SECTION 6 • SMOKING PROCEDURES
67.
none
SM OK ED FR ES H HA MS
7 6 7 - S K & 1 7 6 7 - S KMODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)
Season as desired and place directly on wire shelves.
12 minutes per pound for the first ham
(26 minutes per kilogram)
PLUS: add 30 minutes for each additional ham.
100°F (71°C)
Optional
2 hours
10 hours
160°F
(71°C)
250° to 275°F
(121° to 135°C)
2 per compartment
6 to 8 hams - up to 100 lb (45 kg)
per compartment
3 to 4 hams
PRODUCT SPECIFICATIONS and PREPARATION
DO OR V ENT S: CLO SED
SE T H OLD T HER MOS TAT
SE T C OOK T HER MOS TAT
SE T C OOK ING T IME R
MI NIM UM HO LDIN G TI ME RE QUIR ED
MA XIM UM HO LDI NG TI ME
FI NAL I NTE RNA L PRO DUC T TEM PER AT URE
OV ERN IGH T C OOK & H OLD
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
WOO D C HIP C ONTAI NER : FU LL
18” x 26” x 1” WITH WIRE SHELVES
(GN 2/1 x 20mm NO SHELVES)
SM OK ED PO RK R IBS
7 6 7 - S K & 1 7 6 7 - S KMODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Spareribs or Pork Loin, Back Ribs (
BABY BACK RIBS):
1-1/2 down (38 mm or less)
Ribs can be cooked frozen or thawed. Season as desired.
Place ribs on sheet pans, slightly overlapping or use rib rack
shelves for more even smoke penetration. If desired,
barbecue sauce can be included with initial seasoning to
allow it to cook into the ribs.
THAWED RIBS: 2-1/2 to 3-1/2 hours
FROZEN RIBS: 3-1/2 to 4-1/2 hours
160° to 170°F (71° to 77°C) WELL DONE
Optional
1 hour for medium smoked flavor
1-1/2 hours
12 HOURS: At the end of the hold cycle, heated barbecue
sauce can be added to the ribs immediately before serving.
160°F
(71°C)
250°F
(121°C)
2 rib rack OR 3 flat wire shelves
13 slabs per rib rack shelf.
per compartment
60 lb (27 kg)
per compartment
14 to 18 slabs per flat wire shelf.
PRODUCT SPECIFICATIONS and PREPARATION
DO OR VENT S: C LOS ED
SE T H OLD T HER MOS TAT
SE T C OOK T HER MOS TAT
SE T C OOK ING T IME R
MI NIM UM HO LDIN G TI ME RE QUIR ED
MA XIM UM HO LDIN G TI ME
FI NAL I NTE RNA L PRO DUC T TE MPER AT URE
OV ERN IGH T C OOK & H OLD
SE T S MOK ING T IME R
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
WOO D C HIP C ONTAI NER : FU LL
The time and temperature are suggested guidelines only. All cooking should be based on internal product temperatures.
Due to variations in product quality, weight, and desired degree of doneness, the cooking timer may need to be adjusted accordingly.
Always follow local health (hygiene) regulations for all internal temperature requirements.
3 TO 4 SMOKING CYCLES
*
1 hour for each smoking cycle
*
FILL WOOD CHIP CONTAINER FOR EACH CYCLE
SE T S MOK ING T IME R
C OOK IN G & S MOK IN G G UI DE LIN ES
