Masterbuilt 9807100002100916-04JH - Manual (Page 17)

16
WOOD SMOKING GUIDE FOR MEATS
WOOD FLAVOR POULTRY FISH HAM BEEF PORK LAMB
Hickory
Pungent, smoky, bacon-like fl avor
Mesquite
Sweet and delicate fl avor
Alder
Delicate, wood smoke fl avor
Pecan
Bold and hearty fl avo r
Maple
Sweet, subtle fl avor
Apple
Sweet, delicate fl avor
Cherry
Sweet, delicate fl avor
RECIPES
SMOKED PORK BUTT
7 lbs Fresh pork butt
½ tsp Salt
¼ cup Brown Sugar
2 tbsp Chili Powder
Suggested wood chips for smoking:
Apple Chips
Mix ingredients and rub onto pork butt. Cook pork butt
for 5 hours in 225 degree pre heated smoker using
apple wood chips during the fi rst 3 hours. After 5
hours remove butt and wrap in heavy foil. Cook for an
additional 1 to 1 ½ hours. Internal temperature should
be 160 degrees. Serve.
SMOKED TUNA
4 Tuna Steaks (1” thick)
1 1/8 cup Sugar
3/8 cup Salt
1 tsp Pepper
¼ tsp Garlic (granulated)
¼ tsp Prague powder #1
1 cup Honey
1 gal Water
Suggested wood chips for smoking:
Hickory or apple chips
Mix above ingredients until dissolved in water. Place in
pre-heated smoker at 140 degrees and cook for about
7 hours using water mixture in water pan.
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