Charmate CM160-011 Instructions Manual - page 11
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placed a sprig of coriander inside each. Sprinkle
trout with the brown sugar, salt and pepper. Place
Manuka wood chips into Smoker & Grill and place
seasoned fish onto the grill above the chips.
Starting with a high heat to get a strong scent
of Manuka, then turning down to allow a slow
consistent cooking with the Manuka smoke. This
results in a beautiful caramel colour and tender
pink centres. When cooked, remove string and
serve as required.
Smoked Mussels
Steam required quantity of mussels open.
Marinate in sweet chilli sauce for 4 – 24 hours
with a little brown sugar added. Smoke for
approximately 20 minutes.
Smoked Mushrooms
4 cups mushrooms
2 tablespoons lemon pepper
2 tablespoons garlic powder
Cut mushroom stems off and wash. Sprinkle
lemon pepper and garlic powder lightly over
mushrooms. Smoke at 225°F for 45 minutes.
Cool; serve immediately.
Smoked Corn on the Cob
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch finely chopped green onions
(including tops)
Gently pull back the husks on the each ear.
Remove the silk but not the husks. Place the ears
in a large pot and cover with water. Let sit for
several hours.
Remove from water and brush each ear of corn
with olive oil, then sprinkle about 2 teaspoons
green onion over. Cover corn with husks. Repeat
with each ear of corn.
Prepare smoker. The ears of corn will need to
smoke at 225°F for about 1 1/2 hours.
When done smoking, remove husks and eat.
Smoked Chicken
1 chicken
50ml olive oil
Juice of one lemon
Salt & Pepper
Mix the olive oil and lemon juice together in a cup
or ramekin and then use a meat injector to inject
into the breast and the thighs. Use the last few
drops of the mix to rub over the skin and then
sprinkle with salt and pepper. Load the chicken
onto the cooking rack and place it in the smoker
at 110°C or 225°F for 60 minutes per .5 kilo.
It’s important to make sure the chicken is
properly cooked so ensure the juices run clear
when a skewer is placed in the meat or use a
thermometer. Breast meat should be at 165°F and
thigh meat at 175°F.
Smoked Herbed Chicken
1 (approx. 2 kilos) whole chicken
45 g butter
4 g chopped fresh parsley
6 g chopped fresh oregano
3 g chopped fresh basil
3 g fresh chives, finely chopped
Preheat outdoor Smoker & Grill for low heat.
Using hickory is a great option if you want to add
additional flavour to the chicken.
Rinse chicken inside and out and pat dry. Loosen
skin around the breast area.
Place three tablespoons of butter in various places
under the skin. Mix herbs together and place
half under the skin and the other half inside the
chicken.
Cook chicken in Smoker & Grill for 4 hours or
until juices run clear when poked with a fork.
Manuka Smoked Trout
120 g x 4 portions Trout
Brown sugar
Salt & Pepper
2 handfuls Manuka chips
Coriander
Fillet trout taking care to remove all bones. Tie
2 fillets together at a time with string, having
RECIPE IDEAS
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Aber, Hamilton, N.Z. www.gasmate.co.nz