Cooking Guidelines - Pit Boss PBK22 Assemblage Et Fonctionnement

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 infused 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. Always use heat-resistant gloves when using this unit.
STYLE OF
HOT SMOKING
COOKING (Very Low)
Temperature 93-135°C /
Range
199-275°F
Top Damper Vent
OPEN CLOSED
Bottom Damper Vent
OPEN CLOSED
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.
PORK SIZE
Ham 2.5 cm / 1"
(Fully Cooked &
1.36-1.81 kg / 3-4 lbs.
Boneless Portion, 1.81-2.72 kg / 4-6 lbs.
Smoked Picnic 2.26-3.62 kg / 5-8 lbs.
Whole & Bone-In)
4.53-5.44 kg / 10-12 lbs.
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, 1.36-2.26 kg / 3-5 lbs.
boneless
Boston Butt 3.62-4.53 kg / 8-10 lbs.
(Pork Shoulder)
12

COOKING GUIDELINES

ROAST BAKING
(Low) (Medium)
135-162°C / 162-190°C /
275-323°F 323-374°F
Rare - 54°C / 130°F
Precooked to Reheat
60°C / 140°F
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
GRILL/BAKE
(Medium/High)
190-232°C /
374-449°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
SEAR
(High)
260-330ºC /
500-625ºF