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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 Pink Ring) on your meats. Higher 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.
(Medium)
Temperature Range 37-135°C / 100-275°F 135-162°C / 275-325°F 162-190°C / 325-375°F
Size Rare - 54°C / 130°F Medium - 60°C / 140°F Well Done - 65°C / 150°F
Rib-eye Roast,
boneless
2.26 - 2.72 kg / 5 - 6 lbs. 1½ - 2 hours
Rib Roast 5.44 - 6.35 kg / 12 - 14 lbs. 2½ - 2¾ hours
Sausage
(fresh)
All sizes 4 - 5 hours
Roast
(bone-in)
All sizes 4- 5 Hours
Ribs All sizes Cook until meat pulls from the bone (approx 4 - 6 hours)
Brisket 7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F
RefillingyourSmokeTray/WaterPan:
1. Whenyoursmoketrayhasfinishedsmoking,followthestepsbelow:
a. Openyoursmokerdoor
b. Removeyoursmoketrayandemptyyourusedwoodchipsinametal
container.Pourwaterovertheusedwoodchipstoextinguishallthe
chips.(Forfurtherinstructions,pleaseconsulttheowner’smanual).
c. Fillyourwoodchiptraywithyourfavoritewoodchips.
d. Insertthewoodchiptraybackintothesmoker.
e. Fillyourwaterpanto¾fullwitheitherwateroryourfavoritemarinade
andcloseyoursmokerdoor.
f. AdjustTemperatureto250FtogetyourwoodchipsStarted.
g. Fullopenyourbackventsduringtheinitial20minutes,after20minutes
youcanadjustthebackventstoyourdesiredsetting.
h. After20minutes,adjustyourtemperaturetoyourdesiredsmoking
temperature.Atthistime,yourwoodchipsshouldbeproducingample
smoke.
Types of wood to use for smoke:
• Always use a hardwood that has been seasoned for at least 6 months.
• We recommend using Pecan, Hickory , White Oak, Apple, Alder or Mesquite.
• Never use any resin woods like Pine or Cedar.
Note: It is not necessary to soak the wood prior to smoking because hard woods have natural moisture in the
wood that will release in the smoker as it heats up. Do not soak your wood chips when using your Pit Boss electric
smoker.
What you need to smoke meats:
ge pieces of meat to make sure it is done internally.
Internal Meat Thermometer
An internal meat thermometer is a must to coookok
Internal Temperatures for Select Meats
• Cooked Ham -140 degrees
• Ham, Beef-Med, Ground Beef - 160 degrees
• Veal, Lamb, Pork, Beef-Well done - 170 degrees
• Poultry - 180 degrees
Good Tongs or Meat Hook
Use a heavy-duty set of tongs to rotate meat in the smoker because in some cases you may be smoking a very large
cut of meat. I prefer a meat hook for ease of use and it does not knock any rub or sauce o of the meat.
Good Oven Mitts
Heavy-duty mitts will assist you in moving hot smoker racks and large pieces of meats and assist in adding water and
wood chips.
Aluminum Foil
When the outside color of your meat product is at your desired color or look to suit your taste, wrap meat product in
aluminum foil to keep any more wood resins from turning your meat any darker. Also it will saturate fats from your
meat product.
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