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RECIPES
ROAST TURKEY
NOTE: The Smoker Roaster will cook a turkey in less time than a conventional oven,
but we recommend a meat thermometer to ensure turkey is thoroughly cooked.
The roaster will NOT BROWN the turkey. Due the compact design and the constant
condensation dripping from the cover prevents the turkey from browning but instead
produces a moister, juicer turkey.
14 to 18 pound turkey - fresh or thawed 1 teaspoon salt
1 onion, cut in quarters 1/2 teaspoon pepper
2 stalks of celery, cut into 3 to 4 inch spears 1/4 melted butter
3 whole dried bay leaves 2 teaspoon poultry seasoning
Remove the giblets and neck from the cavities of the turkey. Wash the turkey cavities
and the outside of the turkey with cold water. Pat dry with paper towels. Gently run
your fingers under the skin on the breast area, careful not to tear the skin. Push the
bay leaves under the skin - between the skin and meat of the bird. (putting 2 of the
leaves in the larger lower portion of the breast and one at the opening of the neck
cavity.) Place the onion and celery inside the turkey. Rub the outside with the salt,
pepper and poultry seasoning.Place on the Roasting Rack and place inside Cooking
pan of assembled roaster.Brush the outside with the melted butter. Place Cove on unit
and cook at 325° F for 2 1/2 to 3 hours or until done. If using a meat thermometer, it
should register 180° F when turkey is done.
To Brown the Turkey
For turkey to have a brown skin, try the following:
When preparing the turkey for cooking, mix:
1/2 cup melted butter or margarine
1 1/2 teaspoons browning sauce - (such as Kitchen Bouquet or Gravy master)
1 teaspoon paprika
After washing turkey and patting dry, brush on the browning mixture and cook as
directed.
POT ROAST with VEGETABLES
2 to 3 lbs. beef chuck roast 2 teaspoons salt
20 baby carrots 1/2 teaspoon ground black pepper
4 medium potatoes, peeled and quartered 1 cup beef broth
1 onion, quartered
Place roast in bottom of Cooking Pan. Place vegetables around the sides of the
roast. Add salt, pepper and broth. Cover and cook at 250°F for 3 to 4 hours or until
tender.
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RECIPES
HICKORY-SMOKED BRISKET
3 to 4 lb. Beef brisket 1/2 teaspoon onion powder
1/2 teaspoon garlic salt 1/2 teaspoon celery salt
1/4 cup liquid smoke
Place brisket on large piece of aluminum foil. Sprinkle generously with the liquid
smoke and seasonings. Wrap the brisket with foil and crimp the edges. Place in
Cooking Pan. Cover and cook at 250°F for 4 hours.
LEMON GARLIC CHICKEN
3 1/2 to 4 lb. Chicken 2 tablespoons lemon juice
3 cloves garlic, minced 1/2 teaspoon black pepper
1 teaspoon salt 1/4 cup butter, softened
Rinse the chicken cold water. Combine the remaining ingredients and rub on the skin
and meat of the chicken. Place Roasting Rack inside the Cooking Pan. Place chicken
on the rack and cover. Bake at 350 °F for 1 hour 30 minutes or until chicken is done.
BEEF STEW
2 lbs beef stew meat 3 potatoes, peeled and cubed
1/3 cup dry bread crumbs 1 teaspoon basil
1 teaspoon salt 1/3 cup quick-cooking tapioca
1/4 teaspoon black pepper 1/2 pound baby carrots
1 can (4 oz.) sliced mushrooms un-drained 1 stalk celery
2 cans (10 1/2 oz. each)condensed tomato soup 1 cup beef broth
Toss stew meat with bread crumbs, salt and pepper. Place beef in Cooking Pan and
add remaining ingredients. Stir well. Cover and cook at 250°F for 4 to 5 hours or until
meat and vegetables are tender.
BAKED HAM
12 15 pound fully -cooked smoked ham 1/2 cup orange juice
2 cups water 1 cup brown sugar
1/2 cup honey
Trim thick part of fat off of ham - down 1/4 inch. Score the remaining layer of fat into
diamond designs to help hold the glaze. Place ham on Roasting Rack . Place rack into
Cooking Pan in roaster. Pour 2 cups of water into pan. Cover and cook at 325°F for 1
hour. Combine the remaining ingredients to make the glaze. Remove the Cover and
spoon the 1/2 of the glaze over the ham. Cover and bake for another 1 hour. Remove
Cover and spoon remaining glaze over the ham. Replace Cover, increase temperature
to 400°F and bake for an additional 10 to 15 minutes to set the glaze.
BAKED POTATOES
4 to 8 baking potatoes
Wash potatoes and pierce with a fork. Place Roasting Rack in Cooking Pan. Stack
potatoes on rack, making sure they do not touch the sides of the Cooking Pan. Cover
and bake at 400°F for 1 to 1 1/2 hours. Pierce with fork to check for doneness.
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