Grand Cafe CSM07ALP Operator's Manual page 18

Type of Food:
Pork:
Baby Back Ribs
Baby Back Ribs
Pork Spareribs
Pork Tenderloin
Pork Butt
Pork Loin
Pork Sausage
Beef:
Beef Brisket
Beef Tenderloin
Lamb (leg):
Chicken:
Chicken (whole)
Chicken (whole)
Chicken Breast
Turkey:
Whole Turkey
Duck:
Whole Duck
Fish:
Fish (whole)
Fish Fillets
Gas Smoker Cooking Guide
Weight:
1 to 2 lbs.
2 lbs. and larger
2 lbs. and larger
1 to 2 lbs.
6 to 8 lbs.
8 to 10 lbs.
2" to 3" diameter
8 to 12 lbs.
3 to 4 lbs.
7 to 9 lbs.
2 to 3 lbs.
3 to 5 lbs.
5 to 8 oz.
10 to 12 lbs.
4 to 5 lbs.
4 to 6 lbs.
4 to 6 oz.
Approx. Cooking Times:
3 to 5 hours
4 to 6 hours
5 to 7 hours
2 to 3 hours
8 to 12 hours
12 to 15 hours
1 to 3 hours
12 to 18 hours
3 to 4 hours
4 to 8 hours
3 to 4 hours
3 to 5 hours
1 to 3 hours
7 to 8 hours
3 to 4 hours
3 to 4 hours
1 to 2 hours
A-2
Doneness Chart: (Internal Temp)
Meat separates from bone
Meat separates from bone
Meat separates from bone
160 degrees F
160 degrees F
160 degrees F
155 degrees F
160 degrees F
Medium Rare: 140 degrees F
Medium: 150 degrees F
Well Done: 160 degrees F
Rare: 135 degrees F
Medium Rare: 140 degrees F
Medium: 150 degrees F
Well Done: 160 degrees F
165 degrees F
165 degrees F
165 degrees F
165 degrees F
165 degrees F
Done when the thickest section
of fish begins to flake