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PROQSMOKERS.COM

Quick Reference Guide

Food

Smoker temp.

Approx. time

Cooked internal temp.

Notes

Beef

Beef Roast (rare)

225-250°F / 107-121°C

10mins/1lb

125°F / 51°C

Beef Roast (med-rare)

225-250°F / 107-121°C

15mins/1lb

135°F / 57°C

Beef Roast (medium)

225-250°F / 107-121°C

20mins/1lb

145°F / 62°C

Beef Roast (well)

225-250°F / 107-121°C

30mins/1lb

155°F / 68°C

Brisket

225-250°F / 107-121°C

1.5hrs/1lb

185-195°F / 85-90°C

Beef Short-Ribs

225-250°F / 107-121°C

8-10 hrs

190-195°F / 87-90°C (PB)

Pork

Pork Chops

225-250°F / 107-121°C

1.5hrs/1lb

160°F / 71°C

Pork Roast (sliced)

225-250°F / 107-121°C

6-8hrs

160°F / 71°C

Pork Butt (pulled)

225-250°F / 107-121°C

2hrs/1lb

205°F / 96°C

Baby Back Ribs

225-250°F / 107-121°C

5-6hrs

(PB)

Spare Ribs

225-250°F / 107-121°C

5-7hrs

(PB)

Whole Hog

225-250°F / 107-121°C

16-18hrs

205°F / 96°C

Poultry

Chicken (whole)

225-250°F / 107-121°C

3-4hrs

170°F / 76°C

Chicken (pieces)

225-250°F / 107-121°C

2hrs

170°F / 76°C

Turkey (whole)

225-250°F / 107-121°C

2.5hrs/1lb

170°F / 76°C

Turkey (legs)

225-250°F / 107-121°C

2-3hrs

170°F / 76°C

Duck (whole)

225-250°F / 107-121°C

3-4hrs

170°F / 76°C

Pheasant

200°F / 93°C

3-4hrs

170°F / 76°C

Lamb

Lamb Leg (rare)

225-250°F / 107-121°C

4-8hrs

135°F / 57°C

Lamb Leg (med-rare)

225-250°F / 107-121°C

4-8hrs

140-150°F / 60-65°C

Lamb Leg (medium)

225-250°F / 107-121°C

4-8hrs

160°F / 71°C

Lamb Leg (well)

225-250°F / 107-121°C

4-8hrs

170°F / 76°C

Lamb Shank

225-250°F / 107-121°C

4hrs

130°F / 54°C min

Until tender

Fish

White meat

225-250°F / 107-121°C

Size

depending

Cook until flaky

Salmon (whole)

200-225°F / 93-107°C

3-4hrs

Cook until the

oil is dark

Tuna Fillets

200-225°F / 93-107°C

45-55mins

125°F / 51°C (med-rare)

= Pull Back -This is when the meat starts to pull away from the bones of the ribs, the other way to check

ribs is to do the flex test. The BBQ experts came up with another method using the ‘flex’ of the rack. This

means picking up the ribs about 1/3rd of the way along the rack, and ‘bouncing’ them gently. If the rack

bends to about 90° and cracks appear in the top of the meat, the ribs are done.

= Stalling - This means that the meat may stall at 160°F, and the temperature will not move for some

time, it is not a reason to panic! It is caused by the meat sweating off the heat, and will stop as soon as the

excess has evaporated.

= Grilling - We recommend grilling at the end to crisp up and finish off the meat.

Содержание ProQ

Страница 1: ...PROQSMOKERS COM Elite BBQ Smoker SET UP AND USER GUIDE SETUP INSTRUCTIONS HINTS AND TIPS RECIPES RESOURCES...

Страница 2: ...his smoker To clean the smoker a mild solution of warm soapy water is all that is required Warranty For one year from date of purchase Mac s BBQ Ltd warrants this charcoal smoker against defects due t...

Страница 3: ...ket Flip n Grate compatible The charcoal basket gives the fire excellent ventilation by keeping space between the sides of the unit and the fire Base Sturdy tripod design that sits close to the ground...

Страница 4: ...ith added paraffin Instead you should look for a fuel that burns as cleanly as possible we recommend ProQ Cocoshell Briquettes or any good lumpwood charcoal Wood As opposed to charcoal or briquettes w...

Страница 5: ...you ain t cookin every time you open the lid to your smoker you add an extra 15 30 minutes to your cook try to keep opening the smoker to a minimum For the best results use a wireless probe thermomet...

Страница 6: ...3 4hrs 170 F 76 C Pheasant 200 F 93 C 3 4hrs 170 F 76 C Lamb Lamb Leg rare 225 250 F 107 121 C 4 8hrs 135 F 57 C Lamb Leg med rare 225 250 F 107 121 C 4 8hrs 140 150 F 60 65 C Lamb Leg medium 225 250...

Страница 7: ...a sweet fruity flavour with a mild smokeyness Cherry also adds a pink tinge to meats and skin of poultry dark brown X X XX X Hickory Sweet and strong with a bacon like flavour Hickory chips should be...

Страница 8: ...p N Grate is a unique grilling tool designed to transform the way you cook on your existing BBQ It can also be used as a stand alone grill that is ideal to take camping fishing hiking or the perfect b...

Страница 9: ...PROQSMOKERS COM 9 SCAN TO SEE HOW THIS WORKS...

Страница 10: ...g long cooks It s also possible to foil the pan over and use it empty the temperature in these methods is controlled using the bottom vents 2 fully closed and the third adjusted is usually quite stabl...

Страница 11: ...PROQSMOKERS COM 11 Recipes...

Страница 12: ...ch 220 250 F or 105 120 C The Food Whilst you re waiting remove all the packaging from the chicken and coat lightly in cooking oil followed by your favourite herbs like rosemary and thyme and be sure...

Страница 13: ...hat you re cooking or just used as is It s sweet and sticky and caramelizes nicely over the fire It s made using the following 1 cup Cola 1 cup Ketchup 4 tbs Sugar golden demerara 4 tbs honey or golde...

Страница 14: ...an hour no more Opening the smoker causes massive temperature fluctuations which can affect the cook so try to do it as little as possible Step 5 Once they ve been on for the 3 hours take them off cov...

Страница 15: ...by hand in a mixing bowl Chicken 1 large preferably free range chicken completely defrosted Preparation Loosen the skin on the breast of the chicken and using a spoon insert the pesto between the ski...

Страница 16: ...ap it in film and leave for 6 hours in the fridge before injecting another 2 cups of your sugary drink and putting it back into the fridge take it out about a hour before you want to put it on Step 3...

Страница 17: ...ut it in a saucepan over low heat to simmer the top should only just bubble froth Step 3 After 45 mins take the wings out the smoker and put them back into the bowl Pour about of the sauce from the sa...

Страница 18: ...4 cup extra virgin olive oil Step 2 Place the fish steaks into a dish and pour the mixture over cover and refrigerate for 30 minutes use this time to set up your smoker Step 3 Once the smoker is up t...

Страница 19: ...e rice to soak up the juice adding the stock and wine alternately when it has been soaked up do this until you have used all the wine and half the stock Step 4 Add the monkfish and tiger prawns then s...

Страница 20: ...PROQSMOKERS COM 20 Cold Smoking...

Страница 21: ...peratures below 86 F 30 C but preferably lower than 10 C this means that you must keep an eye on the temperature in your smoking chamber and the ambient temperature we suggest using a digital thermome...

Страница 22: ...Litres Ranger and Frontier while the Artisan Cold Smoke Generator is designed for larger volume smokers 150 litres plus Excel20 Cabinet Smokers Our customers say that it works fantastically in their...

Страница 23: ...he charcoal basket for this type of smoking 2 Cover the briquettes with your chosen wood dust a cupful should do it this will allow the wood to smoulder plus reduce the heat given off by the briquette...

Страница 24: ...smoked Before you start brining there are a couple of basic rules to follow As brines are basically a salt solution the containers need to be clean and made from a non reactive material Plastic tubs o...

Страница 25: ...ling film or in a re sealable plastic bag You need to put this into the coldest part of your refrigerator and put some weight on it bags of rice work well Let it cure for 24 48 hours and turn it over...

Страница 26: ...hey re much more accurate than the analogue counterparts and you can also get a wireless version which you can monitor from indoors Aluminium Foil and Kitchen Roll These two things are always handy to...

Страница 27: ...moking Food at Home With Smoky Jo Jo Hampson and Georgina Perkins ISBN 13 978 1908098511 Franklin Barbecue A Meat Smoking Manifesto Aaron Franklin and Jordan Mackay ISBN 978 1 60774 720 8 Low Slow Mas...

Страница 28: ...PROQSMOKERS COM Macs BBQ Ltd Unit 2 Callywith Gate Industrial Estate Launceston Rd Bodmin Cornwall UK PL31 2RQ 44 0 1208 75385 info macsbbq com ProQSmokers ProQSmokers proqsmokers...

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