Cooking & Hot Smoking - Pit Boss SAVANNAH Manual De Instrucciones

Smoking and grilling styles of cooking can give you different results based on time and temperature. The art of hot
smoking refers to longer cooking times, but results in more natural hardwood flavor (and a sought-after smoke ring) on
your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
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 min-
utes, depending on the size of the protein.
MEAT TYPE
POULTRY
Turkey (whole)
Chicken (whole)
Drumsticks, Breasts
Small Game Birds
Duck
PORK
Ham (whole)
Roast
Spare Ribs
Baby Back Ribs
Tenderloin
Butt (Shoulder)
BEEF
Steak
Tenderloin
Roast
Spare Ribs
Prime Rib
Brisket
WILD GAME
Tenderloin
Roast
SEAFOOD
Fillets
Salmon (whole)
Lobster
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COOKING & HOT SMOKING
COOKING TEMP ESTIMATED TIME
110°C / 225°F 30-35 MIN/LB
190°C / 375°F 3-4 HR
190°C / 375°F 1-2 HR
190°C / 375°F 1-2 HR
135°C / 275°F 2-3 HR
120°C / 250°F 15-20 MIN/LB
190°C / 375°F 3-4 HR
120°C / 250°F 4 HR
95°C / 200°F 3-4 HR
110°C / 225°F 1.5 HR
110°C / 225°F 1.5 HR / LB
120°C / 250°F 8-10 MIN
110°C / 225°F 2-3 HR
110°C / 225°F 3-4 HR
110°C / 225°F 3-4 HR
120°C / 250°F 15-20 MIN/LB
110°C / 225°F 1 HR / LB
110°C / 225°F 1-2 HR / LB
120°C / 250°F 1-2 HR / LB
110°C / 225°F 30-45 MIN
95°C / 200°F 2-3 HR
95°C / 200°F 2-3 HR
TARGET TEMP
74°C / 165°F
74°C / 165°F
74°C / 165°F
74°C / 165°F
74°C / 165°F
71°C / 160°F
74°C / 165°F
88°C / 190°F
88°C / 190°F
82°C / 180°F
90-98°C / 195-210°F
60°C / 140°F
60°C / 140°F
63°C / 145°F
79°C / 175°F
57°C / 135°F
90-98°C / 195-210°F
74°C / 165°F
74°C / 165°F
63°C / 145°F
63°C / 145°F
63°C / 145°F
11
Snapshot this chart
for reference. You
can thank us later!
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