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™ & © 2006 Char-Griller / A&J Mfg.
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 water 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 thermometer 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 pouring 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 cooking 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 before 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.
SMOKED HOT DOGS STUFFED: Slit hot dogs lengthwise, within 1/4 inch of each end. Stuff hot dogs
with cheese and relish and wrap in bacon. Place on cooking grid over drip pan and smoke 15-20
minutes or until bacon is crisp.
SMOKED CHICKEN PARTS AND HALVES: Rinse pieces in cold water and pat dry with paper towels.
Brush each piece with vegetable oil and season to taste with salt and pepper. Brown pieces directly
above coals with lid open and grate in high or medium position for several minutes. Then place pieces
on cooking grate directly above drip pan. With the grate in the low position, cook with lid down for 55 to
60 minutes or until done. Do not use vegetable oil or salt and pepper if using marinade.
SMOKED VENISON: Place leg of venison in a container or "hefty bag" and marinate for 2-4 days,
turning daily. Marinate bacon overnight in its marinade. Remove roast from refrigerator at least an
hour before cooking. Season generously with seasoned salt and coarse ground black pepper. Wrap 1
lb. Bacon over the top of the roast, and smoke 20/25 minutes per pound, or until tender. Do not
overcook.
Venison Marinade: 1 cup Balsamic or wine vinegar, 1 cup olive oil, 2 oz. Worcestershire, 1/2 oz.
Tabasco, 2 tbs. Season All, 1 to 2 chopped jalapenos, 3 oz. Soy sauce. Bacon Marinade: 2 ox. Wine
vinegar, 2 oz. Worcestershire, 4 dashes Tabasco.
SMOKED SHRIMP & CRAYFISH: Mix in a foil pan 1/2 cup butter, two cloves of crushed garlic,
Tabasco, sliced green pepper, 1 tbls each of minced onions, salt and juices from one lemon. Add
shrimp and/ or crayfish and smoke 45 minutes.
SMOKED VEGETABLES: Turnips, potatoes, carrots, okra, mushrooms, peeled onions, zucchini,
squash, etc. Put in pan and cover with water and cook for several hours while cooking the meat. Or
place vegetables on grill and smoke for 50 minutes, either wrapped in foil or not.
SMOKED FISH: Marinate in brine (1/4 cup dissolved in 1 qt of water) or marinate fish in 1 cup white
Let air on rack 20 minutes before placing on Pam sprayed grill. Smoke 25 minutes.
SMOKED SPARE/BACK RIBS: Peel off tough layer of skin on back side. Rub all surfaces with
seasoning. Place ribs in center of grid above drip pan and smoke approximately 1 1/2 hours or until
meats pulls away from bone. Baste with barbecue sauce during last 30 minutes.
CHICKEN MARINADE: Combine 1/2 cup soy sauce, 1/4 cup vegetable oil, 1/4 cup red wine vinegar, 1
teaspoon oregano, 1/2 teaspoon sweet basil, 1/2 teaspoon garlic powder with parsley, 1/4 teaspoon
pepper. Pour over chicken pieces in nonmetal dish. Cover and refrigerate overnight, turning
occasionally. Use marinade to baste chicken while cooking.
MEAT MARINADE: For steaks, chops, and burgers: Combine q cup soy sauce, 2 coarsely chopped
large onions and 2 cloves garlic (halved) in an electric blender; cover, process at high speed 1 minute
or until mixture is very smooth. Stir in 1/4 cup bottle gravy coloring (Kitchen Bouquet and Gravy
Master) and 2 teaspoons Beau Monde seasoning (or substitute 1 teaspoon MSG and 1 teaspoon
seasoned salt). Allow meat to stand in marinade at room temperature for 2 hours or refrigerate up to 24
hours in a covered dish. Bring meat to room temperature before cooking.
SHISH KABOB MARINADE: Mix 1 cup soy sauce, 1/2 cup brown sugar, 1/2 cup vinegar, 1/2 cup
pineapple juice, 2 teaspoons salt, 1/2 teaspoon garlic powder and bring to a boil. Marinate beef in
mixture a minimum of 4 hours.
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