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Barbecue 

Caution

Marinate for flavor

1. Product must be thawed and trimmed as necessary.
2. Ribs: Slabs are to be scored on the bone/fatty side. Run a knife blade down the length of the slab (perpendicular to the bones) five or six times. Chop ½" in from both edges between each rib. This allows the flavor to soak into the meat. It also makes the ribs easier to separate from each other when chopping after being cooked.
3. Coat ribs with sauce. Ribs should stand on their sides (like file cards) in a tote box.
4. Be sure to cover all ribs in marinade.
5. After 24 hours of marinating in a cooler, rotate ribs to ensure thorough and even coating. Return ribs to the cooler for the final 24 hours.
6. After 48 hours of marinating in the cooler, ribs are ready for barbecue.
7. Allow ribs to come to room temperature only prior to cooking.


General Cooking Guidelines
Ribs: Skewer below top or second rib. Leave at least 11/2” space between slabs. Ribs are best barbecued when hung from provided skewers. This allows fat to drain evenly from both sides of the slab.
Pork Tenderloin: Trim to 1/2 lb. per section before marinading; same skewer capacity as ribs.
Chicken: Suspend from S hooks.
Duck: Be sure to watch the water level when cooking. Much fat is rendered when cooking.
Cooked & Smoked Fish: With Woodchip Box in unit, place fish in Smokehouse and start. Cook for 15 minutes, and shut unit down, allowing the unit to smoke the fish. Cooking time varies with size and weight of fish.
Turkey & Peking Duck: Suspend from Duck Hooks
Brisket & Prime Rib: Place on Racks. Preheat the Smokehouse and start at 550º, reduce heat to 325º after 15 minutes. Cooking time will be approximately four to five hours for 8 -10 lb. cuts.
Jerky: Lay meat on Racks. Use unit at low temperatures. Leave Waterpan dry.
Smokehouse User’s Guide
If you want a more complete guide to Smokehouse use, request a Smokehouse Users’ Guide. We will share all we know about our Smokehouse and assist with your exploration of the versatile capabilities of this unit.