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SECTION 6 • SMOKING PROCEDURES
68.
SM OKE D DUC K
7 6 7 - S K & 1 7 6 7 - S KMODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Duck, Whole: 4 to 5 lb (2 kg)
Season as desired. Rub with oil and paprika. Place ducks
directly on wire shelves.
3-1/2 to 4 hours
185° to 190°F (85°to 88°C)
Not Recommended
1 hour
1 hour
8 hours
160°F
(71°C)
300°F
(149°C)
2 per compartment
12 ducks - 60 lb (27 kg)
per compartment
6 ducks per shelf
PRODUCT SPECIFICATIONS and PREPARATION
DO OR VE NT S: C LO SE D
SE T HOL D TH ER MO STAT
SE T COO K TH ER MO STAT
SE T COO KI NG T IM ER
MI NI MU M H OL DI NG TIM E REQ UI RE D
MA XI MU M H OL DI NG TIM E
FI NA L INT ER NA L P ROD UC T T EM PE RATU RE
OV ER NI GH T COO K & HO LD
SE T SMO KI NG T IM ER
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
W
OO D CHI P C ON TAI NE R: FU LL
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SM OKE D TUR KEY
7 6 7 - S K & 1 7 6 7 - S KMODELS
NUMBER OF SHELVES
ITEMS PER SHELF
APPROXIMATE
MAXIMUM CAPACITY
PANS
Turkey, Whole: 25 lb (11 kg)
Turkey must be fully thawed. Season as desired. Rub
with oil, butter, or margarine (optional). Place turkeys
directly on wire shelves.
10 minutes per pound for the first turkey
(22 minutes per kilogram)
plus
add 30 minutes for the second turkey.
185°F (85°C)
Highly Recommended. When cooking and holding
overnight, set the cook thermostat to 250°F (121°C).
1 hour
1 to 2 hours
10 hours
160°F
(71°C)
275°F
(135°F)
1 per compartment
2 turkeys
per compartment
2 turkeys
PRODUCT SPECIFICATIONS and PREPARATION
DO OR VE NT S: C LO SE D
SE T HOL D TH ER MO STAT
SE T COO K TH ER MO STAT
SE T COO KI NG T IM ER
MI NI MU M H OL DI NG TIM E REQ UI RE D
MA XI MU M H OL DI NG TIM E
FI NA L INT ER NA L P ROD UC T T EMP ER ATU RE
OV ER NI GH T COO K & HO LD
SE T SMO KI NG T IM ER
TIME REQUIRED IN "HOLD" CYCLE BEFORE SERVING.
WOO D CHI P C ON TAIN ER : 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.
C OO K I NG & S MO K I NG GU I DE L I NE S