King Kooker 2607 Smoker/Oven/Stove - Manual (Page 23)

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smoked split whole chicken
Ingredients: 4-5 lb Fryer
King Kooker Sweet & Spicy Rub
Prepare your chicken for cooking by thawing, removing the giblet pack and neck, and rinsing the
chicken inside and out. Pat dry with paper towels. Cut the side opposite the breast straight down the
middle into the cavity (do not fully sever chicken). Generously rub in King Kooker Sweet & Spicy
Rub seasoning. Place the split chicken on rack with the breast up and the rib cage against the rack.
Cook according to the Smoking Chart on page 18. Test for doneness using a meat thermometer.
smoked ribs
Ingredients: Full Rack of Beef or Pork Ribs
King Kooker Sweet & Spicy Rub
Barbeque Sauce (Optional)
Rinse ribs to prepare for cooking. Sprinkle Sweet & Spicy Rub generously on the ribs and rub the
mixture into the meat. Arrange on the smoker rack and cook according to the Smoking Chart on
page 18. For wet ribs, barbeque sauce may be added if desired when one hour of cooking time
remains.Also, a second coat of sauce may be added before serving. To test for doneness, slice
between the bone, see if it is tender and done to your liking.
smoked brisket
Ingredients: 1-Brisket (1-6 lbs.)
1-Marinade Injector
King Kooker Marinade
Garlic Cloves- as desired
King Kooker Sweet & Spicy Dry Rub
Large Pan for Marinating Brisket
Rinse the brisket and pat dry with a paper towel. Inject the brisket with marinade as desired.
Make small slits in the brisket and stuff with the garlic cloves. Sprinkle with King Kooker Sweet &
Spicy Dry Rub and rub the mixture into the meat. Place the meat into the marinating pan and pour
some marinade over the brisket. Cover the brisket in the pan and place in refrigerator to marinate
overnight, or at least one hour. When ready to smoke, remove the brisket from the marinating pan
and sprinkle again with King Kooker Sweet & Spicy Dry Rub. Place the brisket on the rack and cook
according to the Smoking Chart on page 18. When the smoking is complete, remove the brisket
from the smoker and immediately check for doneness with a meat thermometer. Slice thinly and
enjoy.
smoked leg of lamb
Ingredients: 3-6 lb. Leg of Lamb
Garlic Cloves- as desired
Olive Oil
Dried Rosemary
Rinse the lamb and pat dry with a paper towel. Slice small slits and stuff each slit with a garlic clove.
Rub the lamb with olive oil. Sprinkle generous amounts of rosemary on the lamb. Cover with
aluminum foil. Refrigerate and marinate overnight if desired. Remove from marinating pan and place
on a rack for smoking. Smoke according to the Smoking Chart on page 18. When the cooking time
has passed remove from smoker and immediately check for doneness using a meat thermometer.