Cooking Guidelines - Louisiana Grills BLACK LABEL LG0800BL Manual Del Propietário

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) 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.
Chicken (whole) 1.36–2.26 kg / 3–5 lbs.
Drumsticks, Breasts 0.45–0.86 kg / 1–1½ lbs.
Small Game Birds 0.45–0.86 kg / 1–1½ lbs.
Duck 1.36–2.26 kg / 3–5 lbs.
PORK
Ham 2.5 cm / 1"
(Fully Cooked & Boneless
1.36–1.81 kg / 3–4 lbs.
Portion, Smoked Picnic
1.81–2.72 kg / 4–6 lbs.
Whole & Bone-In)
2.26–3.62 kg / 5–8 lbs.
4.53–5.44 kg / 10–12 lbs.
Loin Roast 1.36–1.81 kg / 3–4 lbs.
Rib Crown Roast 1.81–2.26 kg / 4–5 lbs.
Chop 1.9–2.5 cm / ¾"–1"
(loin, rib) 3.1–3.9 cm / 1¼"–1½"
Tenderloin 1.9–2.5 cm / ¾"–1"
Loin Roast (boneless) 1.36–2.26 kg / 3–5 lbs.
Boston Butt 3.62–4.53 kg / 8–10 lbs.
(Pork Shoulder)
ROAST BAKING
(Low) (Medium)
135–162°C / 162–190°C /
275–323°F 323–374°F
RARE
SIZE
54°C / 130°F
PRECOOKED TO REHEAT
SIZE
60°C / 140°F
12 minutes
50 minutes - 1 hour
1–2 hours
1–2½ hours
2–2¾ hours
GRILL/BAKE
(Medium/High)
190–232°C /
374–449°F
MEDIUM
60°C / 140°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
MEDIUM
66°C / 150°F
1–2 hours 2–3 hours
1½–2 hours 2–3 hours
10–12 minutes
14–18 minutes
20–30 minutes 30–45 minutes
1¼–1¾ hours 1¾–2½ hours
93–98°C / 200–210°F
Internal Temperature
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SEAR
(High)
232–315°C /
449–600°F
WELL DONE
77°C / 170°F
WELL DONE
71°C / 160°F