www.twineaglesgrills.com | 15
PELLET SMOKING GUIDELINES
The art of smoking largely comes down to personal preference and the quality of the meat being
smoked. The longer the meat remains in the smoke the more smoke flavor will be infused into the meat. With
this knowledge in hand, you will need to decide how much smoke flavor you want.
For best results, we recommend a blended pellet of the variety of flavors you’d like to impart into the
meat you wish to smoke. The recommended temperatures for smoking most meats is in the range of 180°
to 400°F, this will guarantee the correct internal cooking temperature is reached. Please note that the Pellet
Smoker can reach temperatures as low as 140°F but the results from smoking at that temperature are minimal.
It should also be noted that the grill can get hot from sitting out in the sun or from being installed in a region of
high heat (temperatures in excess of 90°F), which could prevent your grill from maintaining temperatures close
to 180°F.
The table below shows general guidelines to follow when learning to use your new Twin Eagles Pellet
Grill and Smoker. We recommend experimenting with times and temperatures to get the flavor you desire. To
speed up the process cook on a higher temperature but be warned that this could result in a less tender prod-
uct. We recommend that enough time is adequately set aside to get the best results every time.
ITEM
CONTROL SET POINT °F
INTERNAL TEMP = °F
BEEF
180°F-400°F
145-165
HAM
180°F-400°F
140-170
LAMB
180°F-400°F
145-160
PORK, FRESH
180°F-400°F
160-180
VEAL
180°F-400°F
145-160
VENISON
180°F-400°F
145-160
CHICKEN
180°F-400°F
160-165
DUCK or
GOOSE
180°F-400°F
180-185
TURKEY
180°F-400°F
180 AS MEASURED IN THE THIGH