Dansons Group Pit Boss 3 Series Assembly And Operation Manual page 30

SMOKED CHICKEN
Makes 2 - 6 Servings
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Ingredients:
1 whole Chicken
1.8-2.7 kg / 4-6 lbs
45 ml /3 tbsp Seasoning or Rub
Instructions:
1. Preheat smoker, then adjust to 107-135°C / 225-275°F.
2. Take chicken parts out of package and wash thoroughly and
place on paper towel to dry.
3. Sprinkle seasoning or rub on both sides of chicken parts.
4. Place chicken in smoker, breast side up. After 30 minutes,
turn chicken over. With your meat probe, check the internal
temperature by pushing grill probe into the meat nearest the
bone. When internal temperature reaches 82°C / 180°F, the
chicken is done.
TIP: You may brush your favorite BBQ sauce on the chicken
during the last 15 minutes of your cooking process to heat it up.
5. Using tongs, carefully remove the chicken from the smoker. Let
rest for five minutes. Carve chicken and serve.
Variation: FLAVORED MARINADE IN WATER PAN
Use the same instructions as above, but substitute half the water in
the water pan with a can of your favorite non-diet cola, fruit juice,
or water with additional seasoning.
SMOKED SAUSAGE WITH MANGO CHUTNEY
Makes 4 - 6 Servings
Suggested Wood Pellet Flavor: Hickory / Apple / Competition
Ingredients:
0.9 kg / 2 lbs Italian Sausage (hot or mild)
2 whole Mangoes (finely chopped)
10 ml / 2 tsp Fresh Parsley (minced)
15 ml / 1 tbsp Red Pepper (diced)
10 ml / 2 tsp Honey
½ Red Onion (diced)
½ bulb Fennel (diced)
5 ml / 1 tsp Lime Juice
Pinch Salt
Instructions:
1. Preheat smoker, then reduce to 82-107°C / 180-225°F.
2. Place sausages on cooking grids, spaced evenly apart. Smoke for
25-30 minutes until cooked.
3. Combine all remaining ingredients to make the chutney. Chill
until ready to serve.
4. Remove sausages from smoker. Slice sausage diagonally, then
serve with side of chutney.
30
WHOLE SMOKED TURKEY
Feeds a small army - leftovers are great!
Suggested Wood Pellet Flavor: Hickory / Cherry / Competition
Ingredients:
1 whole Turkey (thawed)
9-11.3 kg / 20-25 lbs
60 ml /4 tbsp Seasoning or Rub
5 ml / 1 tsp Smoked Paprika
45 ml /3 tbsp Butter
Instructions:
1. Preheat smoker, then adjust to 135-177°C / 275-350°F.
2. Remove the turkey neck and giblets. Rinse turkey thoroughly
and pat the exterior dry with paper towel.
3. In a small bowl, mix butter, ¼ of the seasoning and paprika
together to form a paste. Gently insert your hand between the
outer skin and the breast meat. Rub paste into the meat.
4. With the remaining seasoning, rub the outer surface of the turkey.
5. Place turkey, breast side up, in center of smoker, and smoke until
turkey is tender and golden brown; internal temperature should
reach 82°C / 180°F in the thickest part of the thigh and 77°C /
170°F in the breast.
6. Remove turkey, cover with foil and let rest for 10 minutes before
carving.
How-to make: TURKEY GRAVY
If you want to catch the drippings to make gravy, place the turkey
on a rack inside a large aluminum foil roast pan. Add 0.6 cm / ¼"
of water or broth and some seasoning into the bottom of the
pan. Monitor the juices, as you may need to add more during the
cooking period.