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OM6719C.1 ™ & © Char-Griller / A&J Mfg. 17
*Good for Large Turkey
Pizza Stone used as
Smokin’ Stone™
SMOKING RECIPES
SMOKING ACCESSORIES and their Use:
SMOKIN’ STONE™: (sold separately) (heat diffuser for indirect cooking) (sits 2¾” under Cooking Grate
on top of Fire Bowl) Circulates air around meat & protects meat from direct flame & heat.
Set-Up grill for smoking in one of the following combinations using
Smokin’ Stone™, Drip Pan & Meat Racks.
Drip Pan & Meat Rack on Cooking Grate Drip Pan on Smokin’ Stone™ Drip Pan & Meat Rack on Smokin’ Stone™
Smokin’ Stone™ can be a Pizza Stone or Pizza Stone can be a Smokin’ Stone™.
PIZZA BAKING STONE: (sold separately) 15” round stone. Place on
Smokin’ Stone™ or Cooking Grate when cooking; Use with or
without Smokin’ Stone™ according to cooking method.
Pizza Stone can be used as a Smokin’ Stone™ when placed on Cooking Grate; with Drip Pan
on top of Pizza Stone; then with Meat & Meat Rack placed inside of Drip Pan;
DRIP PAN: (sold separately) Place under Cooking Grate & on top of the Smokin’ Stone™
(directly under meat) to catch the drippings to add flavor.
Or, place Drip Pan on top of Cooking Grate with the Meat Rack placed in the Drip Pan.
Add apple juice or beer to Drip Pan if desired.
MEAT RACKS: (sold separately) “U” Rack for roast, ribs or butt; Cone Wire Rack for turkey or chicken.
Turn “U” Rack upside down to hold certain meats.
WOK KOOKER: (sold separately) APPROX 11” DIA. WITH HOLES - IDEAL FOR VEGGIES
Smoking without SMOKIN’ STONE™ or Pizza Stone: Place Drip Pan on top of Cooking Grate with Meat & Meat Rack placed
inside Drip Pan.
SMOKING RECIPES
PORK BUTT or VENISON: (set-up grill for smoking; see above) (bone in – 6/9 lbs):
Work the rub into the butt until it is moist. Wrap in saran and place in refrigerator for 3 to 5
hours. Cook the butt for 18 hours at 235° F or when internal meat temperature reaches
200°F. Remove & double wrap in foil and let sit 30 minutes before pulling apart.
Rub: 1 cup commercial dry BBQ rub and/or deeply inject seasoning of your choice.
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