King Kooker 2607 Smoker/Oven/Stove - Manual (Page 18)

KIng KooKer smoKIng chart
FOOD
Fish & seafood
Whole, Large
Whole, Small
Fillets
Shrimp, Crablegs
Lobsters
poultry
Chicken, Whole or Split
Chicken, Stuffed
Chicken, Breast Parts
Turkey
Turkey Stuffed
Small Game Bird
Large Game Bird
(Duck, Pheasant, Goose)
beef
Whole Rump Roast
Brisket
Ribs
pork
Ribs
Chops (3/4”)
Ham (Pre-Cooked)
lamb
Leg
wild game
Venison
QUANTITY
4 to 6 lbs.
FULL RACK
FULL RACK
FULL RACK
1 to 4 Fryers
1 to 4 Fryers
FULL RACK
12 to 20 lbs.
12 to 20 lbs.
FULL RACK
5 to 7 lbs.
4 to 6 lbs.
1 to 6 lbs.
FULL RACK
FULL RACK
FULL RACK
All Sizes
3 to 6 lbs.
1 to 5 lbs.
APPROX. COOKING TIME
250-350˚F(121-177˚C)-MEDIUM HEAT
2 to 3 hrs.
1 to 2 hrs.
3/4 to 1 hr.
1/2 to 1 1/2 hrs.
2 1/2 to 3 hrs.
3 1/2 to 4 1/2 hrs.
2 1/2 to 3 hrs.
4 to 5 hrs.
4 to 5 hrs.
1 1/2 to 2 1/2 hrs.
3 to 4 hrs.
3 to 5 hrs.
5 to 7 hrs.
3 to 3 1/2 hrs.
3 to 3 1/2 hrs.
2 1/2 to 3 1/2 hrs.
2 to 3 hrs.
3 to 5 hrs.
2 to 5 hrs.
FULLY COOKED MEAT/TEMP/DESC.
(Use a meat thermometer)
Flakes Easily With Fork
Flakes Easily With Fork
Flakes Easily With Fork
Pink, Resilient
Meat Pulls Away from Shell
190 ˚F(87˚ C)
Slice Leg Joint to Check for Doneness
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
190 ˚F(87˚ C)
Well Done
140 ˚F(60˚ C) Rare
160˚F(71˚ C) Medium
170 ˚F(77˚ C) Well Done
170 ˚F(77˚ C)
170 ˚F(77˚ C)
130 ˚F(54˚ C)
Well Done Meat
Pulls Away From The Bone
180 ˚F(82˚ C)
170 ˚F (77˚ C)
all cooKIng tImes are estImates
A meat thermometer can determine the proper amount of doneness.
Place the thermometer into the thickest part of the meat for 5 minutes to register the temperature immediately after
removing from smoker. Make sure it is not touching the bone.
18
smoKIng wIth propane
1. Once the cooker is lit according to the lighting and operating Instructions on page 17, set the flame intensity
to the desired setting. When smoking with propane, the heat intensity will remain constant.
2. Use the thermometer to monitor the temperature of the smoker. If it falls lower than the desired
temperature, turn up the flame intensity by adjusting the manual valve. Adjust the damper(s) more open to
reduce heat or closed to increase heat.
3. When checking food for doneness, open the front door approximately 1-2 inches (2.5-5.0cm) and
check for flare-up before opening door completely. Quick introduction of oxygen to the cooking
chamber could lead to possible flare-up. Opening the doors adds cooking time to the food. When
the outside temperature drops below 60˚ F (16˚ C), we suggest adding more cooking time.
4. Use caution and exercise care when installing or removing the water and wood chip pans. note: when opening
rear access door, move gas cylinder to side of smoker (hinge side) in order to open door fully. when the
door is closed return the cylinder to the position as listed in Figure 2, pg. 15.
Use caution and exercise care when placing or removing food from the smoker cabinet. Racks can not be
installed or removed from the smoking chamber with food placed on them. Carefully remove food from racks
when cooking time has passed. Always wear well insulated oven mitts or use pot holders for protection from hot
surfaces.
5. See below chart for estimated cooking times. Variations will result depending upon the distance of
the food to the flame, amount of food in the smoker and the number of times the doors are opened
during cooking. a 1lb. (16.4 oz) lp gas cylinder will give you approximately two hours of normal cooking
with this appliance. when referencing the below smoking chart for cooking times, please plan your
supplies accordingly.