Ginnys 749121 User Manual page 18

Smoked Chicken
mesquite or hickory wood chips
5 lb. whole chicken
salt & pepper
1. Fill the smoker charring cup about half full with dry wood chips and cover.
Place the rack in the smoker.
2. Pat the chicken dry, inside and out, with paper towels. Sprinkle generously
with salt and pepper.
3. Cover and HOT SMOKE for 1-1½ hours (until meat temperature reaches
165°F).
4. When smoking is finished remove the chicken using 2 forks. Cover loosely
with aluminum foil and let chicken rest for 1/2 hour before serving.
Serves 4
Smoked Salmon
1 lb. salmon fillets, cut into 4 pieces
2 c. water
2 T. sugar
1 T. garlic powder
1. Place all ingredients in a shallow dish (add a little more water if needed to
cover the salmon). Flip the fillets a few times to mix the brine. Refrigerate
for 2 hours.
2. Fill the charring cup about half full with wood chips and cover. Place the
rack in the smoker.
3. Remove the salmon from the brine and pat dry. Place the fillets on the
rack, cover and HOT SMOKE for 45-60 minutes, or until internal
temperature reaches 145°F. Add a few more minutes if needed.
4. When done, remove the salmon with a spatula and serve hot or cold with
crackers.
Serves 2-4
18
RECIPES
Ginnys.com
1 T. pepper
¼ c. salt
mesquite or hickory wood chips
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