Owner Manual

Bacon Wrapped Chicken Bites
Prep Time: 20 minutes
Cook Time: 3 hours
INGREDIENTS:
• 2 boneless, skinless chicken breast
• 1 lb. thinly sliced bacon
• Toothpicks
• 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 wood chips. Fill outer ring
of tray with water.
3. Preheat smoker to 225°F.
4. Cut chicken breasts into 1” x 1” cubes (Fig. 1).
5. Wrap each cube with full piece of bacon (Fig. 2).
6. Secure with toothpick.
7. Sprinkle barbecue rub generously on top of each cube.
8. Place rack in smoker and close. Let sit in smoker for 3 hours or until chicken is nished cooking.
* see meat temperature guide for USDA safe minimum temperature
Armadillo Eggs
Prep Time: 25 minutes
Cook Time: 1-1 1/2 hours
INGREDIENTS:
• 8-10 jalapeños
• 1 lb. ground (spicy) breakfast sausage
• 1 8 oz. package of cream cheese
• 1 cup shredded cheddar cheese
• 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 wood chips. Fill outer
ring of tray with water.
3. Preheat smoker to 225°F.
4. Combine 8 oz. of cream cheese with 1 cup
of shredded cheddar cheese in medium bowl.
Mix until ingredients are evenly blended.
5. Cut stems off jalapeños. Slice in half
lengthwise. Remove seeds and ribs.
6. Fill each half-jalapeño with the cream
cheese/cheddar mixture until it is slightly over
the brim of the jalapeño (Fig. 2).
7. Flatten the 1 lb. of sausage onto a non-stick
surface (Fig. 3).
8. Lay one of the stuffed jalapenos onto the
sausage and cut a piece of the sausage big
enough to wrap around the jalapeño.
9. Wrap the sausage around the jalapeño and
repeat the process until the sausage is gone.
10. Pour a generous portion of the barbecue
rub on a plate or in a bowl then roll the
armadillo eggs in the rub until they are
evenly coated.
11. Lay out the eggs on the smoker rack.
12. Place rack in smoker and close. Let sit in
smoker for 1 to 1.5 hours depending on
thickness of sausage.
* see meat temperature guide for USDA safe minimum temperature
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