|
 Smoking…
For
smoking turkey, fish or shrimp, or any similar stuff…
Make
sure the oven is settin' on level ground.
Open
the oven lid and close the drain valve.
Pour
one gallon of water in the drip pan; then add wood chips
to the chip tray.
Add
4 to 6 ounces of liquid smoke to the water. When you see steam
starting to vent out of the chimney, it’s a strong signal
that it’s time to start cooking.
Then, all you do is place the lucky bird or fish on the
oven and close the lid. Cook for the length of time recommended
on the cooking time chart.
When you become an experienced Bubba chef, you’ll know by
sheer instinct just how long to cook ‘em. In the meantime,
for example, you’d cook a 10-12 pound turkey breast side
up and cook 15 minutes per pound.
Smoking
tips:
Use
a meat thermometer on really big chunks of meat to see if
they’re fully cooked.
To
add more smoke flavor, get this, rub liquid smoke right
on the meat. You still add the water smoke mixture so look
out for a powerful flavor!
During
the final cooking stages you may need to add water – add
it slowly to the drip pan.
Smoking
with chips…
Remember
to preheat the oven for 30 minutes. Then,
just follow all the same instructions given under “Smoking”.
Add wood chips or 3” splinters or shavings into the chip
tray before you get started to get you're cookin' flavored
with Bubba's smokin' magic.
|
Smoking
|
|
Turkey
|
15 minutes
per pound
|
|
Fish
|
20 minutes
total
|
To Order call
your local LP dealer or call Bubba
toll-free 1-888-397-9350 |
