Boss eiQEGG 18 - Ceramic Cooking Guide; Slow Cook; Smoke Guide; Sear Guide; Grill; Roast; Bake Guide

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CERAMIC COOKING GUIDE
IMPORTANT: It is recommended to always use heat-resistant
gloves when working with hot appliances.
SLOW COOK I SMOKE (83 °C - 108 °C / 180 °F - 225 °F)
TOP VENT
Closed
BOTTOM VENT
Closed
Beef brisket: 4.5 hours per kg
Ribs: 3-5 hours
Pulled pork: 4.5 hours per kg
Roasts: 9+ hours
Whole chicken: 3-4 hours
SEAR (260 °C - 330 °C / 500 °F - 625 °F)
TOP VENT
Open
BOTTOM VENT
Open
Scallops: until opaque & firm
Steak: 5-8 minutes
Pork chops: 6-10 minutes
Burgers: 6-10 minutes
Sausages: 6-10 minutes
GRILL I ROAST I BAKE (163 °C - 191 °C / 325 °F - 375 °F)
TOP VENT
Partially
Open
BOTTOM VENT
Partially
Open
Seafood (crab, lobster, shrimp): until opaque & firm
Whole chicken: 1-1.5 hours
Seafood (clams, oysters): until shells open
Leg of lamb: 3-4 hours
Fish: 15-20 minutes
Turkey: 2-4 hours
Pork tenderloin: 15-30 minutes
Ham: 2-5 hours
Chicken pieces: 30-45 minutes
KEY
Open
Closed