Napoleon APOLLO Manual page 8

Quick Reference Cooking Chart
The chart below shows estimated cooking times, based on the smoker running at
110 °C (230°F). Outside factors such as wind and ambient temperature will have an
effect on the actual time it takes to cook food. Internal temps are taken at the thick-
est part of the meat, using a good quality probe thermometer. We strongly recom-
mend the use of a probe thermometer to check for doneness.
Food Cut
Beef
Sirloin Roast
Brisket Roast
Ribeye Steak
Poultry
Chicken Whole
Chicken Breast
Chicken Thigh
Turkey Whole
Fish
Salmon Whole
Salmon Fillet
Prawns Whole
Pork
Shoulder Whole
Loin Roast
Ribs Rack
7.
Time Internal Temp
3 -4 Hrs Rare 50 °C (125 °F )
Med 60 °C (145°F)
Well 70 °C (160 °F)
6+ Hrs 85 °C (190 °F)
5 – 15 Min- Rare 50 °C (125 °F )
utes Med 60 °C (145 °F)
Well 70 °C (160 °F)
3½ - 4 Hrs 75 °C (165 °F)
25-35 Mins 75 °C (165 °F)
25-35 Mins 75 °C (165 °F)
6 – 8 Hrs 75 °C (165 °F)
2 – 3 Hrs 60 °C (140 °F)
30 – 40 Mins 60 °C (140 °F)
10 – 15 Mins Cook until pink
12+ Hrs 85 °C (190 °F)
4 – 5 Hrs 65 °C (150 °F)
5 – 6 Hrs 65 °C (150 °F)
Delicious Duck
1 duck (fresh not frozen)
250 mL (1 cup) freshly squeezed orange juice
125 mL (½ cup) soy sauce
60 mL (¼ cup) dry sherry
2 cloves of garlic (finely chopped)
5 mL (1 tsp.) mustard powder
4 thin slices of orange
salt and pepper to taste
Combine the orange juice, soy sauce, sherry, garlic and mustard powder in a glass
bowl and mix thoroughly.
Place the duck in the bowl and gently massage the mixture onto the bird. Cover
and refrigerate overnight or at least a few hours. Remove the duck from the
mixture and pierce the skin in several places (this will allow the fat to drain off
while cooking). Lift the skin carefully and place the orange slices underneath on
the breast (2 on each side). Allow the duck to come up to room temperature.
Once the smoker is ready, water pan in and filled about ¾ of the way, place the
duck on the cooking grill. Put the lid on (remember to open the lid vent fully) and
add the wood of your choice to the charcoal, using the bottom access door. Cook
for about 4 hours at 105 °C (220 °F), or until the internal temperature of the meat
reaches 75 °C (165 °F).
16.