Cajun Injector Electric Smoker, Owner'S Manual

Smoked Oyster Dressing

Prep time:  10 minutes

Cook time:  25 minutes

Yields: 1 (1/2 cup) servings

Ingredients:

16 oz.   

Shucked Oysters 

4 oz.          

Ground Pork

2 tbsps.     

Extra Virgin Olive oil

1  

Medium Onion, Diced

1  

Small Green Bell Pepper, Diced

3  

Cloves Garlic, Minced

Method:

Drain oysters and pat dry with paper towels. Place 1/4 cup Wood Pellets into wood 

pellet chute, and ensure that no pellets remain in chute after loading. Place oysters 

on a small baking rack and smoke at 185˚F for 40 minutes. Once oysters are finished 

smoking, set them aside and allow them to cool. When cool, rough chop the oysters 

and set them aside.  In a heavy saucepan, gently cook the onion, bell pepper, and 

garlic until translucent.  Add the chopped oysters and water and bring to a boil.  Add 

rice, return to a boil, lower heat to a simmer, cover and cook over low heat for 20 

minutes.

Cajun Injector® Smoked Venison Roast

Prep Time: 10 minutes

Cook Time: 4-5 hours

Yield: 4-6 servings

Ingredients:

1 

Cajun Injector® Smoker Kit containing: 

1 (16) ounce jar Cajun Injector Smoking Brine

1 (16) ounce jar Cajun Injector Basting Spray

1 (16) ounce jar Cajun Injector BBQ Finishing Sauce

1 (3)   ounce pecan smoker pellets

1 (3)   ounce oak smoker pellets

1 - 4 lb.      

Venison Roast

3 tbsps.     

Cajun Injector® Quick Shake® Cajun Shake® seasoning

1 cup         

Apple Juice

Method:

Set the smoker temperature to 225° F. Once smoker is ready, inject 2 ounces per 

pound of the smoking brine throughout the roast. Next, season the outside liberally 

with the Cajun Injector Quick Shake Cajun Shake seasoning. Place the roast on a 

rack in the Cajun Injector Electric Smoker. Spray with basting spray and pour apple 

juice into drip pan in smoker. Place 1/4 cup Oak or Pecan Wood Pellets into wood 

pellet chute, and ensure that no pellets remain in chute after loading. Let the roast 

smoke for about 4-5 hours at 225° F. Use the basting spray again about 2 hours 

into the smoking process. After four hours check internal temperature of the roast, 

it should be near 165° F. When internal temperature is 165° F pull the roast off 

the smoker and apply the BBQ finishing sauce. Allow to rest for 15 minutes before 

carving.