-Begin Recipe Export- Title: Smoked Salmon (Earl Shelsby) Keywords: BBQ, E/Shelsby, Fish, Salmon, Smoker From : Earl Shelsby, Mon 13 Feb 95 00:00, Area: COOKING Here are some special hints for the processing of salmon. Never remove the skin from salmon. Leave it on, whether the fish is processed whole, in halves, or in smaller cuts. For salmon, the blackstrap molasses variant of the Basic fish Brine gives particularly tasty results. Another delicious variant is to cut short the brining period by half an hour, and then marinate the fish in soy sauce for 30 minutes before drying and smoking. It is easy to produce what is sold commercially as Kippered Salmon. This is made exactly the same way as ordinary smoked salmon except that after brining it is colored with a harmless dye, to give it the attractive reddish color. Some people put the dye in the brine; but then that batch of brine is spoiled for regular use. It is more economical to use in spearate dye bath. Kipper coloring is sold under various trade names, but the actual coloring ingredient is usually 150 Orange I, a dye approved under the U.S. Federal Food and Drug Cosmetic Act. Half an ounce of the dye mixed with 2-1/2 U.S. gallons of water (2-1/8 Imperial gallons) makes a suitable strength. Dip the fish for 15 to 30 seconds, according to the depth of color desired. Ordinary food coloring may be used instead, but it does not give such a rich color. BASIC FISH BRINE: This brine is far superior to a straight salt solution and is recommended for use with fish, oysters, clams, shrimps and prawns. 4 U.S. gal water 5 lbs salt (8 cups) 1 lb dark brown sugar 1-1/2 cup lemon juice 2 tbs liquid garlic 2 tbs liquid onion Disolve the salt first, then add the other ingredients and mix thoroughly. Test the brine with a potato or egg; the salinometer should read 80. To be precise, of course, the salinometer is not now measuring the salt content of the brine, but shows the combined density change produced by all the flavoring ingredients. Concerning the Basic Fish Brine, here are some suggestions: If liquid garlic and liquid onion are not available, garlic and onion powder may be substituted, although they do not readily disolve in water. Alternatively, garlic cloves and onions may be crushed, but peel them first. To peel garlic easily, cut off the ends of the clove, put it on the cutting board and press with the side of a wide knife; the skin will pop off. The garlic or onion may then be crushed with a garlic press. Or, if no press is available, place the garlic or onion in a folded piece of aluminum foil or wax paper, and crush with a wide knife or piece of wood. If a stronger flavor is desired, add a little tabasco sauce to the brine. Dill may be added to the brine, for those who like it. Two tablespoons of dill salt will be about right. Alternatively, crushed of broken dill plants may be put in the brine, as they are put into dill pickles. The dill-flavored brine is particularly good for making smoked or kippered salmon. For a subtle variation of flavor, honey or blackstrap molasses may be substituted for the brown sugar. -End Recipe Export- -Begin Recipe Export- Title: Smoked Tasso Keywords: BBQ, Cajun/Creole, Dipping sauces, E/Bass, Pecans, Red beans Keywords: Sausages, Smoker, Tasso Servings: 10 Source: "The Evolution of Cajun & Creole Cuisine" by Chef John Folse. From : Pat Stockett, 02-09-94, 07:21 Originally From : Michelle Bass 4 lb. pork butt 1/4 cup cayenne pepper 1/2 cup Worcestershire sauce 1/4 cup black pepper - cracked 1 Tbsp Louisiana Gold Pepper Sauce - or Tabasco 1/4 cup salt 1/4 cup brown sugar 1/2 cup garlic - granulated Cut pork butt into 1/2-inch thick strips. Place on a baking pan and season with Worcestershire and Louisiana Gold sauces. Once liquids are well blended into meat, add all remaining ingredients. Mix well into meat to ensure that each piece is well coated with the seasoning mixture. Cover with clear wrap and refrigerate overnight. Using a home style smoker, and using briquettes flavored with pecan wood and sugar cane strips if possible, smoke tasso at 175-200F for 2-1/2 hours. Once cooked, tasso may be frozen or used to season gumbos, vegetables, or a great pot of white or red beans. COMMENT FROM JOHN FOLSE: Tasso is yet another example of the Cajun and Creole desire for unique flavor in a recipe. Tasso is a dried smoked product that is seasoned with cayenne pepper, garlic and salt and heavily smoked. The word tasso is believed to have come from the Spanish word "tasajo" which is dried, cured beef. Although this delicacy is often thinly sliced and eaten alone, it is primarily used as a pungent seasoning for vegetables, gumbos and soups. Today in South Louisiana, tasso is becoming a popular seasoning for new and creative dishes. It has also gained wide acclaim as an hors d'oeuvre served with dipping sauces or fruit glazes. At Lafitte's Landing Restaurant, we have incorporated tasso into our cream sauces and compound butters to create a new taste unheard of in classical cooking. [Is great in pasta dishes, IMHO.] -End Recipe Export- -Begin Recipe Export- Title: Smoked Trout Keywords: Apples, BBQ, F/FCB, Fish, Hickory, Smoker, Trout Source: File/Fred's Cook Book 1 1/2 gallons water 1 1/4 cup salt 5 lb trout fillets 1 lb wood chips hickory/apple/oak Dissolve salt in 1 gallon of water. Place fish in salt water and marinate in refrigerator 1 hour. Remove trout, rinse and dry thoroughly. In 2 quarts fresh water, soak wood chips for several hours or overnight. Refrigerate the fish while soaking the chips. Bring a covered grill (charcoal, gas or electric) to low heat. Cover heated coals with 1/3 of the hickory chips. Place fish, skin side down, on well greased grill about 4-6 inches from coals. Close grill hood and open vent to circulate smoke. Add additional wood chips as necessary. Smoke trout to 105-175 degrees approximately 1 hour or at 200 degrees 30-40 minutes. Trout is done when the cut surface is golden brown and flakes easily with a fork. -End Recipe Export- -Begin Recipe Export- Title: Smoked Turkey (Southern Living) Keywords: Apples, BBQ, Giblets, Hickory, Poultry, SLCB, Smoker, Smoker Keywords: Southern Living Servings: 14 to 18 Source: Southern Living 1 (10- to 15-pound) turkey 1 tablespoon salt 1 tablespoon sugar 1 tablespoon ground cinnamon 1 apple, cored, peeled, and quartered 2 medium onions, quartered 4 stalks celery with leaves, cut into thirds Remove giblets and neck from turkey; reserve for other uses. Rinse turkey; pat dry. Sprinkle cavity with salt. Combine sugar and cinnamon; dredge apple in cinnamon mixture. Stuff apple quarters, onion quarters, and celery stalks into cavity of turkey; close cavity with skewers. Tie ends of legs to tail with cord; lift wing tips up and over back so they are tucked under bird. Prepare charcoal fire in smoker, and let burn 10 to 15 minutes. Soak hickory chips in water at least 15 minutes. Place water pan in smoker, and fill with water. Place hickory chips on coals. Place turkey on food rack. Cover with smoker lid; cook 8 to 12 hours or until meat thermometer reaches 185 degrees when inserted in meaty part of thigh, making sure it does not touch bone. Smoking may take 9 to 12 hours. Refill water pan, and add charcoal as needed. Remove turkey from food rack; cover and chill. Thinly slice turkey to serve. -End Recipe Export- -Begin Recipe Export- Title: Smoked Turkey (Justin Wilson) Keywords: BBQ, Bitters, Cajun/Creole, E/Towner, Justin Wilson, Liquid Smoke Keywords: Mint, Poultry, Smoker, Smoker From : Fred Towner Source: Justin Wilson's Gourmet and Gourmand Cookbook Servings: WATER PAN SEASONINGS: 1 cup white wine - dry 1 ea onion - whole 1 ea garlic clove - whole 1 Tbsp liquid smoke 1 tsp dried mint - crushed 2 Tbsp parsley, chopped 6 drops Peychaud's bitters 2 Tbsp Lea & Perrins Worcestershire sauce Prepare smoker. While briquets are starting to burn, sprinkle carcass and cavity with salt and cayenne pepper. I put a whole onion inside the cavity, but you can make a stuffing if you like. Be careful not to use ingredients in the stuffing that will spoil too quickly. I put a pork roast on the top rack of my smoker and a turkey on the bottom rack. Then I fill the water pan plumb up and let it cook while I sleep at night. -End Recipe Export- -Begin Recipe Export- Title: Smoked Venison Roast Keywords: Angostura, BBQ, Bitters, Cajun/Creole, E/Towner, Game, Justin Wilson Keywords: Liquid Smoke, Mint, Peppers, Smoker, Venison From : Fred Towner Source: Justin Wilson's Gourmet and Gourmand Cookbook Servings: *WATER PAN SEASONINGS: 1 cup white wine, dry 1 med onion, whole 1 bell pepper, green 1 large garlic clove 2 Tbsp parsley, dry 1 tsp mint, dry, crushed 6 drops Peychaud's bitters *OR: 3 drops Angostura bitters 2 Tbsp Worcestershire sauce 1 Tbsp liquid smoke Halve and peel green pepper. Prepare the smoker as you would for any other roast. Put the ingredients listed above in the water pan. To cook venison, it is important to remove the fat and membrane from the meat. I stick a knife in the meat, then push some peeled cloves of garlic into the slit. You can push whole fresh cayenne peppers and green onions in the slit also. After stuffing the slits you have made, sprinkle salt over the surface and pat in. Do the same with red cayenne pepper. I would smoke the venison on the bottom rack and put a pork roast on the top rack of the smoker. That way it won't be so dry. -End Recipe Export- -Begin Recipe Export- Title: Smokers - SL Info Keywords: BBQ, SLCB, Smoker, Text, Tips Source: Southern Living Cookbook (electronic) Smokers, both charcoal and electric, are fast becoming one of the most popular cooking appliances. Long, slow cooking in a smoker with a self-basting water pan guarantees succulent meats and frees you to do other things. What's more, most people are delighted by distinctive flavors that result from smoking. Not just hickory, but apple and maple wood from your yard and herbs from your garden can all be used for rich, sweet flavoring of smoked foods. Part of the fun of smoking foods is experimenting with different flavorings. Leave space around each food item on the grill to allow even cooking and smoke penetration. Don't open the smoker after everything is set, particularly during the first few hours. You'll lose both smoke and moisture, and prolong the cooking time required. Occasionally you may need to add more water to the pan during cooking. You'll hear a sizzling sound if the pan is empty, so don't lift the lid to check; simply pour water through the grill. Cooking times will vary with the outside temperature, cut of meat, quality of charcoal, and degree of doneness you desire. Color is not an accurate test for doneness. Smoked pork and poultry are often pink even though they're thoroughly cooked. For large cuts of meat, it's best to use a meat thermometer to determine internal temperature and degree of doneness. -End Recipe Export- -Begin Recipe Export- Title: Smoky Cole Slaw Keywords: BBQ, Cabbage, Coleslaw, E/Stockett, Salads, Slaws, Smoker Servings: Source: From : Pat Stockett, Thu 30 Jun 94 06:00, Area: COOKING cabbage, slaw, smoker 1 cup hickory wood chips 1 Tbsp. grated fresh horseradish 2 Tbsp. cider vinegar 1/2 cup mayonnaise 3 scallions, trimmed and sliced thin diagonally Salt and Pepper to taste 1/4 red cabbage, cored 3 medium carrots, peeled and split lengthwise 2 green peppers, split, stemmed and seeded Soak hickory chips in cold water at least 15 minutes. Drain well. In 3-quart glass or stainless steel bowl, whisk together horseradish, cider vinegar, mayonnaise and scallions. Season with salt and pepper. Cover with plastic wrap and refrigerate until needed. Prepare grill. When coals have reached a mellow or medium-low heat, sprinkle them with drained hickory chips. Arrange vegetables on grill rack. When hickory chips begin smoking, cover grill and smoke vegetables for 15 to 20 minutes. Remove vegetables from grill and cool to room temperature. (If making in advance; prepare to this point, then refrigerate. Allow vegetables to return to room temperature before proceeding). Grate vegetables in food processor fitted with medium grating disk. Add grated vegetables to mayonnaise dressing. Season with salt and pepper and combine thoroughly. Serve immediately. Slaw can be covered tightly and stored in refrigerator for 1 to 2 days. Makes 4 cups. Source: The Burger Meisters Asbury Park Press 6/29/94 -End Recipe Export- -Begin Recipe Export- Title: Smoky Herb Chicken Keywords: BBQ, Chicken, E/Monschein, Smoker Servings: 6 servings From : Joyce Monschein, Sat 27 May 95 00:15, Area: COOKING INGREDIENTS: Hickory or fruitwood chips 1 1/2 tsp oregano, dried 1 tbl rosemary, dried 1 tbl tarragon, dried 1 tbl salt 1 1/2 tsp onion powder 1 1/2 tsp garlic powder 1 1/2 tsp paprika 6 chicken quarters 1/2 c olive oil 6 sprigs fresh sage Soak: wood chips in water in at least 30 minutes. Combine: next 8 ingredients; set dried herb mixture aside. Brush: chicken with oil: rub with dried herb mixture, coating all sides. Place chicken in a 15 x 10 x 1 inch jellyroll pan. Broil: 6 inches from heat with electric oven door partially open 10 minutes on a side. Prepare: charcoal fire in smoker: let burn 15 to 20 minutes. Drain: chips, and place on coals. Place water pan in smoker: add sage and water to pan to depth of fill line. Place: chicken on food racks: cover with smoker lid. Cook: 2 1/2 hours or until thermometer inserted in thickest portion registers 180 F. Source: Southern Living, 5/95 Shared by: Joyce M. Monschein -End Recipe Export- -Begin Recipe Export- Title: Special Marinated Chicken Parts Keywords: BBQ, Chicken, E/Williams, Poultry, Smoker Servings: 1 batch From : Brent Williams, Mon 21 Nov 94 19:55, Area: COOKING 1/3 c Water 1/3 c Soy sauce 1/3 c Sherry 1/4 c Dark-brown sugar 1/2 t Powdered ginger 1 T Liquid garlic 1 T Liquid onion Mix ingredients in a saucepan. Warm gently to dissolve the sugar, then let the mixture cool. Immerse chicken wings inthe marinade. Keep at 35 F. for 8 hours. Overhaul once or twice. Place the wings on smoke-oven rack, and cold-smoke ate 75 to 85 F. for 1 to 2 hours, depending on the strength of smoke flavor desired. Increase oven temperature to 200 to 225 F. and cook till done. During the hot-smoking period, baste the wings two or three times with some of the marinade. Serve hot or cold. -End Recipe Export- -Begin Recipe Export- Title: Spice Mixtures Keywords: BBQ, Beef, Brisket, Dry rubs, E/Waring, F/Ellen, Paprika, Seasonings Keywords: Smoker Dry Rub (Sam Waring) 3 Tbsp salt 3 Tbsp black pepper 3 Tbsp paprika 1 Tbsp garlic powder Keep multiplying in these proportions until you got enough to do you. This is an excellent thing to do to a 10-lb-or-so whole brisket (_not_ trimmed---you want the streak of fat in the middle to baste the meat as it cooks). If you don't have a smoker where you can leave this on for about 10 or 12 hours, you can do it in the oven, running it at about 175 F for about 10 hours, and watching it occasionally (although I have, with success, put a brisket in the oven, gone to bed, and had it cook through the night for the next day's lunch). Do this right, and you come out with a fine-tasting piece of meat. Wonderful for largish picnics and such. -End Recipe Export- -Begin Recipe Export- Title: Steaming Seafood (Smoker) Keywords: BBQ, Clams, F/RECIPE-3, Lobster, Oysters, Shrimp, Smoker Source: File/RECIPE-3 Steaming is the same as roasting except the water pan is always filled with liquid before starting. HARD SHELL CRAB 1/2 c. lemon juice 2 tbsp. crab boil 2 tbsp. salt 1 tbsp. monosodium or glutamate 1 tbsp. cayenne Mix all ingredients together and pour over clams on cooking rack. Steam cook until approns start to rise. serve with melted butter. CLAMS Place 2 c. of white wine and 2 tbsp. of smoke seasoning in water pan, fill with water. Place clams on preheated grill and cover. check after 15 min. Clams are done when they open. SHRIMP AND LOBSTER Sprinkle smoke seasoning on jumbo srimp and lobster tails. Mix 1/2 c. of melted butter with 1/2 c. lemon juice and 2 tbsp. grated lemon peal. Pour over lobster and srimp, marinate for 30 min. Place meat on grill, pour marinating liquid in water pan add 2 c. water. steam cook according to chart. OYSTERS IN THE SHELL Place 2 c. white wine and 2 tbsp. smoke seasoning in water pan fill with water. Place oysters on grill cover a large dome lit or foil. Check after 15 min. When oysters have steamed open let them smoke in natural juice for 1 & 1/2 hours. -End Recipe Export- -Begin Recipe Export- Title: Struttin' Sauce from s&s Keywords: BBQ, E/Pruett, Grill, Kansas, Sauces, Smoker Servings: 2 +1/4 cups From : Jeff Pruett, Fri 26 May 95 01:06, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) 1 tb Oil; preferably canola or -corn 1 md Onion; chopped 2 ea Garlic cloves; minced 1 c Tomato puree 3/4 c Cider vinegar 3/4 c Water 6 tb Brown sugar 6 tb Chili powder 1/4 c Tomato paste 3 tb Worcestershire sauce 3 ts To 4 teaspoons celery salt 1 tb Prepared yellow mustard 1 tb Fresh-ground black pepper 1 tb Corn syrup 1 tb Pure liquid hickory smoke -(optional) In a saucepan, warm the oil over medium heat. Add the onion and garlic and saute until they are softened, about 5 minutes. Mix in the remaining ingredients, reduce the heat to low, and cook the mixture until it thickens, approximately 30 minutes. Stir frequently. If the consistency is thicker than you prefer, add a little water. Use the sauce warm or chilled. It keeps, refrigerated, for a couple of weeks. -End Recipe Export- -Begin Recipe Export- Title: Sweet Sensation Keywords: BBQ, E/Stockett, Rubs, Smoker From : Pat Stockett, Sun 01 Jan 95 08:12, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) Use with tender cuts of pork 1/4 cup ground allspice 1/4 cup brown sugar 1/4 cup onion powder 2 Tbsp. salt 2 tsp. ground nutmeg 2 tsp. ground cinnamon 2 tsp. dried thyme makes about 1 cup Mix the spices thoroughly in a bowl. Store covered in a cool, dark pantry. -End Recipe Export- -Begin Recipe Export- Title: Texas Smoked Brisket Keywords: BBQ, E/Grosz, Smoker From : Michael Grosz, Oct-25-90 6:13am This unique recipe was given to me by Bill Lawrie of Dallas, based on using a regular meat smoker, capable of cooking at very low temps. Soak a couple handfuls of hickory or mesquite chips in water overnight. Lots of folks like to use a "rub". Here is one basic recipe: 1/4 cup salt 1-1/2 teaspoons freshly ground pepper 1-1/2 teaspoons red pepper Rub the above into the meat to thoroughly coat. When the coals are ready, put some of the wood chips on the coals. Then put the meat on the grill and cover. Do not remove the cover - not even to "peek" at the meat during the smoking process. As mentioned earlier, it's important to have very low heat. After 4-5 hours, I either put more coals and chips on to cook it longer on the smoker, or I'll take it inside and wrap it tightly in two layers of foil, and put it in the oven for another several hours at about 190F. Which method you choose depends on your cooker and the level of smokiness you want. I suggest you start with a small piece of meat and continue that way until you get your own personal technique down pat. Here's another hint: To save some hassle, you can do 2 briskets at one time--when the briskets are ready to come off the fire and go into the foil, wrap them separately in foil. Put the 1st one in the oven as per directions. When the 2nd one has cooled down, put it in a Ziplok freezer bag and stash it in the freezer until you're ready for it. Then, take it straight from the freezer, remove the plastic bag, and pop it into the oven for several hours, just like you did the first one. I promise you: If you have wrapped it very tightly in foil, you will not be able to tell the difference between the 1st and 2nd briskets. After it's done, it should have almost zero fat, except for maybe a layer on one side that you can peel off real easy like. Then start carving thin slices of that pretty little hunk of beef on the diagonal across the grain. It'll be so tender, it'll just melt in your mouth. Now, about sauce--here's one that'll make your taster dance for joy: 4 tablespoons veg. oil (our original recipe called for 1/2 cup brisket fat, rendered, but that's not too good for the body, so we changed it to oil.) 1-1/4 cups ketchup 1/2 cup Worcestershire sauce 4 tablespoons brown sugar juice of 2 lemons 2 tablespoons chopped onion 1/4 cup water 1 tablespoon red pepper sauce Combine all ingredients in sauce pan and simmer over low heat, uncovered, 30-45 minutes. Mmmm-mmm. Now you're talking Texas bbq -End Recipe Export- -Begin Recipe Export- Title: The Renowned Mr. Brown Keywords: BBQ, Butt, E/Stockett, Pork, Smoker From : Pat Stockett, Mon 10 Oct 94 07:28, Area: COOKING Source: Smoke & Spice - "Cooking with Smoke, the Real way to Barbecue, on your charcoal Grill, Water Smoker or Wood Burning Pit" by Cheryl Alters Jamison and Bill Jamison. The Harvard Common Press, 1994; ISBN 1-55832-060-1 (cloth) --- ISBN 1-55832-061-X (paper) Southern Succor Rub: 1/4 cup ground black pepper 1/4 cup paprika 1/4 cup turbinado sugar 2 Tbsp. salt 2 tsp. dry mustard 1 tsp. cayenne 6 to 8 pound Boston butt Southern Mop (optional) Remaining Southern Succor Rub 2 cups cider vinegar 1 cup water 3 Tbsp. ground black pepper 2 Tbsp. salt 1 Tbsp. Worcestershire sauce 1 Tbsp. paprika 1 Tbsp. cayenne Recommended Sauces: Golden Mustard, Carolina Red, or Vaunted Vinegar The night before you plan to bbq, combine the rub ingredients in a small bowl. Massage the pork well with about half of the rub. Transfer the pork to a plastic bag, and refrigerate it overnight. Before you begin to bbq, remove the pork from the refrigerator. Add another coating of the rub. Let the pork sit at room temperature for about 45 minutes. Prepare the smoker for bbq-ing, bring the temperature to 200 F to 220F. If you plan to baste the pork, stir any remaining rub together with the mop ingredients in a saucepan and warm the mixture over low heat. Transfer the pork to the smoker and cook it for about 1-1/2 hours per pound, or until the internal temperature reaches 170 F to 180 F. Mop the pork about once an hour in a wood burning pit, or as appropriate for your style of smoker. Remove the pork from the smoker and let it sit for about 15 minutes, until cool enough to handle. Pull off chunks of the meat, and either shred or chop them as you wish. Make sure each serving has some of the darker, chewier Mr. Brown along with the lighter interior meat. -End Recipe Export- -Begin Recipe Export- Title: Thanksgiving Turkey (Smoked) Keywords: BBQ, E/Schraishuhn, Poultry, Smoker From : Harry Schraishuhn, Oct-7-90 11:55pm Tomorrow is Thanksgiving in Canada and I thought I'd share my recipe for smoked turkey. I can almost guarantee that once you've had it, it'll never go back in the range oven or God forbid microwave again. You need a smoker. I would suggest a wet smoker. I paid $72.95 Canadian for mine. It looks like a big pot on three legs with a domed top. A 15 pound turkey is about as big as will fit. In addition to the smoker you need: Unstuffed turkey Meat thermometer (optional) 1-Bag Kingsford Charcoal or equivalent 1-Bag mesquite or hickory wood chips 2-3 Gallons of water 1/2 pint dry white wine 1-Tablespoon of rosemary Salt Something that makes fire to light the charcoal with. The two sticks approach takes too long .. A Bic or equivalent will do nicely. There are two porcelin <--Spelling coated metal bowls inside the smoker. Fill the bottom bowl with charcoal and light it off. In the meantime soak about two cups of wood chips in water for 20-30 minutes. When the charcoal is good and hot sprinkle about 1/2 of the would chips on the charcoal. Put 2 quarts of water, the rosemary and white wine in the top bowl. Put the grill on top and place your rinsed and salted turkey on the grill. Place the domed lid in place and your on your way. Check the charcoal and water once an hour making sure the charcoal stays hot and the water bowl is kept about 1/2 full. Add additional wood chips every second hour. If your using a thermometer, cook until you reach the recommended poultry temperature, otherwise cook for about 1/2 per pound. -End Recipe Export-