 
Different meats require different
cooking techniques to maximize tenderness. Use these tips to guide you
to winning the blue ribbon at your next big cookout. Bon Appetit!
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Although there are many styles of smoking, all rely on an indirect heat
source to smoke foods slowly. We recommend a constant temp of 225° until the food’s
internal temp is just right. No matter what your style – the Super Cajun Grill with
Smoker Box Attachment can maintain temps between 180° and 350° insuring the very best
results every time
SMOKING…#1 – Use only hardwood charcoal and/or wood
(not gas or briquets) #2 – Use indirect heat #3 –
Maintain 200° - 225°F
Brisket, Turkey, Ribs, Fish, Duck, Whole Chickens.
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‘Old Time Barbeque’ like Grandpa used to
cook is done to perfection on The Cajun Grill. And that’s
not all! Today, the best gourmet dishes are cooked over a wood
fire; like Pizza – Seafood – Wild Game – and even
Grandpa’s BBQ Chicken. Other grills might be faster or more
convenient, but the best BBQ demands slow cooking over a wood
fire. So, DON’T RUSH IT!
"QUE-ING…
#1 – Medium temperature cooking: 300° - 400°F #2 – Cook directly over a
smoldering fire #3 Once fire is lit, lower coal tray and close air vents
Sausage, Chicken, Chops, Fish, Shrimp, Hot Dogs, Veggies.
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Expert grilling demands high temps (exceeding
1,000°) to sear in the precious juices of a good piece of meat
or fish. No other heat source can match the heat intensity of
a real wood burning fire. Grilling at anything less than 1,000°
is really ‘baking’ your food and won’t achieve
the rich flavors and moistness of food grilled over a wood fire.
GRILLING… #1 – High temp grilling exceeds 1,000°
over a direct fire #2 – Sear both sides of food for 2 to 4 minutes #3 – Close
lid, lower coal tray, cook until done.
Steaks, Chops, Burgers, Chicken Breasts, Stir Fry.
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Grilling how-to for all your back yard parties! Featuring Cajun Grill
Specs, Accessories, Cooking tips, Pantry List and 62 Great Recipes. SAMPLE RECIPES!
ORDER YOUR COOK BOOK TODAY!
To order call 1.800.822.4766
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TIPS ON SLOW-COOKING, QUICK-COOKING, AND SMOKING MEAT ON YOUR GRILL.
Because the Cajun Grill is adjustable in three ways (the cover, air intake, and coal
tray), you can serve the best of any grilling style. For example...
SLOW-COOKING:
Even the most economical cuts of meat can come off the Cajun Grill with the tenderness of
high-priced cuts. When slow cooked, whole chickens, roast and brisket retain their natural
juices which act as tenderizers.
FAST COOKING:
Steaks, chops, fish, hot dogs, hamburgers, shrimp, and even grilled vegetables retain
their freshness and taste when quick-cooked at high temperatures. Sear the meat to capture
its best flavors. To enhance the smoked flavor, close the grill’s lid.
SMOKED MEATS AND SEAFOOD:
For smoking, we recommend charred woods (where available). You can also get excellent
results with mesquite, pecan, apple and cherry when used with charcoal. Read package
instruction for curing the woods before you use them.
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