Cooking Guidelines - Pit Boss Competition Series Owner's Manual

Wood pellet vertical

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Owner's manual (91 pages)

Assembly and operation manual (88 pages)

Owner's manual (83 pages)

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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 Pink Ring) on your meats. Higher 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

Temperature

93-135°C / 200-275°F

Range

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.

Boston Butt

3.62-4.53 kg / 8-10 lbs.

(Pork Shoulder)

Ribs

All sizes

Chop (loin, rib)

All sizes

LAMB

Size

Roast (fresh)

2.26 - 2.72 kg / 5 - 6 lbs.