D-4
Indirect Heat
SMOKING RECIPES
SHRIMP (Peeled) & CRAYFISH:
• Place on skewers.
• Coat with melted butter and garlic salt.
• Grill 4 minutes on each side or until pink. Cocktail sauce optional.
BAKED POTATOES:
• Rub with butter and wrap in foil and cook on grill with lid down for 50 minutes.
• Turn after 25 minutes (no need to turn if smoked).
• Squeeze to check for doneness.
SWEET CORN IN HUSKS:
• Trim excess silk from end and soak in cold salted water 1 hour before grilling.
• Grill 25 minutes – turning several times.
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