Burns & Barkles 010381, Руководство по эксплуатации

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Smoking guide
Food Part Time Inner temperature
Beef
Shoulder of beef Piece 3–4 h Rare 50°C, Medium 60°C, Well done 70°C
Brisket Piece 6+ h 85°C
Entrecôte Piece 5–15 min Rare 50°C, Medium 60°C, Well done 70°C
Poultry
Chicken Whole 3.5–4 h 75°C
Chicken Breast 25–35 min 75°C
Chicken Thighs 25–35 min 75°C
Turkey Whole 6–8 h 75°C
Fish
Salmon Whole 2–3 h 60°C
Salmon Fillet 30–40 min 60°C
Prawns Whole 10-15 min Cook until pink
Pork
Shoulder Whole 12+ h 85°C
Ribs Piece 4–5 h 65°C
Spare ribs Whole 5–6 h 65°C