Table of Contents
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COOKING STYLE
Temperature Range
65-121°C / 150-250°F
BEEF
Size
Rib-eye Roast,
2.26 - 2.72 kg / 5 - 6 lbs.
boneless
Rib Roast
5.44 - 6.35 kg / 12 - 14 lbs.
Sausage (fresh)
All sizes
Roast (bone-in)
All sizes
Ribs
All sizes
Brisket
7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
PORK
Size
Ham (cooked)
All sizes
Ham (fresh)
4.53-5.44 kg / 10-12 lbs.
Sausage (fresh)
All sizes
Loin Roast
1.36-1.81 kg / 3 - 4 lbs.
Rib Crown Roast
1.81-2.26 kg / 4 - 5 lbs.
3.62-4.53 kg / 8-10 lbs.
Boston Butt
(Pork Shoulder)
Ribs
All sizes
Chop (loin, rib)
All sizes
LAMB
Size
Roast (fresh)
2.26 - 2.72 kg / 5 - 6 lbs.
POULTRY
Size
Turkey (whole)
4.53-5.44 kg / 10-12 lbs.
Chicken (whole)
All sizes
Drumsticks, Breasts All sizes
Small Game Birds
All sizes
Duck
1.36-2.26 kg / 3-5 lbs.
FISH
Size
Whole
All sizes
Filets
All sizes
WILD GAME
Size
Roast (fresh)
2.26 - 2.72 kg / 5 - 6 lbs.
Large Cuts (fresh)
3.62-4.53 kg / 8-10 lbs.
HOT SMOKING
(Very Low)
121-162°C / 255-325°F
Rare - 54°C / 130°F
4- 5 Hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Reheat - 60°C / 140°F
2 - 2¾ hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Cook until meat pulls from the bone (approx 4 - 6 hours)
Rare - 54°C / 130°F
Rare - 54°C / 130°F
Rare - 54°C / 130°F
Rare - 60°C / 140°F
ROAST
BAKING
(Low)
(Medium)
148-190°C / 300-375°F
APPROXIMATE COOKING TIME
Medium - 60°C / 140°F
1½ - 2 hours
2½ - 2¾ hours
Medium - 66°C / 150°F
1 - 2 hours
1½ - 2 hours
Medium - 60°C / 140°F
5 -6 Hours
Medium - 60°C / 140°F
Medium - 60°C / 140°F
Medium - 71°C / 160°F
5 -6 Hours
GRILL
(Medium/High)
162-190°C / 325-375°F
Well Done - 65°C / 150°F
4 - 5 hours
Well Done - 71°C / 160°F
7 - 8 hours
4 - 5 hours
2 - 3 hours
2 - 3 hours
93 - 98°C / 200 - 210°F
Internal Temperature
Well Done - 71°C / 160°F
Well Done - 82°C / 180°F
7 - 8 Hours
5 -6 Hours
4 -5 Hours
4 -5 Hours
5 -6 Hours
Well Done - 82°C / 180°F
2 -3 Hours, until flaky
1 -2 Hours, until flaky
Well Done - 77°C / 170°F
7 - 8 Hours
19
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Do you have a question about the PBVPS1 and is the answer not in the manual?
Questions and answers
can I check the resistance of the main Temp probe to see if it is good?
To check the resistance of the main temperature probe for Pit Boss model PBVPS1, you need to access the electrical components at the base of the unit. Locate the temperature probe wires and ensure the spade connectors are firmly and correctly connected to the control board. Then, use a multimeter to measure the resistance across the temperature probe connectors. The exact resistance value is not provided, but you are checking for continuity and expected resistance range. If the reading is abnormal or shows no continuity, the probe may be faulty.
This answer is automatically generated