Smoking Recipes; Indirect Heat - Char-Griller Smokin Champ 1624 Owner's Manual

• Bring to room temperature before cooking.
• Mix in chopped onions, green peppers, salt, sear 3/4 inch patties on each side with fire grate
in high position for a few minutes.
• Lower fire grate to medium position and grill with lid down to avoid flare-ups.
• Cook each side 3 to 7 minutes according to desired doneness.
• Cook ground meat to 150 internally or until juice runs clear (free of blood) for prevention of
E-coli.
• Burgers can be basted with marinade when turning and/or other ingredients can be mixed in
with the ground beef such as chili sauce or powder.
SHRIMP (Peeled) & CRAYFISH:
• Place on skewers.
• Coat with melted butter and garlic salt.
• Grill 4 minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES:
• Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes.
• Turn after 25 minutes (no need to turn if smoked).
• Squeeze to check for doneness.
SWEET CORN IN HUSKS:
• Trim excess silk from end and soak in cold salted water 1 hour before grilling.
• Grill 25 minutes – turning several times.
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sMOKInG reCIPes

Indirect Heat

Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING SLOWLY
(See chart above).
1. Place water/drip pan on left side of fire grate.
2. Place hot coals on right side (damper end) of fire grate. The charcoal basket accessory helps
confine coals to one side.
3. Place meat above water pan.
4. Place fire grate in low position.
5. Close lid & control heat with dampers & adjustable grate.
• You may want to sear certain foods before smoking by placing meat directly above coals
with LID open and FIRE GRATE in high (hot) position for several minutes. Add flavor soaked
wood chips to the fire and add 1 part marinade, beer, or wine to 3 parts water to the drip pan.
• OPENING THE SMOKING CHAMBER WILL EXTEND COOKING TIME. Cooking with meat
thermometer ensures food is fully cooked. Insert thermometer into thickest part not touching
bone, and allow five minutes to register. Internal temperature for birds should be 170°F to
180°F or when leg moves easily in joint. Meat should be cooked to internal temperature
of 140°F for rate, 160°F for medium and 170°F for well done. Check the water level when
cooking more than 4 hours or when you can't hear the water simmering. Add water by
moving meat over and pouring water through GRILL into WATER PAN.
• IF THE SMOKE IS WHITE, THE FIRE'S RIGHT. IF THE SMOKE IS BLACK, ADD SOME
DRAFT.
Smokin' Champ™
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