Alto-Shaam 750 Sm Ok Ed Fr Esh Ha Ms, Sm Oke D Pork Rib S, Co Ok Ing & Sm Ok In G Gui Del Ines

CO OK ING & SM OK IN G GUI DEL INES

SM OK ED FR ESH HA MS

SM OKE D PORK RIB S

PR ODU CT SPEC IFICAT IONS and PREP ARATION

PRODUCT

SPECIF ICATIONS

an d PREP ARATION

Pork Fresh Ham: 14 to 17 lb (6 to 8 kg)

Spareribs or Pork Loin, Back Ribs (BABY BACK RIBS):

Seaso n as desir ed and place directly on wire shel ves.

1-1/2 down (38 mm or less)

Ribs can be cooked frozen or thawed. Season as desired.

Place ribs on sheet pans, slightly over lapping or use rib rack

shelves for more even smoke penetration. If desired,

barbecue sauce can be included with init ial seasoning to

allow it to cook into the ribs.

W OO D CHIP

CO NTAI NER:

F UL L

W O O D C HI P C O N TA I NE R : FU LL

D OO R VENT S:

CLO SED

D O OR VE N T S:

CL OS ED

SET

HOL D T HERMO

STAT

S ET

HO L D T H ER MO S TAT

160°F

160°F

(71°C)

(71°C )

SET

C OOK

T HERMO

STAT

S ET

CO O K T H E RM OS TA T

250° to 275°F

250°F

(121° to 135°C)

(121°C)

SET

CO OKI NG TI M ER

S ET

CO O KI NG T I M ER

12 minut es per poun d for the firs t ham

THAWED RIBS :

2-1/ 2 to 3-1/ 2 hours

(26 minu tes per kil ogr am)

PLUS : add 30 minu tes for each additional ham .

FROZEN RIB S:

3-1/ 2 to 4-1 /2 hour s

SET

SM OKI NG TI M ER

3 TO 4 SMOKING CYCL ES*

S ET

SM O KI NG T I M ER

1 hou r for each smokin g cycle

1 hour for mediu m smoked flavor

* FILL WOOD CHIP CONTA INE R FOR EACH CYC LE

M I NI MUM

H O LDI NG TIME

REQ UIRED

MI NI M U M H O L DI N G TI M E R EQ U I R ED

2 hour s

1-1/ 2 hours

TIM E RE QUI RED IN "HOL D" CY CLE BEFOR E SERVI NG .

TIME REQU IRED

IN "HOLD" CY CLE BEF ORE SERVING .

M AXI MUM

HOLDING

TI M E

M A XI MU M HO LD IN G T IM E

12 HOURS: At the end of the hold cyc le, hea ted barb ecue

10 hou rs

sauce can be adde d to the ribs imm edia tely before servin g.

FI NAL I NT ERNAL

PRODUCT

TEMPERATU

RE

FI N AL I N TE RN A L PR OD UC T T EMPE R ATU R E

100°F (71°C)

160° to 170°F (71° to 77°C) WELL DONE

OVER NIG HT

CO OK & HOLD

OV E R NI G HT CO O K & H O LD

Option al

Optiona l

MODEL S

767- SK

& 1767 -S K

MODELS

7 67 -S K & 1 7 67 - SK

2 rib rac k OR 3 fla t wire shel ves

2 per compartment

NUMBER OF SHELVES

NUMBER OF SHELVES

13 sla bs per rib rack shel f.

per comp artm ent

ITEMS PER SHEL F

3 to 4 hams

ITEMS PER SHE LF

14 to 18 sla bs 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 comp artm ent

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 • SMO KING PROCEDURES

67.