Instructions For Smoking Food; Approximate Smoking Times For The Rösle Pellet Grill - Rösle Memphis Elite WIFI 25331 Bedienungsanleitung

Instructions for smoking food

Approximate smoking times for the Rösle Pellet Grill
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. 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 pre-
vent 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
it will be. You should also consider how strong you want the smoked flavour to be and what smoke aroma
you should choose. Oak, hickory, apple, alder, cherry and beech 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-
ker mode. If you want to achieve a stronger smoky flavour and have the time to do so, you can set the tem-
perature as low as to 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 difficult
to maintain a constant temperature of less than 93°C. If necessary, you can counteract this effect by leaving
the hood slightly open.
Below are some general guidelines. We recommend that you simply try out what temperature and what
flavour produce the best results for your personal taste. If you want faster results, simply use a higher tem-
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
find more tips online at www.memphisgrills.com/recipe. There you can also find recipes and post your own
for others to try.
Food
Beef
Ham
Lamb
Pork, fresh
Veal
Venison
Chicken
Duck or goose
Turkey
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Set temperature (in °C)
80° - 136°
80° - 136°
80° - 136°
80° - 136°
80° - 136°
80° - 136°
80° - 136°
80° - 136°
80° - 136°
Core temperature (in °C)
62° - 71°
60° - 77°
62° - 71°
71° - 82°
63° - 71°
63° - 71°
77° - 82°
82° - 85°
82°, measured in the leg