• Turkey breasts (half turkey breast is approx. 3 lbs and feeds 2-4 people)
• 1/2 cup oil
• 1/4 cup vinegar
• 1 teaspoon Dijon mustard
• 2 teaspoon date honey syrup (Silan)
• 1/2 teaspoon fine salt
• 1 teaspoon ground black pepper
• 60g of Oak/hickory smoking pellets

Marinade:

• Mix oil with spices.
• Marinade the Turkey breasts in the mix spices for 1-10 hours in the refrigerator.

1. Place the smoker on a fire (Gas grill, Charcoal grill, Camping stove or Open fire).
2. Place the turkey breasts on the grill. Brush some of the marinade on top of it.
3. Insert 2 (two) smoker measurement spoons (included in the kit) (about 20g) of wood pellets (Oak/Hickory are recommended) through the side opening.
4. Close the smoker roof and cook the turkey breast for about 80 minutes in 230-250 F (110-120 C).
5. After 40 min flip the turkey upside down (needed only once).
6. Every 30 min add additional 2 smoker measurement spoons (included in the kit) (about 20g) of wood pellets (Oak/Hickory are recommended) through the side opening. 

• Make sure that the smoker temprature does not exceed 340 degrees Fahrenheit (170 Celsius). High heat may dry the fish and reduce juiciness.
• Make sure the roof is covering the entire body and that most of the smoke comes out throughout the chimney.
• Before first use, heat the smoker to 250 F (120 C) for 30 minutes.
• Smoker is hot while in-use, do not touch with bare hands when in-use.
• Keep out of reach of children.

• The smoker remains hot during use.  Always use protective gloves instead of bare hands.
• Keep the smoker out of reach of children for safety.