Camp Chef SmokePro PG24SE-2 Warning & Instruction Booklet

0415_PG24SE-2_BookletPlace the brisket on the grill, fat side up. Adjust the temperature dial to “High Smoke” and make sure the hopper is filled with food grade pellets. Insert the includedmeat temperature probe into the meat to keep an eye on your internal temps. Wrap the brisket in aluminum foil once it reaches 160°. By doing so, it will heat moreevenly and keep your brisket more moist. Once the desired internal temp is reached remove from grill and keep covered, allowing it to rest for 15-20 minutes thenslice 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 great job; probably for most, turkey is not on that list. Gone are the days of overcooked, dry birds. Thanks tosome fresh ideas on cooking poultry, dry birds are a thing of the past. Brining is nothing new but has made a solid reemergence onto the cooking stage. Anyone thathasn’t tried a brined bird is missing out on something good, it just may convince you to eat turkey more than once a year.Whether you buy a fresh or frozen turkey, make sure it’s thawed out when brining. Each brine mix has slightly different instructions, refer to the one you have or havebought. There are also great brine recipes online; just make sure you get one for poultry. A tried and 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 canchicken for your turkey; it’s a great way to add moisture to the bird while cooking. If you want to cook the turkey turn the grill setting to 375° F and make sure thepellet hopper is filled with food grade pellets. To smoke the turkey, turn the setting to “High Smoke.”Insert the meat probe into the thickest part of the breast; be sure to keep the tip of the probe away from the internal bones, as it will affect the temperature reading.Cook or smoke the turkey until an internal temp of 165° F is reached. Test multiple places on the bird to be sure it’s fully cooked. Once it has reached 165° F, removeit from the grill and cover with foil. Let it rest for 10-15 minutes 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, smoked salmon is deeply rooted in American history. Salmon is a favorite for more than just flavor, it’s richin Omega 3 and Vitamin E. It also keeps very well in the refrigerator or vacuum packed and frozen.Buy fresh salmon and rinse it clean before brining or putting a dry rub on it. Brines have been popular for years, for a number of reasons. It’s easy to use and yieldsgreat results. Brines are pretty basic, 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 Gourmet Fish Brine that works well for any seafood, especially salmon. Follow the directions included with thebrine very closely before putting them on the grill. Remember that most of these brines require 24 hours to work properly.Remove the fish from the brine and rinse in cold water before placing on the grill. Add non-stick spray to the grilling surface to prevent from sticking. Place the fishskin side down and start the smoker on the “Low Smoke” setting. Add food grade pellets in the hopper and insert the food temp probe into the thickest part of themeat. Smoke until the internal temp reaches 145° F then pull, cover with foil and let cool for 30 minutes. Enjoy your smoked salmon. You can also store it in yourfridge or vacuum pack it and put 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 of 425º F.Buy or make your favorite pizza dough. Form your dough on a pizza peel, pizza stone or pan with a light dusting of corn meal. Add your favorite sauce, cheeses, andtoppings. (If using a pizza peel, transfer your pizza to a stone or pan for placing into the hot Pellet Grill and Smoker.)Put pizza on a grilling tray or other heat-shielding surface. Place in the center of the grill surface and close lid.Bake for approximately 10-25 minutes. Do not leave grill unattended. Check pizza frequently by lifting crust with a spatula. Turn pizza 1/4 turn every 5 minutes.Baking times may vary. Tray and pizza will be hot, use caution when removing the pizza from the grill. Let stand 5 minutes. Remove pizza from grilling tray or otherheat-shielding surface. Cut and serve.