Operating instructions

Call Toll-free: 877-CRES COR (273-7267) • Fax: [phone] • www.crescor.com
5925 Heisley Road • Mentor, OH 44060-1833
Smoker Ovens
FL-2375
Rev. 1 (6/14) Page 8 of 14
PRODUCT
SIZE/
PORTION
MAXIMUM
LOAD
COOK HOLD
COOK
TIMER
SMOKE
TIMER
FINAL
INTERNAL
MINIMUM
HOLD
Pork Ribs 2-1/2 lb. Down 3 Wire shelves 250°F 160°F 3 hours 60 minutes 165°F 60-90 min.
Pork Shoulder 7-8 lb. ea. 2 shelves, 4 butts per 250°F
12 min. per lb.
20 min. per additional
2-3 hours 170°F 2-3 hours
Fresh Hams 15-15 lb. ea. 2 shelves, 3 hams per 250°F
12 min. per lb.
30 min. per additional
3-4 hours 170°F 2-3 hours
Pork Chops/Loin 12-16 oz. ea. 250°F 150°F 2 hours 30-45 min. 150°F 30 min.
Beef Brisket 10-12 lb. ea. 3 shelves, 3 roasts per 250°F 160°F
20 min. per lb.
30 min. per additional
1 hour 165°F 6 hours
Turkey, Whole 22 lb. avg. 1 shelf, 2 birds 250°F 160°F
10 min. per lb.
30 min. per additional bird
1 hour 180°F 60-90 min.
Chicken, Whole 2-1/2 lb. ea. 2 shelves, 8 birds per 275°F 160°F 3 hours 30-45 min. 180°F 60 min.
Duck, Whole 4-5 lb. ea. 2 shelves, 6 ducks per 300°F 160°F 3-1/2 to 4 hours 1 hour 185°F 60 min
Fish, Fillets
(Cod, Haddock, Grouper)
6 oz. ea.
2, 12” x 20” pans per level
6 pans total
250°F 160°F 1-1/2 to 2 hours 1 hour 150°F Minimal/0
Salmon, Whole 8-10 lb. ea.
2 sh per 18” x 26” x 1”
3 pans max. load
275°F 160°F 2 hours 1-2 hours 150°F Minimal/0
Shrimp 16-20 count 4, 18” x 26” x 1” pans 250°F 160°F 45 minutes 45 min. 150°F Minimal/0
Cold Smoking
Salmon Fillets,
Cheeses, etc.
3 shelves with wire grids OFF OFF OFF 20 min. 75°F 2 hours
Helpful Hints:
1. Soak wood chips thoroughly, from 15 minutes to overnight. 2. Use of foil potato wrap under wood chips, inside the chip container, will assist in clean-up process. 3. For cold smoking, slide 2 of the Cres Cor Kold Keepers™ or 12” x 20” pans of ice, just above the smoke generator for cooling. 4. Smoke Flavors: LIGHT @ 10-15 min. / MEDIUM @ 20-30 min. / HEAVY @ 40-45 min. / STRONG @ 60 min. Reload wood chips after 60 minutes. 5. These are starting guidelines. Experiment and adjust the times, temperatures, brines, rubs and woods to achieve your layers of avors.