Using Wood Pellet Fuel; Cooking Guidelines - Pit Boss PRO Serie Manual Del Usuario

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Clean-burning barbecue wood pellets generate about 8200 BTU's per pound with very little ash, a low moisture content (5-7%),

and are carbon neutral. Barbecue wood pellets are produced by pure raw material (sawdust) being pulverized with a hammer-

mill, and the material is pushed through a die with pressure. As the pellet is forced through the die, it is cut, cooled, screened,

vacuumed, and then bagged for consumer use. Check with your local dealer for flavors available in your area.

• HICKORY BLEND

• MESQUITE BLEND

• APPLE BLEND

NOTE: Always store wood pellets in a dry area. Any contact or exposure to moisture will result in lower heat output or

cause the pellets to swell and break apart. Use a moisture proof, resealable tub or bucket for proper storage.

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 Pink Ring) on your meats. Higher 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.

COOKING STYLE

Temperature

Range

BEEF

Size

Rib-eye Roast,

2.26 - 2.72 kg / 5 - 6 lbs.

boneless

Rib Roast

5.44 - 6.35 kg / 12 - 14 lbs.

Sausage (fresh)

All sizes

Roast (bone-in)

All sizes

Ribs

All sizes

Brisket

7.25 - 3.62 kg / 16 -18 lbs. Cook until internal temperature reaches 91°C / 195°F