Owner Manual

Prosciutto Wrapped Shrimp
Prep Time: 15 minutes
Cook Time: 15 - 20 minutes
INGREDIENTS:
• 6-10 skewers
• 1 pound peeled and deveined shrimp
(approximately 35-40 shrimp)
• 6 ounces thinly sliced prosciutto
• 1 tablespoon olive oil
• 2 1/2 teaspoons paprika
• 2 teaspoons ground black pepper
DIRECTIONS:
1. Remove rack from smoker and bring to work station.
2. Fill middle bowl portion of water/wood chip tray with your choice of dry wood chips. Fill outer
ring of tray with water.
3. Preheat smoker to 225°F.
4. Combine the oil, paprika, and pepper in a medium bowl. Add the shrimp and mix until evenly
coated (Fig. 1).
5. Wrap each shrimp in a thin piece of prosciutto-just enough to cover the surface (Fig. 2).
6. Starting at the thicker end, slide the skewer through each shrimp until it emerges from the
thinner end.
7. Add enough shrimp to cover the length of the skewer.
8. Position rack in the smoker.
9. Place rack in smoker and close. Let sit in smoker until shrimp is cooked through –
approximately 20 minutes.
* see meat temperature guide for USDA safe minimum temperature
Stuffed Mushrooms
Prep Time: 20 minutes
Cook Time: 1 hour
INGREDIENTS:
• 1 lb. baby portabella mushrooms
• 8 oz. package of cream cheese
(softened)
• 1 cup shredded cheese
• ¼ cup chives
• Barbecue rub
DIRECTIONS:
1. Remove rack from smoker and bring to work station.
2. Fill middle bowl portion of water/wood chip tray with your choice of dry wood chips. Fill outer
ring of tray with water.
3. Preheat smoker to 225°F.
4. Remove the stems from each mushroom.
5. Soak mushroom caps in bowl of water for 30 minutes to clean (Fig. 1).
6. Remove from bowl and rinse well under cold water.
7. Lay mushrooms out on paper towel or a cloth for 5 minutes to dry (Fig. 2).
8. Mix cream cheese, cheese, and chives to make filling.
9. Fill mushroom caps with filling.
10. Sprinkle barbecue rub generously on top of each stuffed mushroom.
11. Place rack in smoker and close. Let sit in smoker for approximately 1 hour.
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