Viking VCPS303SS Use and Care Manual - Page 7

Operation Cold Smoking Chart Food Type Beef Pork Chicken Duck Game (venison) Salmon/Tuna Fillets Shellfish (shrimp, scallops, oysters, etc.) Vegetables Cheeses Cold Smoking Time 90 minutes 60 minutes 40 minutes 40 minutes 40 minutes 40 minutes 60 minutes 30 minutes 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 WARM COLD SMOKE SMOKE GRILL Fahrenheit 150°F 150°F - 200°F 200°F - 300°F 300°F - 550°F Celsius 65°C 65°C - 93°C 93°C - 149°C 149°C - 288°C 12 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. 13 Operation