| Food to be Smoked | Target Temperature | Approximate Time | Internal Temp |
| Beef - Bottom Round | 200° – 225° F | 1.5 hours/lb. | R/M/W as preferred |
| Beef - Brisket (pulled) | 225° – 250° F | 1.5 hours/lb. | 205° F |
| Beef - Chuck Roast (pulled) | 225° – 250° F | 1.5 hours/lb. | 195° F |
| Beef - Filet Mignon | Cold smoke then 350° | R/M/W as preferred | |
| Beef - Hamburgers | 225° – 250° F | 30 – 40 min. | |
| Beef - Prime Rib | 225° – 250° F | Rare: 10 min/lb. | R/125° |
| Med: 15 min/lb. | M/135° | ||
| Well: 20 min/lb. | W/145° | ||
| Beef - Ribs | 225° – 250° F | 5 hours | |
| Beef - Rump Roast | 225° – 250° F | 30 min/lb. | 145° |
| Beef - Tenderloin | 225° – 250° F | 2-4 lbs. | R/120-125° |
| Rare: 1-2 hrs | M/150° | ||
| Med: 3-3 ½ hrs | W/160° | ||
| Well: 3 ½ - 4 hrs | |||
| Beef - Tri-Tip | 225° – 250° F | 1-4 hours | R/130° |
| M/150° | |||
| W/160° | |||
| Chicken (Whole) | 275° – 350° F | 2-3 hours | 170° |
| Chicken Breast | 275° – 350° F | 1-2 hours | 170° |
| Chicken Wings | 275° – 350° F | 1-1 ½ hours | 170° |
| Fish – Catfish | 225° – 250° F | 2-3 hours | |
| Fish – Salmon | 200° – 225° F | 3-4 hours | |
| Fish (whole) | 225° – 250° F | 3-4 hours | |
| Lamb Shanks | 225° – 250° F | 4 hours | Until tender |
| Pork Baby Ribs | 225° – 250° F | 5 hours | Pulls from bone |
| Pork Butt (pulled) | 225° – 250° F | 1 ½ hours per lb | 170° |
| Pork Ham with bone | 225° – 250° F | 1 ½ hours per lb | 160° |
| Pork Spare Ribs | 225° – 250° F | 5-7 hours | Pulls from bone |
| Pork whole hog | 225° – 250° F | 16-18 hours | 205° |
| Shellfish – Scallops | 190° F | 1-1 ½ min./lb. | |
| Shellfish – steamed Crab | 200° – 225° F | 15 min./lb. | |
| Shellfish – steamed Lobster | 200° – 225° F | ||
| Shellfish – steamed Shrimp | 200° – 225° F | 15 min./lb. | |
| Turkey (Whole 10-12 lbs.) | 275° – 350° F | 2 ½ - 3 hours | 170° |
| Turkey Legs | 275° – 350° F | 2-3 hours | 170° |
| Veg. – Corn on Cob | 225° F | 1 ½ - 2 hours | |
| Veg. – Garlic cloves | 225° F | 1 ½ hours | |
| Veg. - Mushrooms | 225° F | 1 ½ hours | |
| Veg. - Onions | 200° – 225° F | 1-1 ½ hours | |
| Veg. – Sliced Eggplant | 200° – 225° F | 1-1 ½ hours | |
| Veg. – Sweet Potatoes | 225° F | 2 - 2 ½ hours | |
| Veg. – Zucchini | 200° – 225° F | 1-1 ½ hours |
