Smoking Times & Temps:
|
Type of Meat
|
Smoker Temp |
Time to Complete |
Finished Meat Temp |
|
Brisket (Sliced) |
225 degrees |
1.5 hours/pound |
180 degrees |
|
Brisket (Pulled) |
225 degrees |
1.5 hours/pound |
195 degrees |
|
Pork Butt (Sliced)
|
225 degrees
|
1.5 hours/pound
|
175 degrees
|
|
Pork Butt (Pulled) |
225 degrees |
1.5 hours/pound |
190-205 degrees |
|
Whole Chicken |
250 degrees |
4 hours approx. |
167 degrees |
|
Chicken Thighs |
250 degrees |
1.5 hours |
167 degrees |
|
Chicken Quarters |
250 degrees
|
3 hours
|
167 degrees
|
|
Whole Turkey 12# |
240 degrees |
6.5 hours |
170 degrees |
|
Turkey Leg
|
250 degrees
|
4 hours
|
165 degrees
|
|
Meat Loaf |
250 -300 degrees |
3 hours |
160 degrees |
|
Spare Ribs |
225-240 degrees |
6 hours |
172 degrees |
|
Baby Back Ribs |
225-240 degrees |
5 hours |
168 degrees |
|
Smoked Corn |
225 degrees
|
1.5 - 2 hours
|
N/A |
|
Smoked Potatoes
|
225 Degrees
|
2 - 2.5 Hours
|
N/A |
|
