Weston SC87 Manual page 10

SMOKING GUIDE
COLD Smoke is for smoking cooked nuts, cheeses, fresh vegetables, hard cooked
eggs, fresh herbs and salt.
HOT Smoke is for smoking and cooking foods.
COMBO Smoke is for smoking and cooking larger pieces of meat that need longer
cooking times. See NOTES on previous page to learn more about COMBO Smoke.
TYPE OF WOOD CHIPS
Fruit wood (Apple or
Cherry)
Hickory, Birch, Pecan
Mesquite
FOOD
Beef Rib Eye Steaks
Whole Chicken
(4 to 5 pounds)
Salmon Filet
Pork Baby Back Ribs
(4 to 5 pounds)
Brisket or Beef Roast
(4 to 5 pounds)
Whole Almonds
Gouda cheese
Hard Cooked Eggs
Pork Shoulder
(4 to 5 pounds)
NOTES:
•
Review suggested smoke times for foods and adjust time for desired smoke flavor
and doneness.
•
Ensure food fits on Racks and does not touch the sides. Racks hold about 5 pounds.
10
SMOKE FLAVOR
Mild
Medium
Strong
TYPE OF SMOKING
Hot Smoke
Hot Smoke
Hot Smoke
Combo Smoke
Combo Smoke
Cold Smoke
Cold Smoke
Cold Smoke
Combo Smoke
BEST FOOD TO SMOKE
Fish, chicken, pork, nuts, cheeses, herbs,
hard cooked eggs
Pork shoulder, ribs, beef, salmon, cheeses
Lamb, game, duck, beef
SMOKING TIME
30 minutes
1 to 1 1/2 hours
30 minutes
3 to 4 hours
5 to 6 hours
15 minutes
15 minutes
15 minutes
5 to 6 hours
RECOMMENDED DONENESS
145°F (63°C)
165°F (73°C)
145°F (63°C)
Until fork tender
Until fork tender
NA
NA
NA
Until fork tender