Beef
- Smoking Temp
- Brisket (Pulled)
- Chuck Roast
- Smoking Temp
- 200-225 degrees
- 250 degrees
- Cooking Time
- 1.5 hours per lb.
- 1 hour per lb.
- Finished Temp
- 195 degrees
- 155 degrees
Pork
- Smoking Temp
- Pork Butt (Pulled)
- Baby Back Ribs
- Pork Sausage
- Smoking Temp
- 200-225 degrees
- 200-225 degrees
- 200-225 degrees
- Cooking Time
- 1.5 hours per lb.
- 5 hours
- Pork Sausage
- Finished Temp
- 190-205 degrees
- 160 degrees
- Pork Sausage
Poultry
- Smoking Temp
- Chicken (Whole)
- Chicken Quarters
- Turkey (12 lb. Whole)
- Duck (Whole)
- Smoking Temp
- 250 degrees
- 250 degrees
- 240 degrees
- 250 degrees
- Cooking Time
- 3-4 hours
- 3 hours
- 6-8 hours
- 8-12 hours
- Finished Temp
- 180 degrees
- 175 degrees
- 180 degrees
- 170 degrees
Fish
- Smoking Temp
- Salmon (Filet)
- Salmon (Whole)
- Smoking Temp
- 200 degrees
- 200 degrees
- Cooking Time
- 30-40 minutes
- 3-4 hours
- Finished Temp
- 140 degrees
- 145 degrees
