Pit Boss PB150PPB - Presets & Hot Smoking

.. 11  ® 
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PRESETS & HOT SMOKING
The 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.
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.
TEMPERATURE PRESETS
    / 
SMOKE
95°C 110°C 120°C 150°C 175°C 205°C 230°C 245°C
HIGH
200°F 225°F 250°F 300°F 350°F 400°F 450°F 475°F
MEAT TYPE PRESET TEMP ESTIMATED TIME TARGET TEMP
POULTRY
Turkey (whole) 110°C / 225°F 30-35 MIN/LB 74°C / 165°F
Chicken (whole) 190°C / 375°F 3-4 HR 74°C / 165°F
Drumsticks, Breasts 190°C / 375°F 1-2 HR 74°C / 165°F
Small Game Birds 190°C / 375°F 1-2 HR 74°C / 165°F
Duck 135°C / 275°F 2-3 HR 74°C / 165°F
PORK
Ham (whole) 120°C / 250°F 15-20 MIN/LB 71°C / 160°F
Roast 190°C / 375°F 3-4 HR 74°C / 165°F
Spare Ribs 120°C / 250°F 4 HR 88°C / 190°F
Baby Back Ribs 95°C / 200°F 3-4 HR 88°C / 190°F
Tenderloin 110°C / 225°F 1.5 HR 82°C / 180°F
Butt (Shoulder) 110°C / 225°F 1.5 HR / LB 93-98°C / 200-210°F
BEEF
Steak 120°C / 250°F 8-10 MIN 60°C / 140°F
Tenderloin 110°C / 225°F 2-3 HR 60°C / 140°F
Roast 110°C / 225°F 3-4 HR 63°C / 145°F
Spare Ribs 110°C / 225°F 3-4 HR 79°C / 175°F
Prime Rib 120°C / 250°F 15-20 MIN/LB 57°C / 135°F
Brisket 110°C / 225°F 1 HR / LB 107-121°C / 225-250°F
WILD GAME
Tenderloin 110°C / 225°F 1-2 HR / LB 74°C / 165°F
Roast 120°C / 250°F 1-2 HR / LB 74°C / 165°F
SEAFOOD
Fillets 110°C / 225°F 30-45 MIN 63°C / 145°F
Salmon (whole) 95°C / 200°F 2-3 HR 63°C / 145°F
Lobster 95°C / 200°F 2-3 HR 63°C / 145°F
Snapshot this chart
for reference. You
can thank us later!