Masterbuilt MB20073420 - Smoking Times and Temperatures

24
Smoking Times and Temperatures
BeefGamePorkPoultrySeafood
Vegetable
Beef Ribs
Brisket
Roast
(Chuck, rump,
sirloin tip)
Full Rack
2.7-5.3 kg
1.8-2.2 kg
105°C
120°C
105°C
4-5 hours
1 hour per 0.45 kg
3-4 hours
80°C
80-85°C
50°C Rare
65°C Medium
75°C Well done
Item Size Temp Time Internal Temp
Cornish Game Hens
(2 whole)
Dove, Pheasant, Quail
Duck
0.7 kg each
12-16 birds
1.8-2.7 kg
75°C
80-85°C
Well done
75°C
120°C
95 °C
120°C
4 hours
2-3 hours
2½-4 hours
Item Size Temp Time Internal Temp
Baby Back Ribs
(unwrapped)
Baby Back Ribs
(wrapped during last
1.5 to 2 hours)
Loin Rib
End Roast
Loin Roast
(boneless)
Pork Butt (sliced)
Pork Butt (pulled)
Short Ribs
2 slabs
2 slabs
1.8-2.7 kg
1.3-1.8 kg
1.3-1.8 kg
1.3-1.8 kg
1.3-1.8 kg
75°C
75°C
75°C Well done
(Meat should pull away
from bone)
75°C Well done
(Meat should pull away
from bone)
75°C
90°C
75°C
105°C
105°C
95 °C
120°C
105°C
120°C
95 °C
4 hours
5-6 hours
4½-7 hours
2 hours
1 - 1¼ hours per 0.45 kg
2½ hours (unwrapped)
+ 2½ hours (wrapped)
2½-3½ hours
Item Size Temp Time Internal Temp
Chicken Breasts
(bone in)
Chicken Breasts
(boneless)
Chicken Quarters
Chicken Thighs
Whole Chicken
Whole Turkey
3 count
3 count
4 count
12 count
1.3-2.2 kg
3.6-5.4 kg
75°C
75°C
75°C
75°C
75°C
75°C
120°C
120°C
120°C
120°C
120°C
120°C
1-1½ hours per 0.45 kg
45 min. per 0.45 kg
3-3½ hours
2 hours
45 min. to 1 hour
0.45 kg
30-35 min. per 0.45 kg
Item Size Temp Time Internal Temp
Fish
Salmon
Shrimp
0.9 kg of fillets
0.9-1.3 kg
Full Grate
65°C
Flakes with a fork
65°C
Flakes with a fork
65°C
Will be pink/shells open
105°C
95 °C
105°C
35-45 minutes
2½-3½ hours
1-2 hours
Based on size of shrimp
Item Size Temp Time Internal Temp
Asparagus
Cabbage
Green Beans
Lima Beans
Sweet Potatoes
0.7 kg
Whole
2 x 0.5 l cans
5.4 kg package
8 large
Until tender
Until tender
Until tender
Until tender
Until tender
120 °C
120 °C
120 °C
120 °C
135 °C
1½ hours
3-4 hours
2 hours
8 hours
1 hour (unwrapped)
+ 1 hour (wrapped)