Product Brochure

MEAT/FISH HOOKS
Ribs, sausage, whole sh or long cuts of meat can be hung easily in the smoking chamber.
The access doors make it easy to add wood chips or charcoal without removing the lid.
ACCU-PROBE
™
Temperature Gauge
Cool Touch HandleHinged Cooking Grids Built-In Lid Hanger
CHARCOAL KETTLE
NK22CK-L
Cooking Area: 365 in² (2340 cm²)
Diameter: 22.5 in (57 cm)
ACCU-PROBE
™
temperature
gauge and rust free air vent
Heavy gauge steel
charcoal grate
Stainless steel
heat diffuser
Removable high capacity,
heavy steel ash catcher
Powder coated
steel shelf
Weather proof wheels
Dual stainless steel
vents
Hinged cooking grids
Built-in dual
purpose lid hanger
Cool Touch handle with
protective heat shield
Heavy gauge black
porcelain lid and bowl
Stainless Steel
Heat Diffuser
Napoleon Marinade Injector 1
|
1
Boneless Pork Loin Chops 4
|
4
about 2" to 3" thick (8 oz / 227 g)
Cajun Creole Spice ¼ cup
|
60 mL
Buffalo Injector Sauce ²⁄
³
cup
|
150 mL
Buffalo Injector Sauce ½ cup
|
60 mL
Balkan-Style Honey ¹⁄
³
cup
|
75 mL
Fire-Roasted Corn Salsa
Cajun Creole Spice to taste
Fresh Corn 2
|
2
husks and silk removed
Olive Oil 1 tbsp
|
15 mL
Medium Red Onion 1
|
1
peeled and sliced into ¼" wide rings
Red Pepper 1
|
1
stem and seeds removed
Jalapeño Pepper 1
|
1
Fresh Cilantro 1 tbsp
|
15 mL
chopped
Olive Oil ¼ cup
|
60 mL
Lime 1
|
1
juiced
Salt and Coarsely to taste
Ground Black Pepper
DOUBLE THICK PORK
CHOPS WITH FIRE-ROASTED
CORN SALSA
6