Cooking And Food Safety Tips; Recommended Smoking Temperatures - England's Stove Works 21-PG100 User Manual

Following are some basic cooking and safety tips. Be sure to refer to resources such as
foodsafety.gov for comprehensive safety information.
 Be sure your grill is clean, has enough pellets and preheated.
 Do your prep work ahead of time.
 Use cooking oils on the cast iron grate to prevent sticking.
 Remember that leaving the doors open for extended periods or overcrowding the
grilling area may cause extended cooking times.
 Use long handled tongs for turning meats and a spatula for burgers. Using a fork could
cause burns and could allow juices to escape the meat, causing dryness.
 Always thoroughly cook meats, and do not leave out of refrigeration for more than two
hours.
 Wash hands and surfaces properly.
 Do not mix cooked and uncooked food.
 Marinate meats in the refrigerator.
 Defrost meats in the refrigerator.
 Do not save marinade.
 Use a meat thermometer to ensure proper internal temperatures.
RECOMMENDED SMOKING TEMPERATURES
*The times listed in the chart are only a guide, and may need to be adjusted based on the
quantity and/or thickness of the meat. Check all meats' internal temperatures before serving.
MEAT
Brisket
Beef Ribs
Pork Butt
Whole Chicken
Whole Turkey
Spare Ribs
Baby Back Ribs
Smoked Fish
COOKING AND FOOD SAFETY TIPS
SET POINT °F
225
225
225
250
240
225‐240
225‐240
170 then 220
AVERAGE SMOKING TIME
1 1/2 hours per pound
3 hours
1 1/2 hours per pound
4 hours
6 1/2 hours
6 hours
5 hours
1‐2 hours at 170 then 1‐2 hours at
220
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