Grill Recipes; Cook Time Guidelines - Pit Boss PB820FBC Instrucciones Y Recetas

The following cooking guidelines are just that "Guidelines", and are in no way the only way to cook. For best results and to become a true "Pit
Master", keep a record of what you cooked, at what temperature you cooked; how long you cooked for; what seasoning you used; what flavor
of pellets you used; and the results. Then adjust to your taste for the next time. Most "Pit Masters" have very thick records. Practice makes
perfect.
TIP: For best results always allow for "Resting Time". 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. Use foil wrap to form a
"tent" over the meat.
Style of Cooking Hot Smoking
Range 93-135°C / 200-275°F
The style of cooking used will give you different results. Hot Smoking means longer cooking times but results in more natural wood flavor
or "Pink Ring" as it is called by "Pit Masters". Higher cooking temperature thus shorter cooking times result in less smoke flavor. Adjust the
following Heat suggestions to fit your taste.
BEEF
Steak (New York, Porterhouse, Rib-eye,
Sirloin, T-bone, or Tenderloin)
Skirt Steak
Flank Steak
Kabob
Tenderloin, whole
Ground Beef Patty
Rib-eye Roast, boneless
Tri-tip Roast
Rib Roast
Veal Loin Chop
Brisket
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)
- Fall off the bone
All manuals and user guides at all-guides.com

COOK TIME GUIDELINES

Roast
135-162°C / 275-325°F
Size
1.9 cm / ¾"
2.5 cm / 1"
3.8 cm / 1½"
5 cm / 2"
0.6 - 12.7 cm / ¼" - ½"
0.45 - 0.86 kg / 1 - 1½ lbs., 1.9 cm / ¾"
2.5 - 3.8 cm / 1 - 1½" cubes
1.58 - 1.81 kg / 3½ - 4 lbs.
¾"
1.9cm /
2.26 - 2.72 kg / 5 - 6 lbs.
0.9 - 1.13 kg / 2 - 2½ lbs.
5.44 - 6.35 kg / 12 - 14 lbs.
2.5cm / 1"
Precooked to
Thickness/Weight
Reheat 60°C / 140°F
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 / 325-375°F 204-232°C / 400-450°F
Heat
High
High
Medium
Medium
High/Medium
High/Medium
Medium
High/Medium
Medium
Hot Smoke
Medium
60°- 65°C / 140° - 150°F
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1 - 2 hours
1½ - 2 hours
10 - 12 minutes
14 - 18 minutes
20 - 30 minutes
1¼ - 1¾ hours
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Sear
(High)
232-260°C / 450-500°F
Approximate Cooking Time
Internal Temp. Rare - 54°C/130°F,
Medium - 60°C/140°F,
Well Done - 65°C/150°F
Sear 8-10 minutes
Sear 10-12 minutes
Sear 10 minutes, grill 8-10 minutes
Sear 10 minutes, grill 10-14 minutes
5-7 minutes
Sear 4 minutes, grill 8-10 minutes
10 - 12 minutes
Sear 10 minutes, grill 15-20 minutes
Sear 4 minutes, grill 4-6 minutes
1½ - 2 hours
Sear 10 minutes, grill 20-30 minutes
2½ - 2¾ hours
10 - 12 minutes Direct/Medium
180°F to 190°F Internal Temp.
Well Done
60°- 65°C / 140° - 150°F
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2 - 3 hours
2 - 3 hours
30 - 45 minutes
1¾ - 2½ hours
93 - 98°C /
200 - 210°F
Internal Temperature
25