CharGriller Super Pro 2121 Bedienungsanleitung PDF herunterladen (Seite 13)

OM2121B.1

™ & © Char-Griller / A&J Mfg. 13

SMOKIN’ RECIPES: using the Charcoal Grill side of the Duo with a WATER PAN (also

called INDIRECT METHOD).

Pan not included. Disposable bread pan is recommended. SMOKE BY COOKING

SLOWLY (See chart on page 27 for smoking times). 1) Place water/drip pan on left

side of fire grate. 2) Place hot coals on right side (damper end) of fire grate. The

charcoal basket accessory helps confine coals to one side. 3) Place meat above wa-

ter pan. 4) Place fire grate in low position. 5) Close lid & control heat with dampers &

adjustable grate.

You may want to sear certain foods before smoking by placing meat directly above

coals with LID open and FIRE GRATE in high (hot) position for several minutes. Add

flavor soaked wood chips to the fire and add 1 part marinade, beer or wine to 3 parts

water to the drip pan. OPENING THE SMOKING CHAMBER WILL EXTEND COOKING

TIME. Cooking with meat thermometer ensures food is fully cooked. Insert thermom-

eter into thickest part not touching bone, and allow five minutes to register. Internal

temperature for birds should be 170F to 180F or when leg moves easily in joint.

Meat should be cooked to internal temperature of 140F for rate, 160F for medium

and 170F for well done. Check the water level when cooking more than 4 hours or

when you can’t hear the water simmering. Add water by moving meat over and pour-

ing water through GRILL into WATER PAN. IF THE SMOKE IS WHITE, THE FIRE’S

RIGHT. IF THE SMOKE IS BLACK, ADD SOME DRAFT.

SMOKED TURKEY: Empty cavity rinse and pat dry with paper towel, tuck wing tips

under the back and tie legs together. Place in center of cooking grid directly above

foil drip pan of water. Smoke for 12 minutes per pound. Allow several extra minutes

per pound if stuffed to allow for expansion. Use a meat thermometer for best results

(190F internal).

SMOKED BAKED HAM: Fully cooked canned ham or smoked and cured whole ham or

shank or butt portion. Place fire grate in the lowest position and a drip pan under the

meat. Remove rind and score fat diagonally to give a diamond effect. Insert a whole

clove in to the center of every diamond. Place ham with fat side up in center of cook-

ing grid directly above drip pan. Close lid. About 9 minutes per pound is suggested

for fully cooked hams. Smoked or cured ham which is not fully cooked should be

cooked to an internal temperature of 160∞. Baste with ham glaze 3 or 4 times during

last 30 minutes of cooking time. Garnish with pineapple rings about 15 minutes be-

fore end of cooking time.

HAM GLAZE: 1 cup of light brown sugar, firmly packed, 1/2 cup orange juice, 1/2 cup

honey, combine sugar, juice and honey. Let marinade sit for at least 4 hours.

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CharGriller Super Pro 2121 Bedienungsanleitung Seite 13