Asmoke AS660 - Beef and Seafood Guidelines; How to Use Meat Probe; Meat Probe Usage Instructions

20
BEEF
SIZE
HEAT
Rare - 54°C / 130°F Medium - 60°C / 140°F WellDone-65°C/ 150°F
Steak
(New York,
Porter-house, Rib-
eye, Sirloin, T-bone,
or Tenderloin)
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
High
Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
Skirt Steak
0.6 - 12.7 cm / ¼" - ½" High Sear 5-7 minutes
Flank Steak
0.45 - 0.86 kg
/1 -1½ lbs., 1.9 cm / ¾"
Medium Sear 4 minutes, grill 8-10 minutes
Kabob 2.5-3.8cm/1-1½"cubes Medium Grill 10 - 12 minutes
Tenderloin, whole 1.58-1.81kg/3½-4lbs. High/Medium Sear 10 minutes, grill 15-20 minutes
Ground Beef Patty
1.9 cm / ¾"
High/Medium Sear 4 minutes, grill 4-6 minutes
Rib-eyeRoast
(boneless)
2.26 - 2.72 kg / 5 -6 lbs. Medium Grill 1½ - 2 hours
Tri-tip Roast
0.9- 1.13kg/ 2 - 2½ lbs.
High/Medium Sear 10 minutes, grill 20-30 minutes
Rib Roast
5.44-6.35kg/12-14lbs. Medium
2½ - 2¾ hours
Veal Loin Chop 2.5cm / 1" Medium 10 - 12 minutes direct
Brisket 7.25- 3.62 kg / 16 -18 lbs. Hot Smoke Cook until internal temperature reaches 91°C / 195°F
SEAFOOD
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 82°C / 180°F
Fish
(whole)
0.5 kg / 1 lb.
0.9 - 1.1 kg / 2 - 2½ lbs.
1.4 kg / 3 lbs.
Grill 10 - 20 minutes
Grill 20 - 30 minutes
Grill 30 - 45 minutes
Fish
(filets)
0.6-1.3 cm / ¼” - ½”
Grill3 - 5 minutes, until flaky
Lobster Tail
0.15kg/5oz.
0.3kg/10oz.
Grill 5 - 6 minutes
Grill 10 - 12 minutes