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12
MASTERBUILT SMOKIN’ RECIPES continued
SMOKED STUFFED SALMON
Servings for 4
INGREDIENTS:
Salmon (drawn) 4 - 5 lbs (1.8-2.2 kgs)
Oil 3 tbs
Green onion (chopped)
1
/4 cup
Tomato ( peeled and chopped) 1 cup
Dill (fresh and chopped)
1
/4 cup
Bread cubes (dry)
1
/2 cup
Celery (chopped)
1
/4 cup
Salt
1
/4 tsp
Lemon pepper
1
/2 tsp
Garlic (minced) 1 clove
SUGGESTED WOOD FOR SMOKING:
Hickory chips
INSTRUCTIONS:
Prepare salmon and brush with oil. Combine remaining ingredients in
a small bowl. Stuff salmon with mixture. Place salmon on a sheet of
heavy aluminum foil that has been doubled and greased. Place in
smoker at 225°F (107°C) and cook for 3 to 4 hours. Make sure there
is room on either side of foil
to allow airflow inside
smoker.
SMOKED TROUT
Servings for 6
INGREDIENTS:
Trout fillets 4 - 6
Water 2 cups
Soy sauce
1
/4 cup
Teriyaki sauce
1
/4 cup
Salt
1
/2 cup
Lemon pepper 1 tsp
Garlic salt
Dill seed
SUGGESTED WOOD FOR SMOKING:
Hickory, alder or apple chips
INSTRUCTIONS:
Mix recommended amounts of water, soy sauce, teriyaki sauce and
salt with other ingredients to your liking in a small container. Place
fillets into marinade, cover and let soak in refrigerator overnight.
Smoke for 3 to 4 hours or until meat is flaky and dry in smoker at
225°F (107°C).
3
SMOKED SUMMER VEGETABLES
Servings for 4-6
INGREDIENTS:
Summer Squash
Zucchini
Onion
Mushrooms
French Cut Green Beans
SUGGESTED WOOD FOR SMOKING:
Hickory or apple wood chips
INSTRUCTIONS:
Rinse and thinly slice summer squash, zucchini and onion. Mix all vegetables
together. Form cup shaped containers using heavy duty aluminum foil. Place
about 1 cup of vegetable mix in each foil cup. Season to taste with your favorite
herbs and spices. Pinch top of foil cups together. To allow smoke penetration put
a couple of small holes around top of each vegetable cup. Place foil cups in
smoker at 220°F (104°C) for 1 hour. Serve.
Fish
Pork 160°F (71°C)
Egg Dishes 160°F (71°C)
Steaks and Roasts of Beef, Veal or Lamb 145°F (63°C)
Ground Beef, Veal or Lamb 160°F (71°C)
Whole Poultry (Turkey, Chicken, Duck, etc.) 165°F
(74°C)
Ground or Pieces Poultry (Chicken Breast, etc.) 165°F
(74°C)
USDA* Safe Minimum Internal Temperatures
* United States Department of Agriculture
145°F (63°C)
MAPLE GLAZED HAM
Servings for 6-8
INGREDIENTS:
Ham shank or butt (fully cooked, bone-in) 5 - 7 lbs (2.2-3.1 kgs)
Maple syrup 1
1
/2 cup
Ginger 1 tsp
Nutmeg
1
/4 tsp
Allspice
1
/2 tsp
Cloves 16 whole
Pineapple slices (canned) 1 can
Maraschino Cherries 1 jar
SUGGESTED WOOD FOR SMOKING:
Hickory or Mesquite chips
INSTRUCTIONS:
Remove thick skin and trim fat leaving no more than 1/2” (13mm)
thick covering on ham. Score ham. Combine syrup, ginger, nutmeg,
and allspice in a small bowl. Place ham in a large dish and baste
with syrup mixture. Let ham stand in syrup mixture for 1 to 2 hours
basting frequently until ham at room temperature. When ready to
smoke remove ham from dish and stud with cloves. Place ham in
225°F (107°C) smoker. Cook for 2 to 3 hours. Baste with syrup
mixture at least two times during cooking time. Before last hour of
smoking, decorate ham with canned pineapple and cherries and
baste. Internal temperature of ham should be at 130°F to 140°F
(54-60°C) when heated thru.
TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL
TEMPERATURES LISTED IN THE TABLE BELOW.
• This is a slow smoker…allow sufficient time for cooking. Smoker is for OUTDOOR USE ONLY.
• "Preseason" smoker prior to first use. See page 8.
• Pre-heat smoker for 30 to 45 minutes at max temperature before loading food.
• DO NOT cover racks with aluminum foil as this will not allow heat to circulate properly.
• Do not overload smoker with food. Extra large amounts of food may trap heat, extend cooking
time and cause uneven cooking. Leave space between food on racks and smoker sides to ensure
proper heat circulation. If utilizing cooking pans, place pans on center of rack to ensure even
cooking. Please see manual for more detail.
• Close air damper on top of unit to retain moisture and heat. If cooking foods such as fish or jerky,
open air damper to release moisture.
• Temperature reading on control panel will fluctuate + or - 10 to 15 degrees as smoker cycles on
and off.
• Store smoker in a dry area after use.
• Extreme cold temperatures may extend cooking times.
• CLEAN AFTER EVERY USE. This will extend the life of your smoker and prevent mold and
mildew.
ENJOY!
ENJOY!
LET'S GET STARTED!
LET'S GET STARTED!