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 |
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