Pit Boss PRO Serie Montaje Y Operación página 20

Clean-burning barbecue hardwood pellets generate about 8200 BTU's per pound with very little ash, a low moisture content
(5-7%), and are carbon neutral. Barbecue hardwood 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
• MESQUITE BLEND
• APPLE BLEND
NOTE: Always store hardwood pellets in a dry area. 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 Hardwood 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
COOKING
(Very Low)
Temp Range 82-135°C / 180-275°F
POULTRY
Size
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.
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USING HARDWOOD PELLET FUEL
COOKING GUIDELINES
ROAST
(Low)
135-162°C / 275-323°F 162-190°C / 323-374°F 190-232°C / 374-449°F
Rare - 54°C / 130°F
• CHERRY BLEND
• COMPETITION BLEND
BAKING GRILL/BAKE
(Medium) (Medium/High)
Medium - 60°C / 140°F
SEAR
(High)
232-260°C / 449-500°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