Dyna-Glo SIGNATURE Series Manual page 26

SUGGESTED SMOKING AND MEAT TEMPERATURES
Chops, steaks and roasts
(deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done
Bear, bison, musk ox
walrus, etc.
Rabbit, muskrat,
beaver, etc.
Ground meat and
meat mixtures
Ground venison
and sauage
Game birds/waterfowl
(wild turkey, duck, goose, partridge and pheasant)
Whole
Breasts and roasts
Thighs, wings
Stuffing (cooked alone
or in a bird)
Additional Tips
Season food with desired spices, herbs, rubs
or sauces, prior to following these basic steps.
Cook times will vary based on ambient temperature
and desired meat temperature.
Smoking Ribs:
When smoking ribs, follow the 3-2-1 rule:
3 hours using "SMOKE" setting (ribs unwrapped)
2 hours at 225F (ribs wrapped in tin foil)
1+ hours to "set" with favorite sauce (Sauce is optional but tin-foil should be removed)
Smoking Pork Butt/Shoulder:
Allow at least 1.5 hours of cook time per pound at 225F.
Set the temperature dial to "Smoke" for at least 5 minutes, then set the temperature to 225F and
allow the unit to pre-heat for at least 15 minutes.
Place the meat inside the unit and cook for 3 hours. Spray the meat with water or apple juice
every hour to keep the meat moist.
Place the meat onto an aluminum baking sheet for the remaining cook time. Use a meat probe to
determine when the meat has reached its desired temperature. Refer to Suggested Smoking and
Meat Temperatures on this page and refer to the Meat Probe section on Page 20 for attaching the
probe and locating the temperature setting on the control panel display.
Suggested Smoking Safe Minimum Food
Temperatures
Temperatures
Game
225° F (107.2° C) 170° F (77° C)
Large Game
250 - 300° F 165° F (74° C)
(121 - 149° C)
Small game
225 - 240° F
(107.2 - 115.6° C) 165° F (74° C)
Ground Meat
250 - 300° F
(121 - 149° C) 165° F (74° C)
250 - 300° F
(121 - 149° C) 165° F (74° C)
250° F (121° C) 165° F (74° C)
250° F (121° C) 165° F (74° C)
250° F (121° C) 165° F (74° C)
250° F (121° C) 165° F (74° C)
Meat, Poultry, Fish
Beef, veal and lamb
(pieces and whole cuts)
Medium-rare
Medium
Well done
(ham, pork loin, ribs)
Pork (pieces and
whole cuts)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including
mechanically tenderized),
lamb and pork
Poultry (chicken & turkey)
(chicken, turkey, duck)
Pieces
Whole
Fish
Shellfish (shrimp, lobster,
crab, scallops, clams,
mussels and oysters)
Since it is difficult to use a food thermometer to check the temperature of
shellfish, discard any that do not open when cooked.
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Safe Minimum Food
Suggested Smoking
Temperatures Temperatures
225° F (107.2° C) 145° F (63° C)
225° F (107.2° C) 160° F (71° C)
225° F (107.2° C) 170° F (77° C)
Pork
225 - 240° F 160°F (71° C)
(107.2 - 115.6° C)
250 - 275° F
(121 - 135° C) 160°F (71° C)
250 - 275° F 165°F (74° C)
(121 -135° C)
Poultry
250° F (121° C) 165° F (74° C)
250° F (121° C) 165° F (74° C)
Seafood
225 - 240° F 158°F (70° C)
(107.2 - 115.6° C)
225 - 240° F
(107.2 - 115.6° C) 165°F (74° C)