Use and Care Manual

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Smoked Salmon with Dill
2 tablespoons brown sugar
1 teaspoon black pepper
1 teaspoon salt
½ teaspoon dill weed
1 pound salmon fillet, cut into 4 pieces
Mix brown sugar, pepper, salt, and dill in a
small bowl. Rub over top of salmon llets.
Cover and refrigerate 1 hour.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid. Place base rack
in smoker and put llets, skin side down,
on rack.* Stack additional rack onto base
rack and place llets on rack as described
above. Place cover on smoker. Hot Smoke
for 30 minutes. Remove llets with a
spatula and serve hot or cold.
4 servings
*If skin has been removed from the salmon, line
the rack with aluminum foil.
Brined Smoked Salmon
2 tablespoons salt
2 tablespoons sugar
1 tablespoon black pepper
1 tablespoon garlic powder
2 cups water
1 pound salmon fillet, cut into 4 pieces
Mix salt, sugar, pepper, garlic powder, and
water in a small bowl. Place salmon in a
shallow dish and pour brine over llets.
Cover and refrigerate 1 hour.
Position charring cup around the heating
element and ll half full with wood chips;
cover with charring cup lid. Remove llets
from dish and pat dry. Place base rack in
smoker and put llets, skin side down, on
rack.* Stack additional rack onto base rack
and place llets on rack as described above.
Place cover on smoker. Hot Smoke for 30
minutes. Remove llets with a spatula and
serve hot or cold.
4 servings
*If skin has been removed from the salmon, line
the rack with aluminum foil.
Smoked Nuts
12 ounces whole or halved nuts
2 teaspoons olive oil
1 teaspoon seasoned salt
Add nuts to a medium bowl; drizzle with
olive oil and sprinkle with salt. Stir to coat.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid.
Line top of all racks with aluminum foil.
Add a single layer of nuts to each foil-lined
rack after it is placed in the smoker. Place
cover on smoker. Cold Smoke 30 minutes.
Remove nuts.
12 servings (serving size 1 ounce)
Smoked Santa Fe Pizza
2 7-inch naan bread*
1 tablespoon olive oil
1½ teaspoons ground cumin
½ cup prepared spicy black bean dip
4 ounces cooked shredded chicken
¼ cup taco seasoning
3 tablespoons prepared chipotle salsa,
or preferred type
⅓ cup fresh or frozen (thawed) corn
kernels
2 tablespoons green onions
1 tablespoon chopped cilantro
⅔ cup shredded pepper jack cheese
*Instead of naan, use focaccia or other
flatbread.
Lightly brush each piece of bread with oil
and dust with cumin. Spread black bean
dip evenly on each piece of bread, leaving
1-inch rim.
Add chicken and taco seasoning to a
resealable plastic bag and shake to evenly
coat chicken. Remove chicken from bag
and mix with salsa in small mixing bowl.
Place chicken mixture evenly over bean
dip. Sprinkle with corn, green onions, and
cilantro. Top with cheese.
Position charring cup around heating
element and ll half full with wood chips;
cover with charring cup lid. Place one pizza
on each rack after rack is placed in smoker.
Place cover on smoker. Hot Smoke 15 to
20 minutes until cheese is melted.
2 pizzas
Create a specialty pizza using your favorite ingredients or try these combinations:
Alfredo sauce, pizza sauce, pesto
Pita bread, or any type of at bread
Blue cheese crumbles, parmesan cheese shavings, fresh mozzarella
Crumbled bacon, pepperoni, cooked sausage
Sun dried tomatoes, colored pepper slices