Cooking Guidelines - Pit Boss 2 Serie Mode D'emploi

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. 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 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.
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.
COOKING STYLE
SMOKING (Very Low) ROAST (Low)
Temperature Range 38-135°C / 100-275°F 135-162°C / 275-325°F
POULTRY
Size Rare - 54°C / 130°F
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.
Precooked to Reheat
PORK SIZE
60°C / 140°F
Ham 2.5 cm / 1" 12 minutes
(Fully Cooked & 1.36-1.81 kg / 3-4 lbs. 50 minutes - 1 hour
Boneless Portion, 1.81-2.72 kg / 4-6 lbs. 1 - 2 hours
Smoked Picnic 2.26-3.62 kg / 5-8 lbs. 1 - 2½ hours
Whole & Bone-In) 4.53-5.44 kg / 10-12 lbs. 2 - 2¾ hours
1.36-1.81 kg / 3 - 4 lbs.
Loin Roast
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)
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BAKING (Medium) GRILL (Medium-High)
162-190°C / 325-375°F 190-204°C / 375-400°F
Medium - 60°C / 140°F Well Done - 77°C / 170°F
90 - 120 minutes
110 - 140 minutes
130 - 160 minutes
140 - 170 minutes
150 - 180 minutes
1 - 1.5 hours
30-60 minutes
30-45 minutes
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
BEEF HEAT
SIZE
Steak 1.9 cm / ¾" Medium-High
(New York, Porter- 2.5 cm / 1"
house, Rib-eye, 3.8 cm / 1½"
Sirloin, T-bone, or 5 cm / 2"
Tenderloin)
Skirt Steak 0.6 - 12.7 cm / ¼" - ½" Medium-High
Flank Steak 0.45 - 0.86 kg Medium
/ 1 - 1½ lbs., 1.9 cm / ¾"
Kabob 2.5 - 3.8 cm Medium
/ 1 - 1½" cubes
Tenderloin, whole 1.58 - 1.81 kg Medium-High
/ 3½ - 4 lbs.
Ground Beef Patty 1.9 cm / ¾" Medium-High
Rib-eye Roast, 2.26 - 2.72 kg Medium
boneless / 5 - 6 lbs.
Tri-tip Roast 0.9 - 1.13 kg / 2 - 2½ lbs. Medium-High
Rib Roast 5.44 - 6.35 kg Medium
/ 12 - 14 lbs.
Veal Loin Chop 2.5cm / 1" Medium
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Hot Smoke
LAMB
Size Rare - 54°C / 130°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs.
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs.
SEAFOOD
Size Rare - 54°C / 130°F
Fish (whole)
0.5 kg / 1 lb.
0.9 - 1. 1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Fish (filets)
0.6-1.3 cm / ¼" - ½"
Lobster Tail 0.15 kg / 5 oz.
0.3 kg / 10 oz.
WILD GAME
Size Rare - 60°C / 140°F
Roast (fresh) 2.26 - 2.72 kg / 5 - 6 lbs.
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs.
APPROXIMATE COOKING TIME
Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Smoke 8-10 minutes
Smoke 10-12 minutes
Smoke 10 minutes, grill 8-10 minutes
Smoke 10 minutes, grill 10-14 minutes
Smoke 5-7 minutes
Smoke 4 minutes, grill 8-10 minutes
Grill 10 - 12 minutes
Smoke 10 minutes, grill 15-20 minutes
Smoke 4 minutes, grill 4-6 minutes
Grill 1½ - 2 hours
Smoke 10 minutes, grill 20-30 minutes
2½ - 2¾ hours
10 - 12 minutes direct
Cook until internal temperature reaches 91°C / 195°F
Medium - 60°C / 140°F Well Done - 71°C / 160°F
1 - 2 hours
1 - 1½ hours 1½ hours
Medium - 60°C / 140°F Well Done - 82°C / 180°F
10 - 20 minutes
20 - 30 minutes
30 - 45 minutes
3 - 5 minutes, until flaky
5 - 6 minutes
10 - 12 minutes
Medium - 71°C / 160°F Well Done - 77°C / 170°F
1 - 1½ hours 1½ - 2 hours
1 hours 1½ hours
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