Charmate Wrangler CM160-031 User manual

CHARMATE
CHARMATENZ
@CHARMATENATION
CHARMATE
CHARMATENZ
@CHARMATENATION
CHARMATE
CHARMATENZ
@CHARMATENATION
Wrangler
Oset Smoker & BBQ
Model No. CM160-031
Grill, roast or smoke generous amounts of food on the 990 x 440mm cooking area
Durable high temperature powder coated solid steel 2.5mm hood and 1.5mm rebox
Porcelain coated cooking racks in main area and oset rebox area
Heavy duty lid mounted temperature gauge with secondary port
Easy access to rebox to add fuel and avour and for ash removal
Drop down front shelf for preparation and bottom shelf for storage
Sturdy and stable saw horse leg stand design with heavy duty steel wheels
Assembled dimensions (mm): 1760 W x 1520 H x 860 D
FOR OUTDOOR USE ONLY
DO NOT OPERATE THIS APPLIANCE BEFORE READING THE INSTRUCTION BOOKLET
DO NOT PLACE ARTICLES ON OR AGAINST THIS APPLIANCE
DO NOT STORE CHEMICALS OR FLAMMABLE MATERIALS OR SPRAY AEROSOLS NEAR THIS APPLIANCE
DO NOT OPERATE THE APPLIANCE INDOORS
DO NOT OPERATE IN AN ENCLOSED AREA. ACCESSIBLE PARTS MAY BE VERY HOT. KEEP YOUNG CHILDREN AWAY.
MINIMUM CLEARANCES FROM COMBUSTIBLE MATERIALS: 3 METRES
is a registered trademark of: Sitro Group Australia Pty Ltd - www.sitro.com.au & Aber Living, Hamilton, N.Z - www.charmate.co.nz
Important: Retain these instructions for future use.
4915-06/18

32
Important Safety Warnings
We want you to assemble and use your Charmate Smoker
as safely as possible.
When you see this safety alert symbol please
pay particular attention to the information
which follows it.
Read all safety warnings and instructions carefully before
assembling and operating the Smoker.
Warning
• Place the smoker on an even, horizontal, secure, heat-
resistant and clean surface.
• Always use a drip pan/ash guard under Smoker to
protect surface from heat damage and/or discoloration
and to catch ashes, embers and drippings. Place a thin
layer of water in drip pan/ash guard to help extinguish
falling ashes and embers. A drip pan/ash guard is
designed for use with the Smoker for easy clean up of
drippings that can cause discoloration of surface and
to catch falling ashes and embers.
• Proper clearance of 1 metre between the smoker and
any combustible material (bushes, trees, wooden
decks, wooden fences, buildings, etc.) or construction
should be maintained at all times when Smoker is in
use. Do not place Smoker under a roof overhang or
other enclosed area.
• For household use only. Do not use this Smoker for
other than its intended purpose.
• For outdoor use only. Do not operate Smoker indoors or
in an enclosed area.
• Do not leave Smoker unattended when in use.
• Do not store or use Smoker near gasoline or other
ammable liquids, gases or where ammable vapors
may be present.
• We do not recommend the use of lighting uid.
If you choose to use charcoal lighting uid, only
use lighting uid approved for lighting charcoal.
Carefully read instructions on the charcoal lighting
uid and charcoal prior to use.
• Do not use self-starting charcoal. Use only high
grade plain charcoal or charcoal/wood mixture.
• Do not use gasoline, kerosene or alcohol for lighting
charcoal. Use of any of these or similar products can
cause an explosion possibly leading to severe bodily
injury.
• Never add charcoal lighting uid to hot or even
warm charcoal.
• During grilling, grease from meat may drip into
the charcoal and cause a grease re. If this should
happen, close lid to suocate the ame. Do not use
water to extinguish grease res.
• Use caution since ames can are-up when fresh air
suddenly comes in contact with re. When opening
the lid, keep hands, face and body safe from hot
steam and ame are-ups.
• Use caution when assembling and operating your
Smoker to avoid scrapes or cuts from sharp edges of
metal parts.
• Check support brackets to make sure they are
secure before each use.
• Place Smoker in an area where children and
pets cannot come into contact with unit. Close
supervision is necessary when Smoker is in use.
• Use caution when lifting or moving Smoker to
prevent strains and back injuries.
• In windy weather, place Smoker in an outdoor area
that is protected from the wind.
• Do not wear loose clothing or allow hair to hang
freely while using Smoker.
• Use caution when reaching into or under Smoker.
Always wear oven mitts or gloves to protect your
hands from burns. Avoid touching hot surfaces.
• We advise that a re extinguisher be on hand. Refer
to your local authority to determine proper size and
type of re extinguisher.
• Any accessory attachments not included with this
unit are not recommended and may lead to personal
injury or property damage.
• Never leave coals and ashes in Smoker unattended.

32
• Before Smoker can be left unattended, remaining
coals and ashes must be removed from Smoker.
Use caution to protect yourself and property. Place
remaining coals and ashes in a non-combustible
metal container and completely saturate with water.
Allow coals and water to remain in metal container
24 hours prior to disposing.
• Extinguished coals and ashes should be placed a
safe distance from all structures and combustible
materials.
• With a garden hose, completely wet the surface
beneath and around Smoker to extinguish any
ashes, coals or embers which may have fallen during
the cooking or cleaning process.
• Store the Smoker out of reach of children, indoors in
a dry location when not in use.
• Properly dispose of all packaging material.
• Use caution and common sense when
using your Smoker.
• Failure to adhere to the safety warnings
and guidelines in this manual could result
in bodily injury or property damage.
• Please keep this manual for future
reference.
Operating Instructions
Preparing to use your Smoker
Before cooking with your smoker, the following steps
should be closely followed to both cure the nish and
season the interior steel. Failure to properly follow
these steps may damage the nish and/or impart
metallic avours to your rst foods.
1. Brush all interior surfaces including grills and grates
with vegetable cooking oil.
2. Build a small re on the re grate or pan, being sure
not to lay coals against the walls.
3. Close door. (Position damper and smoke stack
damper approximately at one quarter open). This
burn should be sustained for at least two hours, the
longer the better. Then begin increasing temperature
by opening the damper and smoke stack damper
half-way and adding more charcoal.
Your smoker is now ready for use.
Rust can appear on the inside of your smoker.
Maintaining a light coat of vegetable oil on interior
surfaces will aid in the protection of your unit. Exterior
surfaces of smoker may need occasional touch up. We
recommend the use of a commercially available black
high temperature spray paint.
NEVER PAINT THE INTERIOR OF THE UNIT!
• Place the Smoker outdoors on a hard,
level and non-combustible surface away
from roof overhangs or any combustible
material. Never use on wooden or other
surfaces that could burn. Place the
Smoker away from open windows or
doors to prevent smoke from entering
your house. In windy weather, place
the Smoker in an outdoor area that is
protected from the wind.
• Read all safety warnings and instructions
carefully before operating your Smoker.

54
Lighting
1. Always use high quality charcoal. We recommend
using a Charmate Chimney Starter which speeds
up the lighting process and avoids the dangers
associated with charcoal lighter uid. Directions for
use can be found with the Chimney Starter.
2. If you do not use a Chimney Starter, stack charcoal
briquettes or wood into a pyramid-shaped pile on
top of the charcoal grate or ash pan. We recommend
using 2kg (approximately 45 briquettes) to start
your re, adding more as needed.
3. If using lighter uid, saturate the charcoal
briquettes with lighter uid and let it soak in
for approximately 5 minutes. If using a chimney
starter, electric starter, or other type of re starter,
light your re according to the manufacturer’s
instructions.
4. Always light the re with the grill lid open. Carefully
light the charcoal and allow to burn until covered
with a light ash prior to closing lid. This may take up
to 30 minutes, if you use a Chimney Starter this may
take less time.Failure to do this could trap fumes
from charcoal lighter uid in grill and may result in a
ash re when lid is opened.
5. Never add charcoal lighter uid to hot or warm coals
as ashbacks may occur causing injury.
6. You are ready to begin cooking when the pile of
briquettes ashes over and produces a red glow
(approximately 12 – 15 minutes).
7. Depending on your cooking method, either leave
the briquettes in a pile or spread evenly across the
charcoal grate using a long-handled poker.
Smoker Maintenance
Frequency of clean-up is determined by how often
the grill is used. Make sure coals are completely
extinguished before cleaning inside of the unit.
Thoroughly rinse with water and allow to air dry
before using again. Wipe out the interior of the unit
with a cloth or paper towels. When nished cooking,
and the unit has adequately cooled, clean out all
remaining ashes.
Ashes collect moisture, which can lead to premature
rusting and decay. Periodically coating the interior
surfaces with vegetable oil will aid in the protection
of your unit. Also, occasional touch up of the exterior
paint will be required. Black, high-temperature spray
paint is recommended.
NEVER PAINT THE INTERIOR OF THE UNIT.
Cooking Surface: If a bristle brush is used to clean any
of the grill cooking surfaces, ensure no loose bristles
remain on cooking surfaces prior to grilling. It is not
recommended to clean cooking surfaces while grill is
hot.
Know when your re is ready
Successful charcoal grilling depends on a good re. The
general rule for knowing when your coals are ready for
grilling is to make sure that 80% or more of the coals
are ashy grey. Using caution, arrange the hot coals on
your charcoal grate based on your desired method of
cooking. Here are a few steps you can take to adjust
the temperature of your re:
- If it is too hot, spread the coals out a bit more, which
makes the re less intense.
- Partially close the vents in the grill, which reduces
the amount of oxygen that feeds the re.
- Use the indirect grilling method, with coals to either
side of drip pan and the food over the pan rather
than directly over the coals.
- In the event of a severe are-up, spray the ames
with water from a squirt bottle. Be careful, spraying
with water tends to blow ashes around and make a
mess.
- Add briquettes 2 or 3 at a time to increase the burn
time. Allow 10 minutes for coals to ash over before
adding more.
Smoking and Slow Cooking
Remove the cooking grill from the rebox and build
your re on top of the re grate in the rebox. Either
charcoal or wood may be used, but wood is the
recommended fuel for its rate of burn and the avour
it imparts to the food being cooked. Most seasoned
hardwoods are good for smoking such as hickory,
mesquite, pecan, oak, and many other fruit woods.

54
Bark should be avoided or turned o rst as it contains
a high acid content and imparts an acrid avour.
After allowing the re to burn down, close the
doors and control the temperature and smoke with
the dampers located on the rebox and atop the
smokestack. Smoke is contained within the chambers,
which will reduce burn while imparting more smoke
avour. Do not operate the Smoker with temperatures
exceeding 230ºC in the smoker chamber.
Place the food in the smoker chamber and monitor the
temperature. Cooking and smoking are taking place
using indirect heat. There is no need to worry about a
grease re are-up ruining the food. Do not place food
within 15cm of the opening from the rebox into the
smoker chamber. A general rule of thumb for cooking is
about 1 hour per .45kg for smoking large cuts of meat.
Refer to a cook book for specic cuts of meat. Limit the
number of times you open the smoker chamber door as
this will allow heat to escape and extend the cooking
time.
Smoking with Wood Chips/Wood Chunks
For a more robust smoke avour while using charcoal
briquettes or lump charcoal, try adding wood chips
or several wood chunks to the re. Wood chunks are
available in a variety of natural avours and can be
used alone or in addition to charcoal. As a general rule,
any hardwood that bears a fruit or nut is suitable for
cooking. However, dierent woods have very dierent
tastes.
Experiment with dierent woods to determine your
personal favourite, and always use wellseasoned
wood. Green or fresh-cut wood can turn food black,
and tastes bitter.
Our Recommendations:
Chicken Alder, Apple, Hickory, Mesquite
Beef Hickory, Mesquite, Oak
Pork Fruitwoods, Hickory, Oak
Lamb Fruitwoods, Mesquite
Veal Fruitwoods, Grapevines
Seafood Alder, Mesquite
Vegetables Mesquite
Food Safety
Food safety is a very important part of enjoying the
outdoor cooking experience. To keep food safe from
harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot
soapy water before and after handling raw meat.
Separate: Separate raw meats from ready-to-eat foods
to avoid cross contamination. Use a clean platter and
utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill
bacteria. Use a thermometer to ensure proper internal
food temperatures.
Chill: Refrigerate prepared foods and leftovers
promptly.
Cooking on your new grill is a hands-on experience,
and it is recommended to remain outside with your
grill while cooking. Grilling can be aected by many
external conditions. In cold weather, you will need
more heat to reach an ideal cooking temperature,
and grilling may take longer. The meat’s internal
temperature and thickness can also aect cooking
times. Cold and thicker meats will take longer to cook.
Internal Meat Temperatures
Meat cooked on a grill often browns very fast on the
outside. Therefore, use a meat thermometer to ensure
it has reached safe internal temperatures.
Beef, veal, lamb, steak, roasts &
whole pork 63ºC
Fish 63ºC
Beef, veal, lamb & pork – ground 71ºC
Egg dishes 71ºC
Turkey, chicken & duck – whole pieces
& ground 74ºC
This internal temperature chart is based on USDA
standards for meat doneness.

76
Assembly Instructions Hardware
For Easiest Assembly:
• To avoid losing any small components or hardware,
assemble your product on a hard level surface that
does not have cracks or openings. You may wish to lay
down a blanket or similar, to avoid possible damage to
the nish during assembly.
• Clear an area large enough to layout all components
and hardware.
• Great care has been taken during production to remove
sharp edges but you should handle all components
with care to avoid injury.
• Check you have all components before beginning.
• When applicable, tighten all hardware connections by
hand rst. Once the step is completed go back and fully
tighten all hardware.
• Follow all steps in order to properly assemble your
product.
Typical assembly: approximately ½ hour.
Tools Needed:
• 5/16” Open End Wrench
• Slotted Screwdriver
• Pliers
• Phillips Head Screwdriver
AA. M6 x 12 Bolt
Qty. x46
BB. M5 x 12 Bolt
Qty. x4
CC. M12 Nut
Qty. x2
DD. M6 Nut
Qty. x32
EE. M6 Lock Nut (Silver)
Qty. x1
FF. M5 Nut
Qty. x4
GG. Flat Washer
Qty. x16

76
No. Description Qty
1 Cooking Grates 3
2 Charcoal Grates 3
3 Temperature Gauge 1
4 Smoking Chamber Lid 1
5Smoking Chamber 1
6 Firebox Support 1
7 Front Table 1
8 Firebox Cooking Grates 2
9 Firebox Charcoal Grate 1
10 Firebox Lid Handle 1
11 Firebox Lid Stop 1
12 Firebox Lid 1
Exploded View
No. Description Qty
13 Firebox Top 1
14 Firebox Base 1
15 Ash Drawer 1
16 Air Vent Handle 1
17 Ash Drawer Handle 1
18 Air Vent 1
19 Wheel Axle 1
20 Short Legs 2
21 Wheels 2
22 Bottle Shelf 1
23 Long Legs 2
24 Front Table Bracket R 1
No. Description Qty
25 Front Table Bracket L 1
26 Grease Cup Holder 1
27 Bottle Opener 1
28 Side Handle 1
29 S Hooks 4
30 Smoke Stack 1
31 Smoke Stack Damper 1
32 Temp Gauge Bracket Plug 1
33 Smoke Stack Spacer 1
34 Heat Insulation Cotton 1 2
35 Heat Insulation Cotton 2 2
1
2
3
4
5
6
7
8
9
10
11
12
13
14
15
16
171819
20212223
24
25
26
27
28
29
30
31
35
34
32
33

98
Assembly Instructions
Step 1
Remove the lid from the smoking chamber by removing bolt
and washer and sliding the hinge pins on the lid out of the hinge
holes on the smoking chamber. Set bolts and washers aside for
step 18.
Step 2
Place the smoking chamber body assembly on its end. Make
sure that another person is holding the smoking chamber
body assembly steady.
Attach one long leg to the smoking chamber body assembly
with M6 x 12 bolts (AA), M6 nuts (DD) and at washers (GG).
Attach one short leg to smoking chamber body assembly
with M6 x 12 botls (AA), M6 nuts (DD) and at washers (GG).
Note: Keep the bolts and nuts loose. They can be tightened
after the wagon wheels and bottom shelf are assembled.
Hardware Used
AA M6x12 Bolt 8pcs
DD M6 Nut 8pcs
GG Flat Washer 8pcs
Step 3
Insert the bottom shelf into mounted legs.
Attach remaining two legs by inserting the hooks of the wire
rack through the holes in the legs, and then attaching to the
front side of the smoking chamber with M6 x 12 bolts (AA), M6
nuts (DD) and at washers (GG).
Make sure that the wheel leg is on the side of the smoking
chamber with the smoke stack hole. Tighten all leg bolts.
Hardware Used
AA M6x12 Bolt 8pcs
DD M6 Nut 8pcs
GG Flat Washer 8pcs
Smoking chamber
Bolt
Washer
Short leg
Long leg
AA
DD
GG
AA
DD
GG
Smoking chamber
Bolt
Washer
Short leg
Long leg
AA
DD
GG
AA
DD
GG
Smoking chamber
Bolt
Washer
Short leg
Long leg
AA
DD
GG
AA
DD
GG

98
Assembly Instructions
Step 4
Attach wheels to legs with wheel axle and M12 nuts (CC).
Step 5
Attach rebox support to short legs with M6 x 12 bolts (AA).
Hardware Used
CC M12 Nut 2pcs
Hardware Used
AA M6x12 Bolt 2pcs
AA
Wheel axle
CC
M12 Nut
AA
Firebox support
AA
Wheel axle
CC
M12 Nut
AA
Firebox support

1110
Assembly Instructions
Step 6
Attach rebox lid stop to rebox top with M6 x 12 bolt (AA) and
M6 nut (DD).
Step 7
Attach rebox base, heat insulation cottons 1 and heat
insulation cottons 2 to rebox top with M6 x 12 bolts (AA).
Step 8
Insert M6 X 12 bolts half way inby the rebox opening as
shown.
Hardware Used
AA M6x12 Bolt 1pc
DD M6 Nut 1pc
Hardware Used
AA M6x12 Bolt 6pcs
Hardware Used
AA M6x12 Bolt 2pcs
5.0MM Approx
Firebox lid stop
AA
DD
AA
Heat insulation
cotton 1
Heat
insulation
cotton 2
AA
5.0MM Approx
Firebox lid stop
AA
DD
AA
Heat insulation
cotton 1
Heat
insulation
cotton 2
AA
5.0MM Approx
Firebox lid stop
AA
DD
AA
Heat insulation
cotton 1
Heat
insulation
cotton 2
AA

1110
Assembly Instructions
Step 9
Attach rebox assembly to smoking chamber by aligning the
slots on the smoking chamber to the two M6 x 12 bolts and
slide into place as shown.
Step 10
Attach rebox to smoking chamber with M6 x 12 bolts (AA).
Tighten all rebox bolts securely.
Step 11
Attach rebox to rebox support with M6 x 12 bolts (AA) and
M6 nuts (DD).
Hardware Used
AA M6x12 Bolt 2pcs
DD M6 Nut 2pcs
Hardware Used
AA M6x12 Bolt 4pcs
M6 x 12 Bolt
AA
AA DD
M6 x 12 Bolt
AA
AA DD
M6 x 12 Bolt
AA
AA DD

1312
Assembly Instructions
Step 12
Attach side handle to the smoking chamber with M6 x 12 botls
(AA) and M6 nuts (DD).
Step 13
Attach smoke stack and smoke stack gasket to the smoking
chamber with M6 x 12 bolts (AA) and M6 nuts (DD).
Insure that the gasket is in between the smoke stack and
smoking chamber.
Remove cap nut and spring from smoke stack.
Place smoke stack damper over the bolt at the top of the
smoke stack. Then place the smoke stack damper spring over
the bolt and tighten with cap nut.
Hardware Used
AA M6x12 Bolt 4pcs
DD M6 Nut 4pcs
Hardware Used
AA M6x12 Bolt 4pcs
DD M6 Nut 4pcs
Smoke stack damper
Cap nut Spring
Smoke stack
DD
AA
AA
DD
Smoke stack damper
Cap nut Spring
Smoke stack
DD
AA
AA
DD

1312
Assembly Instructions
Step 14
Attach bottle opener to smoking chamber with M5 x 12 bolts
(BB) and M5 nuts (FF).
Step 15
Insert grease cup holder through the hole inside the smoking
chamber on the left side to hang under the smoking chamber.
Hardware Used
BB M5x12 Bolt 2pcs
FF M5 Nut 2pcs
FF
BB
FF
BB

1514
Assembly Instructions
Step 16
Attach front table bracket L to smoking chamber with M6 x 12
bolts (AA) and M6 nuts (DD).
Attach front table bracket R by inserting the hooks of front table
ends through the slots on front table bracket R & L as shown,
and then attaching to smoking chamber with M6 x 12 bolts (AA)
and M6 nuts (DD).
Step 17
Screw temperature gauge fully into lid right side or left side
as your desire. Slightly unscrew gauge until gauge is in an
upright position. Use pre-attached nut to lock into place.
Screw temp gauge bracket plug into lid another side.
Hardware Used
AA M6x12 Bolt 4pcs
DD M6 Nut 4pcs
AA DD AA
DD
Temp gauge bracket plug
Temperature gauge
AA DD AA
DD
Temp gauge bracket plug
Temperature gauge

1514
Assembly Instructions
Step 18
Attach smoking chamber lid by sliding the hinge pins into the
lid hinge holes on the smoking chamber as shown.
Secure with one hinge bolt and one washer.
Step 19
Remove pre-attached bolts and nuts from rebox lid handle.
Then attach rebox lid handle to the rebox lid with two bolts,
nuts and washers.
Washer
Bolt
Nut Washer Bolt
Washer
Bolt
Nut Washer Bolt

1716
Assembly Instructions
Step 20
Remove pre-attached hinge bolt and washer from rebox lid
hinge pins. Then attach rebox lid by sliding the hinge pins into
into the lid hinge holes on the rebox chamber as shown.
Secure with one hinge bolt and one washer.
Step 21
Attach air vent to ash drawer with M6 x 12 bolt (AA) and
silver M6 locking nut (EE).
Insert air vent handle into ash drawer and air vent locking by
M6 nut (DD).
Note: While making above installations, insure air vent
handle pass through the bottom opening with curve slot on
ash drawer, and air vent handle locate on the right side to
make sure you can completely open / close air vent in use.
Hardware Used
AA M6x12 Bolt 1pc
DD M6 Nut 1pc
EE M6 Lock Nut 1pc
Washer
Bolt
AA
EE
DD
Air vent handle
Curve slot on ash drawer
bottom opening
Washer
Bolt
AA
EE
DD
Air vent handle
Curve slot on ash drawer
bottom opening

1716
Assembly Instructions
Step 22
Attach ash drawer handle to ash drawer with M5 x 12 bolts (BB)
and M5 nuts (FF).
Step 23
Insert ash drawer assembly into rebox assembly as shown.
Hardware Used
BB M5x12 Bolt 2pcs
FF M5 Nut 2pcs
BB
FF
BB
FF

1918
Assembly Instructions
Step 24
Attach four “S” hooks to side handle.
Step 25
Place three charcoal grates into the smoking chamber.
Place three cooking grates over the charcoal grates.
Place rebox charcoal grate into the rebox.
Place two rebox cooking grates over the charcoal grate.

1918
Recipe Ideas
Smoked Chicken
1 chicken
50ml olive oil
Juice of one lemon
Salt & Pepper
Mix the olive oil and lemon juice together in a cup or
ramekin and then use a meat injector to inject into the
breast and the thighs. Use the last few drops of the mix to
rub over the skin and then sprinkle with salt and pepper.
Load the chicken onto the cooking rack and place it in the
smoker at 110°C or 225°F for 60 minutes per .5 kilo.
It’s important to make sure the chicken is properly cooked
so ensure the juices run clear when a skewer is placed in
the meat or use a thermometer. Breast meat should be at
165°F and thigh meat at 175°F.
Smoked Herbed Chicken
1 (approx. 2 kilos) whole chicken
45 g butter
4 g chopped fresh parsley
6 g chopped fresh oregano
3 g chopped fresh basil
3 g fresh chives, nely chopped
Preheat outdoor Smoker for low heat. Using hickory is a
great option if you want to add additional avour to the
chicken.
Rinse chicken inside and out and pat dry. Loosen skin
around the breast area.
Place three tablespoons of butter in various places under
the skin. Mix herbs together and place half under the skin
and the other half inside the chicken.
Cook chicken in Smoker for 4 hours or until juices run
clear when poked with a fork.
Smoked Mushrooms
4 cups mushrooms
2 tablespoons lemon pepper
2 tablespoons garlic powder
Cut mushroom stems o and wash. Sprinkle lemon pepper
and garlic powder lightly over mushrooms. Smoke at
225°F for 45 minutes. Cool; serve immediately.
Smoked Mussels
Steam required quantity of mussels open. Marinate in
sweet chilli sauce for 4 – 24 hours with a little brown
sugar added. Smoke for approximately 20 minutes.
Manuka Smoked Trout
120 g x 4 portions Trout
Brown sugar
Salt & Pepper
2 handfuls Manuka chips
Coriander
Fillet trout taking care to remove all bones. Tie 2 llets
together at a time with string, having placed a sprig of
coriander inside each. Sprinkle trout with the brown
sugar, salt and pepper. Place Manuka wood chips into
Smoker and place seasoned sh onto the grill above the
chips.
Starting with a high heat to get a strong scent of Manuka,
then turning down to allow a slow consistent cooking
with the Manuka smoke. This results in a beautiful
caramel colour and tender pink centres. When cooked,
remove string and serve as required.
Smoked Corn on the Cob
6 to 12 ears of corn with husks on
1/2 cup olive oil
1 bunch nely chopped green onions (including tops)
Gently pull back the husks on the each ear. Remove the
silk but not the husks. Place the ears in a large pot and
cover with water. Let sit for several hours.
Remove from water and brush each ear of corn with olive
oil, then sprinkle about 2 teaspoons green onion over.
Cover corn with husks. Repeat with each ear of corn.
Prepare smoker. The ears of corn will need to smoke at
225°F for about 1 1/2 hours.
When done smoking, remove husks and eat.

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