Instructions / Assembly

43
SMOKIN’ RECIPES / SMOKIN’ RECETTES / SMOKIN ‘ RECETAS
Prepare the brine by dissolving enough salt in cold water to fl oat an egg. (The amount given is approx.) Add the sugar and the granulated garlic. Brine the fi sh for one hour. (You can use frozen
red snapper and put in the brine for about 2-2 ½ hours.) Combine the olive oil, brown sugar, garlic and pepper to make a rub. Rub the mixed dry ingredients into the fi sh. Oil the skin side of the fi sh lightly, so it won’t stick to the smoking racks. Smoke the fi sh for 60-75 minutes, depending on thickness
at 225F. Optional: Paint the fi sh with maple syrup for glaze before serving.
SMOKED RED SNAPPER
Ingredients 1 1/2 lb Red Snapper Filet (skin on) 2 tbs. Olive Oil 1 tbs. Brown Sugar 1 tbs. Garlic, Chopped 1 tsp. Pepper Black- freshly ground 1 tbs. Maple Syrup 6 oz. Moistened Wood Chips for smoking 1 foil Pie Plate
Brine 2 qts. Water
12 oz. Kosher Salt-approx 2 tbs.. Brown Sugar 1 tbs. Garlic, granulated
Préparez la saumure en dissolvant assez de sel dans l'eau froide pour qu'un œuf y fl otte. (La quantité indiquée est approximative.) Ajoutez le sucre et l'ail déshydraté. Saumurez le poisson pendant une heure. (Vous pouvez utiliser de la sébaste surgelée et la laisser dans la saumure pendant 2 à 2½ heures.) Mélangez l'huile d'olive, la cassonnade, l'ail et le poivre pour en faire un apprêt. Enduisez le poisson avec les ingrédients secs mélangés. Huilez légèrement la peau du poisson, pour qu'elle ne colle pas sur les grilles de fumage. Faites fumer le poisson à 225 °F pendant 60 à 75 minutes, selon l'épaisseur. Facultatif : enduisez le poisson d'un glacis de sirop d'érable avant de le servir.
SÉBASTE AUX YEUX JAUNES FUMÉE
Ingrédients 1 1/2 lb de fi lets de sébaste aux yeux jaunes (avec la peau) 2 c. à s. d'huile d'olive 1 c. à s. de cassonnade 1 c. à s. d'ail haché 1 c. à thé de poivre noir fraîchement moulu 1 c. à s. de sirop d'érable 6 oz. de copeaux humectés pour le fumage 1 assiette à tarte en papier d'aluminium
Saumure 2 pintes d'eau Environ 12 oz. de sel kosher 2 c. à s. Cassonnade 1 c. à s. d'ail déshydraté
Prepare la solución con sal disolviendo sufi ciente
sal en agua fría de manera que fl ote un huevo. (La cantidad mencionada es aproximada) Agregue el azúcar y el ajo granulado. Deje el pescado en la solución con sal durante una hora. (Puede usar huachinango congelado y ponerlo en la solución con sal durante 2-2½ horas). Mezcle el aceite de oliva, el azúcar morena, el ajo y la pimienta para untarlos. Unte la mezcla de ingredientes secos en el pescado. Agregue un poco de aceite a la piel del pescado para que no se pegue a la parrilla del ahumador. Deje ahumar el pescado durante 60-70 minutos, dependiendo de su grosor, a 107.2°C (225°F). Opcional: Unte jarabe de arce al pescado para glasearlo antes de servirlo.
HUACHINANGO AHUMADO
Ingredientes 1 1/2 pies de fi lete de huachinango (con piel) 2 cucharadas de aceite de oliva 1 cucharada de azúcar morena 1 cucharada de ajo, picado 1 cucharadita de pimienta negra recién molida 1 cucharada de jarabe de arce 6 oz. de trocitos de madera humedecidas para ahumar 1 charola de papel aluminio para pay
Solución con sal 2 cuartos de galón de agua 12 oz. de sal Kosher aproximadamente 2 cdas. de azúcar morena 1 cucharada de ajo granulado
4
GENERAL WARNINGS
AND SAFETY INFORMATION
• Air dampers are HOT while the unit is in use and during cooling; wear protective gloves
when adjusting.
• Unit has an open fl ame. Keep hands, hair, and face away from burner fl ame. Do NOT lean
over burner when lighting. Loose hair and clothing may catch fi re.
• DO NOT obstruct fl ow of combustion and ventilation. • Do not cover cooking racks with metal foil. This will trap heat and may cause damage to
the unit.
• Installation of unit must conform with local codes or in the absence of local codes,
with National Fuel Gas Code, ANSIZ223.1/NFPA 54, Storage and Handling of Liquefi ed Petroleum Gasses, ANSI/NFPA 58 or CSA B149.1, Natural Gas Installation Code; Propane Storage and Handling, CSA B149.2; or the Standard for Recreational Vehicles, ANSI A119.2/NFPA 1192; and Recreational Vehicle Code, CSA Z240 RV Series as applicable.
• Before each use inspect gas hose for signs of damage, if using adapter hose which is not
included with this unit.
• Keep fuel supply hose away from any heated surface, if using adapter hose which is not
included with this unit.
• Keep fuel supply hose away from unit while in operation, if using adapter hose which is
not included with this unit.
• Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if
needed, contact Masterbuilt Customer Service at 1-800-489-1581.
• Use 1LB (0.45kgs) gas cylinder (cylinder not included with unit). If using adapter hose, not
included with this unit, use a 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with unit).
• Keep ventilation openings of cylinder enclosure free and clear of debris. • LP gas cylinder being used must be constructed and marked in accordance with
specifi cations for LP gas cylinders of the US Department of Transportation (DOT) or the Standard for Cylinders, Spheres and Tubes for the Transportation for Dangerous Goods, CAN/CSA-B339.
• Never use gas cylinder if there is evidence of dents, gouges, bulges, fi re damage, erosion,
leakage, excessive rust, or other forms of visible external damage. This may be hazardous and cylinder should be taken to a liquid propane supplier to be checked.
• Never attach/disconnect gas cylinder, move or alter gas fi ttings when unit is in operation. • Always disconnect gas cylinder from unit when not in use. • Unit is designed to work with propane gas only. Only use gas cylinders marked propane
with this unit.
• This product will NOT operate with natural gas. • When use is complete, always turn regulator control valve OFF. When using a 20LB tank
with adaptor hose (NOT included with this unit), turn regulator control valve OFF fi rst, then the gas cylinder valve OFF, then disconnect the cylinder.
WARNINGS & IMPORTANT SAFEGUARDS
CONTINUED FROM PAGE 3
WARNINGS & IMPORTANT
SAFEGUARDS CONTINUED ON PAGE 5