Viking F20556 manual Cold Smoking Chart, Cooking Tips

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Cold Smoking Chart

 

Food Type

Cold Smoking Time

 

 

 

 

Beef

90 minutes

 

Pork

60 minutes

 

 

 

Chicken

40 minutes

 

Duck

40 minutes

 

 

 

 

Game (venison)

40 minutes

 

Salmon/Tuna Fillets

40 minutes

 

 

 

 

Shellfish (shrimp, scallops, oysters, etc.)

60 minutes

Operation

Vegetables

30 minutes

 

 

Cheeses

30 minutes

 

 

 

 

Thermometer

Your outdoor smoker is equipped with a thermometer on the front of the main door. The thermometer is designed to aid in the preheating and cooking of your smoker. Estimated cooking temperatures range from:

Temperature Range

Fahrenheit

Celsius

 

 

 

WARM

150°F

65°C

 

 

 

COLD SMOKE

150°F — 200°F

65°C — 93°C

 

 

 

SMOKE

200°F — 300°F

93°C — 149°C

 

 

 

GRILL

300°F — 550°F

149°C — 288°C

 

 

 

Cooking Tips

NOTE: Temperatures in your smoker burn hotter on the bottom rack as it is closest to the heat source. Monitor items more closely when using the bottom rack as they may become done faster than the upper racks. It is ideal not to place items on the bottom rack directly above the fire box opening.

Pulled Pork

Approximate Cooking Time = 7-8 hours

Use 5 to 6 pound pieces of pork butt for best quality pulled pork. Completely cover the pieces with your favorite seasoning rub. Arrange the pork butts evenly fat side down on racks.

1.Fill the ash pan with soaked wood chunks.

2.Bring smoker temperature to 225°F and hold temperature steady. Place each butt directly onto rack.

3.When internal temperature of each piece reaches 160°F, remove and wrap in foil.

4.Return to smoker and cook until internal temperature of the pork reaches 180° to 205°F.

5.When desired internal temperature is reached, remove wrapped butts and let stand 15 to 30 minutes.

6.Pull or chop and add your favorite bbq sauce or just eat it plain.

Beef Brisket

Approximate Cooking Time = 12 hours

Use 8 to 10 pound pieces of boneless beef brisket. Trim fat down to approximately 1/8”. Completely cover the pieces with your favorite seasoning rub. Evenly space with the fat side down on racks.

1.Fill the ash pan with soaked wood chunks.

2.Bring smoker temperature to 225°F and hold temperature steady. Place each brisket directly onto rack.

3.Cook for approximately 12 hours or until the internal temperature of the is meat 175°F.

4.Remove cooked briskets and add your favorite bbq sauce or eat plain.

Operation

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Contents Viking Installation Use & Care Manual Explosion Hazard CongratulationsImportant Safety Instructions Table of ContentsSetup & Seasoning Firing & Feeding Features Cold Smoking SmokingCooking Tips Cold Smoking ChartRibs Cleaning and MaintenanceWarranty Service Information

F20556 specifications

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