Cajun Injector®
Contents
1. ee GRANULE DE ___ BOIS ES9 PETITES GRILLES _ DE SUPPORTS CUIRE 1 ES7 PLATEAU D GOUTTEMENT ES1 PIEDS AVANT 2 e 51 Pieds Avant 2 e ES2 Roues 2 e ES3 Vis de Roue 8 e ES4 Poign e 1 e ES5 Vis de Poign e 2 e ES6 Plateau de Granule de bois 1 ES7 Plateau d gouttement 1 ES8 Grandes grilles de supports a cuire 4 ES9 Oo grilles de supports a cuire ES10 R cipient a eau 1 ES11 Bouchon de l acc s lat ral de scendeur de granule 1 POUR TOUTES PIECES MANQUANTES APPELER LE SERVICE APRES VENTE DE BRUCE FOODS CORPORATION AU 1 800 229 9082 INSTRUCTIONS POUR LE MONTAGE Outils n cessaire Tournevis cruciforme 4 tape 1 Fixer la base RAS Coucher doucement le fumeur sur le c t montrant le fond de l appareil pour assurer un montage facile Aligner les quatre trous du support de roue avec les quatre trous sur le coin arri re du fond du fumeur En utilisant quatre des vis fournies installer la roue sur la base en vissant chaque vis dans les trous respectifs R p ter cette tape pour fixer la deuxi me roue dans le coin arri re oppos du fumeur Ins rer chacun des pieds dans un des trous sur les coins du devant de l appareil et tour ner le boulon dans le sens des aiguilles d une montre pour s curiser les pieds La hauteur peut tre ajust e en vissant ou d v2. Mettre de c t et s cher Avec une serviette humide essuyer l int rieur de votre fumeur pour enlever tous r sidus Une fois l int rieur sec utiliser un vaporisateur d huile v g tale ou d huile d olive et vaporiser sur un torchon ou serviette en papier et nettoyer g n reusement les parois int rieures Chauffer le fumeur une temp rature 225 F 108 C Ins rer l quivalent de 1 4 tasse de granul s de bois dans le descendeur de granul s de bois et s assurer qu aucun granul s ne demeurent dans le descendeur apr s chargement Fumer pendant deux heures F licitations Votre fumeur est op rationnel Cajun Injector Wood Pellet Choices Bois lt lt Volaille Poissons Boeuf Porc Agneau aromatis Hickory fort Fort piquant et l ar me doux et fum comme le bacon Pomme L g re saveur fum e et fruit e donnant un l ger go t sucr Noix Saveur subtile et riche en ar mes Ch ne Saveur asser tive et fra che avec un g ut fum Mesquite saveur avec un charact re robuste unique et l g rement sucr Comment utiliser le descendeur de granul s de bois Quand le fumeur atteint la temp rature d sir e verser 1 2 bouteille de 1 50z 42 g de granul s de bois aromatis s Cajun Injector ou 1 4 tasse de vos granul s de bois pr f r s dans le descendeur Placer le bouchon fermement au dessus du descendeur granul s de bois Si vous utilisez des
3. prescription or non prescription drugs may impair one s ability to assemble or operate electric smoker properly IMPORTANT SAFETY INSTRUCTIONS AND WARNINGS Continued Do not bump or impact electric smoker Do not move the appliance when in use Always allow the electric smoker to cool completely before storing or moving Carefully remove food from electric smoker All of the surfaces are hot and could cause burns Always use protective gloves along with long sturdy cooking tools Extreme caution must be used when moving an appliance containing hot oil or other hot liquids Never cover cooking racks with metal foil The foil will trap heat causing se vere damage to the electric smoker The drip tray is only for the bottom of the electric smoker Never put drip tray on cooking racks This could cause damage to the electric smoker e Always use caution when adding wood pellets or chips once the smoker is in operation The tray is always hot when electric smoker is in use To disconnect the electric smoker turn control panel off then remove plug from outlet e Unplug from outlet when not in use and prior to cleaning Allow unit to cool completely before adding or removing grates tray or water bowl Dispose of cold ashes by placing them in aluminum foil Do not store electric smoker with hot ashes inside unit Store only when all surfaces are cold cleaned and ashes have been removed e Accessory
4. Cajun Injector Quick Shake Cajun Shake Seasoning 24 Fresh basil leaves 1 2 cup Water 1 4 cup Oak or Pecan Wood Pellets Method Set the smoker temperature to 225 Place corn on foil and brush generously with melted butter Sprinkle with Cajun Injector Quick Shake Cajun Shake seasoning Place basil leaves evenly around corn Carefully close foil around cobs Place corn on rack in the Cajun Injector Electric Smoker Pour 1 2 cup of water into drip pan in smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Smoke for 1 1 2 2 hours Smoked Shrimp Kabobs Prep Time 15 minutes Cook Time 15 20 minutes Yield 4 6 servings Ingredients 2 Ibs Fresh large shrimp Cajun Injector Teriyaki and Honey Recipe Marinade 2 Red sweet peppers 2 Yellow sweet peppers 1 8 oz Package of fresh mushrooms 1 Large onion Metal or bamboo skewers 1 2 cup Water 1 4 cup Oak or Pecan Wood Pellets Method Set the smoker temperature 185 F Peel and devein shrimp leaving the tails on Inject shrimp with 1 4 ounce marinade per shrimp Cut peppers and onion into 1 inch pieces On metal or soaked bamboo skewers alternate shrimp and veg etables beginning with peppers and alternating shrimp mushroom and onion Place kabobs on rack in the Cajun Injector Electric Smoker Pour 1 2 cup of water into drip pan in smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet
5. Then add the wood source Do not waste the smoke Never wait to see the smoke before placing your meat in the smoker Do not open the smoker during the first hour of the smoking process Let the smoke do its work and do not worry if there is no smoke later in the process Too much smoke is bad not good Types of Smoking Dry Smoking Dry smoking uses indirect heating with a low smoldering heat source to slowly cook foods while infusing a smoke flavor Wet Smoking Wet smoking or water smoking is more often employed when smoking A pan of water fruit juices wine or other liquids are used to maintain moisture and tenderness throughout the smoking process Cold Smoking Cold Smoking is the process of smoking food usually at tempera tures below 100 F or below a temperature that burns or liquefies fat Foods for cold smoking would usually be cured first smoked bacon hams and smoked fish Hot Smoking Hot Smoking is the process of smoking food at the same time as it is cooked It is the form of cooking this booklet references Foods for hot smoking would normally be eaten soon after they are prepared Hot smoked foods may be cured brined or marinated or basted Additionally rubs may be used to tender ize or enhance flavor as well as to moisturize and complement smoky flavors True Barbecue Starts with the Smoke Modern Smoking has evolved from ancient processes of preserving food Today smoking is truly about flavoring and t
6. a wood flavor for what is being smoked can also create bitter flavors With smoke as with spices it is better to use too little than too much While there is still debate among some grill masters most cooks believe that smoky flavor obtained after the first two hours is enough Also that further smoke is a waste of good wood and may result in a creosote flavor Preparation of Meats for Smoking The USDA recommends following normal sanitary procedures when preparing raw products for smoking Clean Wash hands and surfaces often Keep Ingredients Separate Don t cross contaminate ingredients or uten sils Cook to Proper Temperatures using two thermometers one for the food one for the smoker Smoke food to a safe internal temperature and doneness e Poultry breast 170 F Whole Poultry 180 F e Beef Veal Lamb Roast 145 F 170 e Pork 160 F 170 Chill Refrigerate meat and poultry within 2 hours of removing it from a smoker Source USDA Pamphlet on Smoked Foods Before You Smoke Brine Curing brining or marinating of meats to be smoked with a salt brine was a necessary step when smoking was primarily a form of food preser vation Today although hot smoking does not require curing in order to preserve the food there are other reasons for brining foods including flavor infusion brines can be flavored to individual taste with sugars wines herbs and spices Additionally we n
7. cause electric shock Always keep children and pets away from electric smoker Never allow children to operate the electric smoker When children and pets are in the area of an elec tric smoker close supervision is an absolute necessity e Never operate this appliance after it has malfunctioned or damage has occurred to the unit Contact Bruce Foods Corporation s customer service department for assistance at 1 800 229 9082 e Never allow any other activities in the vicinity of the electric smoker during or after use Make sure the unit has cooled before storing or cleaning Always keep a fire extinguisher handy when operating the electric smoker e Use caution when using an extension cord as this increases the risk of entangle ment and tripping A faulty or weak extension cord may cause loss of heating ef ficiency or electric shock Do not allow the electrical cord to hang carelessly or touch hot surfaces Never put this appliance on or near a gas or electric burner or in a heated oven Never operate any electrical appliance with a damaged plug cord Never use this electric smoker as a heater Refer to Carbon Monoxide Warning Electric Smoker should only be used on a level stable surface This will prevent tipping over causing potential personal injury or property damage The electric smoker is hot while in use and for a period of time afterwards Always use caution near hot surfaces Use of alcohol
8. chute and ensure that no pellets remain in chute after loading Smoke for about 15 20 minutes or until shrimp are opaque Cajun Injector Smoked Venison Roast Prep Time 10 minutes Cook Time 4 5 hours Yield 4 6 servings Ingredients 1 Cajun Injector Smoker Kit containing 1 16 ounce jar Cajun Injector Smoking Brine 16 ounce jar Cajun Injector Basting Spray 16 ounce jar Cajun Injector BBQ Finishing Sauce 3 ounce pecan smoker pellets 3 ounce oak smoker pellets 1 1 1 1 1 4 lb Venison Roast 3 tbsps Cajun Injector Quick Shake Cajun Shake seasoning 1 cup Apple Juice Method Set the smoker temperature to 225 F Once smoker is ready inject 2 ounces per pound of the smoking brine throughout the roast Next season the outside liberally with the Cajun Injector Quick Shake Cajun Shake seasoning Place the roast ona rack in the Cajun Injector Electric Smoker Spray with basting spray and pour apple juice into drip pan in smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Let the roast smoke for about 4 5 hours at 225 F Use the basting spray again about 2 hours into the smoking process After four hours check internal temperature of the roast it should be near 165 F When internal temperature is 165 F pull the roast off the smoker and apply the BBQ finishing sauce Allow to rest for 15 minutes before carving Smoked Oyster D
9. de l int rieur du fumeur Il n est pas n cessaire d utiliser toutes les 5 grilles en m tal lorsque l on fume de la viande Les grilles peuvents tre positionn es des niveaux diff rents suivant la taille de la viande que l on veut fumer A Noter la petite grille x va RSS Ss ee de RRA sur le guide de soutien en GRILLE m tal situ c t du plateau _ PLATEAU D EAU de granul s de bois PLATEAU A GRANULES PLATEAU POUR EGOUTTEMENT INSTRUCTIONS POUR LE MONTAGE Outils requis Tournevis cruciforme tape 6 Installer le r cipient eau e Glisser le r cipient eau sur les guides de soutien en m tal directement au dessus du descendeur de granul s de bois et au des sous des guides de soutien de la quatri me grille PLATEAU D EAU PLATEAU GRANULES PLATEAU POUR GOUTTEMENT tape 7 Fixation du bouchon du descen deur de granul s de bois e Avant de mettre en fonction l appareil assu rer que le bouchon du descendeur de granu l s de bois situ sur le c t droit ext rieur du fumeur est en place et solidement viss Veuillez s il vous plait vous r f rer aux instructions sur la salaison de la viande avant l utilisation Proc dures d utilisation du fumeur Enlever toutes les grilles de l emballage protecteur et laver avec de l eau savon neuse et rincer
10. oven Wood pellet feeder must be completely sealed on the outside of the smoker and wood pellet tray must be in place while cooking Improper loading may cause wood pellets to catch fire Wood pellets are essential to generate smoke and give the meat a pleasant smoky flavor Moderation in the use of wood pellets is advised Too much smoke will give meats smoked an unpleasant creosote flavor While learning to smoke it is better to underestimate the amount of smoke required Your smoker will produce an abundance of smoke This is normal Over time discoloration on the interior surface of the smoker will occur This is normal Periodically check grease trap and empty when necessary Smoker door should stay closed throughout the cooking process Open the door only when truly required Once open close your smoker door as soon as possible Leaving the door open for an extended period of time will result in the rapid loss of heat and may cause smoking wood pellets to catch fire Cleaning Your Smoker Always unplug smoker and allow ample time to cool before cleaning and storing For cooking racks water pan and drip pan use a mild dish soap Rinse soapy residue off well and dry thoroughly Clean wood pellet tray and wood pellet feeder before every use to remove residual ash buildup For exterior and interior of smoker wipe down with a damp cloth soap or chemicals should not be used Be sure to clean the door seal and inside se
11. source Indirect heat is similar to roast ing and is recommended when grilling larger pieces of meat with the grill cover down and the meat placed so as to avoid the direct heat source When you grill steaks and hamburgers with direct heat the cook time is often too short to infuse the meat with any smoky flavor Meat Smoking The process of meat smoking is done at a lower temperature than grilling Yet the goal remains to cook the meat to its normal safe temperature but over a longer period of time and at a lower temperature so that the meat has limited opportunity to become damaged or overdone when smoking at the lower temperature Although curing and smoking meats is an ancient form of food preservation Today smoking is primarily utilized to enhance flavor and tenderize cuts of meat that often cook best with the low heat slow cook method The ability to control both time and temperature digitally with your new electric smoker takes all of the tedious steps out of the smoking process Moreover you will learn that the amount of smoke required during the process is far less than one might expect Often the best part of the process is to keep the door to the smoker latched and do nothing Continu ally opening the smoker is completely unnecessary Once every hour or two over a long smoker process should be more than enough Smoke emanating from your smoker for hours and hours will probably produce a creosote flavor so strong
12. to inject the flavoring deep into the meat Injecting Tips for poultry start with limiting the puncture holes and when possible separating the skin from the meat and puncturing directly into the geometric center of the meat Carefully and slowly inject along the grain of the meat aiming the injector into the middle of the meat and reduce plunger pressure on liquid as the needle comes nearer the surface of the meat so meat can close up behind the needle Do not pull the needle completely out of the puncture hole unless to reload with liquid Use the same hole to angle into the other areas of the meat slowing infusing flavor as the needle moves back toward the meat surface Remember the object is to spread your injection pattern so as to get small amounts of flavor in as many places as possible Occasionally some of the liquid is likely to spurt out on the meat surface Rub the flavoring over the surface of the meat and then rub and season the surface of the meat as desired Injecting Techniques 1 Attach injector needle by turning clock wise until snug Do not over tighten Hint Be sure rubber plunger is lightly coated with oil prior to using Determine amount of marinade required 1 5 to 2 ounces per pound of meat and measure out contents into a clean container to prevent contamination of unused marinade 2 Pull plunger to draw marinade into injector Hint Both slots in needle should be immersed in liquid to prevent air from entering in
13. utilisez pas ou avant de le nettoyer Assurez vous que le fumeur soit compl tement refroidit avant que vous ajoutiez ou retiriez les grilles plateaux ou le bol d eau e Se d barrasser des cendres froides en les pla ant dans du papier d alumi nium e Ne pas ranger le fumeur lectrique avec les cendres chaudes l int rieur de l appareil Ranger seulement quand toutes les surfaces sont froides nettoy es et que toutes les cendres ont t enlev es e L utilisation d attachements et accessoires non fournis par Cajun Injector ne sont pas recommand s et peuvent causer des dommages e jamais utiliser le fumeur lectrique pour un but qui n est pas pr vu pour son utilisation Cet appareil n est pas con u pour l usage commercial La Combustion de sous produits manufactur s pendant l utilisation de ce produit contient des produits chimiques connus par l tat de la Californie pour causer des malformations la naissance et autres effets n gatifs sur la reproduction ou cancer LISTE DE PIECES ES4 POIGNEE 1 ES8 GRANDES Cay GRILLES DE Le TZ Se fr SUPPORTS A CUIRE 4 ES11 BOUCHON DE LACCES LATERAL DE SCENDEUR DE OOOO PS GRANULE 1 55 VIS DE as POIGNEE 2 SS gt a IU XS RSS ES3 ae DE ROUE 8 AKG gt 8 NN NI 10 RECIPIENT A EAU ES6 PLATEAU DE
14. Cajun Injectore Electric Smoker Owner s Manual Assembly Care and Safety Instructions Tool needed for assembly Phillips Head Screwdriver cajun Injectg Electric Smoker Sas WARNING CARBON MONOXIDE HAZARD BURNING WOOD GIVES OFF CARBON MONOXIDE THIS CAN CAUSE DEATH Warnings amp Safety Concerns Read and follow the warnings and instructions in this manual carefully before and during the use of the smok IMPORTANT SAFETY INSTRUCTIONS AND WARNINGS READ ALL INSTRUCTIONS THOROUGHLY BEFORE USE e This manual contains important information that is necessary for safe and proper use of this appliance Read and follow the warnings and instructions carefully before and during the use of the smoker e For future reference keep this manual Burning wood gives off carbon monoxide This can cause death Never burn wood chips or pellets inside your home vehicle tent garage or any other enclosed areas e This appliance is for outdoor use only Never operate in an enclosed area The unit must be on the ground Never place unit on tables or counters Do not plug in the Cajun Injector Electric Smoker until it is completely assembled and ready to use Only use an approved grounded electrical outlet e Never use during an electrical storm e Never expose the Cajun Injector Electric Smoker to rain or water Do not immerse cord plug or control panel in water or any liquid This could
15. Time 10 minutes Cook Time 2 3 hours Yield 4 6 servings Ingredients 1 2 Ib Pork Tenderloin 1 16 oz Jar Cajun Injector Creole Butter Recipe Marinade Jalapeno Butter Recipe Marinade or Hot n Spicy Butter Recipe Marinade 3 tbsps Cajun Injector Quick Shake Cajun Shake seasoning 1 cup Apple Juice 1 4 cup Oak or Pecan Wood Pellets Method Set the smoker temperature to 225 F Once smoker is ready inject 2 ounces per pound of the Cajun Injector marinade throughout the pork Next season the out side liberally with the Cajun Injector Quick Shake Cajun Shake seasoning Place the pork on a rack in the Cajun Injector Electric Smoker Pour apple juice into drip pan in smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Let the pork smoke for about 2 3 hours at 225 F After 2 hours check internal temperature of the pork it should be near 165 F When internal temperature is 165 F pull the pork off the smoker Allow to rest for 15 minutes before carving Cajun Injector Honey Bacon BBQ Smoked Pork Ribs Prep time 10 minutes Cook time 6 hours Yields 2 3 servings Ingredients 1 Rack of Pork Ribs 2 cups Apple Juice 2 tbsps Cajun Injector Quick Shake Cajun Shake 2tbsps Original Louisiana Chipotle Hot Sauce 8 oz Cajun Injector Honey Bacon BBQ Recipe Marinade 1 4 cup Oak or Pecan Wood Pellets Method Remove the ribs from thei
16. Time 3 4 hours Yield 4 6 servings Ingredients 1 3 4 lb Pork Loin 1 16 oz Jar Cajun Injector Hot Spicy Butter Recipe Marinade Creole Butter Recipe Marinade or Jalapeno Butter Recipe Marinade 6 tbsps Cajun Injector Quick Shake Cajun Shake seasoning 1 cup Apple Juice 1 4 cup Oak or Pecan Wood Pellets Method Set the smoker temperature to 225 F Once smoker is ready inject 2 ounces per pound of the Cajun Injector marinade throughout the pork Next season the out side liberally with the Cajun Injector Quick Shake Cajun Shake seasoning Place the pork on a rack in the Cajun Injector Electric Smoker Pour apple juice into drip pan in smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Let the pork smoke for about 3 4 hours at 225 F After 3 hours check internal temperature of the pork it should be near 165 F When internal temperature is 165 F pull the pork off the smoker Allow to rest for 15 minutes before carving Cajun Injector Hickory Smoked Brisket Prep time 20 minutes Cook time 7 hours Yield 24 60z servings Ingredients 1 12 lb Brisket Trimmed 12 oz Cajun injector Hickory BBQ Recipe Marinade Cajun Injector Quick Shake Cajun Shake seasoning to taste 1 4 cup Oak or Pecan Wood Pellets Method Trim any excess fat from the brisket but taking care not to remove all of it Inject the brisket with the Caju
17. acit d assembler ou d utiliser le fumeur lectrique correctement INSTRUCTIONS AVERTISSEMENTS ET DIRECTIVES DE SECURITE IMPORTANTES Suite e Ne pas cogner ou frapper le fumeur lectrique e Ne pas d placer l appareil lorsqu il est en service Permettez toujours au fumeur lectrique de se refroidir compl tement avant le rangement ou le d placement e Enlever soigneusement la nourriture du fumeur lectrique Toutes les sur faces sont chaudes et pourraient causer des br lures Employer toujours des gants protecteurs et des outils de cuisine solides et avec un long man che e Extr me pr cautions doivent tre employ es lorsque vous bouger un appa reil contenant de l huile chaude ou tous autres liquides chauds e jamais couvrir les grilles de cuisson avec du papier alluminium Le pa pier alluminium retient la chaleur pouvant endommager s rieusement le fumeur lectri que e Le plateau d gouttement est seulement pour le fond du fumeur lectrique Ne jamais mettre le plateau d gouttement sur les grilles de cuisson Ceci peut en dommager le fumeur lectrique e Faire toujours attention quand vous ajoutez les granul s ou morceaux de bois une fois que le fumeur est en marche Le plateau est tou jours chaud quand le fumeur lectrique est en service e Pour d connecter le fumeur lectrique fermer le paneau de contr le et enlever la prise de courant e D connecter le fil du fumeur lectrique quand vous ne l
18. am Dry thoroughly prior to storage Do not use any type of steam dishwashing detergent for cleaning smoker and smoker parts An Introduction to Your New Smoker and The Smoking Process This pamphlet will assist anyone with limited knowledge of how to smoke foods Also to obtain excellent results while enjoying your new smoker and while learn ing the basics of smoking the traditional form of slow cook barbecue We present the basics to assist you in getting started while achieving great results the very first time as you gain experience cooking with your new smoker Over time experience will allow you to adapt the smoking process to your prefer ences and how to use your digital electric smoker You will learn the how to with terrific results Ultimately practice and patience are necessary as smoking is more an art than a science and nothing beats your own expertise and experience in personalizing the smoking process using your new electric smoker Barbecue The Basics There are three variables that occur in all forms of barbecue Heat Smoke and Time The interaction of these three elements determines the barbecuing process one will utilize Many grill masters will tell you that true barbecue must be low and slow heat and time so that smoke has time to enhance the flavor naturally while tenderizing the meat Grilling on the other hand is a hot and fast cooking technique that occurs directly over the heat
19. as to be inedible Preparation of Your Smoker 1 Once your food has been brined marinated and seasoned you need to prepare your electric smoker for operation To avoid the bitter flavor of creosote on your meats be sure that your smoker has been completely cleaned prior to commencing the smoking process One simple idea if you don t need the racks during the smok ing process take them out prior to starting the smoking process 2 Your choice of wood flavor will depend on your experience with smoked wood flavors We recommend our natural wood pellets for their convenience no soaking required as well as their consistent slow smoked flavor and cleanliness We strongly recommend you research woods for smoking prior to experimenting with various wood flavors or buy commercial wood flavors whether chips chunks or the pellets we prefer 3 Be sure to fill the water pan with water or liquid some people use apple juice wine or herbal concoctions so that the smoker will maintain moisture and steam during the slow cook If and when necessary add more liquid as required 4 Once the electric smoker has reached temperature add your wood choice to commence the smoking process Addition of the smoke source is the last step in the preparation process before timing the process 5 When hot smoking the ideal smoking temperature is around 215 F with a range of from 200 F 225 F The goal remains to get the internal temperature of the
20. ater and pat dry Inject the turkey with 1 5 ounces of Cajun Injector Creole Butter Recipe Marinade or Brining Solution per pound of bird Tie turkey legs together and brush with vegetable oil Sprinkle liberally with Cajun Injector Quick Shake Cajun Shake seasoning Set the Cajun Injector smoker tem perature to 225 F and allow for 35 40 minutes per pound of smoking time or until a minimum internal cooking temperature of 175 F registers on a thermometer in the turkey s thigh don t let thermometer touch the bone Note that dark meat takes longer to cook than White Meat Pour the apple juice into the pan and place the turkey in the smoker Place 1 4 cup Oak or Pecan Wood Pellets into the wood pel let chute and ensure that no pellets remain in chute after loading Once the pellets start to smoke commence timing the smoking process After the first hour check the wings and leg segments If any parts are browning too quickly cover them with aluminum foil Smoked turkey has a different color than baked turkey it often looks pinker This is normal and is caused by the turkey meat s reaction to the smoke As long as the turkey registers an internal temperature of 165 F in the breast and 175 in the thigh your turkey is done and completely safe to eat Basil Wrapped Smoked Corn on the Cob Prep Time 10 minutes Cook Time 1 1 2 2 hours Yield 4 servings Ingredients 4 Ears of corn husked Aluminum foil 4 tbsps Butter melted
21. attachments not supplied by Cajun Injector are not recommended and may cause injury Never use electric smoker for anything other than its intended purpose This unit is not for commercial use Always use the electric smoker in accordance with all applicable local state and federal fire codes SAVE THESE INSTRUCTIONS FOR FUTURE REFERENCES Combustion of by product produced when using this product contains chemicals known to the State of California to cause birth defects and other reproductive harm or cancer PARTS LIST ES8 LARGE COOKING ES4 HANDLE 1 06000 gt eet ES5 HANDLE j SCREWS 2 IBC ES3 WHEEL SCREWS 8 ES2 WHEELS 2 ES9 SMALL COOKING RACK 1 ES1 FRONT LEGS 2 ES1 Front Legs 2 e ES2 Wheels 2 53 Wheel Screws 8 e ES4 Handle 1 e ES5 Handle Screws 2 e ES6 Wood Pellet Tray 1 ra Y 2 a 0 Oy ES11 SIDE ACCESS WOOD RACKS 4 9 PELLET CHUTE CAP 1 ES7 Drip Pan 1 ES8 Large Cooking Racks 4 ES9 Small Cooking Rack 1 ES10 Water Pan 1 ES11 Side Access Wood Pellet Chute Cap 1 FOR MISSING PARTS CALL BRUCE FOODS CORPORATION S CUSTOMER SERVICE DEPARTMENT AT 1 800 229 9082 ASSEMBLY INSTRUCTIONS Tools needed Phillips Head Screwdriver Step 1 Secure Base e Gently lay smoker on
22. au et le plateau d gouttement utili ser un savon doux pour la vaisselle Rincer le restant des r sidus savon neux et s cher enti rement Avant chaque utilisation nettoyer le plateau de granul s de bois et le descendeur de granul s en enlevant tous r sidus de cendre Pour nettoyer l ext rieur et l int rieur du fumeur essuyer avec un chiffon humide ne pas utiliser du savon ou des produits chimiques Ne pas oublier de nettoyer le joint int rieur et le joint de la porte S cher compl tement avant de ranger N utilisez aucun types de d tergents pour nettoyage la vapeur lorsque vous nettoyez le fumeur et ses accessoires
23. avertissements et les instructions avant et pendant l utilisation du fumeur Pour futures r f rences conserver ce manuel apr s l avoir lu Le bois br lant d gage de l oxyde de carbone ce qui peut causer la mort Ne jamais br ler les morceaux ou granul s de bois l int rieur de votre mai son dans votre v hicule dans votre tente garage ou tout aure endroit ferm Cet appareil est pour l usage ext rieur seulement Ne jamais faire fonctionner dans un local ferm L unit doit tre au sol Ne jamais placer l unit sur une table ou comptoir Ne pas brancher le fumeur lectrique Cajun Injector avant qu il soit compl te ment assembl et pr t a Employer seulement une prise lectrique approuv e et avec prise de terre Ne jamais employer pendant un orage lectrique Ne jamais exposer le fumeur lectrique Cajun Injector la pluie et l eau N immerger pas le fil la prise ou le panneau de commande dans l eau ou dans aucun liquide Ceci pourrait causer un court circuit Garder toujours les enfants et les animaux familiers hors de port e du fumeur lectrique Ne jamais permettre aux enfants d actionner le fumeur lectrique Quand les enfants et les animaux familiers sont dans le secteur du fumeur lectrique la surveillance troite est une n cessit absolue Ne jamais utilis cet appareil apr s qu il ait mal fonctionn ou qu il ait t en dommag Entrer en contact avec le se
24. e de la temp rature e Pousser le bouton ON Marche e Pousser le bouton TEMP Temp rature RC Affichage par LED clignotera AGG L Er e R gler la temp rature en 4 HEATING e Appuyant sur TEMP Temp rature pour maintenir la temp rature d sir e A Noter Le chauffage ne commencera pas avant que la minuterie soit r gl e au tem 4 Push SET TEMP to lock te Reat R glage de la minuterie e Pousser le bouton TIME Temps Affichage par LED afficant les heures clignotera e R gler les heures en 44 e Poussant le bouton TIME Temps de nouveau pour verrouiller les heu res Les minutes LED commenceront a clignoter e R gler les minutes en 44 e Poussant TIME temps pour commencer LA CHALEUR S ARRETERA QUAND LE TEMPS A EXPIRE Rer glage du panneau de contr le Si le panneau de contr le montre un message d erreur arr ter le fumeur lectri que d brancher la prise de courant attendre dix secondes rebrancher l appareil en rebranchant la prise de courant ensuite mettre en marche le fumeur lectrique F licitations vous avez accompli la r initialisation de votre appareil Utilisation de votre fumeur La temp rature ne peut pas tre r gl e au dessus de 275 F 135 C Ce fumeur est con u pour chauffer basse temp rature de 200 F 225 F 93 C 107 C cuisson lente II n est pas con u pour tre utilis comme four Le descende
25. enderizing some of the tougher cuts of meat that don t cook well using other cook ing methods into wonderfully flavored meals What you smoke is mostly a matter of taste but the most popular smoked items include ribs brisket and pork shoul der Most forms of wild game as well as poultry and fowl produce excellent results when slow smoked Dried jerky also benefits immensely from the Hot Smoking process Injectable Marinade Concepts and Utilization Techniques Injectable marinades and brines possess the same characteristics as their counterparts except that they do not require product soaking in order to impart flavor moisturize and tenderize Unlike mari nade soaking methodologies that only penetrate about a 1 4 inch into meat surfaces require long soak times and contaminate expensive marinades flavor injection infuses blended flavors deep inside the meat Conceptually the flavor injection concept makes good sense instant flavor yet no waiting no waste as marinade is injected and no fats are required in the marinades to protect the meat surface during soaking time Rubs seasonings and sauces are used to flavor the surface of the meat As with many culinary skills proper technique when flavor injecting will result in superior results The flavoring should be spread uniformly throughout the meat with as few punctures of the meat as possible The flavor injector is a syringe with a needle attached to a plunger which allows the user
26. hout the roast Next season the outside liberally with the Cajun Injector Quick Shake Cajun Shake seasoning Place the roast on a rack in the Cajun Injector Electric Smoker Spray with basting spray and pour apple juice into drip pan in smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Let the roast smoke for about 4 5 hours at 225 F Use the basting spray again about 2 hours into the smoking process After four hours check internal temperature of the roast it should be near 165 F When internal temperature is 165 F pull the roast off the smoker and apply the BBQ finishing sauce Allow to rest for 15 minutes before carving Smoked Tuna Prep Time 10 minutes Cook Time 7 hours Yield 4 servings Ingredients 4 1 inch thick Tuna Steaks 4 tbsps Cajun Injector Quick Shake Lemon Pepper Shake 2 tbsps Extra Virgin Olive Oil 1 cup Apple Juice 1 4 cup Apple or Pecan Wood Pellets Method Set the smoker temperature to 140 F Season the tuna steaks with Cajun Injec tor Quick Shake Lemon Pepper seasoning on both sides and drizzle with olive oil Pour apple juice into the drip pan in smoker Arrange the tuna steaks in the smoker and close the smoker door Set the digital timer and place 1 4 cup Apple or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Cajun Injector Smoked Pork Tenderloin Prep
27. issant le boulon du pieds du fume AVERTISSEMENT V rifier l quilibre appropri pour emp cher que l appareil ne balance pendant sa mise en marche Remettre le fumeur en position droite pour continuer le montage tape 2 Installer la poign e Enlever les deux visses du haut du derri re de l appareil Aligner la poign e avec les deux trous de visses Ins rez chaque visse dans cha que trou et visser jusqu ce que la poign e soit bien en position et bien attach e au paneau arri re du fumeur INSTRUCTIONS POUR LE MONTAGE Outils requis Tournevis cruciforme tape 3 Installer le plateau de granul s de bois e Glisser le plateau de granul s de bois dans les supports d appuis correspondants s assurant que le plateau soit correctement positionn pour fermer compl tement l l ment de chauffe avec les deux surfaces du plateau tape 4 Placement du plateau d gouttement e Placer le plateau d gouttement sur le fond de l int rieur du fumeur en dessous du plateau de granul s de bois Les bords du plateau doivent point vers le haut afin d attraper le jus qui peut s goutter de la viande e Assurez vous que le plateau soit suffisemment ins r profond ment afin qu il n emp che la fermeture de la porte du fumeur tape 5 Placement des grilles e Placer les grilles de cuisson en m tal sur les guides de soutien en m tal situ s sur les parois
28. its side revealing the bot tom of the appliance for easy assembly e Align the four holes of a wheel to the four holes on the back corner of the bottom of the smoker Us ing four of the provided screws install the wheel to the base by fastening each screw into a hole Repeat this step to secure the second wheel to the opposite back corner of the smoker e Insert each of the legs into one of the holes on the front corners of the appliance and rotate clockwise to secure the legs The height may be adjusted by loosening and tightening the legs WARNING Check for proper balance to prevent movement while in use e Return smoker to upright position to continue with assembly fe 7 Step 2 Install Handle Remove handle and two screws from the back of d the appliance Align handle with the two screw holes on the front of the smokers door Install the handle by fastening a screw into each hole ASSEMBLY INSTRUCTIONS Tools needed Phillips Head Screwdriver Step 3 Install Wood Pellet Tray e Slide the wood pellet tray into the corresponding supports insuring that the tray is placed to com pletely enclose the heating element with the two surfaces of the tray Step 4 Drip Pan Placement I Set Drip Pan on the floor of the inside of smoker below the wood pellet tray The raised edges of the pan should be face
29. jector chamber 3 For best results a geometrically centered injection point should include one deep and straight needle track as well as two additional tracks at approximately 45 degree angles branch ing out from the original injection point See illustration 1A 4 Once inserted deep into meat press plunger down while slowly pulling injector needle out of meat to ensure even distribution of marinade Follow same procedure with each needle track at each insertion point 5 See illustration 1B for suggested insertion points for turkey 6 See illustration 2 for suggested insertion points for roast Smoked Turkey Prep Time 20 minutes Cook Time 30 40 Minutes Per Ib at 225 F longer if lower temperature is utilized Selection We find whether frying or smoking your turkey smaller birds work best as this avoids under cooking deep inside and overcooking the outside We recom mend a 12 14 Ib turkey Ingredients 1 12 Ib 14 Ib Turkey thawed We don t recommend larger 1 5 oz Per lb Cajun Injector Brining Solution or Cajun Injector Creole Butter Recipe Marinade 1 4 cup Vegetable oil Cajun Injector Quick Shake Cajun Shake seasoning to taste 1 cup Apple Juice 1 4 cup Oak or Pecan Smoker Pellets Method Allow turkey to thaw in refrigerator according to manufacturer s directions Once thawed remove from packaging remove the neck giblets etc from the cavity and rinse the turkey with w
30. meat up to its safe for consumption temperature as determined by using a meat thermometer in the meat When the meat reaches temperature it is important to remove the meat from the smoker to avoid drying it out For long smoke times baste the meat during those occasions when you open the smoker to check meat temperature and the need for more liquid in the water pan 6 Successful smoking also requires practicing good temperature control Maintain ing proper temperature is critical 1 Too low temperature can increase cook time dramatically and could allow bacte rial buildup to reach unhealthy levels 2 Too high temperature and your meat cooks so quickly that the benefits of smok ing flavor enhancement and tenderization of tough cuts will not occur Fortunately your digital smoker controls will control temperature especially if you do not open the smoker too often This will cause a loss of heat Slow cooking gives the natural fibers in the meat time to breakdown and become tender When utilizing an electric smoker digital heat controls the learning curve is less difficult Always keep the door closed only opening when absolutely necessary 7 Too much smoke or inadequate airflow can cause a bitter flavor in the products being smoked As can inadequate knowledge of the wood chosen for smoking If meat receives too much smoke it will impart a very bitter creosote taste that also may numb your tongue Inadequate airflow or too strong
31. morceaux de bois suivre les instructions sur le paquet d emballage avant de placer les morceaux de bois dans le fumeur Ne jamais employer plus de 1 50z 42 g de granul s de bois ou de 1 4 tasse de morceaux de bois a la fois Ajouter plus de granul s ou de morceaux de bois suivant le besoin Ajouter les granul s de bois pendant le fumage Attention Maintenir la porte du fumeur ferm e lorsque vous ajoutez les granul s ou les morceaux de bois A Noter Le descendeur de granul s de bois sera chaud m me si au touch la poign e ne l est pas Ajouter les granul s ou les morceaux de bois au fumeur en r p tant le proces sus mentionn ci dessus La temp rature peut monter rapidement juste apr s avoir ajouter le bois La temp rarture se stabilisera apr s un court moment Ne tenter pas de ajuster QUAND LA PORTE EST OUVERTE UN EMBRASEMENT PEUT SE PRODUIRE SI LES GRANULES DE BOIS S EMBRASENT FERMER LA PORTE IMM DI ATEMENT ATTENDRE QUE LES MORCEAUX DE BOIS SE SOIENT CONSUM MER AVANT DE RE OUVRIR LA PORTE NE PAS ASPERGER AVEC DE L EAU Affichage numerique Automatique de 24 heures Le panneau d affichage num rique peut tre ouvert en appuyant fermement sur le bouton situ devant le panneau d affichage Le panneau d affichage s ouvrira et se mettra en position verticale Consignes d utilisation du panneau de commande Il n est pas n cessaire de pr chauffer cet appareil R glag
32. n Injector Hickory BBQ Recipe Marinade using 2 ounces per pound Generously season the brisket with Cajun Injector Quick Shake Cajun Shake seasoning and rub to insure even distribution Pour remaining marinade over brisket Set the temperature setting to 225 F and the timer for 7 hours Place meat on the rack in the Cajun Injector Smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Experiment with different techniques such as dry smoking and using our basting sauce to mop the brisket during the last hour of cooking or wet smoking with apple juice in the pan Cajun Injectore Fumeur Electrique Manuel d utilisation Assemblage soin instructions et directives de s curit Outil n c ssaire pour l assemblage Tournevis cruciforme cajun Injecto Electric Smoker AVERTISSEMENT RISQUE D OXYDE DE CARBONE LE BOIS BRULANT D GAGE DE L OXYDE DE CARBONE POUVANT CAUSER LA MORT Avertissements et directives de s curit Lire et suivre attentivement les avertissements et les instructions dans ce manuel avant et pendant l utilisation du fumeur AVERTISSEMENTS ET DIRECTIVES IMPORTANTES DE SECURITE LIRE ATTENTIVEMENT TOUTES LES INSTRUCTIONS AVANT L UTILIZATION DE L APPAREIL Ce manuel contient d importantes informations qui sont n cessaires pour l usage sans danger et appropri de cet appareil Lire et suivre attentivement tous les
33. o longer have to soak the product covered in brine We as well as others offer flavor injectors which will allow you to inject brines or marinades directly deep inside the meat to be smoked These brines not only impart their own flavor but moisturize and complement smoke flavors while also inhibiting bacterial spoilage You can also utilize marinades to flavor and tenderize large cuts of meat from both the inside and outside and through addi tion of the marinade prior to injection deep inside the meat Use tenderizers as a rub then bag and marinate overnight in the refrigerator You can also place a little mari nade in the bag so that the meat is marinated and tenderized from both the inside and the outside Using Rubs for Additional Flavor After the brining or marinating process is com pleted certainly with ribs you may wish to use a rub such as our Cajun Injector Quick Shake Cajun Shake seasoning to add additional flavor During smoking the rubs lose some of their flavor in the presence of heat You can apply liberally when working into the surface of the meat Be sure to utilize vegetable oil or a basting spray some folks even recommend prepared mustard to provide a sticky surface for the rub to adhere to Add the Smoke Source Last First be sure the smoker is clean Then place your ready to be smoked meat in your electric smoker Add liquid of choice to the drip pan Close door and set time and temperature digitally
34. r package and allow to breath for 5 minutes Pat with paper towels and generously apply Cajun Injector Quick Shake Cajun Shake seasoning and hot sauce to both sides of the ribs Set the temperature to 215 F and the timer to 6 hours or until internal temperature is near 165 F Put the apple juice in the drip pan located above the heating element Place ribs on rack and place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading The last hour of cooking baste with Honey Bacon BBQ Recipe Marinade Cajun Injector Smoked Pork Butt Prep Time 10 minutes Cook Time 4 5 hours Yield 4 6 servings Ingredients 1 7 8 lb Fresh Pork Butt 1 16 oz Jar Cajun Injector Hot n Spicy Butter Recipe Marinade Creole Butter Recipe Marinade or Jalapeno Butter Recipe Marinade 6 tbsps Cajun Injector Quick Shake Cajun Shake seasoning 1 cup Apple Juice 1 4 cup Oak or Pecan Wood Pellets Method Set the smoker temperature to 225 F Once smoker is ready inject 2 ounces per pound of the Cajun Injector marinade throughout the pork butt Next season the outside liberally with the Cajun Injector Quick Shake Cajun Shake seasoning Place the pork butt on a rack in the Cajun Injector Electric Smoker Pour apple juice into drip pan in smoker Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Let the pork butt smoke for abou
35. ressing Prep time 10 minutes Cook time 25 minutes Yields 1 1 2 cup servings Ingredients 16 oz Shucked Oysters 4 oz Ground Pork 2 tbsps Extra Virgin Olive oil 1 Medium Onion Diced 1 Small Green Bell Pepper Diced 3 Cloves Garlic Minced Method Drain oysters and pat dry with paper towels Place 1 4 cup Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Place oysters on a small baking rack and smoke at 185 F for 40 minutes Once oysters are finished smoking set them aside and allow them to cool When cool rough chop the oysters and set them aside In a heavy saucepan gently cook the onion bell pepper and garlic until translucent Add the chopped oysters and water and bring to a boil Add rice return to a boil lower heat to a simmer cover and cook over low heat for 20 minutes Cajun Injector Smoked Caribou Roast Prep Time 10 minutes Cook Time 4 5 hours Yield 4 6 servings Ingredients 1 Cajun Injector Smoker Kit containing 1 16 ounce jar Cajun Injector Smoking Brine 1 16 ounce jar Cajun Injector Basting Spray 1 16 ounce jar Cajun Injector BBQ Finishing Sauce 1 3 ounce pecan smoker pellets 1 3 ounce oak smoker pellets 1 4 6 lb Caribou Roast 3 tbsps Cajun Injector Quick Shake Cajun Shake seasoning 1 cup Apple Juice Method Set the smoker temperature to 225 F Once smoker is ready inject 2 ounces per pound of the smoking brine throug
36. rt time Do not adjust WHEN DOOR IS OPENED A FLARE UP MAY OCCUR SHOULD WOOD PEL LETS FLARE UP IMMEDIATELY CLOSE DOOR WAIT FOR WOOD CHIPS TO BURN DOWN THEN OPEN THE DOOR AGAIN DO NOT SPRAY WITH WATER 24 Hour Pop Up Digital Display The display panel can be exposed by firmly pressing the button located in front of display panel Display panel will open and rotate up wards Control panel operating instructions It is not necessary to pre heat this unit Setting the Temperature e Push ON button e Push TEMP button LED display will blink gt e Set temperature using POWER 289 e Push TEMP to hold preferred temperature L Bee HEATING Note Heating will not begin until timer is set Setting the Timer Une sk e Push TIME button LED display for hours will blink e Set the hours by usingt e Push TIME button again to lock in hours The minutes LED will start blinking e Set the minutes by usingf e Push TIME for timer to begin HEAT WILL TURN OFF WHEN TIME HAS EXPIRED Resetting control panel If control panel shows an error message turn electric smoker off unplug unit from outlet wait ten seconds plug unit back into outlet then turn electric smoker on This will reset control panel Using Your Smoker Temperature cannot be set above 275 F 135 C This smoker is designed for low temperature 200 F 225 F slow cooking It is not intended to be used as an
37. rvice client le de Bruce Foods Corpora tion et pour recevoir de l aide appeler le 1 800 229 9082 Ne jamais permettre aucune autre activit proximit du fumeur pendant ou apr s son utilisation S assurer que l appareil est bien refroidit avant le stockage ou le nettoyage Maintenir toujours un extincteur port e de main lorsque vous utilisez le fu meur lectrique Faire attention quand vous utlisez une rallonge lectrique au risque de prendre le pieds dans le fil ce qui pourrait entra ner une chute Une rallonge lectrique d fectueuse peut causer la perte d fficacit de chauffage ou un court circuit Ne pas laisser le fil lectrique pendre n gligemment ou toucher des surfaces chaudes Ne jamais mettre cet appareil sur le dessus ou proche d une plaque lectrique ou br leur gaz ou gazini re Ne jamais utiliser tout appareil lectrique avec une prise ou fil endommag Ne jamais employer ce fumeur lectrique comme r chauffeur Se r f rer l avertissement au sujet de l oxyde de carbone Le fumeur lectrique doit seulement tre employ sur une surface niveau et stable afin d viter tous risques corporels et tous d gats mat riels potentiels Le fumeur lectrique est chaud et le restera pendant un moment apr s son utilisation Faire toujours attention pr s ou en contact avec des surfaces chau des La consommation d alcool de m dicaments ou de drogues avec ou sans ordon nance peut alt rer votre cap
38. t 4 5 hours at 225 F After four hours check internal tempera ture of the pork butt It should be near 165 F When internal temperature is at 165 F pull the pork butt off the smoker Allow to rest for 15 minutes before carving Cajun Injector Butter Flavored Smoked Chicken Prep Time 15 minutes Cook Time 4 5 hours Yield 4 6 servings Ingredients 1 Chicken 3 4 Ib average Cajun Injector Jalapeno Butter Recipe Marinade Hot n Spicy Butter Recipe Marinade or Creole Butter Recipe Marinade 2 oz per Ib Cajun Injector Quick Shake Cajun Shake seasoning 1 4 cup Oak or Pecan Wood Pellets Method Preheat smoker to 225 F and set timer for 4 hours Remove chicken from packaging and discard the neck and giblets from the cavity Pat chicken dry with paper towels Measure out 2 oz of Cajun Injector marinade per pound of chicken For example 4 lb x 2 oz 8 oz of Cajun Injector marinade Inject into the breasts wings legs and thighs pulling the skin away from the flesh and injecting underneath the skin This keeps the marinade in the chicken Rub the Cajun Injector Quick Shake Cajun Shake seasoning over the outside and inside of the chicken according to your taste Place 1 4 cup Oak or Pecan Wood Pellets into wood pellet chute and ensure that no pellets remain in chute after loading Smoke for 4 hours or until the internal tempera ture reaches 165 F Cajun Injector Smoked Pork Loin Prep Time 10 minutes Cook
39. up in order to catch any juices that may drip from meat e Be sure that the pan does not obstruct the smok er door from closing Step 5 Rack Placement e Set metal racks on rack support shafts located on the sidewalls inside the smoker It is not nec essary to use all 5 metal racks when smoking racks can be set at various height levels accord SS ing to the size of meats being smoked WON SS W Note The small rack always N rests on the lowest support shaft adjacent to the wood pellet tray SK SA PELLET TRAY DRIP PAN ASSEMBLY INSTRUCTIONS Tools needed Phillips Head Screwdriver SS Step 6 Install Water e Slide Water Pan onto the supports directly above the wood pellet chute and below the oe supports for the fourth rack WATER PAN PELLET TRAY ES DRIP PAN Step 7 Securing Wood Pellet Chute Cap e Prior to powering on the unit ensure the wood pellet chute cap located on the exte rior side of the smoker is securely screwed in place Please see curing instructions prior to use Smoker Curing Procedures 1 Remove all the racks from the protective wrapping and wash in warm soapy water and rinse well Dry and put aside 2 With a wet towel wipe the inside of your smoker to remove any residue 3 Once the inside is dry use some vegetable spray or olive oil spra
40. ur de granul s de bois doit tre compl tement scell l ext rieur du fumeur et le plateau de granul s de bois doit tre bien en place pendant la cuisson Le chargement incorrect peut entra ner l embrasage des granul s de bois Les granul s de bois sont essentiels pour produire de la fum e et pour donner la viande un plaisant go t de fum II est conseill d utiliser avec mod ration les granul s de bois Trop de fum e peut donner des viandes fum es une saveur d sagr able de cr osote Tout en apprenant fumer il vaut mieux au d part sous estimer la quantit de fum e demand e Il est tout fait normal que votre fumeur produise une quantit importante de fum e Il est galement normal qu avec le temps une discoloration des parois de votre fumeur de produise V rifier p riodiquement la trappe de graisse de votre fumeur et vider la si n c ssaire La porte du fumeur doit rester ferm e durant tout le proc d de cuisson Ouvrez la porte seulement si c est absolument n c ssaire Une fois ouvert fermer la porte du fumeur d s que possible Laisser la porte ouverte pen dant une p riode prolong e peut entra ner la perte rapide de chaleur et peut causer l embrasement des granul s de bois Nettoyage de votre fumeur Toujours d brancher le fumeur et pr voir suffisemment de temps pour re froidir l appareil avant de le nettoyer et de le ranger Pour nettoyer les grilles le r cipient d e
41. y on a dry towel and wipe the inside walls liberally 4 Heat the smoker to 225 F Place 1 4 cup Wood Pellets into the wood pellet chute and ensure that no pellets remain in chute after loading Smoke for two hours 5 Congratulations Your smoker is ready for use Cajun Injector Wood Pellet Choices Wood Poultry Fish Ham Beef Pork Lamb Flavor Hickory Strong pun gent smoky sweet bacon 6 like flavor Apple Light fruity smoke gives a slightly sweet taste Oak Clean asser tive smoke flavor Mesquite Bold hearty smoker flavor slightly sweet unique flavor Pecan Subtle yet rich flavor How to use wood pellet chute e When smoker reaches desired temperature pour 1 2 bottle 1 50z of Cajun Injector Flavored Wood Pellets or 1 4 cup of your favorite wood chips into chute Replace cap securely over wood pellet chute e f using wood chips follow instructions on wood chip packaging prior to placing chips into the smoker e Never use more than 1 5 oz of wood pellets or 1 4 cup of wood chips at a time e Add more pellets or chips as needed Adding wood pellets during smoking process Caution Keep smoker door closed when adding wood pellets or chips Note Wood pellet chute will be hot even if handle is not e Add wood pellets or chips to the smoker by repeating the process mentioned above e Temperature may spike briefly after wood is added It will stabilize after a sho
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