Owner Manual

ManualsBrandsCuisinart ManualsGrills & Outdoor CookingVertical Propane Portable Smoker

SMOKER RECIPE BOOK

OUTDOOR SMOKERS

For the Love of Smoking

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GOURMET OUTDOOR GRILLING

CGS-5014

14 Piece Deluxe Grill Tool Set

CBB-055

Sauce Bottle & Basting Brush

CGM-111

Grill Gauntlet

CMC-262

Meat Claws

CSS-33

Magnetic Grilling Spice Set

CSG-900

Dual Probe Digital Wireless Thermometer

Complete the Smoking Experience (Smoker Accessories)

For more outdoor cooking accessories visit our website www.cuisinartgrilling.com

Summary of content (8 pages)

PAGE 1
Complete the Smoking Experience CGS-5014 14 Piece Deluxe Grill Tool Set CMC-262 Meat Claws (Smoker Accessories) CBB-055 Sauce Bottle & Basting Brush CSS-33 Magnetic Grilling Spice Set CGM-111 Grill Gauntlet CSG-900 Dual Probe Digital Wireless Thermometer For more outdoor cooking accessories visit our website www.cuisinartgrilling.com GOURMET OUTDOOR GRILLING Have a problem, question or compliment not covered here? Give us a call (1-866-994-6390) or drop us a line (grilling@thefulhamgroup.com).
PAGE 2
Table of Contents Meat Temperature Guide.............................................................. 2 Smoking Tips............................................................................... 3 Barbecue Rub.............................................................................. 4 Barbecue Sauce........................................................................... 5 Prosciutto Wrapped Shrimp........................................................... 6 Stuffed Mushrooms........................
PAGE 3
Meat Temperature Guide USDA Safe Minimum Chicken & Turkey Smoking Tips USDA Safe Minimum Pork 145° + 3 minutes rest Whole 165° Medium rare 145° + 3 minutes rest Part 165° Medium 145° + 3 minutes rest Stuffed 165° Well done 145° + 3 minutes rest Ground 165° Ground 150° Fish and Shellfish 145° WATER: Keeping the water bowl as full as possible will be advantageous to your smoking experience.
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Barbecue Rub Prep Time: 10 minutes 4 Ingredients: • ½ cup butcher salt • 4 tablespoons coarse ground pepper • 2 tablespoons ground coriander • ½ cup organic brown sugar • 4 tablespoons smoked paprika • 4 tablespoons dried thyme • 4 tablespoons chili powder • 8 tablespoons ground cumin • OPTIONAL: 2 tablespoons fine ground coffee Sweet & Spicy Barbecue Sauce Directions: Mix all of the spices thoroughly in a bowl and pour mix into Cuisinart Magnetic Spice Set (CSS-33) or other large jar for storage.
PAGE 5
Prosciutto Wrapped Shrimp Prep Time: 15 minutes Cook Time: 15 - 20 minutes Ingredients: • 6-10 skewers • 1 pound peeled and deveined shrimp (approximately 35-40 shrimp) • 6 ounces thinly sliced prosciutto • 1 tablespoon olive oil • 2 1/2 teaspoons paprika • 2 teaspoons ground black pepper 6 Directions: 1. R emove rack from smoker and bring to work station. 2. F ill middle bowl portion of water/wood chip tray with your choice of dry wood chips. Fill outer ring of tray with water. 3.
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Bacon Wrapped Chicken Bites Prep Time: 20 minutes Cook Time: 3 hours Ingredients: • 2 boneless, skinless chicken breast • 1 lb. thinly sliced bacon • Toothpicks • Barbecue rub Directions: 1. R emove rack from smoker and bring to work station. 2. F ill middle bowl portion of water/wood chip tray with your choice of wood chips. Fill outer ring of tray with water. 3. Preheat smoker to 225°F. 4. Cut chicken breasts into 1” x 1” cubes (Fig. 1). 5. Wrap each cube with full piece of bacon (Fig. 2). 6.
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Hot Smoked Sausage Dip Prep Time: 20 minutes Cook Time: 45-60 minutes Ingredients: • 1 lb. spicy sausage • 1 ½ cups chopped onions • 1 (10 oz.) can petite diced tomatoes with jalapeños, drained • 1 (8 oz.) package cream cheese • 1 (16 oz.) container sour cream • 1 tablespoon crushed red pepper 10 Directions: 1. F ill middle bowl portion of water/wood chip tray with your choice of wood chips. Fill outer ring of tray with water. 2. P reheat smoker to 225°F. 3. P lace sausage links on smoker rack.
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Bacon Wrapped Scallops Prep Time: 1.5 hours Cook Time: 45 minutes to 1 hour Ingredients: • 1 dozen scallops • 1 lb. thinly sliced bacon • ¼ cup olive oil • 1 tablespoon barbecue rub 12 Directions: 1. R emove rack from smoker and bring to work station. 2. F ill middle bowl portion of water/wood chip tray with your choice of wood chips. Fill outer ring of tray with water. 2. Preheat smoker to 215°F. 3. Place scallops in large zip lock bag 4.