Using Hardwood Pellet Fuel; Cooking Guidelines - Pit Boss AUSTIN XL Assembly And Operation Instructions Manual

Hardwood pellet grill & smoke

Instructions and recipes manual (31 pages)

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Clean-burning barbecue hardwood pellets generate about 8200 BTU's per pound with very little ash, a low moisture content (5-

7%), and are carbon neutral.

Barbecue hardwood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-mill, and the material

is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened, vacuumed, and then

bagged for consumer use. Check with your local dealer for flavors available in your area.

HICKORY BLEND

Rich, smoky bacon-like flavor. Considered the

"Kings of the Woods".

MESQUITE BLEND

Strong, tangy, spicy flavor. Think Tex-Mex cuisine.

APPLE BLEND

Smoky, mild sweetness flavor. Highly

recommended for baking.

NOTE: Always store hardwood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output

or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.

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 hardwood 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.

STYLE OF

HOT SMOKING

COOKING

(Very Low)

Temp Range

82-135°C / 180-275°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.

Duck

1.36-2.26 kg / 3-5 lbs.