Instructions / Assembly

13
RECIPES
MAPLE GLAZED HAM
5-7 lbs Ham Shank or Butt (Fully cooked, bone in) 1 ½ cup Maple syrup 1 tsp Ginger ¼ tsp Nutmeg ½ tsp Allspice 16 whole Cloves 1 can Pineapple slices (canned) 1 jar Maraschino Cherries Hickory or Mesquite Chips Remove thick skin and trim fat leaving no more than ½” thick covering on ham. Score ham. Combine syrup, ginger, nutmeg, and allspice in a small bowl. Place ham in large dish and baste with syrup mixture. Let ham stand in syrup mixture for 1 or 2 hours basting frequently until at room temperature. When ready to smoke remove ham from dish and stud with cloves. Place ham in preheated 225°F (107°C) smoker. Cook for about 2-3 hours. Baste with syrup mixture at least 2 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 160°F (71°C) when heated.
PORK OR BABY BACK RIBS
2-4 lbs Pork or Baby Back Ribs ½ tbsp Salt ¼ cup Brown sugar 2 ½ tbsp Chili powder 1 ½ tbsp Ground cumin 2 tsp Cayenne pepper 2 tsp Black pepper (freshly ground) 2 tsp Garlic Powder 2 tsp Onion Powder Hickory Chips Mix ingredients and rub mixture on meat for 2 hours before cooking. Allow meat to reach room temperature. Cook ribs for 3 hours at 225°F (107°C) in preheated smoker using hickory chips during the fi rst 2 hours. After 3 hours remove the ribs and wrap in heavy foil. Cook for an additional 1- 1 ½ hours until internal temperature reaches 160°F (71°C).
6
ASSEMBLY
• BEFORE ASSEMBLY READ ALL INSTRUCTIONS CAREFULLY. • ASSEMBLE UNIT ON A CLEAN, FLAT SURFACE. • TOOL NEEDED: PHILLIPS HEAD SCREWDRIVER
STEP 1 Carefully position grill as shown. Attach leg (7) to bottom of smoker body (1) using screws (A). Repeat step for remaining legs.
STEP 2 Mount side handle (11) to smoker body (1) using screws (A). Repeat step for opposite side.
7
A
1
A
11