Masterbuilt MES Série Instructions D'utilisation page 42

Fumoir électrique numérique
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Les langues disponibles

Les langues disponibles

Smoking Times and Temperatures
(Chuck, rump,
Cornish Game Hens
Dove, Pheasant, Quail
Baby Back Ribs
Baby Back Ribs
(wrapped during last
1.5 to 2 hours)
Pork Butt
Pork Butt
Chicken Breasts
Chicken Breasts
Chicken Quarters
Chicken Thighs
Whole Chicken
Whole Turkey
Green Beans
Lima Beans
Sweet Potatoes
42
Item
Size
Beef Ribs
Full Rack
Brisket
6-12 pounds
Roast
4-5 pounds
sirloin tip)
Item
Size
1½ pounds each
(2 whole)
12-16 birds
Duck
4-6 pounds
Item
Size
2 slabs
(unwrapped)
2 slabs
Loin Rib
4-6 pounds
End Roast
Loin Roast
3-4 pounds
(boneless)
4-5 pounds
(sliced)
4-5 pounds
(pulled)
Short Ribs
4-5 pounds
Item
Size
3 count
(bone in)
3 count
(boneless)
4 count
12 count
3-5 pounds
8-12 pounds
Item
Size
Fish
2 pounds of fi llets
Salmon
2-3 pounds
Shrimp
Full Grate
Item
Size
Asparagus
1½ pounds
Cabbage
Whole
2 - 14¼ oz. cans
1 2-pound package
8 large
Temp
Time
225°F
4-5 hours
250°F
1 hour per pound
225°F
3-4 hours
Temp
Time
225°F
4 hours
200°F
2-3 hours
250°F
2½-4 hours
Temp
Time
225°F
4 hours
225°F
5-6 hours
200°F
4½-7 hours
250°F
2 hours
225°F
1 - 1¼ hours per pound
250°F
2½ hours
(unwrapped)
+ 2½ hours
200°F
2½-3½ hours
Temp
Time
225°F
1-1½ hours per pound
225°F
45 min. per pound
225°F
3-3½ hours
225°F
2 hours
225°F-250°F
45 min. to 1 hour
per pound
225°F
30-35 min. per pound
Temp
Time
225°F
35-45 minutes
200°F
2½-3½ hours
225°F
1-2 hours
Based on size of shrimp
Temp
Time
250°F
1½ hours
250°F
3-4 hours
250°F
2 hours
225°F
8 hours
275°F
1 hour
(unwrapped)
+ 1 hour
(wrapped)
Internal Temp
175°F
180-190°F
125°F
Rare
145°F
Medium
165°F
Well done
Internal Temp
165°F
180°F-185°F
Well done
165°F
Internal Temp
165°F
165°F
170°F
Well done
(Meat should pull away
from bone)
165°F
Well done
(Meat should pull away
from bone)
165°F
195°F
(wrapped)
165°F
Internal Temp
165°F
165°F
165°F
165°F
165°F
165°F
Internal Temp
145°F
Flakes with a fork
145°F
Flakes with a fork
145°F
Will be pink/shells open
Internal Temp
Until tender
Until tender
Until tender
Until tender
Until tender

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