giblets and neck from turkey; reserve for other uses. Rinse
turkey; pat dry. Sprinkle cavity with salt.
Combine sugar and cinnamon; dredge apple in cinnamon mixture. Stuff apple
quarters, onion quarters, and celery stalks into cavity of turkey; close
cavity with skewers. Tie ends of legs to tail with cord; lift wing tips
up and over back so they are tucked under bird.
Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Soak
hickory chips in water at least 15 minutes. Place water pan in smoker,
and fill with water. Place hickory chips on coals.
Place turkey on food rack. Cover with smoker lid; cook 8 to 12 hours or
until meat thermometer reaches 185 degrees when inserted in meaty part of
thigh, making sure it does not touch bone. Smoking may take 9 to 12
hours. Refill water pan, and add charcoal as needed.
Remove turkey from food rack; cover and chill. Thinly slice turkey to
serve.
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Title: Smoked Turkey (Justin Wilson)
Keywords: BBQ, Bitters, Cajun/Creole, E/Towner, Justin Wilson, Liquid Smoke
Keywords: Mint, Poultry, Smoker, Smoker
From : Fred Towner
Source: Justin Wilson's Gourmet and Gourmand Cookbook
Servings:
WATER PAN SEASONINGS:
1 cup white wine - dry
1 ea onion - whole
1 ea garlic clove - whole
1 Tbsp liquid smoke
1 tsp dried mint - crushed
2 Tbsp parsley, chopped
6 drops Peychaud's bitters
2 Tbsp Lea & Perrins Worcestershire sauce
Prepare smoker. While briquets are starting to burn, sprinkle carcass and
cavity with salt and cayenne pepper. I put a whole onion inside the
cavity, but you can make a stuffing if you like. Be careful not to use
ingredients in the stuffing that will spoil too quickly.
I put a pork roast on the top rack of my smoker and a turkey on the bottom
rack. Then I fill the water pan plumb up and let it cook while I sleep at
night.
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Title: Smoked Venison Roast
Keywords: Angostura, BBQ, Bitters, Cajun/Creole, E/Towner, Game, Justin Wilson
Keywords: Liquid Smoke, Mint, Peppers, Smoker, Venison
From : Fred Towner
Source: Justin Wilson's Gourmet and Gourmand Cookbook
Servings:
*WATER PAN SEASONINGS:
1 cup white wine, dry
1 med onion, whole
1 bell pepper, green
1 large garlic clove
2 Tbsp parsley, dry
1 tsp mint, dry, crushed
6 drops Peychaud's bitters
*OR:
3 drops Angostura bitters
2 Tbsp Worcestershire sauce
1 Tbsp liquid smoke
Halve and peel green pepper.
Prepare the smoker as you would for any other roast. Put the ingredients
listed above in the water pan.
To cook venison, it is important to remove the fat and membrane from the
meat. I stick a knife in the meat, then push some peeled cloves of garlic
into the slit. You can push whole fresh cayenne peppers and green onions
in the slit also.
After stuffing the slits you have made, sprinkle salt over the surface and
pat in. Do the same with red cayenne pepper.
I would smoke the venison on the bottom rack and put a pork roast on the
top rack of the smoker. That way it won't be so dry.
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Title: Smokers - SL Info
Keywords: BBQ, SLCB, Smoker, Text, Tips
Source: Southern Living Cookbook (electronic)
Smokers, both charcoal and electric, are fast becoming one of the most
popular cooking appliances. Long, slow cooking in a smoker with a
self-basting water pan guarantees succulent meats and frees you to do
other things.
What's more, most people are delighted by distinctive flavors that result
from smoking. Not just hickory, but apple and maple wood from your yard
and herbs from your garden can all be used for rich, sweet flavoring of
smoked foods. Part of the fun of smoking foods is experimenting with
different flavorings.
Leave space around each food item on the grill to allow even cooking and
smoke penetration. Don't open the smoker after everything is set,
particularly during the first few hours. You'll lose both smoke and
moisture, and prolong the cooking time required.
Occasionally you may need to add more water to the pan during cooking.
You'll hear a sizzling sound if the pan is empty, so don't lift the lid to
check; simply pour water through the grill.
Cooking times will vary with the outside temperature, cut of meat, quality
of charcoal, and degree of doneness you desire.
Color is not an accurate test for doneness. Smoked pork and poultry are
often pink even though they're thoroughly cooked. For large cuts of meat,
it's best to use a meat thermometer to determine internal temperature and
degree of doneness.
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Title: Smoky Cole Slaw
Keywords: BBQ, Cabbage, Coleslaw, E/Stockett, Salads, Slaws, Smoker
Servings:
Source:
From : Pat Stockett, Thu 30 Jun 94 06:00, Area: COOKING
cabbage, slaw, smoker
1 cup hickory wood chips
1 Tbsp. grated fresh horseradish
2 Tbsp. cider vinegar
1/2 cup mayonnaise
3 scallions, trimmed and sliced thin diagonally
Salt and Pepper to taste
1/4 red cabbage, cored
3 medium carrots, peeled and split lengthwise
2 green peppers, split, stemmed and seeded
Soak hickory chips in cold water at least 15 minutes. Drain well.
In 3-quart glass or stainless steel bowl, whisk together horseradish,
cider vinegar, mayonnaise and scallions. Season with salt and pepper.
Cover with plastic wrap and refrigerate until needed.
Prepare grill. When coals have reached a mellow or medium-low heat,
sprinkle them with drained hickory chips. Arrange vegetables on grill
rack. When hickory chips begin smoking, cover grill and smoke vegetables
for 15 to 20 minutes.
Remove vegetables from grill and cool to room temperature. (If making in
advance; prepare to this point, then refrigerate. Allow vegetables to
return to room temperature before proceeding). Grate vegetables in food
processor fitted with medium grating disk.
Add grated vegetables to mayonnaise dressing. Season with salt and pepper
and combine thoroughly. Serve immediately. Slaw can be covered tightly
and stored in refrigerator for 1 to 2 days.
Makes 4 cups.
Source: The Burger Meisters Asbury Park Press 6/29/94
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Title: Smoky Herb Chicken
Keywords: BBQ, Chicken, E/Monschein, Smoker
Servings: 6 servings
From : Joyce Monschein, Sat 27 May 95 00:15, Area: COOKING
INGREDIENTS:
Hickory or fruitwood chips
1 1/2 tsp oregano, dried
1 tbl rosemary, dried
1 tbl tarragon, dried
1 tbl salt
1 1/2 tsp onion powder
1 1/2 tsp garlic powder
1 1/2 tsp paprika
6 chicken quarters
1/2 c olive oil
6 sprigs fresh sage
Soak: wood chips in water in at least 30 minutes.
Combine: next 8 ingredients; set dried herb mixture aside.
Brush: chicken with oil: rub with dried herb mixture, coating all sides.
Place chicken in a 15 x 10 x 1 inch jellyroll pan.
Broil: 6 inches from heat with electric oven door partially open 10
minutes on a side.
Prepare: charcoal fire in smoker: let burn 15 to 20 minutes.
Drain: chips, and place on coals. Place water pan in smoker: add sage and
water to pan to depth of fill line.
Place: chicken on food racks: cover with smoker lid.
Cook: 2 1/2 hours or until thermometer inserted in thickest portion
registers 180 F.
Source: Southern Living, 5/95
Shared by: Joyce M. Monschein
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Title: Special Marinated Chicken Parts
Keywords: BBQ, Chicken, E/Williams, Poultry, Smoker
Servings: 1 batch
From : Brent Williams, Mon 21 Nov 94 19:55, Area: COOKING
1/3 c Water
1/3 c Soy sauce
1/3 c Sherry
1/4 c Dark-brown sugar
1/2 t Powdered ginger
1 T Liquid garlic
1 T Liquid onion
Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then
let the mixture cool. Immerse chicken wings inthe marinade. Keep at 35 F.
for 8 hours. Overhaul once or twice.
Place the wings on smoke-oven rack, and cold-smoke ate 75 to 85 F. for 1
to 2 hours, depending on the strength of smoke flavor desired. Increase
oven temperature to 200 to 225 F. and cook till done. During the
hot-smoking period, baste the wings two or three times with some of the
marinade.
Serve hot or cold.
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Title: Spice Mixtures
Keywords: BBQ, Beef, Brisket, Dry rubs, E/Waring, F/Ellen, Paprika, Seasonings
Keywords: Smoker
Dry Rub (Sam Waring)
3 Tbsp salt
3 Tbsp black pepper
3 Tbsp paprika
1 Tbsp garlic powder
Keep multiplying in these proportions until you got enough to do you. This
is an excellent thing to do to a 10-lb-or-so whole brisket (_not_
trimmed---you want the streak of fat in the middle to baste the meat as it
cooks). If you don't have a smoker where you can leave this on for about
10 or 12 hours, you can do it in the oven, running it at about 175 F for
about 10 hours, and watching it occasionally (although I have, with
success, put a brisket in the oven, gone to bed, and had it cook through
the night for the next day's lunch). Do this right, and you come out with
a fine-tasting piece of meat. Wonderful for largish picnics and such.
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Title: Steaming Seafood (Smoker)
Keywords: BBQ, Clams, F/RECIPE-3, Lobster, Oysters, Shrimp, Smoker
Source: File/RECIPE-3
Steaming is the same as roasting except the water pan is always filled
with liquid before starting.
HARD SHELL CRAB
1/2 c. lemon juice
2 tbsp. crab boil
2 tbsp. salt
1 tbsp. monosodium or glutamate
1 tbsp. cayenne
Mix all ingredients together and pour over clams on cooking rack. Steam
cook until approns start to rise. serve with melted butter.
CLAMS
Place 2 c. of white wine and 2 tbsp. of smoke seasoning in water pan, fill
with water. Place clams on preheated grill and cover. check after 15 min.
Clams are done when they open.
SHRIMP AND LOBSTER
Sprinkle smoke seasoning on jumbo srimp and lobster tails. Mix 1/2 c. of
melted butter with 1/2 c. lemon juice and 2 tbsp. grated lemon peal. Pour
over lobster and srimp, marinate for 30 min. Place meat on grill, pour
marinating liquid in water pan add 2 c. water. steam cook according to
chart.
OYSTERS IN THE SHELL
Place 2 c. white wine and 2 tbsp. smoke seasoning in water pan fill with
water. Place oysters on grill cover a large dome lit or foil. Check after
15 min. When oysters have steamed open let them smoke in natural juice for
1 & 1/2 hours.
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Title: Struttin' Sauce from s&s
Keywords: BBQ, E/Pruett, Grill, Kansas, Sauces, Smoker
Servings: 2 +1/4 cups
From : Jeff Pruett, Fri 26 May 95 01:06, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
1 tb Oil; preferably canola or
-corn
1 md Onion; chopped
2 ea Garlic cloves; minced
1 c Tomato puree
3/4 c Cider vinegar
3/4 c Water
6 tb Brown sugar
6 tb Chili powder
1/4 c Tomato paste
3 tb Worcestershire sauce
3 ts To 4 teaspoons celery salt
1 tb Prepared yellow mustard
1 tb Fresh-ground black pepper
1 tb Corn syrup
1 tb Pure liquid hickory smoke
-(optional)
In a saucepan, warm the oil over medium heat. Add the onion and garlic and
saute until they are softened, about 5 minutes. Mix in the remaining
ingredients, reduce the heat to low, and cook the mixture until it
thickens, approximately 30 minutes. Stir frequently. If the consistency is
thicker than you prefer, add a little water. Use the sauce warm or
chilled. It keeps, refrigerated, for a couple of weeks.
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Title: Sweet Sensation
Keywords: BBQ, E/Stockett, Rubs, Smoker
From : Pat Stockett, Sun 01 Jan 95 08:12, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
Use with tender cuts of pork
1/4 cup ground allspice
1/4 cup brown sugar
1/4 cup onion powder
2 Tbsp. salt
2 tsp. ground nutmeg
2 tsp. ground cinnamon
2 tsp. dried thyme
makes about 1 cup
Mix the spices thoroughly in a bowl. Store covered in a cool, dark
pantry.
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Title: Texas Smoked Brisket
Keywords: BBQ, E/Grosz, Smoker
From : Michael Grosz, Oct-25-90 6:13am
This unique recipe was given to me by Bill Lawrie of Dallas, based on
using a regular meat smoker, capable of cooking at very low temps. Soak a
couple handfuls of hickory or mesquite chips in water overnight. Lots of
folks like to use a "rub". Here is one basic recipe:
1/4 cup salt
1-1/2 teaspoons freshly ground pepper
1-1/2 teaspoons red pepper
Rub the above into the meat to thoroughly coat. When the coals are ready,
put some of the wood chips on the coals. Then put the meat on the grill
and cover. Do not remove the cover - not even to "peek" at the meat during
the smoking process. As mentioned earlier, it's important to have very low
heat. After 4-5 hours, I either put more coals and chips on to cook it
longer on the smoker, or I'll take it inside and wrap it tightly in two
layers of foil, and put it in the oven for another several hours at about
190F. Which method you choose depends on your cooker and the level of
smokiness you want. I suggest you start with a small piece of meat and
continue that way until you get your own personal technique down pat.
Here's another hint: To save some hassle, you can do 2 briskets at one
time--when the briskets are ready to come off the fire and go into the
foil, wrap them separately in foil. Put the 1st one in the oven as per
directions. When the 2nd one has cooled down, put it in a Ziplok freezer
bag and stash it in the freezer until you're ready for it. Then, take it
straight from the freezer, remove the plastic bag, and pop it into the
oven for several hours, just like you did the first one. I promise you: If
you have wrapped it very tightly in foil, you will not be able to tell the
difference between the 1st and 2nd briskets.
After it's done, it should have almost zero fat, except for maybe a layer
on one side that you can peel off real easy like. Then start carving thin
slices of that pretty little hunk of beef on the diagonal across the
grain. It'll be so tender, it'll just melt in your mouth. Now, about
sauce--here's one that'll make your taster dance for joy:
4 tablespoons veg. oil (our original recipe called for 1/2 cup
brisket fat, rendered, but that's not too good for the body, so
we changed it to oil.)
1-1/4 cups ketchup
1/2 cup Worcestershire sauce
4 tablespoons brown sugar
juice of 2 lemons
2 tablespoons chopped onion
1/4 cup water
1 tablespoon red pepper sauce
Combine all ingredients in sauce pan and simmer over low heat, uncovered,
30-45 minutes. Mmmm-mmm. Now you're talking Texas bbq
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Title: The Renowned Mr. Brown
Keywords: BBQ, Butt, E/Stockett, Pork, Smoker
From : Pat Stockett, Mon 10 Oct 94 07:28, Area: COOKING
Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on
your charcoal Grill, Water Smoker or Wood Burning Pit"
by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press,
1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper)
Southern Succor Rub:
1/4 cup ground black pepper
1/4 cup paprika
1/4 cup turbinado sugar
2 Tbsp. salt
2 tsp. dry mustard
1 tsp. cayenne
6 to 8 pound Boston butt
Southern Mop (optional)
Remaining Southern Succor Rub
2 cups cider vinegar
1 cup water
3 Tbsp. ground black pepper
2 Tbsp. salt
1 Tbsp. Worcestershire sauce
1 Tbsp. paprika
1 Tbsp. cayenne
Recommended Sauces: Golden Mustard, Carolina Red, or Vaunted Vinegar
The night before you plan to bbq, combine the rub ingredients in a small
bowl. Massage the pork well with about half of the rub. Transfer the
pork to a plastic bag, and refrigerate it overnight.
Before you begin to bbq, remove the pork from the refrigerator. Add
another coating of the rub. Let the pork sit at room temperature for
about 45 minutes.
Prepare the smoker for bbq-ing, bring the temperature to 200 F to 220F.
If you plan to baste the pork, stir any remaining rub together with the
mop ingredients in a saucepan and warm the mixture over low heat.
Transfer the pork to the smoker and cook it for about 1-1/2 hours per
pound, or until the internal temperature reaches 170 F to 180 F. Mop the
pork about once an hour in a wood burning pit, or as appropriate for your
style of smoker.
Remove the pork from the smoker and let it sit for about 15 minutes, until
cool enough to handle. Pull off chunks of the meat, and either shred or
chop them as you wish. Make sure each serving has some of the darker,
chewier Mr. Brown along with the lighter interior meat.
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Title: Thanksgiving Turkey (Smoked)
Keywords: BBQ, E/Schraishuhn, Poultry, Smoker
From : Harry Schraishuhn, Oct-7-90 11:55pm
Tomorrow is Thanksgiving in Canada and I thought I'd share my recipe for
smoked turkey. I can almost guarantee that once you've had it, it'll
never go back in the range oven or God forbid microwave again.
You need a smoker. I would suggest a wet smoker. I paid $72.95 Canadian
for mine. It looks like a big pot on three legs with a domed top.
A 15 pound turkey is about as big as will fit.
In addition to the smoker you need:
Unstuffed turkey
Meat thermometer (optional)
1-Bag Kingsford Charcoal or equivalent
1-Bag mesquite or hickory wood chips
2-3 Gallons of water
1/2 pint dry white wine
1-Tablespoon of rosemary
Salt
Something that makes fire to light the charcoal with. The two sticks
approach takes too long .. A Bic or equivalent will do nicely.
There are two porcelin <--Spelling coated metal bowls inside the smoker.
Fill the bottom bowl with charcoal and light it off. In the meantime soak
about two cups of wood chips in water for 20-30 minutes. When the
charcoal is good and hot sprinkle about 1/2 of the would chips on the
charcoal. Put 2 quarts of water, the rosemary and white wine in the top
bowl. Put the grill on top and place your rinsed and salted turkey on the
grill. Place the domed lid in place and your on your way.
Check the charcoal and water once an hour making sure the charcoal stays
hot and the water bowl is kept about 1/2 full. Add additional wood chips
every second hour. If your using a thermometer, cook until you reach the
recommended poultry temperature, otherwise cook for about 1/2 per pound.
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