Pit Boss PRO Serie Montaje Y Operación página 21

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. The 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.
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.
MEAT TYPE
POULTRY
Turkey (whole)
Chicken (whole)
Drumsticks, Breasts
Small Game Birds
Duck
PORK
Ham (whole)
Roast
Spare Ribs
Baby Back Ribs
Tenderloin
Butt (Shoulder)
BEEF
Steak
Tenderloin
Roast
Spare Ribs
Prime Rib
Brisket
WILD GAME
Tenderloin
Roast
SEAFOOD
Fillets
Salmon (whole)
Lobster
COOKING TEMP ESTIMATED TIME
110°C / 225°F 30-35 MIN/LB
190°C / 375°F 3-4 HR
190°C / 375°F 1-2 HR
190°C / 375°F 1-2 HR
135°C / 275°F 2-3 HR
120°C / 250°F 15-20 MIN/LB
190°C / 375°F 3-4 HR
120°C / 250°F 4 HR
95°C / 200°F 3-4 HR
110°C / 225°F 1.5 HR
110°C / 225°F 1.5 HR / LB
120°C / 250°F 8-10 MIN
110°C / 225°F 2-3 HR
110°C / 225°F 3-4 HR
110°C / 225°F 3-4 HR
120°C / 250°F 15-20 MIN/LB
110°C / 225°F 1 HR / LB
110°C / 225°F 1-2 HR / LB
120°C / 250°F 1-2 HR / LB
110°C / 225°F 30-45 MIN
95°C / 200°F 2-3 HR
95°C / 200°F 2-3 HR
TARGET TEMP
74°C / 165°F
74°C / 165°F
74°C / 165°F
74°C / 165°F
74°C / 165°F
71°C / 160°F
74°C / 165°F
88°C / 190°F
88°C / 190°F
82°C / 180°F
93-98°C / 200-210°F
60°C / 140°F
60°C / 140°F
63°C / 145°F
79°C / 175°F
57°C / 135°F
107-121°C / 225-250°F
74°C / 165°F
74°C / 165°F
63°C / 145°F
63°C / 145°F
63°C / 145°F
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