Camp Chef SMV24S - Manuel (Page 6)

Cedar Plank Salmon
Large salmon filet or steaks
Rub Coating
3 Tbsp brown sugar
2 Tbsp Worcester sauce
2 Tbsp fresh dill
1 Tbsp chopped walnuts
1 tsp olive oil
Instructions:
Combine rub ingredients in small bowl
and mix. Place salmon filet or steak onto
pre-soaked cedar plank. Coat mixture
over top of salmon. The cedar plank
replaces the wood chips. Ignite smoker
and dry smoke (no water in pan) for 45
minutes to 1 hour on medium/high heat,
or until fish is opaque and meat begins to
flake next to the backbone.
TIPS:
AVOID EVERGREENS
Do not use pine or other soft woods for
smoking.
CRUSH SPICES
Grind whole spice seeds and leaves in
order to release the maximum amount of
flavors and oils, providing the best tasting
results.
TAME THE WILD GAME
In order to balance the strong flavors in
wild game, use stronger or more potent
amounts of spices and ingredients. Mix
in some complementing red wine or
vinegar in your marinades.
BRINE FOR PERFECTION
Salt brines can help tenderize meats.
Brines with additional flavors pull flavors
deep into the meat structure.
BRING ON THE SAUCE
Select sauces that complement the
flavors of your meat and wood. Sauces
with high sugar content should be
applied at the end of the cooking process
to minimize blackening. Peppery sauces
can be enhanced with minced raisins,
orange juice and brown sugar to create
your perfect homemade mixture.
RECIPES GALORE
Check out www.campchef.com for many
great recipes for smoking, brine mixtures,
marinades and sauces. Or, you can share
your own favorite recipes.
Temperature Chart
(USDA Standard)
Ground Meat & Meat mixtures:
Turkey, Chicken 165°F
Veal, Lamb 160°F
Beef, Pork 160°F
Fresh Beef:
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Fresh Lamb
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Fresh Veal
Medium Rare 145°F
Medium 160°F
Well Done 170°F
Poultry
Chicken, whole 180°F
Turkey, whole 180°F
Breasts, roast 170°F
Thighs, wings 180°F
Duck and Goose 180°F
Fresh Pork
Medium 160°F
Well Done 170°F
Ham
Fresh (raw) 160°F
Pre-Cooked 140°F
Fish
Fresh 135°F (160°F for Catfish)
(Cook until opaque and flakes easily)
Note: Check the temperature with a meat
thermometer. The thermometer on the
door of the Smoke Vault is for the internal
temperature of the smoker only.
HONEY MAPLE CHICKEN
2 whole fryer chickens, 3-5 lbs each
Dry Rub
3 Tbsp kosher salt
1 Tbsp paprika
2 tsp Dried rosemary
Marinade
1/2 cup melted butter
2 tsp garlic powder
2 Tbsp honey
1/2 cup lemon-lime soda
Instructions:
Combine marinade ingredients in small
bowl, mixing well. Using a meat injection
syringe, inject marinade into breasts and
thighs of chickens.
Combine dry ingredients in small
container. Rub exterior of poultry with dry
ingredients. Place in plastic bag and let sit
for 30 minutes in refrigerator.
In the Smoke Vault smoke box, place
pre-soaked maple wood chips. Cover
with layer of aluminum foil. Poke about
8-12 holes throughout the foil to release
smoke. Fill water tray 1/2 way with cool
water.
METHOD 1 - Rack
Place chickens on same cooking rack
in the Smoke Vault. Ignite and cook
on medium heat. Check regularly to
maintain approximately 225-250º F. Cook
for approximately 3-4 hours. Cook until
internal meat temperature reaches 180º F
(check with a meat thermometer).
METHOD 2 – Twins-Beer Can Holder
Do not fill water pan. Set two cans of
lemon-lime soda or beer (1/2 full) into
the Twins Beer Can Chicken Holder. Place
chickens over the cans on the holder
and set unit into the Smoke Vault. Smoke
cook using medium heat, maintaining
approximately 250-300º F. Cook for
approximately 1 1/2 to 2 hours or until
internal meat reaches 180º F.
Rocky Mountain Apple Ribs
2 large racks of pork spare ribs (or baby
back ribs), trimmed
Dry Rub
1 Tbsp brown sugar
1 tsp ground cinnamon
2 Tbsp dried crushed thyme
1 tsp dried crushed marjoram
2 tsp dried crushed sage
2 Tbsp freshly cracked pepper
2 Tbsp kosher salt
Instructions:
Pat dry ribs with soft towel.
Combine dry ingredients in a small
container. Generously cover ribs with
dry rub. Place in plastic bag and set in
refrigerator for 6-24 hours. Let ribs return
to room temperature before cooking (25
minutes).
Fill smoke box with pre-soaked apple
wood chips. Cover smoke box with layer
of aluminum foil. Poke holes into the foil
to release smoke. Fill water tray with cool
water. Ignite smoker and set at medium
heat. Cooking time is approximately
2-3 1/2 hours.
Smoke until meat temperature reaches
130º F, then remove water pan and dry
smoke until reaches 155º F. Ribs are done
when 1/8” to 1/4” of bone end shows and
the ribs separate easily.
Plantation Hickory Brisket
4-6 lbs beef brisket
Marinade
2 1/2 cups canned pineapple juice
1/4 cup orange juice, pulp free
1 cup soy sauce
1/4 cup Worcestershire sauce
1/4 cup bourbon
1/2 cup vinegar
2 Tbsp dried crushed rosemary
1 Tbsp kosher salt
1/4 tsp mustard powder
4 garlic cloves, finely chopped
Instructions:
Do not trim the fat away from the brisket
until after cooking. The fat helps tenderize
the meat while cooking.
Combine marinade ingredients and
mix together. In a plastic bag, cover
brisket with marinade. Let brisket sit in
refrigerator for 12-24 hours, turning over
ever few hours.
Fill wood box with hickory chips.
Fill water pan with cool water.
Cook on medium heat for 1-2 hours
until internal temperature reaches 160º
F. Brisket must be cooked long and slow.
Once the 160º F internal temperature
is reached, try to maintain that internal
temperature while smoking for an
additional 2-3 hours.
Serving tip: Slice 1/8” thick 45º angle slices
across the grain. Hold the knife parallel to
the meat.
1211-SMV24S-Booklet.indd 10-11 12/5/11 9:32 AM