Cookmaster 20051413 Montage-, onderhouds- en gebruikshandleiding Waarschuwings- en veiligheidsinformatie - Pagina 3

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MASTERBUILT SMOKIN' 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

130°F-140°F (54°C-60°C) when heated thru.

SMOKED RED SNAPPER

Ingredients

1 ½ lb Red Snapper

Filet (skin on)

2 tbs Olive Oil

1 tbs Brown Sugar

1 tbs Garlic, Chopped

1tsp Pepper Black-

Brine

freshly ground

2 qts Water

1 tbs Maple Syrup

12 oz Kosher Salt-approx

6 oz Moistened Wood

2 tbs. Brown Sugar

Chips for smoking

1 tbs Garlic, granulated

1 foil Pie Plate

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.

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.

GENERAL WARNINGS AND SAFETY INFORMATION

• Use 20LB (9kgs) gas cylinder that has protective collar (cylinder not included with 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.

• 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.

• Always perform soapy water test (see "Soapy Water Test Instructions" in this manual)

EVERY TIME you use unit.

• Before each use check all nuts, screws and bolts to make sure they are tight and secure.

• Before each use inspect gas hose for signs of damage.

• Always disconnect gas cylinder from unit when not in use.

• Never attach/disconnect gas cylinder, move or alter gas ﬁ ttings when unit is in operation.

• 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.

• Regulator and hose assembly supplied with unit MUST be used. For replacement parts, if

needed, contact Masterbuilt Customer Service at 1-800-489-1581.

• When lighting burner remove all smoker parts to prevent explosion from gas build up.

• If ignition does not take place within ﬁ ve seconds using ignitor button, turn gas control valve to

off position and wait ﬁ ve minutes and repeat lighting procedures.

• Keep fuel supply hose away from unit while in operation.

• Keep fuel supply hose away from any heated surface.

• Do NOT obstruct ﬂ ow of combustion and ventilation. Keep ventilation openings of cylinder

enclosure free and clear of debris.

• When use is complete, always turn regulator control valve OFF ﬁ rst, then gas cylinder valve OFF.

• Gas MUST be turned off at the supply cylinder when not in use.

• Do NOT store spare LP gas cylinder under or near unit. Gas cylinder safety relief valve may

overheat allowing gas to release causing ﬁ re which may cause death or serious injury.

• Never ﬁ ll cylinder over 80% full or cylinder may release gas causing ﬁ re which may cause death

or serious injury.

• If you smell, hear or see gas escaping, immediately get away from gas cylinder and call the Fire

Department. Fire may cause death or serious injury.

• Place a dust cap on cylinder valve outlet whenever cylinder is not in use. Only install dust cap

provided with cylinder. Other caps or plugs may cause leaks.

• Cylinder MUST be stored outdoors, out of children's reach and must NOT be stored in a building,

garage, or any other enclosed area.

• This appliance is not for frying turkeys.