Dyna-Glo DGSS700BPW, Manual

Page: 29 / 109

29
Meat, Poultry, Fish
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
Beef, veal and lamb
(pieces and whole cuts)
Medium-rare 225° F (107.2° C) 145° F (63° C)
Medium 225° F (107.2° C) 160° F (71° C)
Well done 225° F (107.2° C) 170° F (77° C)
Pork
(ham, pork loin, ribs)
Pork (pieces and 225 - 240° F 160°F (71° C)
whole cuts) (107.2 - 115.6° C)
Ground meat and meat mixtures
(burgers, sausages, meatballs, meatloaf, casseroles
and mechanically tenderized beef)
Beef, veal (including 250 - 275° F
mechanically tenderized), (121 - 135° C) 160°F (71° C)
lamb and pork
Poultry (chicken & turkey) 250 - 275° F 165°F (74° C)
(121 -135° C)
Poultry
(chicken, turkey, duck)
Pieces 250° F (121° C) 165° F (74° C)
Whole 250° F (121° C) 165° F (74° C)
Seafood
Fish 225 - 240° F 158°F (70° C)
(107.2 - 115.6° C)
Shellfish (shrimp, lobster, 225 - 240° F
crab, scallops, clams, (107.2 - 115.6° C) 165°F (74° C)
mussels and oysters)
Since it is difficult to use a food thermometer to check the temperature of
shellfish, discard any that do not open when cooked.
SUGGESTED SMOKING AND MEAT TEMPERATURES
Game
Chops, steaks and roasts
(deer, elk, moose, caribou/reindeer, antelope and pronghorn)
Well done 225° F (107.2° C) 170° F (77° C)
Large Game
Bear, bison, musk ox 250 - 300° F 165° F (74° C)
walrus, etc. (121 - 149° C)
Small game
Rabbit, muskrat, 225 - 240° F
beaver, etc. (107.2 - 115.6° C) 165° F (74° C)
Ground Meat
Ground meat and 250 - 300° F
meat mixtures (121 - 149° C) 165° F (74° C)
Ground venison 250 - 300° F
and sauage (121 - 149° C) 165° F (74° C)
Game birds/waterfowl
(wild turkey, duck, goose, partridge and pheasant)
Whole 250° F (121° C) 165° F (74° C)
Breasts and roasts 250° F (121° C) 165° F (74° C)
Thighs, wings 250° F (121° C) 165° F (74° C)
Stuffing (cooked alone 250° F (121° C) 165° F (74° C)
or in a bird)
Suggested Smoking
Temperatures
Safe Minimum Food
Temperatures
Additional Tips
Season food with desired spices, herbs, rubs
or sauces, prior to following these basic steps.
Cook times will vary based on ambient temperature
and desired meat temperature.
Smoking Ribs:
When smoking ribs, follow the 3-2-1 rule:
3 hours using "SMOKE" setting (ribs unwrapped)
2 hours at 225F (ribs wrapped in tin foil)
1+ hours to "set" with favorite sauce (Sauce is optional but tin-foil should be removed)
Smoking Pork Butt/Shoulder:
Allow at least 1.5 hours of cook time per pound at 225F.
Set the temperature dial to "Smoke" for at least 5 minutes, then set the temperature to 225F and
allow the unit to pre-heat for at least 15 minutes.
Place the meat inside the unit and cook for 3 hours. Spray the meat with water or apple juice
every hour to keep the meat moist.
Place the meat onto an aluminum baking sheet for the remaining cook time. Use a meat probe to
determine when the meat has reached its desired temperature. Refer to Suggested Smoking and
Meat Temperatures on this page and refer to the Meat Probe section on Page 24 for attaching the
probe and locating the temperature setting on the control panel display.