Approximate Damper Adjustments - Viking Professional VCQS001SS Installation Manual

7. For the best cooking results, use a meat thermometer when
cooking large pieces of meat such as beef, ham, turkey, whole
chickens, etc. The use of a meat themometer will allow you to
determine if the meat is cooked properly and safely.

Approximate Damper Adjustments

Temperature Top
Damper
150 o Smoking jerky/fish
300 Chicken pieces, grilling
o
hamburger and ribs
325 o Poultry, turkey breast
350 o Roasting beef, pork
and lamb
450 Searing steaks
o
or higher
Amount closed Amount opened
Suggested Cooking Times at 325 o - 350
Chicken (whole) . . . . . . . . . . . . . . . . . . . . . . . . .60-80 min.
Chicken (pieces) . . . . . . . . . . . . . . . . . . . . . . . . .30-45 min.
Ham . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . . .2 - 5 hrs.
Turkey (whole stuffed, 18 lbs.) . . . . . . . . . . . . . .3-4 hrs.
Turkey (whole unstuffed, 12 lbs.) . . . . . . . . . . . .2-3 hrs.
Turkey Breast (8 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Leg of Lamb . . . . . . . . . . . . . . . . . . . . . . . . . . .3-4 hrs.
Beef Roast (8-15 lbs.) . . . . . . . . . . . . . . . . . . . . .2-3 hrs.
Boston Butt (Bone-In, 8 lbs.) . . . . . . . . . . . . . . .3-4 hrs.
*NOTE: The above information is given only as a guide. For more
accurate cooking times, use a meat thermometer.
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Meat Thermometer Internal Temperatures
Food
Beef
Poultry
Lamb
Pork
Fish
Bottom
Damper
Lighting the Side Burners (If applicable):
First remove the burner cover or any cooking utensil from the
burner grate.
CAUTION: The side burner cover may be hot if the cooker is in
operation. Push and turn the control knob until the High position
aligns with the indicator line on the control panel. Immediately press
the electronic ignition button corresponding to the burners being lit
until the burner is lit or until 4 seconds pass. If the burner does not
light after several attempts, wait 5 minutes to allow any accumulated
gas to dissipate. If the burner will not light after several attempts,
then the burner can be match lit by holding a lit match next to the
burner ports.
o F*
Rare Medium Well Done
140 o F 160 o F 180 o F
Not Rec. 170 F 180 F
o o
140 F 160 F 180 F
o o o
Not Rec. 160 F 175 F
o o
Not Rec. Not Rec. when soft & flaky
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