Alto-Shaam 750-TH SERIES Smoked Fresh Hams, Smoked Pork Ribs, Models, 7 6 7 - S K & 1 7 6 7 - S K

C O O K I N G & S M O K I N G G U I D E L I N E S

	SMOKED FRESH HAMS					SMOKED PORK RIBS
PRODUCT SPECIFICATIONS and PREPARATION					PRODUCT SPECIFICATIONS and PREPARATION
Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)					Spareribs or Pork Loin, Back Ribs (BABY BACK RIBS):
Season as desired and place directly on wire shelves.					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.
	W O O D C H I P C O N TA I N E R : F U L L					W O O D C H I P C O N TA I N E R : F U L L
	D O O R V E N T S : C L O S E D					D O O R V E N T S : C L O S E D
	S E T H O L D T H E R M O S TAT					S E T H O L D T H E R M O S TAT
				160°F				160°F
				(71°C)				(71°C)
	S E T C O O K T H E R M O S TAT					S E T C O O K T H E R M O S TAT
				250° to 275°F				250°F
			(121° to 135°C)				(121°C)
	S E T C O O K I N G T I M E R					S E T C O O K I N G T I M E R
	12 minutes per pound for the first ham					THAWED RIBS:		2-1/2 to 3-1/2 hours
			(26 minutes per kilogram)
	PLUS: add 30 minutes for each additional ham.					FROZEN RIBS:		3-1/2 to 4-1/2 hours
	S E T	S M O K I N G T I M E R
		3 TO 4 SMOKING CYCLES*				S E T S M O K I N G T I M E R
	1 hour for each smoking cycle
						1 hour for medium smoked flavor
	* FILL WOOD CHIP CONTAINER FOR EACH CYCLE
	M I N I M U M H O L D I N G T I M E R E Q U I R E D					M I N I M U M H O L D I N G T I M E R E Q U I R E D
				2 hours			1-1/2 hours
	TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.					TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
	M A X I M U M H O L D I N G T I M E					M A X I M U M H O L D I N G T I M E
					12 HOURS: At the end of the hold cycle, heated barbecue
				10 hours
					sauce can be added to the ribs immediately before serving.
F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E					F I N A L I N T E R N A L P R O D U C T T E M P E R AT U R E
				100°F (71°C)		160° to 170°F (71° to 77°C) WELL DONE
	OV E R N I G H T C O O K & H O L D					OV E R N I G H T C O O K & H O L D
				Optional			Optional
	MODELS			7 6 7 - S K & 1 7 6 7 - S K	MODELS			7 6 7 - S K & 1 7 6 7 - S K
							2 rib rack OR 3 flat wire shelves
				2 per compartment
NUMBER OF SHELVES					NUMBER OF SHELVES			13 slabs per rib rack shelf.
								per compartment
ITEMS PER SHELF				3 to 4 hams	ITEMS PER SHELF		14 to 18 slabs per flat wire shelf.
APPROXIMATE				6 to 8 hams - up to 100 lb (45 kg)	APPROXIMATE			60 lb (27 kg)
MAXIMUM CAPACITY				per compartment	MAXIMUM CAPACITY			per compartment
							18” x 26” x 1” WITH WIRE SHELVES
				none
	PANS					PANS		(GN 2/1 x 20mm NO SHELVES)

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.

SECTION 6 • SMOKING PROCEDURES

67.