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Manuals
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MES 130B
Instructional manual
Smoking Times And Temperatures - Masterbuilt MES 130B Instructional Manual
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Also See for MES 130B
:
User manual
(44 pages)
,
Manual
(48 pages)
,
Manual
(49 pages)
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Contents
Table of Contents
Troubleshooting
Bookmarks
Table of Contents
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Available languages
EN
FR
ES
Available languages
ENGLISH, page 20
FRANÇAIS, page 26
ESPAÑOL, página 32
Smoking Times and Temperatures
(Chuck, rump,
Cornish Game Hens
Dove, Pheasant, Quail
Baby Back Ribs
Baby Back Ribs
(wrapped during last
1.5 to 2 hours)
Pork Butt
Pork Butt
Chicken Breasts
Chicken Breasts
Chicken Quarters
Chicken Thighs
Whole Chicken
Whole Turkey
Green Beans
Lima Beans
Sweet Potatoes
42
Item
Size
Beef Ribs
Full Rack
Brisket
6-12 pounds
Roast
4-5 pounds
sirloin tip)
Item
Size
1½ pounds each
(2 whole)
12-16 birds
Duck
4-6 pounds
Item
Size
2 slabs
(unwrapped)
2 slabs
Loin Rib
4-6 pounds
End Roast
Loin Roast
3-4 pounds
(boneless)
4-5 pounds
(sliced)
4-5 pounds
(pulled)
Short Ribs
4-5 pounds
Item
Size
3 count
(bone in)
3 count
(boneless)
4 count
12 count
3-5 pounds
8-12 pounds
Item
Size
Fish
2 pounds of fi llets
Salmon
2-3 pounds
Shrimp
Full Grate
Item
Size
Asparagus
1½ pounds
Cabbage
Whole
2 - 14¼ oz. cans
1 2-pound package
8 large
Temp
Time
225°F
4-5 hours
250°F
1 hour per pound
225°F
3-4 hours
Temp
Time
225°F
4 hours
200°F
2-3 hours
250°F
2½-4 hours
Temp
Time
225°F
4 hours
225°F
5-6 hours
200°F
4½-7 hours
250°F
2 hours
225°F
1 - 1¼ hours per pound
250°F
2½ hours
(unwrapped)
+ 2½ hours
200°F
2½-3½ hours
Temp
Time
225°F
1-1½ hours per pound
225°F
45 min. per pound
225°F
3-3½ hours
225°F
2 hours
225°F-250°F
45 min. to 1 hour
per pound
225°F
30-35 min. per pound
Temp
Time
225°F
35-45 minutes
200°F
2½-3½ hours
225°F
1-2 hours
Based on size of shrimp
Temp
Time
250°F
1½ hours
250°F
3-4 hours
250°F
2 hours
225°F
8 hours
275°F
1 hour
(unwrapped)
+ 1 hour
(wrapped)
Internal Temp
175°F
180-190°F
125°F
Rare
145°F
Medium
165°F
Well done
Internal Temp
165°F
180°F-185°F
Well done
165°F
Internal Temp
165°F
165°F
170°F
Well done
(Meat should pull away
from bone)
165°F
Well done
(Meat should pull away
from bone)
165°F
195°F
(wrapped)
165°F
Internal Temp
165°F
165°F
165°F
165°F
165°F
165°F
Internal Temp
145°F
Flakes with a fork
145°F
Flakes with a fork
145°F
Will be pink/shells open
Internal Temp
Until tender
Until tender
Until tender
Until tender
Until tender
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Table of Contents
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Mes 130s
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