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Cold smoking chart cooking tips – Viking F20556 User Manual

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Cold Smoking Chart

Cooking Tips

Food Type

Cold Smoking Time

Beef

90 minutes

Pork

60 minutes

Chicken

40 minutes

Duck

40 minutes

Game (venison)

40 minutes

Salmon/Tuna Fillets

40 minutes

Shellfish (shrimp, scallops, oysters, etc.)

60 minutes

Vegetables

30 minutes

Cheeses

30 minutes

Thermometer

Your outdoor smoker is equipped with a thermometer on the front of
the main door. The thermometer is designed to aid in the preheating
and cooking of your smoker. Estimated cooking temperatures range
from:

Temperature Range

Fahrenheit

Celsius

WARM

150°F

65°C

COLD SMOKE

150°F — 200°F

65°C — 93°C

SMOKE

200°F — 300°F

93°C — 149°C

GRILL

300°F — 550°F

149°C — 288°C

Pulled Pork

Approximate Cooking Time = 7-8 hours

Use 5 to 6 pound pieces of pork butt for best quality pulled
pork. Completely cover the pieces with your favorite seasoning
rub. Arrange the pork butts evenly fat side down on racks.

1. Fill the ash pan with soaked wood chunks.

2. Bring smoker temperature to 225°F and hold temperature

steady. Place each butt directly onto rack.

3. When internal temperature of each piece reaches 160°F,

remove and wrap in foil.

4. Return to smoker and cook until internal temperature of the

pork reaches 180° to 205°F.

5. When desired internal temperature is reached, remove

wrapped butts and let stand 15 to 30 minutes.

6. Pull or chop and add your favorite bbq sauce or just eat it

plain.

Beef Brisket

Approximate Cooking Time = 12 hours

Use 8 to 10 pound pieces of boneless beef brisket. Trim fat
down to approximately 1/8”. Completely cover the pieces with
your favorite seasoning rub. Evenly space with the fat side
down on racks.

1. Fill the ash pan with soaked wood chunks.

2. Bring smoker temperature to 225°F and hold temperature

steady. Place each brisket directly onto rack.

3. Cook for approximately 12 hours or until the internal

temperature of the is meat 175°F.

4. Remove cooked briskets and add your favorite bbq sauce

or eat plain.

NOTE: Temperatures in your smoker burn hotter on the bottom rack
as it is closest to the heat source. Monitor items more closely when
using the bottom rack as they may become done faster than the
upper racks. It is ideal not to place items on the bottom rack directly
above the fire box opening.