Pit Boss PBV2G1 Mode D'emploi page 35

Smoked Fish Halibut
Select a nice fresh ¾" thick fillet. Wash fillet thoroughly in cold water and lay on paper towel until water is not visible.
Melt a whole stick of butter in the microwave and sprinkle a liberal amount of Dill weed in the melted butter. Lay fillets
on aluminum foil and fold a lip around edges to contain the butter. With a basting brush, brush melted butter and dill
weed mixture on both sides of the fish fillet. Preheat smoker to 225 degrees and place fish in the smoker. Check the
fillets every 15 minutes for visible moist look on fillets. Brush with butter and dill weed mix when needed. Fish should
start to flake in about 45 minutes. When fish flakes very easy take out of smoker and serve.
Smoked Chicken
Chicken breasts and thighs are a favorite. Take chicken parts out of package and wash thoroughly and place on
paper towel to dry. Sprinkle your favorite rub on both sides of chicken parts. Preheat smoker to 225
degrees and place chicken parts in smoker. After ½ hour turn chicken over. With your internal temperature gauge,
check internal temperature by pushing temperature probe into the meat nearest the bone. When temperature reaches
180 degrees chicken is done. You may brush your favorite BBQ sauce on the chicken during the last 15 minutes of your
cooking process to spice it up.
Smoked Turkey
Select a 12 to 15 lb. turkey for best results in a smoker. Take the turkey out of the package and remove all internal parts
and packaging. Wash turkey thoroughly and place it on paper towel to dry. Rub olive oil inside and out on the turkey
and apply your favorite Rub inside body cavity and on the outside skin. Preheat smoker to 225 degrees and place turkey
in smoker. You may baste with butter for more moisture, if you like. When turkey skin reaches your desired color,
remove turkey from smoker, place in aluminum foil pan and cover with aluminum foil tightly. Place covered pan in
smoker and continue cooking at 225 degrees. Check internal meat temperature, where the thigh meets the side of the
turkey, every half hour for doneness. Turkey should take around 45 minutes per lb to reach 180 degrees serving
temperature.
Smoking Recipes
23
36