Lyfe Tyme BBQ Smoker Pit
your pit before using it the first time.
Your pit has
been painted with an 800° heat resistant paint. Keep in mind it does
not take a big fire to create that temperature. Build a small fire, adding
wood that has been soaked in water. Create all the smoke you can, keeping
it going for about four to five hours. This will season the inside of your
pit and "tighten" the paint.
for the first time.
Any hard wood
is suitable to cook with; every cook has a preference. Do not use pine,
cedar or a wood with a lot of resin. Lyfe Tyme does not recommend the use
of "raw" or green wood; you simply get too much smoke. We recommend any
good brand of briquettes. They are cleaner, hotter and last longer. They
are also far less work. If you are using coals or briquettes and desire
a little more smoke, simply lay a piece of water soaked wood on top of
meat requires temperatures at or below 225°F, and bar-b-que requires
temperatures from 250°F to 300°F. If you have been using a single
chamber pit, chances are you are baking at a higher temperature than you
would in an oven. All of our grills are designed to be used as smokers
as well as grills. That's because all of our units have a butterfly intake
draft and smokestack dampers for smoke and heat control. If you choose,
you can put charcoal under all the grill surfaces and cook with direct
heat. By manipulating your damper, you will quickly learn how to maintain
a constant temperature. Start off with both dampers open half way. Lyfe
Tyme highly recommends the use of a temperature gauge, it makes all the
difference in the world. Most of our pits are equipped with a 1/2" pipe
coupling adapter for a temperature gauge. The smaller, camper grills are
not equipped, but can be on request. Gauges are available from your dealer.
Your pit is
equipped with a drain on the smokestack end. By keeping your pit slightly
slanted in this direction, it will allow excess juices to drain away from
the firebox. Place a receptacle under the drain to catch the drainage.
The flat place on top of the firebox is a warming plate; it is excellent
for heating tortillas, keeping your sauce warm, etc. The small grill in
the firebox is perfect for grilling steaks, hamburgers or anything you
want to cook in a hurry. The 20" and 24" models have an extra rack above
the grill. This is excellent for roasting corn, potatoes or other vegetables
while your meat is cooking.
If you have
a pit with a smoker (the vertical pipe on the end) you will find a rack
just below the door. This is for a pan of water. By placing water here
the heat draws moisture up and helps keep the meat moist.
of your pit.
Lyfe Tyme pit has been painted with a 800°F primer and paint to help
prevent rust. However, with regular use, various cooking temperatures and
all kinds of weather, there will be small amounts of rust. This is normal.
To remedy this, periodically brush rusted spots with a wire brush and paint
with a high-temp, "BBQ-Black" spray paint. We also recommend removing the
ashes and closing the dampers when your grill is not in use in order to
prevent moisture from accumulating and causing excessive rust to the inside.
with Avocado Cream
8 flour tortillas
4 oz. finely
grated Monterrey Jack cheese
1 cup cooked
skinless turkey, shredded
4 large white
mushrooms thinly sliced
1/4 cup finely
diced red bell pepper
very thinly sliced
finely chopped cilantro
1/2 cup avocado
cream (see Sauces)
Place 4 tortillas
on a work surface and sprinkle each with 1/2 oz. cheese, making sure it
is evenly distributed. Scatter 1/4 cup turkey over each tortilla and then
sprinkle each evenly with mushrooms, red bell pepper, scallions and cilantro.
Divide remaining cheese among the four tortillas, covering each with 1/2
oz. cheese. Top each with one remaining tortilla, creating a sandwich.
Flatten with the palm of your hand. Using a large spatula, place quesadillas
on a hot grill. Pressing down with the spatula, cook until cheese melts
and tortilla browns slightly, about 2 to 3 minutes per side; remove from
grill. Cut each quesadilla into quarters and serve immediately with avocado
1 8 oz. package
1 small jar
cheese to soften. Mix picante sauce and cream cheese well. Serve immediately,
or allow to chill for a firmer dip.
1 large package
1 can Rotel
tomatoes with green peppers
1 can cream
mushroom soup (optional)
and drain grease. Melt cheese in double boiler, or microwave. Pour into
serving dish and mix sausage, rotel tomatoes and soup. Serve hot.
in proportions that suit your taste. Rub into brisket. Place brisket on
grill in firebox and sear it well all over. (This seals the juices in.
Avoid using a fork as much as possible.) Move meat to pit and cook at 250
degree for about five hours, depending on the size of the brisket. Wrap
in foil and cook approximately two hours longer.
1 bottle bar-b-que
sauce (any brand)
1/2 cup salad
Mix all ingredients
in quart container. Stores in refrigerator.
Mix all ingredients,
rub into pork, BBQ as usual.
1 pound butter
1/2 cup finely
2 cloves garlic,
1/2 cup whiskey
1/4 cup Worcestershire
1 1/2 teaspoons
in a saucepan; add onion and garlic and cook slowly until onion is soft.
Add remaining ingredients and beat to mix. Makes 3 cups.
1 can chopped
or whole peeled tomatoes
cut in quarters
fresh chopped cilantro
1/2 cup chopped
garlic powder (to taste)
in food processor or blender and puree. Makes about 2 cups.
3/4 cup Ketchup
white or red pepper
in small bowl. Makes about 1 cup. May be used as a steak sauce or seafood
Have your butcher
wrap your roast in thin strips of fat and tie it. It can be cooked without
foil and is always juicy.
brisket rub. Let stand for about two hours. Sprinkle with a small amount
of Worcestershire sauce while cooking. Lyfe Tyme likes to use tenderized
fajitas. They should be cooked quickly over hot coals.
beef skirt (the longer and wider, the better). Season fajita using brisket
Add thin layer
of chopped onion, then add thin layer of chopped bell pepper. Season to
taste with thin layer of cheese of your choice. Roll fajita starting with
small end and skewer together. Place on grill, away from direct heat, at
250 degree for approximately 1-1/2 hours. Cut in 1/2 inch slices and serve.
and chop into 1/4 inch cubes, set aside. Finely chop above ingredients
and mix. Heat tortillas and place in covered dish. Spread meat on tortilla,
spoon vegetable mixture on top and roll tortilla. This is also very good
using boiled chopped chicken.
Use Lyfe Tyme
(cut in 1/2 inch cubes)
in 1-1/2 inch cubes, salt and pepper, cover in teriyaki sauce and refrigerate
for about four hours. Since cooking times vary for meat and vegetables,
they can be cooked separately and incorporated. Place meat and vegetables
on skewers and place rack close to firebox opening. Cook until color you
desire is attained. Remove from rack and serve immediately.
3 pound chuck
roast (ground to chili meat)
2 large onions
2 cloves garlic
4 cups beef
1 6 oz. can
2 cans chopped
In cast iron
pot or large skillet, brown meat lightly in three tablespoons salad oil.
Remove meat from pot leaving liquid. Add onions and garlic to liquid plus
two remaining tablespoons salad oil. Saute until transparent. Turn off
heat. Add chili powder, cumin and oregano, stir until onions are coated.
Add beef broth, tomato paste, meat and tomatoes. Cover loosely and simmer
for three hours, stirring occasionally.
4 crusty rolls,
about 6 inches long, split
1/3 cup prepared
3/4 cup shredded
1 (0.7 oz.)
envelope Italian salad dressing mix
boneless beef top sirloin steak or
steaks cut 1-inch thick
2 cups thinly
sliced spinach leaves, lightly packed
1 large tomato,
1/3 cup thinly
sliced fresh basil, lightly packed
cut sides of rolls with prepared dressing. Place rolls (cut sides down)
on grid over medium ash-covered coals; grill, uncovered 1 to 2 minutes
or until crisp and golden brown. Turn rolls; sprinkle with cheese. Grill
an additional 1 to 2 minutes or until cheese just begins to melt.
mix into both sides of beef steak. Place steak on grid over medium ash-covered
coals; grill top sirloin, uncovered, 16 to 20 minutes (tenderloin 13 to
16 minutes) for medium-rare to medium doneness, turning occasionally.
in large brown, combine spinach, tomato and basil; toss lightly. Place
an equal amount of spinach mixture on each roll half. Carve steak crosswise
into thin slices, arrange over spinach mixture and garnish as desired.
A Great Way
to Smoke Your Holiday Turkey
requires units with a smoker.
Wash and drain
turkey. Sprinkle inside and out with salt and pepper. Melt two sticks of
butter of margarine. Pour over and inside turkey. Place turkey in foil
lined aluminum pan. Put it on the lower shelf of the smoker. On the top
shelf place a cured shoulder ham. Cook at approximately 250 degrees for
about 45 minutes per pound. (Most turkeys now have a pop-up thermometer
in the breast, so there is no guess work as to when it is done.) Baste
occasionally with the pan drippings. Let the drippings from the ham do
the rest. When the turkey has reached golden brown, remove the ham and
cover the turkey with foil; complete cooking. NOTE: The ham is delicious
1 cup salad
1/4 cup lemon
pieces on grill and cook at approximately 250 degrees. Turn and baste with
sauce mixture. Turn frequently until done, basting on each turn.
Taco recipe on page one of Section 2, substituting fajita meat with tasty
Bacon Wrapped Chicken Livers
livers and cut into bite size pieces, discarding membrane. Cut bacon strips
in half. Place chicken liver on end of bacon strip, salt and pepper to
taste, and sprinkle with minced garlic. Roll tightly in bacon, turn and
roll tightly in another bacon strip, making a square. Pin with toothpicks
to keep bacon in place. Place on grill, basting with favorite sauce or
cook plain until bacon is done.
Salt and pepper
hens; rub with butter or margarine and place a small amount inside each
hen. Wrap in foil and cook at 250 degrees in smoker or away from direct
heat for about three hours. Open foil and allow to finish cooking. Some
people like to place a small onion or apple slice inside each hen.
from doves (instructions below) and discard the rest. Place 1/2 of a jalapeno
pepper between two dove breasts; (we use Clements Jacques pickled jalapeno
peppers) wrap with a strip of bacon and pin with toothpicks. Baste with
your favorite sauce and place on grill away from direct heat at 250 degrees
for 1-1/2 hours. Or cook directly over coals, turning frequently until
You can easily
remove the breast from the bone before cooking, using a sharp knife, splitting
the breast on each side of the bone and shaving off the meat.
for Fantastic Doves, except use a whole jalapeno pepper
Serve the ham
that was used in "A Great Way to Smoke Your Holiday Turkey" recipe on page
one of Section 3. Delicious!!
Rub ham generously
with brown sugar and let stand at room temperature for two hours. Place
on grill, away from direct heat, at 250 degrees for about three hours.
Meanwhile, make a glaze using one small can of chopped pineapple, undrained,
and four tablespoons of honey. Place the ham in a pan and pour glaze over
it. Continue cooking for one hour longer.
ham with the bone is best for this recipe.
1 small can
crushed pineapple, undrained
soy or teriyaki sauce
dry chinese hot mustard
in aluminum pan and pour basting mixture over it. Since the ham is already
cured, heat in smoker or on grill away from direct heat until it is hot
all the way through and desired color is attained. When cooking this type
of ham always turn the layer of fat up; this lets the juice drip through
the ham as it is cooking. (Save the bone, it is excellent for cooking in
A pork loin
roast takes on a deliciously unique flavor by punching holes in it with
a paring knife and putting half of a clove of garlic in the holes.
Have your butcher
cut a five pound boneless center cut loin pork roast. Place roast in aluminum
foil pan. Use the same basting mixture as Ham Oriental and baste roast.
Place on grill and cook at approximately 250 degrees. Baste periodically
with pan drippings and extra basting mixture. It is best to use a meat
thermometer as pork should only be eaten very well done. It should be approximately
160. If you are using a loin with the rib in it, keep the thermometer in
the heaviest part of the roast and away from the bone. Paprika can be added
to the basting mixture if a red color is desired.
Salt and pepper
ribs. Place on grill and baste liberally with Hilda's Sauce recipe on page
two. Cook at 225-250 degrees for about three hours. Turn frequently and
baste each time.
Simple Pork Chops
cut to 3/4 inch are best for this recipe. Salt and pepper pork chops and
sprinkle with MSG on both sides. Make a pan of heavy duty aluminum foil
and lay pork chops in the pan and place in smoker or on grill away from
direct heat. Cook at 350 degrees until done. Place pork chops on serving
tray and pour pan drippings over top. Serve immediately.
Blackened Red Fish
red pepper (preferably Cayenne)
crushed basil leaves
4 red fish
fillets (any other firm meated salt water fish can be used)
in small bowl. Mixture can be doubled for cooking more fish.
liberally with seasoning mixture and place on very hot grill, approximately
400, for about five minutes or until fish is dark brown or black. Turn
and cook for about five minutes longer. Try to turn fish only one time.
A real smoky fire is best for this recipe. Serve at once on heated dish.
Oysters on the Half Shell
be purchased by the bushel, unshucked, for about 1/3 the price of shucked
oysters and have a much better flavor.
and place on grill in the shell. Cook at 250 degrees for approximately
15 minutes. Oysters will open themselves and have a slightly smoked flavor.
Sprinkle with salt and pepper and serve on the half shell.
to this recipe is to break off the top of the oyster after it has cracked
itself partially open and put a small amount of spaghetti sauce on the
oyster and sprinkle with mozzarella cheese; then return it to the grill
until the cheese is melted.
flounder, score very lightly to form a diamond pattern. With sharp knife
make a slit down the center of the dark side. Turn knife flat and slice
along ribs to form a pocket. Salt and pepper and set aside.
1 medium onion,
1 medium bell
2 stalks celery,
7 slices of
bread (soak bread in water for two minutes and squeeze dry)
of one-part crab meat and one-part shrimp can be substituted.
Juice of one
1 stick of
in a small amount of cooking oil for a few minutes. Add onion and bell
pepper and saute until tender. Add bread and simmer for 30 minutes, stirring
occasionally. Add 1/2 pound of medium shrimp cut into 1/4 inch chunks.
Cook until shrimp is pink.
of flounder with stuffing mixture until full, forming a mound in the middle.
Sprinkle with paprika. Put flounder on aluminum foil folded at the edges
and place on grill at 300 degrees. Baste occasionally with basting mixture
until flounder has reached a golden brown. Serve piping hot on a heated
Peel and devain
shrimp. Place in foil pan and sprinkle with Tony Chachere's Creole Seasoning.
Cook on grill at 225-250 degrees for about 30 minutes, turning once.
Make a pan
from heavy duty aluminum foil and place on the grill. Pour oysters into
pan, do not wash oysters. Sprinkle with Tony Chachere's (Sash-er-ee) Creole
Seasoning. Cook on pit at 250 degrees for 15 minutes.
in a Blanket
and salt and pepper. Cut bacon strips in half. Tightly roll oyster in half
strip, turn and roll in another half-strip to form a square. Pin with toothpicks
and cook on grill at 250 degrees for about 45 minutes.
with margarine or Crisco and wrap in foil. Place on grill at 250 degrees
for about 1-1/2 hours. Test for doneness with toothpick. Potatoes should
size onions, do not peel. Drop onions directly in hot coals. Turn and cook
until dark brown or black all over. Remove from coals and cut off bottom
end. Squirt the onion out of the burnt skin and serve.
Potatoes and Onions
4 large potatoes
1 stick butter
salt and pepper
and slice 1/8 inch thick. (Do not peel) Slice onion 1/4 inch thick. Place
onions and potatoes on a large sheet of foil (large enough to close), salt
and pepper and dot with butter or margarine. Close foil and allow to steam
on grill for about one hour at 250 degrees.
Mexican or butternut squash are also good to add to these vegetables.
squash whole. Cut larger squash in halves, lengthwise. Place on grill 4
to 6 inches above bed of medium coals. Cook turning frequently, until squash
is tender when pierced. Pour melted butter over cooked squash.
1 medium tomato
1 red onion
1 red bell
in wedges. Place a strip of foil in a bowl about 6 inches in diameter.
Arrange vegetables in foil, alternating vegetables, bring foil together
at top and twist to close. Cook on grill at approximately 250 degrees for
45 minutes to one hour. Open, salt and pepper to taste, and serve.
Shuck and wash
corn, pat dry with paper towels. Rub generously with butter or margarine.
Sprinkle liberally with MSG and wrap in foil. Cook on grill at 250 degrees
for about 30 to 40 minutes.
Slit lengthwise and remove seeds. Season fajita meat and cut in 1/2 inch
slices. Lay meat inside split pepper. Place on grill at 250 degrees for
about 45 minutes. Makes a delicious taco when rolled in a flour tortilla.
Baked Bar-B-Que Beans
1 large onion,
4 slices bacon,
cooked crisp and crumbled
2 cans pork
in casserole dish. Fry onion in bacon grease, add to beans. Add crumbled
bacon, brown sugar, worcestershire sauce and mustard, mix well. Place in
pre-heated 350 degrees degree oven for about 30 minutes. (May also be prepared
in a foil pan and cooked on the grill.)
4 large potatoes
1/2 cup mayonnaise
4 boiled eggs
1/2 cup sour
1 large onion,
1 bell pepper,
2 sticks celery,
1 small jar
in skins, let cool. Peel and cut into 3/4 inch cubes. Place in large mixing
bowl and add onion, pepper, celery and pimento, and refrigerate. Chop egg
whites and set aside. In a mixing bowl, mash yolks well. Add remaining
ingredients and mix well. When potatoes are cool, mix in sauce and egg
whites, and cover. This is also very good using a package of macaroni in
place of potatoes.
1 package macaroni
1 onion, chopped
1 cup cubed
3 sticks celery,
1 cup cheese,
2 large tomatoes,
mustard (or to taste)
as directed on package, drain. Mix all ingredients together. Salt and pepper
1 can red kidney
3/4 cup sugar
1 can cut
2/3 cup vinegar
1 can cut
1 medium onion,
1/2 cup vegetable
thoroughly, then pour into a large bowl. Add onion. Dissolve sugar in vinegar
and add salt, pepper and oil. Pour over beans. Marinate overnight in refrigerator.
back to top
- Very mild, with a subtle fruity flavor, slightly sweet. / Use on Poultry-turns
skin dark brown.
- Similar to apple, but slightly bitter because most Cherry wood comes
from chokecherry trees. / Use on Poultry-turns skin dark brown.
- Smoky, mellow and lightly sweet. / Use on Fish & Beef.
- The most highly used wood, both commercially and for home use. Has a
strong, heavy, bacon Flavor. / Use on Pork, Ham, and Beef.
- A cool burner, nutty and sweet, Tasty with a lot of subtle caricature.
/ Use on Steaks & Ribs.
- One of the hottest burning woods. Predominately Honey, earthy flavor
with a slightly bitter aftertaste. / Use on Beef, Fish, Poultry.
- A lighter version of mesquite. Red oak is quite Similar to mesquite;
white oak is milder. / Use on Beef & Fish.
- Very delicate, with a hint of sweetness. Hard to find commercially. /
Use on fish.
A fast burner; hot with a light distinctive flavor. Hard to find commercially.
/ Wonderful for Venison.
- Provides a lot of smoke and each variety a bit Different. All are generally
rich and fruity. / Use on Fish and Poultry.
- Very light; subtle with a hint of floral. / Use on Seafood & Lamb.
- Shavings or chip and chunks of wine barrels Beef & Pork (Usually
red wine or whiskey). Spicy and peppery with a decided wine or whiskey
Spices - You can add soaked garlic, peppers, onion, lemon All meats
Spices pepper, thyme and other herbs and spices directly To your fire.
This usually provides a lot of smoke And can be a great flavor enhancer
when added During the first thirty minutes of cooking.
Limited Lifetime Warranty
Lyfe Tyme Smokers
offers a limited lifetime warranty against the firebox burnout of
any of their smoker pit products. This warranty does not apply if the smoker
pit has not been used and properly maintained in accordance with the instructions
supplied with the product at the time of original purchase. Rust, firebox
wood grates, cooking grates, and lack of pit maintenance are not covered
by this limited warranty. Warranty coverage does not extend to products
shipped outside of the continental United States. Lyfe Tyme Smokers
reserves the right to repair or replace, at the sole option of the manufacturer,
any Lyfe Tyme Smokers smoker pit presented to them which they deem to have
been defective. Lyfe Tyme Smokers also reserves the sole right to distinguish
between burn-out, rust, mis-use, or problems arising from lack of normal
maintenance. Owners presenting claims will be required to provide
proof of purchase by way of the original purchase receipt. Paint is not
warranted. This warranty is not transferable.
Returns and Sales Policy
is fully guaranteed by the manufacturer unless stated otherwise. The manufacturer's
warranty covers repair or replacement of defective parts, subject to the
conditions set forth. On most items TrampolineSales.com offers a 30-day
exchange/refund policy to internet and mail order customers for products
which have not been used. We do not accept items returned more than 30
days after delivery. Smoker pits, grills, burners, gas regulators,
gas hoses, cooker stands, or other products that show signs of wear, installation,
or use are not acceptable for credit, refund, or exchange. Custom manufactured
items are not returnable. Items returned must be in original packaging
and returned at customers expense. Shipping charges are not refundable.
Manufacturer's defects in such products will be handled according to the
printed warranty which states that such products will be replaced
and/or repaired by the sole option of TrampolineSales.com.
credit card is charged automatically at the time you place your order.
No items may be returned for credit, refund, or exchange without prior
written consent of TrampolineSales.com.
subject to a 20% restocking fee, which includes our costs in regards to
originally shipping the item. For a Return Authorization number (RA#)
call TrampolineSales.com at 254-775-4010 or you may contact us at email@example.com.
You will be given instructions on where to send the returned merchandise.
Please note that an RA# in and of itself does not guarantee final
disposition. All returns are subject to inspection. Customers are responsible
for the shipping charges on alternate merchandise originating from an exchange
request. Cancellation of orders placed online which are in
progress, but not shipped, will incur a 10% re-stocking fee prior to a
credit being issued.
It is the responsibility
of the customer to pack the returned materials in a manner to insure safe
transit. Merchandise returned to TrampolineSales.com without authorization
will be refused. We cannot accept C.O.D. or freight collect shipments.
We suggest that small items be shipped UPS Ground Service "Insured". No
goods will be accepted for exchange or return without prior authorization.