Tips & Techniques - Pit Boss PBV2G1 Mode D'emploi

Smoking Guidelines, Tips & Recipes
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, Oak, Apple, Alder or Mesquite.
• Never use any resin woods like Pine or Cedar.
Note: It is necessary to soak the wood prior to smoking. In a gas smoker, soaking the wood chips will prolong the
life of the wood chips. It will also help prevent your wood chips from catching fire.
What you need to smoke meats:
Internal Meat Thermometer
An internal meat thermometer is a must to cook large pieces of meat to make sure it is done internally.
Internal Temperatures for Select Meats
• Cooked Ham -140°F
• Ham, Beef-Med, Ground Beef - 160°F
• Veal, Lamb, Pork, Beef-Well done - 170°F
• Poultry - 180°F
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 off 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.
Temperature Chart
Refer to this USDA Standard chart for
properly cooked meat temperature.
IMPORTANT: Measure the meat
temperature using a meat probe
thermometer. The temperature
gauge on the smoker gives the heat
temperature inside the smoker cabinet,
but is not an accurate measurement
of the meat temperature.
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TIPS & TECHNIQUES
Temperature on Meat Thermometer
Beef Roasts, Beef Brisket
Lamb Roasts, Venison
Large cuts of Game
Pork Roasts
Pork/Beef Ribs
Pork Chops
Sausage Links
Ham, Fresh
Ham, Cooked
Chicken (Cut up or split)
Chicken (Whole)
Turkey (Unstuffed)
Fish, small whole
3-4 lbs. 4-5 hours
5-7 lbs. 5-6 hours
7-9 lbs. 7-10 hours
3-4 lbs. 5-6 hours
5-8 lbs. 7-8 hours
Full grill 4-6 hours
Full grill 4-6 hours
Full grill 4-5 hours
10 lbs. 7-8 hours
All sizes 3-4 hours
1-4 fryers, 4-5 hours
cut up or split
1-4 fryers 5-6 hours
8-12 lbs. 7-8 hours
Full grill 2-3 hours
140° rare
160°medium
170°well done
170°
170°
Meat pulls from bone
Meat pulls from bone
170°for fresh sausage
170°
130°
180°/leg moves easily in joint
180°/leg moves easily in joint
180°/leg moves easily in joint
Flakes with fork