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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 375° 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 425º-450º F
Recommended Wood Pellets: Alder, Fruit Wood
Set dial to “High Smoke” 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.
RECIPE SUGGESTION AND TIPS
PULLED PORK (BOSTON BUTT)
Times and Temps
6-8 lbs takes 8-12 hours
It’s done when the internal temp reaches 195º-200ª F
Smoke on the “High Smoke” setting on the grill
Recommended Wood Pellets: Mesquite, Apple and Alder
The cheapest and easiest way to learn about your new smoker
is pulled pork. The roasts can often be found on sale and yield
fantastic results. Look for a bone-in butt, most often referred to
as picnic or Boston butt. There are various commercial rubs on
the market that work great for butts. McCormicks Apple wood Rub
or Mike Mills’ Magic Dust tends to be favorites of many. A simple
Internet search will yield the results on how to make your own
Magic Dust.
Trim thick fat caps down to a quarter inch. Rinse and pat dry to
prepare to apply the dry rub. Coat the butt liberally with dry rub,
being sure to cover all sides and spaces. This can be done up
to one day before smoking if covered in plastic wrap and stored
in a refrigerator. When ready to smoke, remove plastic covering
and place butt in the smoke chamber. Set the grill to the “High
Smoke” setting and make sure the hopper is filled with food grade
smoking pellets. Smoking times depend on external weather
factors and size of the roast. Refer to the “Times and Temps”
above. Wrap the roast in aluminum foil when the internal meat
temp reaches 160° F, leave covered until it reaches the internal
temp of 195º-200º F. For best results, leave the roast covered and
let it “rest” for 15 minutes before pulling. Doing so will give it a
chance to redistribute the juices and make it easier to pull.
RIBS (BABYBACK)
Times and Temps
Typically takes 4-6 hours to finish
It’s done when the meat pulls back from the bone
Smoke on “High Smoke” setting
Recommended Wood Pellets: Fruit Woods combined with Hickory
and Alder
Few BBQ items are as iconic as smoked ribs, yet with a very
short learning curve you can be known as the neighborhood rib
king. Like any other form of cooking, it comes down to time and
temperature. The key here though is preparation. Do the work a
day ahead of time to reap the tasty rewards the next day. Rinse
the ribs in the sink and pat dry with a paper towel.
The next step is key; there is a silver skin or membrane on the
concave side of the ribs. This needs to be peeled off. Start by
scoring the membrane on one of the rib bones in the middle of the
rack. Use a paper towel to get a hold of the skin and peel it back.
Once the ribs have been rinsed and peeled they are ready for rub.
There are many great dry rubs available on the market, check
your local grocer to see what they have available. Famous Dave’s
and Emeril’s are both great choices. If you want to make your
own, search online to come up with something that will work for
you. Apply the rub liberally to both sides of the ribs. If you are
doing multiple racks, stack them on top of each other then wrap
in plastic wrapping. Place in a pan or a cookie sheet to keep your
refrigerator clean. Leave overnight.
Remove the plastic wrap from the ribs and separate each rack.
Place ribs on the grill convex side up and turn smoker on to “High
Smoke.” Camp Chef makes a great rib rack that will allow you to fit
more racks of ribs on the grill. If you like sauce on your ribs, baste
them towards the end of your smoking. When the meat pulls away
from the bone, the ribs are done. This should take about 6 hours,
depending on external temps, meat size and grill temperature.
Remove and let it rest for 10-15 minutes
before eating.
BRISKET
Times and Temps
Typical full, trimmed brisket weighs 8-12 lb.
It should take about 12-18 hours to complete
It’s done when the internal temp reaches 185°-195 ° F
Recommended Wood Pellets: Hickory or Mesquite combined with
Apple and Alder
Brisket isn’t the easiest cut of meat to cook but with the help of a
smoker it will quickly become a favorite. Low temperatures and a
prolonged smoke is what help break down the connective tissues
in this otherwise tough piece of meat. It can be bought as a whole
or partial cut, trimmed or untrimmed. Buying the whole brisket
untrimmed can save on some money if you’re willing to trim it
yourself. It’s a pretty simple task and can be done at home.
Preparing it 24 hours in advance seems to yield the best results.
Remove the brisket from the packaging and trim the fat cap to
about ¼”. Leaving some fat on the meat will help keep it moist as it
renders during the smoking process. Rinse and pat dry.
Dry rubs are the most common for smoked brisket. Mike Mills’ Magic
Dust is a longtime favorite but there are numerous great ones
available at your local grocery store. Apply the dry rub liberally to
every part of the brisket then wrap tightly in plastic wrap and set
in a refrigerator overnight. Doing so will allow the flavors of the rub
to work their way into the meat. When ready to smoke remove the
brisket from the fridge and take off the plastic wrap.
Place the brisket on the grill, fat side up. Adjust the temperature
dial to “High Smoke” and make sure the hopper is filled with food
grade pellets. Insert the included meat temperature probe into the
meat to keep an eye on your internal temps. Wrap the brisket in
aluminum foil once it reaches 160°. By doing so, it will heat more
evenly and keep your brisket more moist. Once the desired internal
temp is reached remove from grill and keep covered, allowing it to
rest for 15-20 minutes then slice ¼” thick against the grain.
TURKEY
Times and Temps
10-12 lbs takes 7-8 hours to smoke or 3-4 hours to smoke cook
Cook to the USDA recommended internal temp of 165° F
Recommended Wood Pellets: Fruit Woods (apple, cherry, peach)
There are certain things that Grandma cooked and did a great
job; probably for most, turkey is not on that list. Gone are the days
of overcooked, dry birds. Thanks to some fresh ideas on cooking
poultry, dry birds are a thing of the past. Brining is nothing new but
