13
COOKING
AND
FOOD
SAFETY
TIPS
Following
are
some
basic
cooking
and
safety
tips.
Be
sure
to
refer
to
resources
such
as
foodsafety.gov
for
comprehensive
safety
information.
Be
sure
your
grill
is
clean,
has
enough
pellets
and
preheated.
Do
your
prep
work
ahead
of
time.
Use
cooking
oils
on
the
cast
iron
grate
to
prevent
sticking.
Remember
that
leaving
the
doors
open
for
extended
periods
or
overcrowding
the
grilling
area
may
cause
extended
cooking
times.
Use
long
handled
tongs
for
turning
meats
and
a
spatula
for
burgers.
Using
a
fork
could
cause
burns
and
could
allow
juices
to
escape
the
meat,
causing
dryness.
Always
thoroughly
cook
meats,
and
do
not
leave
out
of
refrigeration
for
more
than
two
hours.
Wash
hands
and
surfaces
properly.
Do
not
mix
cooked
and
uncooked
food.
Marinate
meats
in
the
refrigerator.
Defrost
meats
in
the
refrigerator.
Do
not
save
marinade.
Use
a
meat
thermometer
to
ensure
proper
internal
temperatures.
RECOMMENDED
SMOKING
TEMPERATURES
*The
times
listed
in
the
chart
are
only
a
guide,
and
may
need
to
be
adjusted
based
on
the
quantity
and/or
thickness
of
the
meat.
Check
all
meats’
internal
temperatures
before
serving.
MEAT
SET
POINT
°F
AVERAGE
SMOKING
TIME
Brisket
225
1
1/2
hours
per
pound
Beef
Ribs
225
3
hours
Pork
Butt
225
1
1/2
hours
per
pound
Whole
Chicken
250
4
hours
Whole
Turkey
240
6
1/2
hours
Spare
Ribs
225
‐
240
6
hours
Baby
Back
Ribs
225
‐
240
5
hours
Smoked
Fish
170
then
220
1
‐
2
hours
at
170
then
1
‐
2
hours
at
220
