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Beef

Smoking Temp Cooking Time Finished Temp
Brisket (Pulled) 200-225 degrees 1.5 hours per lb. 195 degrees
Chuck Roast 250 degrees 1 hour per lb. 155 degrees

Pork

Smoking Temp Cooking Time Finished Temp
Pork Butt (Pulled) 200-225 degrees 1.5 hours per lb. 190-205 degrees
Baby Back Ribs 200-225 degrees 5 hours 160 degrees
Pork Sausage 200-225 degrees                                         

Poultry

Smoking Temp Cooking Time Finished Temp
Chicken (Whole) 250 degrees 3-4 hours 180 degrees
Chicken Quarters 250 degrees 3 hours 175 degrees
Turkey (12 lb. Whole) 240 degrees 6-8 hours 180 degrees
Duck (Whole) 250 degrees 8-12 hours 170 degrees

Fish

Smoking Temp Cooking Time Finished Temp
Salmon (Filet) 200 degrees 30-40 minutes 140 degrees
Salmon (Whole) 200 degrees 3-4 hours 145 degrees

 

Caution never touch a hot box…Injury at Your Own Risk.  Always Use Pliers or BBQ Tool To Remove A Hot Cover.
Leave Ashes In The DKS Until They Are Completely Cool.