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Memphis Grills VG0974 Manual

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VG0970_D2 2/28/13 19
SmokingGuidelinesSmokingGuidelines
ApproximateSmokingTimesfor
MemphisWood‐FireGrill
Always use a meat thermometer to be sure meats and poultry are cooked to a safe internal temperature and doneness.Serious
Healthrisksmayexistwithundercookedmeat!. Approximate cooking mes are, from various sources and are based on meat at
refrigerator temperatures. Use a good quality temperature probe to assure best results. We suggest that when grilling at higher
temperatures, you apply barbecue sauce only during the last 15 to 30 minutes of grilling to prevent excess browning or burning.
NOTE:KeephoodclosedwhenusingSmokeMode.
Smoking mes are largely dependent on personal preference and the quality of the meat being smoked. Ingeneralthelonger
yousmokethemeatatalowertemperaturethemoretenderthemeatwillbecome. You will also need to consider how much
of a smoke taste you want and what flavor of smoke. Oak, Hickory, Apple, Alder, Cherry, Mesquite to name the most common.
Here again that is largely a maer of personal preference.
For best results we recommend that you smoke at a set point temperature of 225‐275° for most meats. If you wish to have a
smokier flavor and have the me, you can go as low as 180°, but you usually don’t gain much by doing that.
It should also be noted that, when smoking in a very warm environment (sunny weather in excess of 90°F), it may be difficult for
your grill to maintain temperatures lower than 200°F. If necessary, this can be remedied by leaving the hood slightly ajar.
The following is a general guide, and we recommend you experiment to find what temperature and flavor best suites your
personal taste. If you want to finish faster use higher temperature. Note: this will in most cases result in a less tender product.
When you have the me, lower temperature for a longer duraon will give you the best results. For addional ps, and to view
and share recipes go to www.memphisgrills.com/recipe.
ITEM Control
SetPoint* INTERNALTEMP=°F
BEEF 180°‐275° 145 to 160
HAM 180°‐275° 140‐170
LAMB 180°‐275° 145 to 160
PORK,Fresh 180°‐275° 160‐180
VEAL 180°‐275° 145 to 160
VENISON 180°‐275° 145 to 160
CHICKEN 180°‐275° 170 to 180
DUCKorGOOSE 180°‐275° 180 to 185
TURKEY 180°‐275° 180 as measured in the thigh
*Note that 180° set‐point is only available on the
Elite, Pro and Built‐In Models.
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