Louisiana Grills LG700SL Manuel Du Propriétaire page 12

12
COOKING GUIDELINES
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 smoke ring) on your
meats. Higher cooking 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.
STYLE OF COOKING
HOT SMOKING
(Very Low)
93–135°C /
199 – 275°F
POULTRY
Turkey (whole)
Chicken (whole)
Drumsticks, Breasts
Small Game Birds
Duck
PORK
Ham
(Fully Cooked & Boneless
Portion, Smoked Picnic
Whole & Bone-In)
Loin Roast
Rib Crown Roast
Chop
(loin, rib)
Tenderloin
Loin Roast (boneless)
Boston Butt
(Pork Shoulder)
LOUISIANA GRILLS
ROAST
(Low)
135–162°C /
275–323°F
SIZE
4.5–5.0 kg / 10–11 lbs.
5.3–6.4 kg / 12–14 lbs.
6.8–7.7 kg / 15–17 lbs.
8.2–10.0 kg / 18–22 lbs.
10.4–11.3 kg / 23–25 lbs.
1.36–2.26 kg / 3–5 lbs.
0.45–0.86 kg / 1–1½ lbs.
0.45–0.86 kg / 1–1½ lbs.
1.36–2.26 kg / 3–5 lbs.
PRECOOKED TO REHEAT
SIZE
2.5 cm / 1" 12 minutes
1.36–1.81 kg / 3–4 lbs. 50 minutes - 1 hour
1.81–2.72 kg / 4–6 lbs. 1–2 hours
2.26–3.62 kg / 5–8 lbs. 1–2½ hours
4.53–5.44 kg / 10–12 lbs. 2–2¾ hours
1.36–1.81 kg / 3–4 lbs.
1.81–2.26 kg / 4–5 lbs.
1.9–2.5 cm / ¾"–1"
3.1–3.9 cm / 1¼"–1½"
1.9–2.5 cm / ¾"–1"
1.36–2.26 kg / 3–5 lbs.
3.62–4.53 kg / 8–10 lbs.
BAKING GRILL/BAKE
(Medium) (Medium/High)
162–190°C / 190–232°C /
323–374°F 374–449°F
RARE MEDIUM
54°C / 130°F 60°C / 140°F
MEDIUM
60°C / 140°F 66°C / 150°F
1–2 hours
1½–2 hours
10–12 minutes
14–18 minutes
20–30 minutes
1¼–1¾ hours
SEAR
(High)
232–315°C /
449–600°F
WELL DONE
77°C / 170°F
Grill 90–120 minutes
Grill 110–140 minutes
Grill 130–160 minutes
Grill 140–170 minutes
Grill 150–180 minutes
Grill 1–1.5 hours
Grill 30–60 minutes
Grill 30–45 minutes
Roast or grill 2–2.5 hours
WELL DONE
71°C / 160°F
2–3 hours
2–3 hours
30–45 minutes
1¾–2½ hours
93–98°C / 200–210°F
Internal Temperature