Pre-programmed Recipes:
B1: Brisket profile
C01 225 E01 F F01 195
C02 140 E02 t t02 4.0
C03-C06: All zeroes, with time as the trigger
This will bring the brisket to 195°, smoking at 225°. When the internal temp triggers step 2, it will drop the box temp to
140° to hold it (if not removing right away).
B2: Low and Slow Sirloin Tip Roast or Prime Rib
C01 205 E01 F F01 130
C02-C06 All zeroes, with time as the trigger
This will slowly smoke a sirloin tip roast, or prime rib, until it hits medium-rare. Remove meat, rest, and reverse-sear in a
hot oven or grill to finish the outside and make a crust.
C1: Whole chicken profile:
C01 275 E01 F F01 165
C02-C06 All zeroes, with time as the trigger
This will smoke a whole chicken, or turkey, to an internal temp of 165°. Remove the bird when internal temperature is
reached.
C2: Poultry 2
C01 350 E01 F F01 165
C02-C06 All zeroes, with time as the trigger
For those of you who want crispier poultry skin, you can use this setting.
F1 and F2: Fish
P1: Pork butt for Pulled Pork:
C01 235 E01 F F01 195
C02 140 E02 t t02 4.0
C03-C06 All zeroes, with time as the trigger
Similar to the brisket profile. Will smoke until 195 internal temp, then hold.
P2: "No Peek" Ribs!
C01 235 E01 t t01 6.5
C02-C06 All zeroes, with time as the trigger
Ribs take 5-6 hours and must be checked for doneness. These are one of the few "time-based" cooks so no programming
needed; just a constant set temp. Use a flavor saver, on the floor of the smoker, and do not open the door until at least 4
hours into the smoke. No foil needed; just moist, tender ribs, every time.
A good way to check ribs is to use a wooden toothpick. Poke the toothpick in between the bones. If it goes in very easy,
you are good. Now, pull the toothpick sideways, away from the bone. If the meat “gives,” without breaking the toothpick,
the ribs are done. If the meat still feels “tough,” close the door, then give them another 20-30 minutes and check again.
Ribs are one of the meats you will learn to smoke by “feel.” There is no set formula to perfect ribs. It all depends on the
meat you are using, and your personal preference for chew or “fall-off-the-bone” tenderness.
Check our FAQ, ‘For the Customer’ and the Smokin-It customer forum (all on our website) for recipes and information
Please contact us at smokin.it.info@gmail.com if you have any questions or concerns
4.2019
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