Ginnys 749121 User Manual page 7

Note:
When smoking meat, the smoking time is not as important as the
internal temperature of the meat. You will find that this Ginny's
smoker works much faster than traditional smoking methods.
Please monitor temperatures closely to avoid undercooked or
overcooked food!
Beef Brisket
Beef Roast
Beef Ribs
Beef Country Style Ribs
Beef Meatloaf/Burger
Beef Steak
Beef Prime Rib
Pork Butt Roast (for pulled pork)
Pork Ribs
Pork Tenderloin
Whole Chicken
Chicken Legs/Wings/Thighs
Turkey Breast
Turkey Legs
Salmon Fillet
Tilapia Fillet
Whole Trout
Oysters
Shrimp
Hotdogs
HOW TO OPERATE
Food
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Internal Temperature
190-200°F
190-200°F
190-200°F
175-180°F
160°F
135°F (med. rare)
130-135°F (med. rare)
205°F
180-185°F
145°F
165°F
165°F
165°F
175-180°F
145°F
145°F
145°F
done when edges curl
done when curled to "C"
175-180°F
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