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cooking guidelines - simple control • 38
PRODUCT SPECIFICATIONS AND PREPARATION
SECTION 6 - SMOKED POULTRY
PRODUCT >
DUCK, SMOKED TURKEY, SMOKED RECIPE
ITEM/AMOUNT
Duck, Whole: 4 to 5 lb (2 kg) Turkey, Whole: 25 lb (11 kg)
INSTRUCTIONS
Season as desired. Rub with oil and
paprika. Place ducks directly on wire
shelves.
Turkey must be fully thawed. Season
as desired. Rub with oil, butter, or
margarine (optional). Place turkeys
directly on wire shelves.
SUGGESTED PAN
None None
NO. OF SHELVES
767, 1767
1000
2 per compartment
3 per compartment
1 per compartment
2 per compartment
ITEMS PER SHELF
767, 1767
1000
6 ducks per shelf
4 ducks per shelf
2 turkeys
2 turkeys
MAX. CAPACITY
767, 1767
1000
12 ducks - 60 lb (27 kg) per
compartment
12 ducks - 60 lb (27 kg) per
compartment
2 turkeys per compartment
4 turkeys per compartment
WOOD CHIP
CONTAINER
Full Full
VENT POSITION
Closed Closed
COOK TEMP
300°F (149°C) 275°F (135°F)
HOLD TEMP
160°F (71°C) 160°F (71°C)
COOK TIME
3-1/2 to 4 hours 10 minutes per pound for the first turkey
(22 minutes per kilogram) plus add 30
minutes for the second turkey.
SMOKE TIME
1 hour 1 hour
MIN. HOLD TIME
1 hour 1 to 2 hours
MAX. HOLD TIME
8 hours 10 hours
OVERNIGHT
COOK/HOLD
Not Recommended Highly Recommended. When cooking
and holding overnight, set the cook
thermostat to 250°F (121°C).
FINAL INTERNAL
TEMPERATURE
185° to 190°F (85°to 88°C) 185°F (85°C)
ADDITIONAL
INFORMATION
— —
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.