Louisiana Grills Black Label Series 57 Inch Freestanding Smart Wood Pellet Grill Owners Manual - Manuel (Page 13)

13
ENGLISH
www.louisiana-grills.com
GRILLING LIKE A PR
O
COOKING GUIDELINES
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a record of what you
cooked, at what temperature, how long you cooked for, and the results. Adjust to your taste for the next time. Practice makes perfect.
The culinary art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke ring) on your
meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
TIP: 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 MINUTES, DEPENDING ON THE SIZE OF THE PROTEIN.
STYLE OF COOKING
HOT SMOKING
(Very Low)
ROAST
(Low)
BAKING
(Medium)
GRILL/BAKE
(Medium/High)
SEAR
(High)
93–135°C /
199 – 275°F 135–162°C /
275–323°F
162–190°C /
323–374°F
190–232°C /
374–449°F
232–315°C /
449–600°F
POULTRY SIZE
RARE
54°C / 130°F
MEDIUM
60°C / 140°F
WELL DONE
77°C / 170°F
Turkey (whole) 4.5–5.0 kg / 10–11 lbs.
5.3–6.4 kg / 12–14 lbs.
6.8–7.7 kg / 15–17 lbs.
8.2–10.0 kg / 18–22 lbs.
10.4–11.3 kg / 23–25 lbs. Grill 90–120 minutes
Grill 110–140 minutes
Grill 130–160 minutes
Grill 140–170 minutes
Grill 150–180 minutes
Chicken (whole) 1.36–2.26 kg / 3–5 lbs. Grill 1–1.5 hours
Drumsticks, Breasts 0.45–0.86 kg / 1–1½ lbs. Grill 30–60 minutes
Small Game Birds 0.45–0.86 kg / 1–1½ lbs. Grill 30–45 minutes
Duck 1.36–2.26 kg / 3–5 lbs. Roast or grill 2–2.5 hours
PORK SIZE
PRECOOKED TO REHEAT
60°C / 140°F
MEDIUM
66°C / 150°F
WELL DONE
71°C / 160°F
Ham
(Fully Cooked & Boneless
Portion, Smoked Picnic
Whole & Bone-In)
2.5 cm / 1"
1.36–1.81 kg / 3–4 lbs.
1.81–2.72 kg / 4–6 lbs.
2.26–3.62 kg / 5–8 lbs.
4.53–5.44 kg / 10–12 lbs. 12 minutes
50 minutes - 1 hour
1–2 hours
1–2½ hours
2–2¾ hours
Loin Roast 1.36–1.81 kg / 3–4 lbs. 1–2 hours 2–3 hours
Rib Crown Roast 1.81–2.26 kg / 4–5 lbs. 1½–2 hours 2–3 hours
Chop
(loin, rib)
1.9–2.5 cm / ¾"–1"
3.1–3.9 cm / 1¼"–1½" 10–12 minutes
14–18 minutes
Tenderloin 1.9–2.5 cm / ¾"–1" 20–30 minutes 30–45 minutes
Loin Roast (boneless) 1.36–2.26 kg / 3–5 lbs. 1¼–1¾ hours 1¾–2½ hours
Boston Butt
(Pork Shoulder)
3.62–4.53 kg / 8–10 lbs. 93–98°C / 200–210°F
Internal Temperature