Memphis Pro Built-in Wook Fired, Owner'S Manual And User'S Manual

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Memphis Pro Built-In
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Appendix B
Approximate Smoking Times for
Memphis Wood-Fired Convection Grill
Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal
temperature and doneness.
Serious Health risks may exist with undercooked meat! .
Approximate cooking times are, from various sources and are based on meat at refrigerator
temperatures. Use a good quality temperature probe to assure best results. We suggest that when
grilling at higher temperatures, you apply barbecue sauce only during the last 15 to 30 minutes of
grilling to prevent excess browning or burning.
NOTE: Keep lid closed when using Smoke Mode.
Smoking times are largely dependent on personal preference and the quality of the meat being
smoked.
In general the longer you smoke the meat at a lower temperature the more
tender the meat will become. You will also need to consider how much of a smoke taste you
want and what flavor of smoke. Oak, Hickory, Apple, Alder, Cherry, Mesquite to name the most
common. Here again that is largely a matter of personal preference.
For best results we recommend that you use a set point temperature in Smoke Mode from 225-275°
for most meats. If you wish to have a smokier flavor and have the time, you can go as low as 180°,
but you usually don’t gain much by doing that.
Always use a meat thermometer to be sure meats
and poultry are cooked to a safe internal temperature and doneness.
The following is a general guide and we recommend you experiment to find what temperature and
flavor best suites your personal taste. If you want to finish faster use higher temperature. Note: this
will in most cases result in a less tender product. When you have the time the lower temperature for
a longer time will give you the best results. For additional tips and to view and share a recipe go to
www.memphisgrills.com/recipe
ITEM
Control
Set Point
INTERNAL TEMP = ° F
BEEF
225°-275° 145 to 160
HAM 225°-275° 140-170
LAMB 225°-275° 145 to 160
PORK, Fresh 225°-275° 160-180
VEAL 225°-275° 145 to 160
VENISON
225°-275° 145 to 160
CHICKEN 225°-275° 170 to 180
DUCK or GOOSE
225°-275° 180 to 185
TURKEY 225°-275° 180 as measured in the thigh