Camp Chef SMOKEPRO PG36LUX-2 Warning & Instruction Booklet

www.CampChef.com | 1.800.650.2433 • Camp Chef is a registered trademark of Logan Outdoor Products©2016 • Patent Pending • 3985 N 75 W, Hyde Park, UT 84318, USA • Made in China 0116_PG36LUX_InstructionsWhether you buy a fresh or frozen turkey, make sure it’s thawed outwhen brining. Each brine mix has slightly different instructions,refer to the one you have or have bought. There are also greatbrine recipes online; just make sure you get one for poultry. A triedand true favorite is Hi Mtn Game Bird and Poultry brine. It comeswith 2 packets and has very detailed instructions.Once the bird has been brined and rinsed place it on the grill.Camp Chef makes a popular and effective poultry-cooking tool,the Infusion Roaster. Think of beer can chicken for your turkey; it’sa great way to add moisture to the bird while cooking. If you wantto cook the turkey turn the grill setting to 375° F and make surethe pellet hopper is filled with food grade pellets. To smoke theturkey, turn the setting to “High Smoke.”Insert the meat probe into the thickest part of the breast; be sureto keep the tip of the probe away from the internal bones, as itwill affect the temperature reading. Cook or smoke the turkeyuntil an internal temp of 165° F is reached. Test multiple placeson the bird to be sure it’s fully cooked. Once it has reached 165°F, remove it from the grill and cover with foil. Let it rest for 10-15minutes then carve and serve.SALMONTimes and TempsApproximate smoking time for steak cuts - 2-2.5 hrsApproximate smoking time for filets - 4-6 lbs 3.5-4 hrsSmoke to an internal temperature of 145° FRecommended Wood Pellets: Alder, Fruit Woods, HickoryIconic in the Northwest but loved all across the continent, smokedsalmon is deeply rooted in American history. Salmon is a favoritefor more than just flavor, it’s rich in Omega 3 and Vitamin E. Italso keeps very well in the refrigerator or vacuum packed andfrozen.Buy fresh salmon and rinse it clean before brining or putting adry rub on it. Brines have been popular for years, for a number ofreasons. It’s easy to use and yields great results. Brines are prettybasic, usually just salt, sugar and a combination of other flavors.Buying commercial made brine mixes is a sure way to go and areavailable at grocers and online. Hi Mtn makes a great GourmetFish Brine that works well for any seafood, especially salmon.Follow the directions included with the brine very closely beforeputting them on the grill. Remember that most of these brinesrequire 24 hours to work properly.Remove the fish from the brine and rinse in cold water beforeplacing on the grill. Add non-stick spray to the grilling surfaceto prevent from sticking. Place the fish skin side down and startthe smoker on the “Low Smoke” setting. Add food grade pellets inthe hopper and insert the food temp probe into the thickest partof the meat. Smoke until the internal temp reaches 145° F thenpull, cover with foil and let cool for 30 minutes. Enjoy your smokedsalmon. You can also store it in your fridge or vacuum pack it andput it in the freezer to enjoy later.PIZZATimes and Temps10-16 Inch Pizza takes 10-25 minutesSmoke at Temperatures of 425º-450º FRecommended Wood Pellets: Alder, Fruit WoodSet dial to “High Smoke” and wait for temp to reach a minimum of425º F.Buy or make your favorite pizza dough. Form your dough on a pizzapeel, pizza stone or pan with a light dusting of corn meal. Addyour favorite sauce, cheeses, and toppings. (If using a pizza peel,transfer your pizza to a stone or pan for placing into the hot PelletGrill and Smoker.)Put pizza on a grilling tray or other heat-shielding surface. Place inthe center of the grill surface and close lid.Bake for approximately 10-25 minutes. Do not leave grillunattended. Check pizza frequently by lifting crust with a spatula.Turn pizza 1/4 turn every 5 minutes. Baking times may vary. Trayand pizza will be hot, use caution when removing the pizza from thegrill. Let stand 5 minutes. Remove pizza from grilling tray or otherheat-shielding surface. Cut and serve.PULLED PORK (BOSTON BUTT)Times and Temps6-8 lbs takes 8-12 hoursIt’s done when the internal temp reaches 195º-200ª FSmoke on the “High Smoke” setting on the grillRecommended Wood Pellets: Mesquite, Apple and AlderThe cheapest and easiest way to learn about your new smokeris pulled pork. The roasts can often be found on sale and yieldfantastic results. Look for a bone-in butt, most often referred toas picnic or Boston butt. There are various commercial rubs onthe market that work great for butts. McCormicks Apple wood Rubor Mike Mills’ Magic Dust tends to be favorites of many. A simpleInternet search will yield the results on how to make your ownMagic Dust.Trim thick fat caps down to a quarter inch. Rinse and pat dry toprepare to apply the dry rub. Coat the butt liberally with dry rub,being sure to cover all sides and spaces. This can be done upto one day before smoking if covered in plastic wrap and storedin a refrigerator. When ready to smoke, remove plastic coveringand place butt in the smoke chamber. Set the grill to the “HighSmoke” setting and make sure the hopper is filled with food gradesmoking pellets. Smoking times depend on external weatherfactors and size of the roast. Refer to the “Times and Temps”above. Wrap the roast in aluminum foil when the internal meattemp reaches 160° F, leave covered until it reaches the internaltemp of 195º-200º F. For best results, leave the roast covered andlet it “rest” for 15 minutes before pulling. Doing so will give it achance to redistribute the juices and make it easier to pull.RIBS (BABYBACK)Times and TempsTypically takes 4-6 hours to finishIt’s done when the meat pulls back from the boneSmoke on “High Smoke” settingRecommended Wood Pellets: Fruit Woods combined with Hickoryand AlderFew BBQ items are as iconic as smoked ribs, yet with a veryshort learning curve you can be known as the neighborhood ribking. Like any other form of cooking, it comes down to time andtemperature. The key here though is preparation. Do the work aday ahead of time to reap the tasty rewards the next day. Rinsethe ribs in the sink and pat dry with a paper towel.The next step is key; there is a silver skin or membrane on theconcave side of the ribs. This needs to be peeled off. Start byscoring the membrane on one of the rib bones in the middle of therack. Use a paper towel to get a hold of the skin and peel it back.Once the ribs have been rinsed and peeled they are ready for rub.There are many great dry rubs available on the market, checkyour local grocer to see what they have available. Famous Dave’sand Emeril’s are both great choices. If you want to make yourown, search online to come up with something that will work foryou. Apply the rub liberally to both sides of the ribs. If you aredoing multiple racks, stack them on top of each other then wrapin plastic wrapping. Place in a pan or a cookie sheet to keep yourrefrigerator clean. Leave overnight.Remove the plastic wrap from the ribs and separate each rack.Place ribs on the grill convex side up and turn smoker on to “HighSmoke.” Camp Chef makes a great rib rack that will allow you to fitmore racks of ribs on the grill. If you like sauce on your ribs, bastethem towards the end of your smoking. When the meat pulls awayfrom the bone, the ribs are done. This should take about 6 hours,depending on external temps, meat size and grill temperature.Remove and let it rest for 10-15 minutesbefore eating.BRISKETTimes and TempsTypical full, trimmed brisket weighs 8-12 lb.It should take about 12-18 hours to completeIt’s done when the internal temp reaches 185°-195 ° FRecommended Wood Pellets: Hickory or Mesquite combined withApple and AlderBrisket isn’t the easiest cut of meat to cook but with the help of asmoker it will quickly become a favorite. Low temperatures and aprolonged smoke is what help break down the connective tissuesin this otherwise tough piece of meat. It can be bought as a wholeor partial cut, trimmed or untrimmed. Buying the whole brisketuntrimmed can save on some money if you’re willing to trim ityourself. It’s a pretty simple task and can be done at home.Preparing it 24 hours in advance seems to yield the best results.Remove the brisket from the packaging and trim the fat cap toabout ¼”. Leaving some fat on the meat will help keep it moist as itrenders during the smoking process. Rinse and pat dry.Dry rubs are the most common for smoked brisket. Mike Mills’ MagicDust is a longtime favorite but there are numerous great onesavailable at your local grocery store. Apply the dry rub liberally toevery part of the brisket then wrap tightly in plastic wrap and setin a refrigerator overnight. Doing so will allow the flavors of the rubto work their way into the meat. When ready to smoke remove thebrisket from the fridge and take off the plastic wrap.Place the brisket on the grill, fat side up. Adjust the temperaturedial to “High Smoke” and make sure the hopper is filled with foodgrade pellets. Insert the included meat temperature probe into themeat to keep an eye on your internal temps. Wrap the brisket inaluminum foil once it reaches 160°. By doing so, it will heat moreevenly and keep your brisket more moist. Once the desired internaltemp is reached remove from grill and keep covered, allowing it torest for 15-20 minutes then slice ¼” thick against the grain.TURKEYTimes and Temps10-12 lbs takes 7-8 hours to smoke or 3-4 hours to smoke cookCook to the USDA recommended internal temp of 165° FRecommended Wood Pellets: Fruit Woods (apple, cherry, peach)There are certain things that Grandma cooked and did a greatjob; probably for most, turkey is not on that list. Gone are the daysof overcooked, dry birds. Thanks to some fresh ideas on cookingpoultry, dry birds are a thing of the past. Brining is nothing new buthas made a solid reemergence onto the cooking stage. Anyone thathasn’t tried a brined bird is missing out on something good, it justmay convince you to eat turkey more than once a year.