SUGGESTED COOKING TIMES AND
TEMPERATURES
MEAT ITEM TEMPERATURE* COOKING TIME**
Beef Brisket
(
12 – 14 Lbs.)
200° F. 14 Hours
Pork Shoulder
(12 – 14 Lbs.)
200° F. 14 Hours
Pork Ribs
(3 and down)
250° F. 3 Hours
Sausage 225° F. 1 Hour
Hams (pre-cooked) 225° F. 2 Hours
Turkeys (whole) 250° F. 45 Min.per Lb.
Chicken Halves 250° F. 2 Hours
*Sensed at the midpoint of the pit.
GREASE
Grease and water from the meat you cook will accumulate in the bottom of the
cooking compartment. This should be drained from the pit daily.
NOTE: Drain all grease and water out of the pit immediately after cooking
poultry or seafood.
FIREBOX ASHES
**These cooking times are based on a full loading in a Models 700E and 1300E
ru
For Dual Fuel Mode (using electrical heating elements), please refer to
pages 1 and 2 of this manual.
Remove excess ashes daily to provide good air circulation among the logs in the
firebox. Leave enough live coals in the firebox to ignite a new fire. Most
operators shovel the ashes out of the firebox and into a metal container (such
as a J&R Mfg. ash cart and store this container in a safe location (away from
combustibles).
13
Pits (18 racks) and apply to the meat on the bottom racks. With decreased
loadings, the cooking times should be reduced. The meat on the top racks
will cook in less time.
With the exception of turkeys and ribs, most pit operators do nothing to prepare
meats prior to cooking. Usually, a dry seasoning mix (pepper, paprika, brown
sugar, etc.) is sprinkled or bbed onto ribs. Sometimes a liquid mixture of
spices is injected beneath the skins of turkeys. Refer to our recipe book for
more detailed information.
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