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Smoked Turkey Legs

When you think of Thanksgiving, a beautiful full cooked turkey is usually what comes to mind. Why not change it up this holiday by smoking several turkey legs so your guests are not fighting over just two?

Wash and brine your turkey legs with your favorite dry brine, preferably one day before. Rinse the brine from the legs a few hours before, and loosen the skin of the legs by running your fingers under it as far as possible without tearing it. If you prefer more flavoring, feel free to add a dry rub on the legs, or just salt and pepper before putting them on the smoker.

Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it so you can access it. Bring the temperature of the smoker up to 220ºF and once the temperature has settled, place your turkey legs directly on the grate. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 30-60 minutes of the 3-4 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your turkey. The meat is cooked when a thermometer probed into the turkey leg reaches 165ºF. Enjoy the amazing juicy and smoky flavor you get from the Caliber Pro Kamado.

Ingredients:
6-8 Turkey legs
Your favorite dry brine and/or dry rub
Apple and pecan smoking chips
Mesquite lump charcoal

Click to Download this Recipe

For the recipe on how to smoke a full turkey on the Caliber Pro Kamado click here.

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Smoked Spaghetti Squash

If you are looking for a way to cut out the carbs this fall, but still want a delicious side dish, then try this smoked spaghetti squash recipe on the Caliber Pro Kamado

Cut your spaghetti squash in half and scoop out the seeds. This is easy if you microwave the squash for 1-2 minutes to soften the skin. Drizzle olive oil, salt, pepper, and garlic powder over the top of both halves. Fill a metal broil pan with about 1/4 inch full of water. Place your squash upside down on the pan. Heat your smoker to about 350º F (approximately 20-25 minutes) using mesquite lump charcoal within the center of the bottom charcoal plate.  It is recommended that you do not use wood chips because they tend to impart a bitter taste to vegetables.  Close the lid to cook for about 45 minutes or until the water starts to evaporate and your squash turns golden brown.

You can cook the squash using a similar process on a gas grill or in the oven; however it will lack the smoky flavor and tenderness you get from this process. Scoop the squash out of the shells and serve as a delicious and healthy side dish. Enjoy!

Ingredients:
Spaghetti squash (halved)
Olive oil
Salt and pepper
Garlic powder
Mesquite lump charcoal

Click to Download this Recipe

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Prime Rib

Chef Sam the Cooking Guy will show you how to cook a perfect prime rib roast in the Caliber Pro Kamado Grill/Smoker on rotisserie – it’s easier than you think! Watch this video below for the recipe.

See Chef Sam rotisserie this prime rib on the Caliber Pro Kamado Grill/Smoker!
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Leg of Lamb

In this video, Chef Tony Matassa of BBQ Guys shows you how to make a delicious Leg of Lamb Roast on the rotisserie of a Caliber Pro Kamado Charcoal Grill. He starts by showing you how to make a seasoning paste for the lamb roast that is full of greek flavors, then he puts the Lamb on the spit rod and lets it roast in front of the charcoal for a great outer sear and a tender juicy inside! This is a great recipe for your next party or family dinner! Watch the video below to learn how to make this recipe.

For the full recipe click here.

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Fairview Hearthside (Poughkeepsie, NY)

Fairview Hearthside in Poughkeepsie, New York is Caliber’s featured dealer this month. For over 40 years, Fairview Hearthside has been a leader in hearth product and outdoor kitchens/grills in Greater New York and Fairfield County, Connecticut. They strive to create partnerships with builders, architects, and designers and deliver extraordinary service while maintaining a high level of professionalism, integrity and foresight. On display in their store is the 42″ Caliber Crossflame Pro Grill and 22″ Caliber Pro Kamado Smoker/Grill in stainless steel. Caliber is honored to spotlight Fairview Hearthside as our featured dealer this month. Click here for more information on how to best contact Fairview Hearthside.

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Smoked Brisket Chili

Do you still have brisket left from your last barbecue? Here’s a crowd-pleasing way to transform those leftovers. Place your 14” Caliber Cauldera Iron Cooking Pot in the holder above the charcoal prior to lighting your fire. Heat your Caliber Pro Kamado smoker to about 250-300ºF (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate.  Once the pot is heated, sauté your bacon in the Cauldera until it is crispy. Add the onions and cook until soft (about 5 minutes). Add the bell peppers and garlic and cook an additional minute to soften. Add the raw ground beef and dry seasonings. Once cooked, add the brisket. Deglaze the pan wiht the beer and cook off the alcohol (about 1-2 minutes). Then add the coffee, Dr. Pepper, tomatoes, sauce, beans, corn and green chilies.

Add a small handful of pecan wood chips to the fire to give it an even smokier taste. Close the lid to cook a minimum of one hour. At this point, add salt to taste. The longer it simmers, the more flavorful the chili will become. If the chili starts to get too thick, you can add water (1/2 cup at a time) to thin it out.

Ingredients to fit the 14” Caliber Cauldera Pot (CTP22-CCA):
12 oz pack of bacon, chopped
2 large sweet onions
2 red peppers and 1 orange pepper, chopped
6 teaspoons of garlic, finely diced
1 lb of ground beef
5-6 cups leftover smoked beef brisket (cut up into 1/2” cubes)
4 tablespoons chili powder (more if you prefer spicier)
2 tablespoons cumin
1/2 teaspoon dry chipotle seasoning
1 tablespoon smoked paprika
1 (12oz) bottle of beer and 1 can of Dr. Pepper
1/2 cup coffee (cold and leftover from your morning pot)
2 (15 oz) cans diced tomatoes
2 (15 oz) cans tomato sauce
1 (15 oz) can black beans (drained and rinsed)
1 (15 oz) can white beans (drained and rinsed)
1 (15 oz) can kidney beans (drained and rinsed)
1 (15 oz) can of corn (drained and rinsed)
2 small (4 oz) cans of diced green chilies
Salt to taste at end

Additional Toppings:
Sour cream
Shredded cheddar cheese
Chopped cilantro
Chopped sweet onions
Chopped serrano chilies

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Smoked Brisket

Kick off the summer with this great recipe! A brisket, when cooked right, is a delicious and less expensive meat to serve at a BBQ party.

Prepare the Caliber Pro Kamado Smoker by filling the indirect blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it for easy access. Bring the temperature of the smoker up to 230-275ºF. Trim the fat from the brisket. Dust a light coating of salt and pepper or your favorite meat dry rub on your brisket and place it on the top grate once the temperature has settled.

Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 30-60 minutes of the 9-10 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with smoke may impart a bitter taste. Continue to cook the brisket, checking them every hour or so with the heat not exceeding 250-275ºF until the brisket reaches an internal temperature of 200ºF.

You will be amazed by how juicy this brisket is without having to inject broth into it or refuel your coals during the process. There are also lots of fabulous recipes out there to change up your brisket and create other meals with your leftovers.

Ingredients for Smoked Brisket:
12-15 pound brisket with fat trimmed to 1/4”
Your favorite meat dry rub, or just salt and pepper

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Bratwurst Bites

Be the hit of your Memorial Day party with these brat bites, an easy recipe for the Caliber Pro Kamado Charcoal Grill & Smoker. Everyone loves these brat bites at a cookout!

Heat your Caliber Pro Kamado smoker to about 300° F (approximately 15-20 minutes) using lump charcoal within the center of the bottom charcoal plate. Add a small handful of pecan wood chips to the fire after the brats have been placed on the grill. Close the lid to cook for about 15-20 minutes, with meat reaching 180° F. Slice brats in rounds.  Slice and sauté onions in a pan with olive oil and salt to taste. Serve brat, sautéed onion, and dash of Dijon mustard with a toothpick. Enjoy the smoky, juicy flavor achieved with the Caliber Pro Kamado.

Ingredients for about 40 brat bites:
Mesquite lump based charcoal (half basketful)
Handful of pecan wood chips
1 Pound of bratwursts (approx. 6 links)
1 Large onion (sliced)
Olive oil & salt
Dijon mustard & toothpicks

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Smoked Chicken Wings

The Super Bowl is on its way, and chicken wings are always a crowd-pleasing appetizer. This smoked chicken wing recipe using the Caliber Pro Kamado will keep your guests begging for more. 

Wash your wings, then add your favorite dry rub or soak in a marinade, preferably at least one day before.

Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it for easy access. Bring the temperature of the smoker up to 250ºF. Once the temperature has settled, place your chicken wings directly on the grate. If you have the step up grill rack, this can almost double your cooking space. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 20-45 minutes of the 1½ -2 hour cooking process. After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your wings. The meat is cooked when a thermometer probed into the wing reaches 165ºF. Enjoy the amazing juicy smoky flavor you get from the Caliber Pro Kamado, guaranteed to make your wings stand out from the rest on Super Bowl Sunday.

Ingredients for Smoked Wings:
30-40 chicken wings
Your favorite dry rub or marinade
Apple and pecan smoking chips

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Smoked Thanksgiving Turkey

Enjoy the amazing juicy smoky flavor of this turkey that you get from the Caliber Pro Kamado. Wash and brine your turkey with your favorite dry brine. Inject turkey under the skin with one cup of apple juice. Stuff turkey with your favorite stuffing and cover exposed stuffing with foil before cooking.

Prepare the Caliber Pro Kamado Smoker by filling the blaze basket accessory with lump charcoal. The basket should sit on the charcoal plate at the rear of the smoker with the hinged part of the grate above it so you can access it. Bring the temperature of the smoker up to 300ºF. Once the temperature has settled, place your turkey centered directly on the grate, breast facing up. Allow 1” of space between turkey and smoker lid. Now add a small handful of apple and pecan smoking chips to the blaze basket and close the lid. The smoker will “smoke” for the first 30-60 minutes of the 3-4 hour cooking process (20-30 min. per pound). After this time, there should be “clean” heat exiting the top vent. Too much time with “smoke” may impart a bitter taste into your turkey. Continue to cook the turkey, checking on it every hour or so with the heat not exceeding 325ºF or falling below 250º F. If the skin darkens too quickly, then tent foil the turkey to avoid burning the skin. This will be a turkey like no other.

Ingredients for Smoked Turkey:
15-20 Lb. Turkey
1 Cup apple juice
Your favorite dry brine and stuffing

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