Pit Boss PIT STOP PB150NX Manual De Instrucciones página 10

The 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.
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.
TEMPERATURE PRESETS
VERY LOW
95°C
SMOKE
200°F
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
PIT BOSS® GRILLS
PRESETS & HOT SMOKING
LOW MEDIUM
110°C 120°C 150°C
225°F 250°F 300°F
PRESET TEMP
110°C / 225°F
190°C / 375°F
190°C / 375°F
190°C / 375°F
135°C / 275°F
120°C / 250°F
190°C / 375°F
120°C / 250°F
95°C / 200°F
110°C / 225°F
110°C / 225°F
120°C / 250°F
110°C / 225°F
110°C / 225°F
110°C / 225°F
120°C / 250°F
110°C / 225°F
110°C / 225°F
120°C / 250°F
110°C / 225°F
95°C / 200°F
95°C / 200°F
MED/HIGH
175°C 205°C 230°C
350°F 400°F 450°F
ESTIMATED TIME TARGET TEMP
30-35 MIN/LB 74°C / 165°F
3-4 HR 74°C / 165°F
1-2 HR 74°C / 165°F
1-2 HR 74°C / 165°F
2-3 HR 74°C / 165°F
15-20 MIN/LB 71°C / 160°F
3-4 HR 74°C / 165°F
4 HR 88°C / 190°F
3-4 HR 88°C / 190°F
1.5 HR 82°C / 180°F
1.5 HR / LB 93-98°C / 200-210°F
8-10 MIN 60°C / 140°F
2-3 HR 60°C / 140°F
3-4 HR 63°C / 145°F
3-4 HR 79°C / 175°F
15-20 MIN/LB 57°C / 135°F
1 HR / LB 107-121°C / 225-250°F
1-2 HR / LB 74°C / 165°F
1-2 HR / LB 74°C / 165°F
30-45 MIN 63°C / 145°F
2-3 HR 63°C / 145°F
2-3 HR 63°C / 145°F
10
HIGH
245°C
HIGH
475°F
Snapshot this chart
for reference. You
can thank us later!
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