Cajun Injector Electric Smoker User Manual

Cajun Injector Electric Smoker

IMPORTANT SAFETY INSTRUCTIONS AND WARNINGS

• Do not bump or impact the 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 severe 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.
• Always use caution when adding wood pellets or chips once the smoker is in operation. The tray is always hot when the electric smoker is in use.
• To disconnect the electric smoker, turn the control panel off, then remove the plug from the outlet.
• Unplug from outlet when not in use and prior to cleaning. Allow the unit to cool completely before adding or removing grates, trays, or water bowls.
• 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.
• Accessory attachments not supplied by Cajun Injector are not recommended and may cause injury.

PARTS LIST

• ES1 – Front Legs (2)
• ES2 – Wheels (2)
• ES3 – Wheel Screws (8)
• ES4 – Handle (1)
• ES5 – Handle Screws (2)
• ES6 – Wood Pellet Tray (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)

ASSEMBLY INSTRUCTIONS

Tools needed: Phillips Head Screwdriver

Step 1 – Secure Base

• Gently lay smoker on its side, revealing the bot• tom of the appliance for easy assembly.
• Align the four holes of a wheel to the four holes• on the back corner of the bottom of the smoker. Using 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).
• 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. Return smoker to upright position to continue with assembly

Step 2 – Install Handle

• Remove handle and two screws from the back of 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.

Step 3 – Install Wood Pellet Tray

• Slide the wood pellet tray into the corresponding supports, ensuring that the tray is placed to completely enclose the heating element with the two surfaces of the tray.

Step 4 – Drip Pan Placement

• 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 up in order to catch any juices that may drip from meat.
• Be sure that the pan does not obstruct the smoker door from closing.

Step 5 – Rack Placement

• Set metal racks on rack support shafts located on the sidewalls inside the smoker. It is not necessary to use all 5 metal racks when smoking; racks can be set at various height levels according to the size of the meats being smoked

Step 6 – Install Water Pan

• Slide Water Pan onto the supports directly • above the wood pellet chute and below the supports for the fourth rack.

Smoker Curing Procedures

1. Remove all the racks from the protective wrapping and wash in warm soapy 1. water and rinse well. Dry and put aside.
2. With a wet towel, wipe the inside of your smoker to remove any residue.2.
3. Once the inside is dry, use some vegetable spray or olive oil spray on a dry 3. towel and wipe the inside walls liberally.
4. Heat the smoker to 225˚F. 4. 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

How to use the wood pellet chute

• When smoker reaches desired temperature, pour 1/2 bottle (1.5oz.) of Cajun Injector Flavored Wood Pellets, or 1/4 cup of your favorite wood chips, into chute. Replace cap securely over wood pellet chute.
• If using wood chips, follow instructions on wood chip packaging prior to placing chips into the smoker.
• Never use more than 1.5 oz. of wood pellets, or 1/4 cup of wood chips, at a time
• Add more pellets or chips as needed.

24-Hour Pop-Up Digital Display

• The display panel can be exposed by firmly pressing the button located in front of the display panel. Display panel will open and rotate upwards.

Control panel operating instructions

• It is not necessary to pre-heat this unit.

Setting the Temperature:

• Push ON button
• Push TEMP button; LED display will blink.
• Set temperature using
• Push TEMP to hold preferred temperature
• Note: Heating will not begin until timer is set.

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 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 a 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 the exterior and interior of a smoker, wipe down with a damp cloth (soap or chemicals should not be used). Be sure to clean the door seal and inside seam. Dry thoroughly prior to storage.
• Do not use any type of steam dishwashing detergent for cleaning the smoker and smoker parts.

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 before commencing the smoking process. One simple idea, if you don’t need the racks during the smoking 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 meat up to its safe temperature for consumption 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. Maintaining proper temperature is critical
   • (1) Too low temperature can increase cook time dramatically, and could allow bacterial buildup to reach unhealthy levels.
   • (2) Too high temperature, and your meat cooks so quickly that the benefits of smoking, 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 break down and become tender. When utilizing an electric smoker with digital heat controls, the learning curve is less difficult. Always keep the door closed; only opening when absolutely necessary

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 utensils.
• Cook to Proper Temperatures using two thermometers, one for the food, one for the smoker.
• Smoke food to a safe internal temperature and doneness.
• Poultry breast 170˚ F
• Whole Poultry 180˚ F
• Beef, Veal, Lamb Roast 145˚ F – 170˚ F
• Pork 160˚ F – 170˚ F
• 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 preservation. 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 no 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 the addition 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 marinade in the bag so that the meat is marinated and tenderized from both the inside and the outside.

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 temperatures 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 tenderize or enhance flavor as well as to moisturize and complement smoky flavor

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 marinade 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 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, slowly 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 clockwise 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 the needle should be immersed in liquid to prevent air from entering the injector 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 branching 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 the 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 lb. 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 recommend a 12-14 lb. turkey.
• Ingredients:
• 1 (12 lb. – 14 lb. ) 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 water 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 temperature 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 pellet 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

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
• 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 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 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 the 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.

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