Memphis Select Manuel du propriétaire télécharger pdf (Page 31)

Memphis Select Owner’s Manual Revision D

Appendix B

Approximate USmoking TimesU for

Memphis Wood-Fired Convection Grill

Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal

temperature and doneness. Serious Health risks may exist with undercooked meat!.

Approximate cooking times are from various sources and are based on meat at refrigerator

temperatures. Use a good quality temperature probe to assure best results. We suggest that when

grilling at higher temperatures, you apply barbecue sauce only during the last 15 to 30 minutes of

grilling to prevent excess browning or burning. NOTE: Keep lid closed when using Smoke Mode.

USmoking times are largely dependent on personal preference and the quality of the meat being

smoked.U In general the longer you smoke the meat at a lower temperature the more

tender the meat will become. You will also need to consider the intensity and flavor of the

smoke. Oak, Hickory, Apple, Alder, Cherry, Mesquite are the most common flavors of pellets. To

lessen intensity of flavor, they can be mixed with All-Purpose pellets. Here again, this is largely a

matter of personal preference.

For best results we recommend that you use a set point temperature in Smoke Mode from 225-275°

for most meats. If you wish to have a smokier flavor and have the time, you can go as low as 200°,

but you usually don’t gain much by doing that. Always use a meat thermometer to be sure meats

and poultry are cooked to a safe internal temperature and doneness.

The following is a general guide, and we recommend you experiment to find what temperature and

flavor best suites your personal taste. If you want to finish faster use a higher temperature. Note:

this will, in most cases, result in a less tender product. When you have the time, lower temperatures

for a longer time will give you the best results. For additional tips, and to view and share a recipe go

to www.memphisgrills.com/recipes

ITEM

Control

Set Point

INTERNAL TEMP = ° F

BEEF

200°-275°

145 to 160

HAM

200°-275°

140-170

LAMB

200°-275°

145 to 160

PORK, Fresh

200°-275°

160-180

VEAL

200°-275°

145 to 160

VENISON

200°-275°

145 to 160

CHICKEN

200°-275°

170 to 180

DUCK or GOOSE

200°-275°

180 to 185

TURKEY

200°-275°

180 as measured in the thigh

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Memphis Select Manuel du propriétaire Page 31

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