Smoke hollow DG1100S Manual Del Usuario página 34

ITEM SIZE
Pot Roast
4 - 5 lbs
(arm, top,
(1.8-2.3kgs)
chuck, blade)
3 - 4 lbs
Brisket
(1.4-1.8kgs)
3 - 4 lbs
Loin Roast (1.4-1.8kgs)
(bone in) 5 - 7 lbs
(2.3-3.2kgs)
Loin Roast 3 - 5 lbs
(boneless) (1.4-2.3kgs)
4 - 6 lbs
(1.8-2.7kgs)
Spare Ribs
7 - 10 lbs
(3.2-4.6kgs)
Chicken 2 - 3 lbs ea
(2 whole) (0.9-1.4kgs)
8 - 10 lbs
(3.6-4.6kgs)
Turkey
11 - 13 lbs
(5.0-5.9kgs)
6 - 7 lbs
Salmon
(2.7-3.2kgs)
Fish Fillets Full Grate
Shrimp,
Clams, Full Grate
Crab Legs
Quail,
12 - 16 birds
Dove, etc.
Pheasant, 5 - 7 lbs
Duck, etc. (2.3-3.2kgs)
• When outside temperature is cooler than 65°F (18°C) and/or altitude is above 3,500 feet (1067m),
additional cooking time may be required. To insure that meat is completely cooked use a meat
thermometer to test internal temperature.
• Opening smoker door or removing lid during cooking process may extend cooking time due
to heat loss.
34
SMOKING CHART
TEMP WATER
BEEF
200°F 3 - 4 qts
(93°C) (2.8-3.8l)
200°F 4 qts
(93°C) (3.8l)
PORK
200°F 4 qts
(93°C) (3.8l)
200°F 6 qts
(93°C) (5.7l)
200°F 4 - 5 qts
(93°C) (3.8-4.7l)
200°F 4 qts
(93°C) (3.8l)
200°F 5 - 6 qts
(93°C) (4.7-5.7l)
POULTRY
200°F 3 - 4 qts
(93°C) (2.8-3.8l)
200°F 5 qts
(93°C) (4.7l)
200°F 6 qts
(93°C) (5.7l)
SEAFOOD
200°F 5 - 6 qts
(93°C) (4.7-5.7l)
200°F 3 qts
(93°C) (2.8l)
200°F 3 qts
(93°C) (2.8l)
WILD GAME
200°F 4 qts
(93°C) (3.8l)
200°F 4 - 5 qts
(93°C) (3.8-4.7l)
WOOD CHIPS COOK TIME
2 - 3 cups
3 - 4 hrs
(0.56-0.83l)
3 cups
3 - 4.5 hrs
(0.83l)
2 cups 3.5 - 4.5 hrs
(0.56l)
3 cups
(0.83l) 5 - 7 hrs
3 cups 3.5 - 5.5 hrs
(0.83l)
3 cups 2.5 - 3.5 hrs
(0.83l)
3 cups
(0.83l) 3.5 - 5 hrs
2 cups
2.5 - 3.5 hrs
(0.56l)
3 cups 4 - 6 hrs
(0.83l)
3 cups
(0.83l) 6 - 7.5 hrs
3 cups 4 - 6.5 hrs
(0.83l)
1 - 2 cups 1.5 - 2.5 hrs
(0.28-0.56l)
1 - 2 cups
1 - 2 hrs
(0.28-0.56l)
2 - 3 cups
2 - 4 hrs
(0.56-0.83l)
2 - 3 cups
4 - 5 hrs
(0.56-0.83l)
INTERNAL TEMP
140°F (60°C) Rare 160°F
(71°C) Med
170°F (77°C) Well
170°F (77°C)
Well Done
170°F (77°C)
Well Done
170°F (77°C)
Well Done
Well done when meat
pulls away from bone
180°F (82°C)
(Leg moves
easily in joint)
185°F (85°C)
(Leg moves easily in
joint)
Flesh white,flakes when
forked
Flesh white,flakes when
forked
Shrimp pink
Shells open
Leg moves easily in joint
180-185°F
(82-85°C)
Well Done