Masterbuilt 20070210 SMOKEHOUSE Assembly, Care & Use Manual page 5

MASTERBUILT SMOKIN' RECIPES
SMOKED PORK BUTT
Servings for 6
INGREDIENTS:
Fresh Pork Butt 7 lbs (3.1kgs)
Salt 1 / tsp
2
Brown sugar 1 / cup
4
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 1 / hours. Internal temperature should be 160°F
2
(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 1 1 / cup
2
Ginger 1 tsp
Nutmeg 1 / tsp
4
Allspice 1 / tsp
2
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.
SMOKED TURKEY
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.
11
SMOKED CORNISH HENS
w/ Wild Rice
Servings for 2
INGREDIENTS:
Cornish Game Hens 2 hens
Green onion (chopped) 1 / cup
4
Butter 3 tbs
Wild rice (cooked) 1 cup
Pecans or Walnuts (chopped) / cup
1
4
Lime Marmalade 1 / cup
2
Orange juice 1 / cup
4
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 1 / hours. Brush with remaining glaze before serving,
2
SMOKED FILET MIGNON
Servings for 20
INGREDIENTS:
Beef Filets 4 lbs (1.8 kgs)
Olive oil 2 tbs
Garlic cloves (crushed) 4 cloves
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
juices 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 1 / " slices. Serve at room
2
temperature.
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
ASSEMBLY INSTRUCTIONS
Tools required for assembly: Phillips Head Screwdriver.
A
1
11
A
Step 1
Carefully position grill as shown.
Attach leg (7) to bottom of smoker
7
body (1) using screws (A).
Repeat step for remaining legs.
Step 2
Mount side handle (11) to smoker
body (1) using screws (A).
Repeat step for opposite side.
4