Pit Boss V5P1 - Cooking Guidelines and Tips

ENGLISH
18
 
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.
Burn Pot After Each Smoke Session Scoop Out, Shop-Vac Excess Debris
Cooking Grids After Each Smoke Session Burn Off Excess, Brass Wire Brush
Water Pan After Each Smoke Session Scrub Pad & Soapy Water
Grease Tray After Each Smoke Session Scrub Pad & Soapy Water
Grease Exhaust Tube Every 5-6 Smoke Sessions Scrub Pad & Soapy Water
Auger Feed System When Pellet Bag is Empty Allow Auger to Push Out Sawdust, Leaving Hopper Empty
Electric Components Once A Year Dust Out Interior, Wipe Fan Blades with Soapy Water
Air Intake Vent Every 5-6 Smoke Sessions Dust, Scrub Pad & Soapy Water
Meat Probe After Each Smoke Session Scrub Pad & Soapy Water
Temperature Probe Every 2-3 Smoke Sessions Scrub Pad & Soapy Water
   
These clean-burning barbecue wood pellets generate about 8200 BTU’s per pound with very little ash, a low moisture content
(5-7%), and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a
hammer-mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled,
screened, vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.
 
Rch, smo bcon-le flvor Consdered the
“ns of the Woods”
 
Slhtl sweet, but lso trt
Gves  ros tnt to lht mels
 
Stron, tn, spc flvor
Thn Tex-Mex cusne
  
Stron, sweet smoe wth romtc tn
Perfect for red mets
 
Smo, mild sweetness flvor.
Hihl recommended for bin.
 
Perfect blend of sweet, svor, nd trt
Used b mn professonl rllers
 
Sweet nd svor flvor
 
Bold, butter nd smooth flvor
 
Sweet nd erth flvor Alder, Mple nd Pne Blend
 
Rch nd smoe flvor
 
Cherr, Apple nd Mple Blend
 
Pecn , Hcor nd Mesqute Blend
NOTE: Always store wood pellets in a dry area. Avoid any contact or exposure to moisture will result in lower heat
output or cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.