Cooking Guidelines - Dansons Group PIT BOSS SILVER STAR PBV3DU1 Instructions And Recipes Manual

Digital electric smoker

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Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a

record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.

Practice makes perfect.

The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke

ring ) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.

TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into

the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,

depending on the size of the protein.

COOKING STYLE

SMOKING (Very Low)

Temperature Range

38-135°C / 100-275°F

POULTRY

Size

Turkey (whole)

4.5-5.0 kg / 10-11 lbs.

5.3-6.4 kg / 12-14 lbs.

6.8-7.7 kg / 15-17 lbs.

8.2-10.0 kg / 18-22 lbs.

10.4-11.3 kg / 23-25 lbs.

Chicken (whole)

1.36-2.26 kg / 3-5 lbs.

Drumsticks, Breasts 0.45 - 0.86 kg / 1 - 1½ lbs.

Small Game Birds

0.45 - 0.86 kg / 1 - 1½ lbs.

1.36-2.26 kg / 3-5 lbs.

Duck

PORK

SIZE

Ham

2.5 cm / 1"

(Fully Cooked &

1.36-1.81 kg / 3-4 lbs.

Boneless Portion,

1.81-2.72 kg / 4-6 lbs.

Smoked Picnic

2.26-3.62 kg / 5-8 lbs.

Whole & Bone-In)

4.53-5.44 kg / 10-12 lbs.

Loin Roast

1.36-1.81 kg / 3 - 4 lbs.

Rib Crown Roast

1.81-2.26 kg / 4 - 5 lbs.

Chop

1.9-2.5 cm / ¾" - 1"

(loin, rib)

3.1-3.9 cm / 1¼" - 1½"

Tenderloin

1.9-2.5 cm / ¾" - 1"

Loin Roast,

1.36-2.26 kg / 3-5 lbs.

boneless

Boston Butt

3.62-4.53 kg / 8-10 lbs.

(Pork Shoulder)