Memphis Elite Built?In Installationshandbuch PDF herunterladen (Seite 50)

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Instructions for smoking food

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Always use the core temperature sensor to ensure that meat and poultry have been heated through to a

safe core temperature and are cooked through. Serious health hazards can be caused by meat that is not

properly cooked through. The cooking times indicated below are based on various sources and assume that

the meat starts at fridge temperature. Use a good-quality meat thermometer to ensure the best results. If

you work with higher barbecue temperatures, we recommend that you do not apply barbecue sauce to the

meat until the last 15 to 30 minutes of cooking time so as to prevent excessive browning or burning.

When smoking food, leave the grill lid closed.

The smoking times are heavily dependent on your personal taste and the quality of the meat being smoked.

In general one can say that the longer the meat is smoked at a low temperature, the more tender and juicy

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you should choose. Oak, hickory, apple, alder, cherry and mesquite are the pellet aromas most commonly

available. Here again, your individual taste preference is the decisive factor.

To obtain the best results, we recommend that you set a temperature of 105 - 135°C for most meats in smo-

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perature as low as 90 - 80°C, though in general it is not worthwhile. You should also bear in mind that

when smoking food in hot outside temperatures (sunny weather with temperatures above 32°C) it can be

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leaving the hood slightly open.

Below are some general guidelines. We recommend that you simply try out what temperature and what

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perature. But remember that if you do, the meat will not usually turn out as tender and juicy. If you have

enough time, lower temperatures and longer smoking times will provide you with the best results. You can

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for others to try.

Food Set temperature* (in °C) Core temperature (in °C)

Beef 80° - 136° 62° - 71°

Ham 80° - 136° 60° - 77°

Lamb 80° - 136° 62° - 71°

Pork, fresh 80° - 136° 71° - 82°

Veal 80° - 136° 63° - 71°

Venison 80° - 136° 63° - 71°

Chicken 80° - 136° 77° - 82°

Duck or goose 80° - 136° 82° - 85°

Turkey 80° - 136° 82°, measured in the leg

*) Please note that you can only set a temperature of below 90° - 80°C on the Pro and Built-In models.

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Memphis Elite Built?In Installationshandbuch Seite 50