11
MASTERBUILT SMOKIN’ RECIPES
SMOKED CORNISH HENS
w/ Wild Rice
Servings for 2
INGREDIENTS:
Cornish
Game
Hens
2
hens
Green onion (chopped)
1
/
4
cup
Butter
3
tbs
Wild rice (cooked)
1 cup
Pecans or Walnuts (chopped)
1
/
4
cup
Lime Marmalade
1
/
2
cup
Orange juice
1
/
4
cup
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
/
2
hours. Brush with remaining glaze before serving,
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 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
1
/
2
” slices. Serve at room
temperature.
SMOKED PORK BUTT
Servings for 6
INGREDIENTS:
Fresh Pork Butt
7 lbs (3.1kgs)
Salt
1
/
2
tsp
Brown sugar
1
/
4
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
1
/
2
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 1
1
/
2
cup
Ginger
1
tsp
Nutmeg
1
/
4
tsp
Allspice
1
/
2
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.
SMOKED TURKEY
Servings for 6-8
INGREDIENTS:
Turkey
10 - 14 lbs (4.5-6.3 kgs)
Salt
1 tbs
Sugar
2
tbs
Cinnamon
1-2
tsps
Apple (cored, peeled, and quartered)
1 average
Onion (quartered)
2 medium
Celery stalks with leaves
4 stalks
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.
4
INSTRUCCIONES DE ARMADO
Herramientas necesarias para el armado: un destornillador Phillips.
Paso 2
Fije las asas laterales (11) al cuerpo
del ahumador (1) con los tornillos
(A).
Repita el mismo paso en el lado
opuesto.
Paso 1
Coloque la parrilla con cuidado,
como se ilustra.
Con los tornillos (A), fije las patas (7)
a la parte inferior del cuerpo del
ahumador (1).
Repita el paso con las demás patas.
7
1
A
11
A
