Using Wood Pellet Fuel; Cooking Guidelines - Pit Boss PB440D Instrucciones

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They appear no thicker than the eraser on the end of a pencil. People who see them for the first time think they look like rabbit

food; however, there is nothing small about the heat or flavor in barbecue wood pellet fuel. These clean-burning barbecue wood

pellets generate about 8200 BTU's per pound with very little ash, a low moisture content (5-7%), and are carbon neutral.

Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material is

pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then bagged

for consumer use. Check with your local dealer for flavors available in your area.

FLAVOR GUIDELINES

•

HICKORY BLEND

Rich, smoky bacon-like flavor. Considered the "Kings of the Woods"

•

MESQUITE BLEND

Strong, tangy, spicy flavor. Think Tex-Mex cuisine.

APPLE BLEND

•

Smoky, mild sweetness flavor. Highly recommended for baking.

•

CHERRY BLEND

Slightly sweet, but also tart. Gives a rosy tint to light meals.

•

WHISKEY BARREL BLEND

Strong, sweet smoke with aromatic tang. Perfect for red meats

COMPETITION BLEND

•

Perfect blend of sweet, savory, and tart. Used by many professional grillers.

NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat

output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.

Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a

record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.

Practice makes perfect.

The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after Pink

Ring) in your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.

TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into

the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,

depending on the size of the protein.

STYLE OF

HOT SMOKING

COOKING

Temperature

93-135°C /

Range

200-275°F