Smoking Guidelines - Memphis ITC 3 IntelliBurn Technology Elite Cart Mode D'emploi

Masquer les pouces

Table des Matières

Les langues disponibles

Approximate

Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal temperature and

doneness.

SERIOUS HEALTH RISKS MAY EXIST WITH UNDERCOOKED MEAT!

are, from various sources and are based on meat at refrigerator temperatures. Use a good quality temperature

probe to assure best results. We suggest that when grilling at higher temperatures, you apply barbecue sauce

only during the last 15 to 30 minutes of grilling to prevent excess browning or burning.

CLOSED WHEN USING SMOKE MODE.

Smoking times are largely dependent on personal preference and the quality of the meat being smoked.

GENERAL THE LONGER YOU SMOKE THE MEAT AT A LOWER TEMPERATURE THE MORE TENDER

THE MEAT WILL BECOME.

flavor—oak, hickory, pecan, apple, cherry, mesquite are some of the most common.

For best results we recommend that you smoke at a set point temperature of 225-275° for most meats. If you

wish to have a smokier flavor and have the time, you can go as low as 180°, but you usually don't gain much

by doing that.

It should also be noted that, when smoking in a very warm environment (sunny weather in excess of 90°F), it

may be difficult for your grill to maintain temperatures lower than 200°F.

The following is a general guide, and we recommend you experiment to find what temperature and flavor best

suits your personal taste. If you want to finish faster use higher temperature. Note: This will in most cases

result in a less tender product. When you have the time, a lower temperature for a longer duration will give you

the best results. For additional tips, and to view and share recipes, go to www.memphisgrills.com/recipe.

Item

Ham

Lamb

Pork, fresh

Venison