Asmoke AS660 - Cooking Guidelines; Cooking Styles and Temperature Ranges; Poultry, Pork, Lamb, and Wild Game Guidelines

COOKING GUIDELINES
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time.
Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after
smoke
ring) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into
the meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
STYLE OF
COOKING
HOT SMOKING
(Very Low)
ROAST
(Low)
BAKING
(Medium)
GRILL/BAKE
(Medium/High)
SEAR
(High)
Temp Range
93-135°C / 199-275°F
135-162°C / 275-323°F
162-190°C / 323-374°F
190-232°C / 374-449°F
232-260°C/449-500°F
POULTRY
Size
Rare - 54°C / 130°F
Medium - 60°C / 140°F
Well Done - 77°C / 170°F
Turkey
(whole)
4.5-5.0 kg / 10-11 lbs.
5.3-6.4kg/12-14lbs.
Grill 90 - 120 minutes
Grill 110 - 140minutes
6.8-7.7 kg / 15-17 lbs.
Grill 130 - 160 minutes
8.2-10.0 kg / 18-22 lbs.
Grill 140 - 170 minutes
10.4-11.3 kg / 23-25 lbs.
Grill 150 - 180 minutes
Chicken
(whole)
1.36-2.26 kg / 3-5 lbs.
Grill 1 - 1.5 hours
Drumsticks, Breasts
0.45-0.86kg/ 1-1½lbs.
Grill 30-60 minutes
Small Game Birds
0.45-0.86kg/ 1-1½lbs.
Grill 30-45 minutes
Duck
1.36-2.26 kg / 3-5 lbs.
Roast or grill 2 - 2.5 hours
PORK
SIZE
Precooked to Reheat
60°C / 140°F
Medium
66°C / 150°F
Well Done
71°C / 160°F
Ham
(Fully Cooked &
Boneless Portion,
Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36-1.81 kg / 3-4 lbs.
1.81-2.72kg/4-6 lbs.
2.26-3.62 kg / 5-8 lbs.
4.53-5.44 kg / 10-12 lbs.
12 minutes
50 minutes - 1 hour
1 - 2 hours
1 - 2½ hours
2 - 2¾ hours
Loin Roast
1.36-1.81 kg/3 - 4lbs.
1 - 2 hours
2 - 3 hours
Rib Crown Roast
1.81-2.26 kg / 4 - 5lbs.
1½ - 2 hours
2 - 3 hours
Chop
(loin, rib)
1.9-2.5 cm / ¾" - 1"
3.1-3.9 cm / 1¼" - 1½"
10 -12 minutes
14 -18 minutes
Tenderloin
1.9-2.5 cm / ¾" - 1"
20 - 30 minutes
30 - 45 minutes
Loin Roast
(boneless)
1.36-2.26 kg / 3-5 lbs.
1¼ - 1¾ hours
1¾ - 2½ hours
Boston Butt
(Pork Shoulder)
3.62-4.53 kg / 8-10 lbs.
93 - 98°C / 200 - 210°F
Internal Temperature
19
LAMB
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 71°C / 160°F
Roast (fresh) 2.26 - 2.72 kg/ 5 - 6 lbs. 1 - 2 hours
Rib Crown Roast 1.36-2.26 kg / 3-5 lbs. 1 - 1½ hours 1½ hours
WILD GAME
Size Rare - 60°C / 140°F Medium - 71°C / 160°F Well Done - 77°C / 170°F
Roast (fresh) 2.26 - 2.72 kg / 5 -6 lbs. 1 - 1½ hours 1½ - 2 hours
Large Cuts (fresh) 3.62-4.53 kg / 8-10 lbs. 1 hours 1½ hours