Rival KC Smoker User Manual

The easy way to prepare smoked or

roasted foods in your backyard

The easy way to prepare smoked or

roasted foods in your backyard

Owner's Manual

This product is equally capable of smoking or roasting

As a smoker, it uses low heat (225 – 300 degrees F),

your favorite meat, poultry, ﬁ sh and pork.

steam from water, and smoke from wood chips

to cook meats. Water smoking produces

moist meats with a mild smoke ﬂ avor

and is excellent for cooking poultry

and less tender cuts of beef and

pork. Food needs no tending as

this product is electric and

maintains a consistent

temperature throughout

the entire smoking process.

Used as a roaster, poultry,

beef, pork and seafood are more tender and moist and have better ﬂ avor than any

other method of cooking,

because all the natural juices

are locked into the foods as

they roast. In addition, you’ll ﬁ nd

prod

uct

that this

dishes, desserts and ap

creates delicious side

petizers!

and Cookbook

, the RIVAL Logo®, K. C. Smoker and the K. C. Smoker logo

RIVAL

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are trademarks of JCS/THG, LLC.

9100150000246

Printed in China

SERVICE INSTRUCTIONS

1. Do NOT attempt to repair or adjust any electrical or mechanical functions on this unit. Doing so will void the Warranty.

2. If you need to exchange the unit, please return it in its original carton, with a sales receipt, to the store where you purchased it. If you are returning the unit more than 30 days after the date of purchase, please see the enclosed Warranty.

3. If you have any questions or comments regarding this unit s operation or believe any repair is necessary, please write to our Consumer Service Department or visit our website at www.rivalproducts.com.

RIVAL c/o JCS/THG, LLC CONSUMER SERVICE DEPARTMENT 303 Nelson Avenue Neosho, MO 64850

WARRANTY

ONE (1) YEAR LIMITED WARRANTY

SAVE THIS WARRANTY INFORMATION

A.  is Warranty applies ONLY to the original purchaser of this product. B.  is Warranty applies ONLY to repair or replacement of any supplied or manufactured parts of this

product that, upon inspection by JCS/THG, LLC authorized personnel, is shown to have failed in normal use due to defects in material or workmanship. JCS/THG, LLC will determine whether to repair or replace the unit.  is Warranty does not apply to installation expenses.

C. Operating this unit under conditions other than those recommended or at voltages other than

the voltage indicated on the unit, or attempting to service or modify the unit, will render this WARRANTY VOID.

D. Unless otherwise proscribed by law, JCS/THG, LLC shall not be liable for any personal injury,

property or any incidental or consequential damage of any kind resulting from malfunctions, defects, misuse, improper installation or alteration of this product.

E. All parts of this product are guaranteed for a period of 1 year as follows:

1. Within the ﬁ rst 30 days from date of purchase, the store from which you purchased your product should replace this product if it is defective in material or workmanship (provided the store has in-stock replacement.) If you intend to assert any claim in connection with the product, please follow the instructions in paragraph F.

2. Within the ﬁ rst 12 months from date of purchase, JCS/THG, LLC will repair or replace the product if it is defective in material or workmanship, subject to the conditions in paragraph G.

F. If you have any other problem or claim in connection with this product, please write our Consumer

Service Department.

G. IMPORTANT RETURN INSTRUCTIONS. Your Warranty depends on your following these

instructions if you are returning the unit to JCS/THG, LLC:

1. Carefully pack the item in its original carton or other suitable box to avoid damage in shipping.

2. Before packing your unit for return, be sure to enclose:

a) Your name, full address with zip code and telephone number b) A dated sales receipt or PROOF OF PURCHASE, c) Your $20.00 check for return shipping and handling, and d)  e model number of the unit and the problem you are having. (Enclose in an envelope and

tape directly to the unit before the box is sealed.)

3. JCS/THG, LLC recommends you ship the package U.P.S. ground service for tracking purposes.

4. All shipping charges must be prepaid by you.

5. Mark the outside of your package:

RIVAL c/o JCS/THG, LLC 303 Nelson Avenue Neosho, MO 64850 SHIPPING AND HANDLING CHARGES: $20.00 (USD)  is Warranty gives you speciﬁ c legal rights, and you may have other rights which vary from state to state.  e provisions of this Warranty are in addition to, and not a modiﬁ cation of, or subtraction from, the statutory warranties and other rights and remedies contained in any applicable legislation. To the extent that any provision of this Warranty is inconsistent with any applicable law, such provision shall be deemed voided or amended, as necessary, to comply with such law.

Table of Contents

Important Safeguards ...............................E2

Save These Instructions ...........................E3

Introduction ...................................................E4

Features and Beneﬁ ts

Before First Use and Preparation........E6

How to Use .....................................................E7

Smoking .........................................................E11

Smoking Chart ............................................E13

Cooking Chart .............................................E14

Outdoor Roasting .....................................E14

Hints and Tips .............................................E16

Cleaning .........................................................E16

Recipes Smoking ........................................E17

Recipes Roasting ........................................E25

Service Instructions ..................................E32

Warranty ........................................................E32

...............................E5

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IMPORTANT SAFEGUARDS

SAVE THESE INSTRUCTIONS

When using electrical appliances, basic safety precautions should always be followed, including the following:

1. Read all instructions before using.

2. Do not touch hot surfaces. Use handles and knobs.

3. To protect against electrical shock do not immerse cord, plugs, or

housing in water or other liquid.

4. Close supervision is necessary when any appliance is used by or near

children.

5. Unplug from outlet when not in use and before cleaning. Allow to

cool before putting on or taking off parts.

6. Do not operate any appliance with a damaged cord or plug or

after the appliance malfunctions or has been damaged in any manner. Return appliance to the manufacturer (see warranty) for examination, repair, or adjustment.

7. The use of accessory attachments not recommended by the appliance

manufacturer may cause injuries.

8. Do not let cord hang over edge of table or counter, or touch heated

surfaces.

9. Do not place on or near a hot gas or electric burner, or in a heated

oven.

10. Extreme caution must be used when moving an appliance containing

hot oil or other hot liquids.

11. To disconnect, turn both controls to “OFF”, then remove plug from

wall outlet.

12. Do not use appliance for other than intended use.

13. Use only outdoors, do not expose to rain.

14. Use only on properly grounded outlets.

15. Store products indoors when not in use - out of the reach of children.

16. Do not clean this product with a water spray or the like.

17. Use caution when opening lid. We suggest using an oven mitt as the

lid handle may get hot and steam escaping from under the lid can cause injury.

18. Do not preheat the Smoker/Roaster.

No user-serviceable parts inside. Do not attempt to service this product. This appliance must be grounded while in use to protect the operator

from electrical shock. The appliance is equipped with a 3-conductor cord and a 3-prong grounding-type plug to fit the proper grounding-type receptacle. The appliance has a plug that looks like sketch (A). If you do not have a grounded outlet as shown, call a qualified electrician. Do not attempt to modify the plug in any way.

Use only 3-wire extension cords, which have 3-prong grounding-type plugs and 3-pole cord connectors that accept the plug from the appliance. Outdoor extension cords should be used with outdoor use products and are surface marked with suffix letters “W-A” and with a tag stating “Suitable for Use with Outdoor Appliances”.

3-PRONG GROUNDING-TYPE PLUGS

AN EXTENSION CORD MAY BE USED WITH CARE; HOWEVER, THE MARKED ELECTRICAL RATING SHOULD BE AT LEAST AS GREAT AS THE ELECTRICAL RATING OF THE APPLIANCE. The cord should be arranged so that it will not drape over the countertop or tabletop where it can be pulled on by children or tripped over unintentionally. Examine the extension cord before using and

replace if damaged. Do not abuse the extension cord and do not yank on any cord to disconnect. Keep cord away from heat and sharp edges.

The connection to an extension cord should be kept dry and off the ground.

Some surfaces are not designed to withstand the prolonged heat generated by certain appliances. We recommend placing a hot plate or trivet under your Rival surface.

product to prevent possible damage to the

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INTRODUCTION

FEATURES AND BENEFITS

Thank you for purchasing the Rival K.C. Smoker Roaster! Now you can smoke or roast foods to perfection in your backyard.

The two-tiered rack lets you smoke or roast two layers of food or cook a large cut of meat in the lower rack. Just add water to the drip tray to roast a moist, delicious turkey or use soaked wood chips to add a distinctive, smoky flavor to ribs. No matter how you use it, the Smoker Roaster is a great addition to your outdoor kitchen.

So push aside your grill and get smokin’!

For product updates and additional information, visit our web site at www.rivalproducts.com.

A. Lid – Coated steel with wooden handle B. Steam/Smoke Vent – Aluminum vent can be adjusted to release steam

or smoke.

C. Two-Tier Rack – Adjustable, chromed steel rack lets you cook one

large roast on the lower rack or stack foods using both racks. Holds food away from excess fat and grease in the Drip Tray/Water Pan.

D. Drip Tray/Water Pan – Enamel-on-steel Drip Tray/Water Pan holds

water to keep food moist and to catch grease drippings from food.

E. Removable Roasting Pan – Sturdy enamel-on-steel pan, with center

insert for wood chips, holds up to 18 quarts of food. F. Housing – Convenient lid rest. Two natural wooden side handles. G. Covered Control Panel – Aluminum cover protects the control panel

from the elements. H. Smoker Dial – Turn ON to smoke. I. Temperature Dial – Cook with temperatures from 150 °F to

350 °F. J. Power Light – Segmented power light indicates when the smoker is

on and when the temperature control is on.

Figure 1

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BEFORE FIRST USE AND

HOW TO USE

PREPARATION

1. Carefully unpack your Smoker Roaster and remove all packaging materials. Be sure to remove parts from all sides of packing.

2. Wash all parts according to the “Cleaning” section of this manual.

3. Read this manual and all other included documentation before you use your Smoker Roaster.

NOTE: Due to the manufacturing process, some smoke and odor may be noticed during the first use. This should disappear after the first heating of the Smoker Roaster.

Where to Use

Place your Smoker Roaster outside on a hard, level surface away from roof overhang or any flammable materials. You may want to locate the Smoker Roaster away from any open windows or doors to prevent smoke from entering your house. In windy weather, the Smoker Roaster should be located in an area protected from the wind.

Smoking

1. Soak one cup of wood chips in a bowl of water overnight or at least one hour prior to smoking. (A sample of maple wood chips is included.) As they heat and smolder, the wood chips will give a unique "smoky" flavor to foods. Soaking the wood prevents it from flaming and burning up too quickly.

2. Remove the lid, tiered rack, and Drip Tray/Water Pan from the roasting pan. Drain the wood chips. Place one cup of the chips in the center of the roasting pan (see Figure 3). NEVER PLACE WOOD CHIPS DIRECTLY INTO THE HOUSING. This will damage the unit.

3. Place the Drip Tray/Water Pan into the roasting pan and add water into the drip tray (see Figure 4). Refer to the smoking chart on page 13 to determine the proper amount of water.

4. Place the rack into the roasting pan, place the food on the rack, and cover with the lid (see Figure 5).

5. Plug the cord into a properly grounded 120-volt AC outlet. Be sure the outlet holds the plug firmly and is not corroded.

WARNING: To ensure continued protection against shock hazard,

connect to a properly grounded outlet. DO NOT operate the Smoker Roaster in the rain or on a damp surface. DO NOT USE AN ORDINARY HOUSEHOLD EXTENSION CORD WITH THIS SMOKER ROASTER. Use only a heavy-duty 14 gauge 3-wire grounded cord not more than 12 ft. long.

Figure 3

Figure 4

Figure 5

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HOW TO USE (cont.)

6. Turn the smoker dial to ON and the TEMPERATURE dial to the temperature suggested in the recipe. Both indicator lights illuminate. The temperature range for smoking is 225 °F to 300 °F.

7. Allow the food to cook. Refer to the smoking chart on page 13 for approximate cooking times. (The chart is based on outdoor temperatures above 60 °F. In colder weather, cooking times will increase. Cooking times should also be increased for altitudes above 3500 ft.)

NOTE: It is normal to see and smell smoke escaping from the Smoker

Roaster. The smoke will be visible approximately 30 minutes into the cooking cycle and may decrease after the first hour of cooking. Do not add more chips.

8. When the recommended cooking time is complete, remove the lid and check for doneness.

WARNING: The Smoker Roaster is hot. Always use hot pads or oven mitts and remove the lid carefully to allow steam and smoke to escape away from you.

NOTE: For greater accuracy, use a meat thermometer to check for doneness. Place the probe of thermometer in thickest area of meat.

If the meat is not done, replace the lid and continue checking for doneness at 30-minute intervals. When meat is done, turn the smoking dial to OFF, the temperature dial to OFF, and unplug the Smoker Roaster. Remove the meat from rack.

HOW TO USE (cont.)

Roasting

1. Place the Drip Tray/Water Pan into the roasting pan and add water into the drip Drip Tray/Water Pan in order to keep the food moist while cooking (see Figure 4).

2. Place the rack into the roasting pan. Place the food on the rack and cover with the lid (see Figure 5).

3. Plug the cord into a properly grounded 120-volt AC outlet. Be sure the outlet holds the plug firmly and is not corroded.

WARNING: To ensure continued protection against shock hazard,

4. Turn the temperature dial to the temperature suggested in the recipe. The right indicator light illuminates. The temperature range for roasting is 300 °F to 350 °F.

5. Allow the food to cook. Refer to the roasting chart on page 14 for approximate cooking times. (The chart is based on outdoor temperatures above 60 °F. In colder weather, cooking times will increase. Cooking times should also be increased for altitudes above 3500 ft.)

6. When the recommended cooking time is complete, remove the lid and check for doneness.

WARNING: The Smoker Roaster is hot. Always use hot pads or oven mitts and remove the lid carefully to allow steam and smoke to escape away from you.

NOTE: For greater accuracy, use a meat thermometer to check for doneness. Place the probe of the thermometer in thickest area of meat.

If the meat is not done, replace the lid and continue checking for doneness at 30-minute intervals. When meat is done, turn the temperature dial to off and unplug the Smoker Roaster. Remove the meat from rack.

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HOW TO USE (cont.)

SMOKING

Important Points

• Do not preheat the Roaster.

• Always use the roasting pan in the Smoker Roaster when cooking. NOTE: Never place food or liquid directly into the housing.

• Use caution when removing or lifting the lid as steam is vented. Use the steam/smoke vent to release steam prior to lifting lid.

• Do not use solid fuels, such as charcoal briquettes. Do not use charcoal lighter fluid.

• Avoid removing the lid frequently to minimize steam and heat loss during cooking. If the lid is removed, allow additional cooking time.

• Do not use wood chunks. Use chips only.

• Water in the Drip Tray/Water Pan will boil dry before the cooking time is complete. This is important for proper browning of food. DO NOT ADD WATER DURING COOKING.

• Meats should be completely thawed before cooking.

• Do not use the Smoker Roaster for food preservation. This unit is for smoke cooking and roasting only. Leftovers must be properly refrigerated.

• Cooking times are estimates and will vary with amount of food, outside weather conditions, and altitude.

• A small amount of water may be noticed dripping from the unit. This is normal due to moisture collecting around the lid.

• Do not line the rack, drip pan, roasting pan, or housing with aluminum foil.

Introduction to Smoking

Smoking gives food a unique flavor and delicate texture. The key is the combination of soaked wood chips, low temperatures, steam, and long cooking times. As the Smoker Roaster heats, the wood chips start to smolder to produce smoke and the water in the water pan starts to steam. The smoke penetrates the food, giving it that delicious flavor and the steam keeps the food from drying out. Because the cook times are so long and the temperature is so low, it is almost impossible to overcook or dry out foods.

A Few Words about Brines, Marinades, Rubs, and Sauces

Before you smoke your foods, you will want to consider using brines, marinades, rubs, and sauces.

• Brines: A mixture of water (or other liquids), salt, and sugar that keeps meat moist during the long cooking process. Meat is soaked in brine overnight prior to cooking.

• Marinades: A mixture of dry and liquid ingredients that adds flavor and tenderness. Meat is soaked in the marinade prior to cooking.

• Rubs: A mix of herbs and spices rubbed into meat. Prior to cooking, allow rubbed meat to stand in the refrigerator for the specified time to absorb flavors.

• Sauces: A mixture of ingredients, often tomato-based, that may be brushed on meat in the last 15 to 30 minutes of cooking or served with the meat.

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SMOKING (cont.)

SMOKING CHART

Use of Flavor & Woods

• Wood chips give smoked foods their distinct flavor and are a prime ingredient in water smoking. Smoke flavor will vary slightly with the type of wood used. Common woods used in smoking are hickory, mesquite, cherry, apple, maple, and alder.

• Never use resinous woods such as pine or cedar as they will produce an unpleasant flavor.

• Wood chips 1 to 2

/2 inches long and 1/4 to 1/2 inch thick work best. Do not use wood chunks. Very small wood chips or shavings will burn too quickly and may not produce the desired smoke flavor.

• One cup of chips is good for 1-4 hours of smoking. Use two cups for longer smoke times.

• Try soaking wood chips in wine, hard liquor, or broth for added flavor.

• Soak wood chips in a bowl of water overnight or at least one hour prior to use. Soaking wood will prevent it from flaming and burning up too quickly.

• Do not add wood chips to the Smoker Roaster while in use.

Suggested Wood Chips for Smoking

• Alder: Salmon, swordfish, and other fish; poultry and pork.

• Apple: Poultry, pork, and salmon.

• Cherry: Veal, pork, and poultry.

• Hickory: All meats, poultry, and fish.

• Maple (sample included): Salmon, chicken, and pork.

• Mesquite: Beef and pork.

• Oak: All meats.

Tips for Smoking Fish

Dressed fish fillets and steaks may be smoked. When smoking dressed fish, place the belly (cut) side down on the rack. Spread the fish open to allow for maximum smoke penetration. Fish, especially lean fish, may be brushed with melted butter or oil before cooking to prevent the fish drying out. Fish is done when a meat thermometer reads 140 °F or when the flesh flakes easily.

Approx.

Food Quantity Cups of Water

Cook Time

in Hours

BEEF

Brisket 21/2 - 31/2 lbs. Short Ribs 2 - 21/2 lbs. Roast (Boneless) 21/2 - 4 lbs. Roast (Bone in) 3 - 5 lbs.

4 - 6

2 - 21/

2 - 3

21/2 - 4

PORK Chops 41” - thick Country Style Ribs 2 - 5 lbs. Spare Ribs 3 - 5 lbs. Roast (Boneless) 2 - 31/2 lbs.

1 - 11/

3 - 5 3 - 5

1 - 31/

POULTRY Turkey (1 Whole) 16 - 18 lbs. 2 7 - 8 Chicken (1 Whole) 3 - 3 Turkey Breast

(Boneless)

/2 lbs.

/2 - 41/2 lbs. 1 21/2 - 3

Turkey Drumsticks 3 - 31/2 lbs.

2 - 21/

FISH Fillets 1

/2 - 2 lbs. Steaks 41” - thick Whole Fish 9 - 10” long

(3 - 31/2 lbs.)

1 - 11/ 1 - 11/

1 - 11/

*All cooking times are based on using one cup of water-soaked hickory chips. Cooking times are estimates and will vary with the amount of food, outside weather conditions and altitude. Always use a meat thermometer to verify that the meat has reached a safe internal temperature.

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COOKING CHART

(for ROASTING/SMOKING)

MEAT RARE MEDIUM WELL DONE

BEEF 140 ºF 160 ºF 170 ºF PORK * 160 ºF 170 ºF LAMB 140 ºF 160 ºF 170 ºF SMOKED HAM

Cook before eating Fully cooked

POULTRY

Roasting Chicken Turkey

160 ºF 140 ºF

180 ºF 180 ºF

OUTDOOR ROASTING

Introduction to Outdoor Roasting

Roasting foods give them a crisp and crunchy outside layer, while keeping the inside moist. Start with a higher temperature to crisp and brown the exterior and then lower the temperature to finish cooking. Generally, tender cuts of meat or poultry are best for roasting.

To add flavor and keep foods moist, add water, broth, or wine to the drip Drip Tray/Water Pan. Baste every half hour to keep foods from drying out.

OUTDOOR ROASTING is continued on next page.

MEAT WEIGHT (LBS.) TEMP. MIN./LB

BEEF ROASTS

Standing Rib 4 - 6 325 ºF 17 to 21 Sirloin Tip 3 - 5 350 ºF 17 to 21 Pot Roast 4 - 6 300 ºF 26 to 34

Corned Beef 3

LAMB

Leg 5 - 8 350 ºF 20 to 22 Shoulder,

boneless

PORK

Loin Roast 3 - 5 350 ºF 21 to 26 Rolled Shoulder 4 - 6 350 ºF 30 to 34 Chops 4 - 5 325 ºF 15 to 17

Country-Style Ribs

SMOKED HAM

Bone-in, shank 10 - 15 325 ºF 17 to 21 Boneless 8 - 12 325 ºF 15 to 17 Fully cooked 5 - 10 325 ºF 13 to 24

VEAL

Loin 4 - 6 325 ºF 26 to 30 Shoulder 3 - 5 325 ºF 26 to 30

POULTRY

Chicken, whole 3 Chicken, whole 6 - 8 350 ºF 15 to 17 Chicken, pieces 6 - 8 350 ºF 7 to 9 Turkey, fresh 10 - 22 350 ºF 12 to 15

/2 - 4 300 ºF 15 to 17

3 - 4 350 ºF 20 to 22

8 - 10

/2 - 5 350 ºF 13 to 15

Sear on stovetop on

medium heat to brown

then roast at 250°F

15 to 17

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RECIPES-SMOKING

HINTS AND TIPS

• Before cooking, brush poultry and other naturally lean meats with oil, butter, or margarine.

• When you are smoking more than one piece of meat, the cooking time is determined by the largest single piece of meat.

• To add flavor, use wine or other liquids in combination with the water in the roasting pan. (For example, if chart says to use 3/4 cup water, use 1/2 cup water and 1/4 cup wine.)

• To smoke ribs, lay them on rack. Ribs may be leaned against each other to fit, but do not lay them directly on top of each other, as this will decrease the amount of smoke flavor achieved.

• Convenience foods can be baked in the Smoker Roaster. Place container on ROASTING RACK. Follow package directions.

• Meats roasted in your Smoker Roaster will be moist and tender. For additional browning, brush oil or butter over the meat before cooking. In addition, cooking the meat in a traditional oven at 450 °F or on Broil for the last 20-30 minutes will result in better browning.

• To create darker roasted, crispier skin poultry, do not add liquids (with the exception of the basting butter or oil) until there only 30 minutes left of cooking. Cooking at a higher temperature will result in a faster cooking time, i.e. 350 °F instead of 325 °F

CLEANING

1. Turn off, unplug, and allow your Smoker Roaster to cool.

2. Wash the lid, two-tier rack, drip pan, and roasting pan in hot, soapy water with a sponge or soft cloth. Rinse thoroughly and wipe dry. If food sticks onto the surface of any of these parts, soak in warm, soapy water before cleaning.

3. Wipe the outside of the housing with a soft cloth and warm, soapy water and wipe dry. Do not immerse the housing in water or any other liquid. Never add liquids directly into the housing.

4. Make sure that all parts are dry before storing.

5. Store your Smoker Roaster indoors.

Open-Faced Roast Beef

Sandwiches with

Mushrooms and Onions

Rub:

2 teaspoons Mexican chili powder

/8 teaspoon Cayenne pepper

/2 teaspoon kosher salt

/2 teaspoon freshly ground black pepper

/2 teaspoon ground cumin

/2 stick butter 2 large onions, peeled and sliced 2 tablespoons extra virgin olive oil 16 ounces mushrooms, cleaned and sliced Extra Kosher salt and freshly ground pepper

One 3-4 pound boneless beef sirloin roast, trimmed of fat 2-3 large French baguettes, sliced lengthwise and lightly toasted

1. Soak 1 cup of wood chips in water for one hour.

2. In a small bowl, combine chili powder, Cayenne pepper, salt, black

pepper, and cumin. Sprinkle the rub over the meat.

3. Drain the wood chips. Place wood chips into roasting pan insert and

cover with drip pan.

4. Place beef roast on bottom rack, above the drip pan.

5. Turn smoker dial to ON and set temperature dial to 225 °F. Cover

and smoke for 1 thermometer registers 140 °F for medium-rate doneness or 155 °F for medium doneness).

6. Cover the beef roast with foil. Let stand 15 minutes before carving.

Thinly slice the beef.

7. Melt butter in a large skillet set to medium heat. Add onions. Stir

frequently and cook until soft and beginning to caramelize. Add olive oil and mushrooms and continue cooking on medium low until mushrooms are soft.

8. To assemble sandwich, cut bread halves into thirds. Top bread with

beef and top with onions and mushrooms. Season with salt and pepper.

Makes 6-8 sandwiches.

/2 to 2 hours or until desired doneness (meat

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Sweet and Smoky Baby

Rosemary and Garlic

Back Ribs

Two racks baby back pork ribs, 11/2 to 21/2 lbs. each

Sauce:

/2 teaspoon onion powder 2 cups ketchup 2 tablespoons Worcestershire sauce

/4 cup molasses

/4 cup brown sugar

/2 teaspoon hot pepper sauce

1. Soak 1 cup of wood chips in water for one hour.

2. Rinse and pat dry ribs. In a bowl, combine the sauce ingredients and

blend well. Reserve

3. Liberally coat each side of ribs with sauce.

4. Drain wood chips and place into insert of the roasting pan and cover

with the drip pan. Place ribs on the bottom and top racks.

5. Turn the smoker dial to ON and set the temperature dial to 225 °F.

6. Smoke ribs for 3 hours. Turn over and smoke for an additional 1

hour. Baste both sides of each rib with 1/2 cup of the barbeque sauce. Cook until ribs bend easily and begin to break away from the bone. Remove from Smoker Roaster and baste before serving.

Makes 8 servings.

/2 for serving.

Smoked Pork Roast

4 sprigs rosemary 2-3 pound boneless pork top loin roast 2 tablespoons snipped fresh rosemary 1 tablespoon olive oil 4 cloves garlic, minced

/2 teaspoon pepper

/4 teaspoon salt

/2 lemon or lime

1. Soak wood chips for 1 hour, drain, and place in roasting pan. Sprinkle 4 rosemary sprigs over wood chips and cover with drip pan.

2. Trim fat from meat. Prepare rub ingredients. Sprinkle rub evenly over meat.

3. Place meat on rack in Smoker Roaster. Cover and turn smoker dial to ON and set temperature dial to 225 °F.

4. Cook for 1 to 3 hours, until meat registers 155 °F internal temperature.

5. Remove meat from Smoker Roaster and squeeze lime juice over meat. Let meat stand to allow juices to settle for 10 minutes.

Makes 8-10 servings.

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+ 23 hidden pages