Using a smoker is an easy way to add a delicious taste to your food, especially when you are outdoors.
Designed in Japan, the Smokemeister MOKUMO is an easy-to-use smoker for garden barbecues and camp cookouts.
Simply add wood chips and a few hot coals to the bottom layer, stack your meats, poultry, fish or cheese, and start the process.
Here are a couple of recipes to get you started, but before you begin preparing your ingredients, follow the instructions below to get your Smokemeister smoking.
SMOKEMEISTER INSTRUCTIONS
1. Soak wood chips in water for 30 min, up to an hour. Drain and wrap in foil to make a packet. Use a knife or fork to poke holes in the top.
2. Light charcoal briquettes.
3. Using tongs, fill the bottom plate of the Smokemeister with charcoal and place foil packet on top of coals.
4. Let Smokemeister heat up and start smoking, 15-20 min.
5. Add coals every 20 min or as needed to maintain heat
SMOKED SALMON WITH SOY SAUCE AND MIRIN MARINADE
Ingredients
2-3 4” fillets of salmon
3 cloves of garlic, pressed or chopped finely
1 tsp of grated ginger
2 tbsp of soy sauce
1 tbsp of mirin (a sweet, tangy rice wine)
1. Mix garlic, ginger, soy sauce, and mirin together in a bowl.
2. Put salmon in a sealable bag with marinade and seal tight. Refrigerate overnight or at a minimum of 3 hours.
3. Smoke on the upper racks of the Smokemeister for 40-45 min
MISO-BUTTER SMOKED CARROTS
Ingredients
⅓ cup miso paste
4 tbsp melted butter
1 tbsp brown sugar
1 bunch of chives, sliced thinly
1 bunch of carrots cut in half lengthwise
1. Mix miso, melted butter, and brown sugar together until it turns to a paste consistency
2. Coat carrots liberally with miso-butter mixture
3. Smoke on the bottom two racks of the Smokemeister for 20-30 minutes
JAMAICAN JERK CHICKEN DRUMSTICKS
INGREDIENTS
- 8-10 Chicken Drumsticks
- Teaspoon of salt
- Tablespoon of olive oil
- 1 cup of marinade (Busha Browns and/or Drunken Jerk)
- 1/4 cup of wood chips
- Charcoal briquettes
- Smokemeister Grill
- Lighter
INSTRUCTIONS
- Using paper towels, pat the drumsticks dry and apply a light coating of olive oil and salt.
- Place chicken in an airtight container and pour in the marinade. Seal the bag, pressing out as much air as possible and refrigerate overnight, or up to 24 hours.
- Place 1/4 cup wood chips in bowl of water. Soak for one hour.
- Remove the chicken from refrigerator. Allow the chicken to come to room temperature while prepping Smokemeister.
- Drain water from wood chips and wrap the chips in foil to create small packet. Poke several holes in the top of the packet.
- Light one chimney 1/4 full of charcoal. When the coals are ready, remove the inner frame of Smokemeister and fill charcoal plate with briquettes. Add the wood chip packet to the top of the coals and return the inner frame to the inner cylinder. Allow the Smokemeister to heat up for 5-10 min.
- Once it comes to temperature, place the chicken on the grill nets and smoke for 45 min to one hour, or until cooked all the way through. Rotate the chicken every 20 min throughout cook time, adding briquettes as needed to maintain heat.
- Serve and enjoy!
Recipes originally published by Savanna Frimouth
