Cooking Guidelines - Pit Boss 2 Series Assembly And Operation Manual

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
Hot Smoking
Temperature
37-135°C / 100-275°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.
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.
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.

COOKING GUIDELINES

Roast
135-162°C / 275-325°F
Rare - 54°C / 130°F
4- 5 Hours
Cook until meat pulls from the bone (approx 4 - 6 hours)
Cook until internal temperature reaches 91°C / 195°F
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
Baking (Medium)
162-190°C / 325-375°F
APPROXIMATE COOKING TIME
Medium - 60°C / 140°F Well Done - 65°C / 150°F
1½ - 2 hours
2½ - 2¾ hours
4 - 5 hours
Medium - 66°C / 150°F Well Done - 71°C / 160°F
7 - 8 hours
4 - 5 hours
1 - 2 hours 2 - 3 hours
1½ - 2 hours 2 - 3 hours
93 - 98°C / 200 - 210°F
Internal Temperature
Medium - 60°C / 140°F Well Done - 71°C / 160°F
5 -6 Hours
Medium - 60°C / 140°F Well Done - 82°C / 180°F
7 - 8 Hours
5 -6 Hours
4 -5 Hours
4 -5 Hours
5 -6 Hours
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