SECTION 6 • SM OKING PROCEDURES
67.
none
SMO K E D FRESH H AMS
7 6 7 - S K & 1 7 6 7 - S KMOD E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
Season as desired and place directly on wire shelves.
12 minutes per pound for the first ham
(26 minutes per kilogram)
PLUS: add 30 minutes for each additional ham.
100°F (71°C)
Optional
2 hours
10 hours
160°F
(71°C)
250° to 275°F
(121° to 135°C)
2 per compartment
6 to 8 hams - up to 100 lb (45 kg)
per compartment
3 to 4 hams
PRO DU CT SPE CI FIC AT IONS a nd P RE PAR AT ION
D O O R V E N T S : C L O S E D
S E T H O L D T H E R M O S TAT
S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
M I N I M U M H O L D I N G T I M E R E Q U I R E D
M A X I M U M H O L D I N G T I M E
F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E
OV E R N I G H T C O O K & H O L D
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
W O O D C H I P C O N TA I N E R : F U L L
18” x 26” x 1” WITH WIRE SHELVES
(GN 2/1 x 20mm NO SHELVES)
SMO K E D PORK R I BS
7 6 7 - S K & 1 7 6 7 - S KMOD E L S
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Spareribs or Pork Loin, Back Ribs (
BABY BACK RIBS):
1-1/2 down (38 mm or less)
Ribs can be cooked frozen or thawed. Season as desired.
Place ribs on sheet pans, slightly overlapping or use rib rack
shelves for more even smoke penetration. If desired,
barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
160° to 170°F (71° to 77°C) WELL DONE
Optional
1 hour for medium smoked flavor
1-1/2 hours
12 HOURS: At the end of the hold cycle, heated barbecue
sauce can be added to the ribs immediately before serving.
160°F
(71°C)
250°F
(121°C)
2 rib rack OR 3 flat wire shelves
13 slabs per rib rack shelf.
per compartment
60 lb (27 kg)
per compartment
14 to 18 slabs per flat wire shelf.
PRO DU CT SPE CI FIC AT IO NS a nd PRE PAR AT ION
D O O R V E N T S : C L O S E D
S E T H O L D T H E R M O S TAT
S E T C O O K T H E R M O S TAT
S E T C O O K I N G T I M E R
M I N I M U M H O L D I N G T I M E R E Q U I R E D
M A X I M U M H O L D I N G T I M E
F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E
OV E R N I G H T C O O K & H O L D
S E T S M O K I N G T I M E R
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
W O O D C H I P C O N TA I N E R : F U L L
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
3 TO 4 SMOKING CYCLES
*
1 hour for each smoking cycle
*
FILL WOOD CHIP CONTAINER FOR EACH CYCLE
S E T S M O K I N G T I M E R
C O O K I N G & S M O K I N G G U I D E L I N E S
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