Memphis Advantage, Руководство пользователя

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Smoking Guidelines Smoking Guidelines
Approximate Smoking Times for
Memphis Wood ‐ Fired 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 mes 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 hood closed when using Smoke Mode.
Smoking mes 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 fl avor of smoke. Oak, Hickory, Apple, Alder, Cherry, Mesquite to name the most common.
Here again that is largely a ma er of personal preference.
For best results we recommend that you smoke at a set point temperature of 225 ‐ 275° for most meats. If you wish to have a
smokier fl avor and have the me, you can go as low as 180°, but you usually don’t gain much by doing that.
It should also be noted that, when smoking in a very warm environment (sunny weather in excess of 90°F), it may be di ffi cult for
your grill to maintain temperatures lower than 200°F. If necessary, this can be remedied by leaving the hood slightly ajar.
The following is a general guide, and we recommend you experiment to fi nd what temperature and fl avor best suites your
personal taste. If you want to fi nish faster use higher temperature. Note: this will in most cases result in a less tender product.
When you have the me, lower temperature for a longer dura on will give you the best results. For addi onal ps, and to view
and share recipes go to www.memphisgrills.com/recipe
.
ITEM
Control
Set Point*
INTERNAL TEMP = ° F
BEEF 180° ‐ 275° 145 to 160
HAM 180° ‐ 275° 140 ‐ 170
LAMB 180° ‐ 275° 145 to 160
PORK, Fresh 180° ‐ 275° 160 ‐ 180
VEAL 180° ‐ 275° 145 to 160
VENISON 180° ‐ 275° 145 to 160
CHICKEN 180° ‐ 275° 170 to 180
DUCK or GOOSE 180° ‐ 275° 180 to 185
TURKEY 180° ‐ 275° 180 as measured in the thigh
*Note that 180° set ‐ point is only available on the
Elite, Pro and Built ‐ In Models.