Cabela's 541836 Warning & Instruction Booklet page 13

has made a solid reemergence onto the cooking stage. Anyone
that hasn't tried a brined bird is missing out on something good,
it just may convince you to eat turkey more than once a year.
Whether you buy a fresh or frozen turkey, make sure it's thawed out
when brining. Each brine mix has slightly different instructions,
refer to the one you have or have bought. There are also great
brine recipes online; just make sure you get one for poultry. A tried
and true favorite is Hi Mtn Game Bird and Poultry brine. It comes
with 2 packets and has very detailed instructions.
Once the bird has been brined and rinsed place it on the grill.
Camp Chef makes a popular and effective poultry-cooking tool,
the Infusion Roaster. Think of beer can chicken for your turkey; it's
a great way to add moisture to the bird while cooking. If you want
to cook the turkey turn the grill setting to 350° F and make sure
the pellet hopper is filled with food grade pellets. To smoke the
turkey, turn the setting to "High Smoke."
Insert the meat probe into the thickest part of the breast; be sure
to keep the tip of the probe away from the internal bones, as it
will affect the temperature reading. Cook or smoke the turkey
until an internal temp of 165° F is reached. Test multiple places
on the bird to be sure it's fully cooked. Once it has reached 165°
F, remove it from the grill and cover with foil. Let it rest for 10-15
minutes then carve and serve.
SALMON
Times and Temps
Approximate smoking time for steak cuts - 2-2.5 hrs
Approximate smoking time for filets - 4-6 lbs 3.5-4 hrs
Smoke to an internal temperature of 145° F
Recommended Wood Pellets: Alder, Fruit Woods, Hickory
Iconic in the Northwest but loved all across the continent, smoked
salmon is deeply rooted in American history. Salmon is a favorite
for more than just flavor, it's rich in Omega 3 and Vitamin E. It
also keeps very well in the refrigerator or vacuum packed and
frozen.
Buy fresh salmon and rinse it clean before brining or putting a
dry rub on it. Brines have been popular for years, for a number of
reasons. It's easy to use and yields great results. Brines are pretty
basic, usually just salt, sugar and a combination of other flavors.
Buying commercial made brine mixes is a sure way to go and are
available at grocers and online. Hi Mtn makes a great Gourmet
Fish Brine that works well for any seafood, especially salmon.
Follow the directions included with the brine very closely before
putting them on the grill. Remember that most of these brines
require 24 hours to work properly.
Remove the fish from the brine and rinse in cold water before
placing on the grill. Add non-stick spray to the grilling surface
to prevent from sticking. Place the fish skin side down and start
the smoker on the "Low Smoke" setting. Add food grade pellets in
the hopper and insert the food temp probe into the thickest part
of the meat. Smoke until the internal temp reaches 145° F then
pull, cover with foil and let cool for 30 minutes. Enjoy your smoked
salmon. You can also store it in your fridge or vacuum pack it and
put it in the freezer to enjoy later.
PIZZA
Times and Temps
10-16 Inch Pizza takes 10-25 minutes
Smoke at Temperatures of 450º- 500º F
Recommended Wood Pellets: Alder, Fruit Wood
Set dial to HIGH and wait for temp to reach a minimum of 425º F.
Buy or make your favorite pizza dough. Form your dough on a pizza
peel, pizza stone or pan with a light dusting of corn meal. Add
your favorite sauce, cheeses, and toppings. (If using a pizza peel,
transfer your pizza to a stone or pan for placing into the hot Pellet
Grill and Smoker.)
Put pizza on a grilling tray or other heat-shielding surface. Place in
the center of the grill surface and close lid.
Bake for approximately 10-25 minutes. Do not leave grill
unattended. Check pizza frequently by lifting crust with a spatula.
Turn pizza 1/4 turn every 5 minutes. Baking times may vary. Tray
and pizza will be hot, use caution when removing the pizza from the
grill. Let stand 5 minutes. Remove pizza from grilling tray or other
heat-shielding surface. Cut and serve.