for a Smoker (4 Recipes)
recently requested recipes for a smoker.
The third recipe is from Abbey who
shared it in a 12/15 newsletter. I hope
these are helpful.
Smoked Chicken Recipe
Makes 15 -
1/2 cup white wine vinegar
1/2 cup teriyaki sauce
1 medium onion,
1/3 cup firmly packed brown
3 (3 lb.) broiler-fryers
wood chips, soaked
Combine dry sherry, vinegar, teriyaki
sauce, garlic, onion and brown sugar in
a large, shallow dish. Place chicken in
dish turning once in marinade. Cover and
refrigerate several hours or overnight,
turning chicken occasionally.
wood and charcoal fire in smoker. Place
wood chips on coals. Place water pan in
smoker, and pour in marinade; finish
filling with water.
Spray grill rack
with non stick spray Place chickens on
the grill rack. Insert meat thermometer,
making sure it does not touch bone (or
plan to use an instant-read thermometer
Cover with smoker lid; cook
3 1/2 to 4 1/2 hours or until meat
thermometer reads 185įF degrees. Refill
water pan and add charcoal as needed.
1 tbsp. cayenne pepper
tbsp. black pepper (coarse ground)
tbsp. white pepper
1 tbsp. garlic
1 tbsp. onion powder
1 tbsp. sage
1 or 2 turkeys, 12-18 lbs.
20 lbs. fresh, dry charcoal
Up to 10
qts. very hot to boiling water, 4-5 qts.
to be used at the beginning; the
remainder to be added after 4 hours
lbs. hickory or mesquite wood chips
which have been soaked in water for at
least 30 minutes prior to use
Prepare the seasoning
mixture before hand.
lighting the charcoal, begin soaking the
After the charcoal has
been lit, do not put the turkey in the
smoker for at least 15 minutes and not
until the coals are hot and the flame
has died down.
Wash the turkey with
warm water thoroughly, inside and out.
Remove all excess fat in and around the
chest cavity. If the turkey has been
frozen, make sure that it is completely
thawed. Sprinkle the seasoning mixture
all over the turkey and inside the chest
When the coals are ready,
first, place the hot water in the water
basin of the smoker, making sure not to
spill any water on the hot coals. Then
place the turkey in the smoker, one per
rack. If the smoker has two racks, two
turkeys may be cooked at the same time.
One can also place a turkey in the lower
rack and place three whole chickens (see
the recipe for Smoked Chickens) on the
upper rack. After 4 hours, remove the
three cooked chickens and replace with
three more to be cooked. Cover the
smoker with its lid.
smoker has reached its recommended
cooking temperature, put about 1/8 of
the wood chips on the hot coals. Drain
as much water off the chips as possible
before putting them on the coals. Repeat
this process about every 45 minutes to 1
hour. It is helpful to stir the charcoal
just prior to adding the wood chips.
After 3 hours, begin adding 2 to 3
pounds of fresh charcoal to the hot
charcoal, every 45 minutes to an hour.
It is best to add the fresh charcoal
half way between the time of adding the
wood chips. After 4 hours, add enough
hot water to the water basin to bring
the water level to 4 or 5 quarts.
Cook a 12 to 14 pound turkey at least 6
hours and a 16 to 18 pound turkey at
least 8 hours. Remove from the smoker,
serve hot or let cool and freeze.
For an unusual smoked taste, use a
mixture of 50% table wine and hot water
for the water bath.
Abby's Jack Daniels Ribs
1/2 cup Turbinado sugar
2 Tbs. Granulated garlic or
1 Tbs. Garlic powder
1 tsp. Cayenne
1 tsp. Cumin
2 tsp. Black
4 Tbs. Paprika
Pull off membrane from back of Ribs. Mix
together all ingredients until well
blended. Rub onto ribs and marinate for
couple of hours or overnight. Smoke ribs
for 5-6 hours at 250. Keep pan covered
with tin foil for 2 Ĺ hours remove foil
and continue to bake. After about 4
hours brush Jack Daniels Sauce on ribs
and continue to bake. Baste 2-3 times
during the last hour.
Jack Daniels Sauce Recipe
1 bulb Garlic
2/3 Cup Water
1/4 Cup Teriyaki
1 Tbs. Soy Sauce
1 1/3 cups
Dark Brown Sugar
3 Tbs. Lemon Juice
3 Tbs. Minced White Onion
1 Tbs. Jack
1 Tbs. Crushed
1/4 tsp. Cayenne Chili
1/2-inch off of top of garlic. Cut the
roots so that the garlic will sit flat.
Remove the papery skin from the garlic,
but leave enough so that the cloves stay
together. Put garlic into a small
casserole dish or baking pan, drizzle
olive oil over the garlic, and cover
with a lid or foil. Bake in a preheated
325F oven for 1 hour. Remove garlic and
let it cool until you can handle it.
Combine water, pineapple juice, teriyaki
sauce, soy sauce, and brown sugar in a
medium saucepan over medium/high heat.
Stir occasionally until mixture boils
then reduce heat until mixture is just
simmering. Squeeze the sides of the head
of garlic until the pasty roasted garlic
is squeezed out. Discard remaining skin
and whisk to combine. Add remaining
ingredients to the pan and stir.
mixture simmer for 40-50 minutes or
until sauce has reduced by about 1/2 and
is thick and syrupy. Make sure it
doesn't boil over. *I didnít add Cayenne
Chili Pepper as we canít eat anything
Abby Hot Atlanta.