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4. Recommended internal temperature for various meats*
Product
Type
Internal
Temperature(ºF)
Beef&Veal
Ground
160
Steak&roasts
medium
160
Steak&roasts
mediumrare
145
Chicken&
Turkey
Breasts
165
Ground,
stuffing&
casseroles
165
Wholebird,
legs,thighs&
wings
165
Fish&
shellfish
Any type
145
Lamb
Ground
160
Steak&roasts
medium
160
Steak&roasts
mediumrare
145
Pork
Chops,fresh
(raw)ham,
ground,ribs&
roasts
160
Fully
cookedham
(toreheat)
140
*Source usda.gov
5. Desired color of smoked meat.
Brownish
mahoganyisthedesiredcolortoachieveon
finishedmeats;thisiseasiesttoseewhen
smokingchicken.
6. Desired smoke ring.
Onproductslikebrisket,
itiswisetoassessthethicknessofthe“reddish”
smokeringonthesmokedmeat.Itshouldbe¼
to½inchthickwhenmeatisdone.
7. Cook entire meal.
TheGood-One®smoker/
grill’sinnovativefunctionalitylendstheseunitsto
cookinganentiremeal!Theconvectionoventype
heatingprovidesasteady,eventemperaturethat
cooksrolls,casseroles,vegetablesandevenpies
inthesmokeboxveryeffective.Forgreatrecipes
pluscookingtips,visitwww.aceofheartsbbq.com.
m
Fire Safety. Do not leave fire unattended
until both the smoke box and the fire box
lids are closed and the air intake spinners
are adjusted to the desired cooking
position. Lump charcoal has a tendency to
pop and may come out of the fire box, so
keep a fire extinguisher nearby.
m
Wear Insulated Gloves. When shutting
smoke box and fire box lids and moving
the damper, always wear insulated fire
gloves to protect skin from burns.
8. Add charcoal if needed.
Whathappensifcharcoalneedstobeaddedinthemiddleofalongcook?
a.
Openfireboxlid
b.
Closedampercompletelytokeepashanddustfrommeat.
c.
Addcharcoalspreadingevenlyacrossfirebox.
d.
Opendampertodesiredposition.
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