J&R MANUFACTURING 700E, Operation And Service Manual

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SUGGESTED COOKING TIMES AND
TEMPERATURES
M
EAT
I
TEM
T
EMPERATURE
* C
OOKING
T
IME
**
Beef Brisket
(
12 – 14 Lbs.)
200° F. 14 Hours
Pork Shoulder
(12 – 14 Lbs.)
200° F. 14 Hours
Pork Ribs
(3 and down)
250° F. 3 Hours
Sausage 225° F. 1 Hour
Hams (pre-cooked) 225° F. 2 Hours
Turkeys (whole) 250° F. 45 Min.per Lb.
Chicken Halves 250° F. 2 Hours
*Sensed at the midpoint of the pit.
**These cooking times are based on a full loading in a Model 700 Pit (18 racks)
and apply to the meat on the bottom racks. With decreased loadings, the
cooking times should be reduced. The meat on the top racks will cook in less
time.
With the exception of turkeys and ribs, most pit operators do nothing to prepare
meats prior to cooking. Usually, a dry seasoning mix (pepper, paprika, brown
sugar, etc.) is sprinkled or rubbed onto ribs. Sometimes a liquid mixture of
spices is injected beneath the skins of turkeys. Refer to our recipe book for
more detailed information.
GREASE
Grease and water from the meat you cook will accumulate in the bottom of the
cooking compartment. This should be drained from the pit daily.
NOTE: Drain all grease and water out of the pit immediately after cooking
poultry or seafood.
FIREBOX ASHES
Remove excess ashes daily to provide good air circulation among the logs in the
firebox. Leave enough live coals in the firebox to ignite a new fire. Most
operators shovel the ashes out of the firebox and into a metal container (such
as a twenty-gallon ash can) and store this container in a safe location (away
from any combustibles).
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