Using Wood Pellet Fuel; Cooking Guidelines - Pit Boss PB150PPG Instrucciones Y Recetas

Air Intake Vent Every 5-6 Grill Sessions
Meat Probe After Each Grill Session
Grill probe Every 2-3 Grill Sessions

USING 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.
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.
MAPLE BLEND
Sweet and savory flavor.
ALDER BLEND
Sweet and earthy flavor. Alder, Maple and Pine Blend.
FRUITWOOD BLEND
Cherry, Apple and Maple Blend.
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.
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Dust, Scrub Pad & Soapy Water
Scrub Pad & Soapy Water
Scrub Pad & Soapy Water
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.
PECAN BLEND
Bold, buttery and smooth flavor.
OAK BLEND
Rich and smokey flavor.
CLASSIC BLEND
Pecan , Hickory and Mesquite Blend.

COOKING GUIDELINES

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 smoke ring ) on 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 ROAST
COOKING
(Very Low) (Low)
Temp Range 93-135°C / 199-275°F 135-162°C / 275-323°F 162-190°C / 323-374°F 190-232°C / 374-449°F
POULTRY
Size Rare - 54°C / 130°F
Turkey (whole) 4.5-5.0 kg / 10-11 lbs.
5.3-6.4 kg / 12-14 lbs.
6.8-7.7 kg / 15-17 lbs.
8.2-10.0 kg / 18-22 lbs.
10.4-11.3 kg / 23-25 lbs.
Chicken (whole) 1.36-2.26 kg / 3-5 lbs.
Drumsticks, Breasts 0.45 - 0.86 kg / 1 - 1½ lbs.
Small Game Birds 0.45 - 0.86 kg / 1 - 1½ lbs.
Duck 1.36-2.26 kg / 3-5 lbs.
Precooked to Reheat
PORK SIZE
60°C / 140°F
Ham 2.5 cm / 1" 12 minutes
(Fully Cooked & 1.36-1.81 kg / 3-4 lbs. 50 minutes - 1 hour
Boneless Portion, 1.81-2.72 kg / 4-6 lbs. 1 - 2 hours
Smoked Picnic 2.26-3.62 kg / 5-8 lbs. 1 - 2½ hours
Whole & Bone-In) 4.53-5.44 kg / 10-12 lbs. 2 - 2¾ hours
Loin Roast 1.36-1.81 kg / 3 - 4 lbs.
Rib Crown Roast 1.81-2.26 kg / 4 - 5 lbs.
Chop 1.9-2.5 cm / ¾" - 1"
(loin, rib) 3.1-3.9 cm / 1¼" - 1½"
Tenderloin 1.9-2.5 cm / ¾" - 1"
Loin Roast (boneless) 1.36-2.26 kg / 3-5 lbs.
Boston Butt 3.62-4.53 kg / 8-10 lbs.
(Pork Shoulder)
BAKING GRILL/BAKE SEAR
(Medium) (Medium/High) (High)
232-260°C / 449-500°F
Medium - 60°C / 140°F Well Done - 77°C / 170°F
Grill 90 - 120 minutes
Grill 110 - 140 minutes
Grill 130 - 160 minutes
Grill 140 - 170 minutes
Grill 150 - 180 minutes
Grill 1 - 1.5 hours
Grill 30-60 minutes
Grill 30-45 minutes
Roast or grill 2 - 2.5 hours
Medium Well Done
66°C / 150°F 71°C / 160°F
1 - 2 hours 2 - 3 hours
1½ - 2 hours 2 - 3 hours
10 - 12 minutes
14 - 18 minutes
20 - 30 minutes 30 - 45 minutes
1¼ - 1¾ hours 1¾ - 2½ hours
93 - 98°C / 200 - 210°F
Internal Temperature
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