Instrucciones De Armado - Masterbuilt 20071012 Assembly, Care & Use Manual Warning & Safety Information

Smokehouse, this product is for outdoor use only ~ household type

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Table of Contents

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MASTERBUILT SMOKIN' RECIPES

SMOKED PORK BUTT

Servings for 6

INGREDIENTS:

Fresh Pork Butt

7 lbs (3.1kgs)

Salt

tsp

Brown sugar

cup

Chili Powder

2 tbs

SUGGESTED WOOD FOR SMOKING:

Apple chips

INSTRUCTIONS:

Mix ingredients and rub onto pork butt. Cook pork butt for 5 hours in

225°F (107°C) smoker using apple wood chips during first 3 hours.

After 5 hours remove butt and wrap in heavy foil. Cook for an

additional 1 to 1

hours. Internal temperature should be 160°F

(71°C). Serve.

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

cup

Ginger

1 tsp

Nutmeg

tsp

Allspice

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.

INGREDIENTS:

Turkey

Salt

Sugar

Cinnamon

Apple (cored, peeled, and quartered)

Onion (quartered)

Celery stalks with leaves

SUGGESTED WOOD FOR SMOKING:

Hickory or Apple chips

INSTRUCTIONS:

Thaw turkey according to package directions if necessary. Remove giblets and

neck. Rinse and pat dry. Sprinkle turkey cavity with salt. Combine sugar and

cinnamon in small bowl. Dredge apple in mixture. Stuff apple, onion and celery

into cavity. Close with skewers. Tie ends of legs to tail with kitchen string. Lift

wing tips up and over the back to tuck under. Set smoker to 225°F (107°C).

Place turkey on cooking rack and cook for 8 to 12 hours or until inner thigh

temperature reaches 180°F (82°C). Cover turkey and chill or let stand 20

minutes before carving. Serve.

SMOKED CORNISH HENS

w/ Wild Rice

Servings for 2

INGREDIENTS:

Cornish Game Hens

Green onion (chopped)

Butter

Wild rice (cooked)

Pecans or Walnuts (chopped)

Lime Marmalade

Orange juice

Salt

SUGGESTED WOOD FOR SMOKING:

Hickory chips

INSTRUCTIONS:

Rinse and pat dry each hen. Season cavities with salt.

Sauté onions in 1 tbs butter. Stir in rice and chopped nuts.

Stuff hens with rice mixture. Close with skewers or kitchen string.

Melt remaining 2 tbs of butter in small saucepan. Add marmalade

and orange juice blending until smooth. Brush hens with marmalade

mixture. Place hens on cooking rack in 225°F (107°C) smoker and

cook for 2 to 2

hours. Brush with remaining glaze before serving,

SMOKED FILET MIGNON

Servings for 20

INGREDIENTS:

Beef Filets

Olive oil

Garlic cloves (crushed)

Salt

Ground Pepper

SUGGESTED WOOD FOR SMOKING:

Mesquite or cherry wood chips

INSTRUCTIONS:

Season meat with garlic cloves, salt and pepper. Heat olive oil in

large frying pan. Sear/brown meat on all sides. This will seal in juic-

es before smoking. Wrap each filet in heavy aluminum foil

leaving the tops of each uncovered. Sprinkle a little olive oil on top of

each filet. Place foil wrapped filets in 225°F (107°C) smoker and

cook 20 to 30 minutes. Medium rare filet will have an internal

temperature of 140°F (60°C) when checked with thermometer.

Allow meat to cool slightly then carve into

" slices. Serve at room

temperature.

SMOKED TURKEY

Servings for 6-8

10 - 14 lbs (4.5-6.3 kgs)

1 tbs

2 tbs

1-2 tsps

1 average

2 medium

4 stalks

2 hens

cup

3 tbs

1 cup

cup

4 lbs (1.8 kgs)

2 tbs

4 cloves