EASY
TO USE
Place the Smoker Pro
over the
briquettes of your gas or charcoal grills. The Smoker Pro can also rest on a gas burner
assembly or electric element. Every Smoker Pro
comes with a tool that allows you to install and remove the barbeque grate and
place Sam's Smoker Pro onto the heat source just before cooking. Within a
few minutes Sam's Smoker Pro is filling your grill with the unique wood smoked
country barbeque flavor you love.
Here's What Steve Has
to Say About Sam's Smoker Pro
In National Barbecue News
It’s
confession time. Sometimes I make things more complicated than they have to be.
When I first saw Sam’s Smoker Pro, I could not make myself believe that it
would work on my kettle grill. This was because I have a set way that I smoke
things and I was trying to figure out how it could possibly fit with the fire on
the outside the way I usually smoke, using indirect heat. Sam Farrow, inventor
of the Smoker Pro, kept telling me that it would work on my grill and he was
right. Using the Smoker Pro creates an indirect cooking process that I just
hadn’t been able to visualize. From sheer stubbornness, I almost missed
finding out about a really fantastic gadget that vastly simplifies the smoking
process and allows any grill to easily convert to a smoker. I am so pleased with
the results that I don’t mind admitting to my thick headedness.
Sam’s
Smoker Pro is a deceptively simple device. It consists of a bottom tray with
handles on both sides and holes in the bottom. The wood chips (which may be
soaked or not depending on your preference) are placed in the bottom of the
tray. The lid goes on top of that. The Smoker Pro is then placed directly on the
heat source. The grill gate goes directly above this. Charcoal is my fuel of
choice, but it works well with gas (or electric) grills, also. For good results
when using charcoal, get the coals going well (you want them to be gray. Set
your bed of coals one coal deep. When the coals are ready, top with the prepared
Smoker Pro.
A
convenient handle is provided with the Smoker Pro so that you can remove the
grill grate to add more coals or remove the lid from the Smoker Pro to add more
wood chips for extended smoking times for larger items like a turkey or big
roast. The instructions for accommodating the Smoker Pro to a gas grill say to
move enough of the lava rock so that the Smoker Pro can fit levelly and there is
sufficient room to accommodate the grill grate and close the lid.
For
my maiden voyage with this device, I decided to make a chorizo stuffed pork
tenderloin with a smoked tomato sauce (see recipe below). I smoked potatoes at
the same time. With the addition of a salad and/or vegetable, there is a
complete meal with a minimum of effort.
I
made the stuffing, and then made the fire. While the coals were getting heated,
I prepared and stuffed the tenderloin. When the fire was ready I loaded the
Smoker Pro with wood chips, put the loaded Smoker Pro over the coals (Which had
been spread out to a single layer.) I then put the grill grate over that and
loaded it with the food to be cooked, put the lid on the grill and left it alone
for 45 minutes. I tested the pork for doneness with an instant read thermometer
and voila! The cooking time was less than I had anticipated. If you can’t find
chorizo, use Andouille or Spicy Italian Sausage. If you want to keep it simple,
it works well without the smoked tomato sauce, although, it is a more elegant
dish with the sauce.
Sam’s
Smoker Pro is an easy and inexpensive way to smoke in your backyard and the
results were great. I know that I will frequently be using this handy accessory
when I smoke. If you enjoy smoked foods at home, you’ll be happy to add this
innovative tool to your collection.
Chorizo
Stuffed Pork Tenderloin
With Smoked Tomato Sauce
4 Small pork tenderloins (about ½ LB each)
8 strips of butcher string about 8” long
Stuffing
¼ LB Chorizo (Mexican Sausage), loose or removed from casing
½ Medium onion, chopped
¼ C. Cremini mushrooms, coarsely chopped
¼ C. Raisins
¼ C. Bread crumbs
2 TBS Heavy cream
Sauce
6 Roma tomatoes cut in half lengthwise
1 Onion, peeled and cut in quarters lengthwise
¼ C. Heavy cream
Prepare a bed of charcoal.
Brown the chorizo in a sauté pan over medium heat. Add the onion and cook for
three minutes. Add the mushrooms and raisins and cook for another three minutes.
Mix in the breadcrumbs. Add the cream and bring to a boil. Remove the pan from
the heat and set aside. Pound each of the tenderloins so that they are
approximately twice as wide as when you started. Lay four pieces of string
parallel to each other about an inch apart. Put one of the pounded tenderloins
across the string. Put half of the stuffing on the tenderloin. Cover with the
other tenderloin then tie securely. Repeat with the string and the remaining two
tenderloins. When the grill is ready place the Smoker Pro on the coals as per
manufacturer’s instructions. Place the grill grate over the Smoker Pro. Cover
the grill. When the grill begins to smoke, put the stuffed tenderloins, tomatoes
and onions on the grate over the Smoker Pro. The stuffed tenderloins should be
ready after approximately 45 minutes. Test with a meat thermometer. The internal
temperature should be 160°. Remove the tenderloins, onion and tomatoes. While
the pork is resting blend the onions, tomatoes and cream in the blender or food
processor. Remove the string from the tenderloins, slice and serve with the
sauce.
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