Masterbuilt MB20078516 - Smoking Chart; Cooking Times and Temperatures

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• Whenoutsidetemperatureiscoolerthan65°F(18°C)and/oraltitudeisabove3,500feet(1067m),
additionalcookingtimemayberequired.Toinsurethatmeatiscompletelycookeduseameat
thermometer to test internal temperature.
• Openingsmokerdoorduringcookingprocessmayextendcookingtimeduetoheatloss.
SMOKING CHART
ITEM SIZE TEMP WATER
WOOD
CHIPS
COOK TIME INTERNAL TEMP
Pot Roast
(arm, top,
chuck,blade)
4-5lbs
(1.8-2.3kgs)
200°F
(93°C)
3-4qts
(2.8-3.8l)
2-3cups
(0.56-0.83l)
3-4hrs
140°F(60°C)Rare160°F
(71°C)Med
170°F(77°C)Well
Brisket
3-4lbs
(1.4-1.8kgs)
200°F
(93°C)
4qts
(3.8l)
3cups
(0.83l)
3-4.5hrs
170°F(77°C)
Well Done
Loin Roast
(bonein)
3-4lbs
(1.4-1.8kgs)
5-7lbs
(2.3-3.2kgs)
200°F
(93°C)
200°F
(93°C)
4qts
(3.8l)
6qts
(5.7l)
2 cups
(0.56l)
3cups
(0.83l)
3.5-4.5hrs
5-7hrs
170°F(77°C)
Well Done
Loin Roast
(boneless)
3-5lbs
(1.4-2.3kgs)
200°F
(93°C)
4-5qts
(3.8-4.7l)
3cups
(0.83l)
3.5-5.5hrs 170°F(77°C)
Well Done
Spare Ribs
4-6lbs
(1.8-2.7kgs)
7-10lbs
(3.2-4.6kgs)
200°F
(93°C)
200°F
(93°C)
4qts
(3.8l)
5-6qts
(4.7-5.7l)
3cups
(0.83l)
3cups
(0.83l)
2.5-3.5hrs
3.5-5hrs
Well done when meat
pullsawayfrombone
Chicken
(2whole)
2-3lbsea
(0.9-1.4kgs)
200°F
(93°C)
3-4qts
(2.8-3.8l)
2 cups
(0.56l)
2.5-3.5hrs
180°F(82°C)
(Legmoves
easilyinjoint)
Turkey
8-10lbs
(3.6-4.6kgs)
11-13lbs
(5.0-5.9kgs)
200°F
(93°C)
200°F
(93°C)
5qts
(4.7l)
6qts
(5.7l)
3cups
(0.83l)
3cups
(0.83l)
4-6hrs
6-7.5hrs
185°F(85°C)
(Legmoveseasilyin
joint)
Salmon
6-7lbs
(2.7-3.2kgs)
200°F
(93°C)
5-6qts
(4.7-5.7l)
3cups
(0.83l)
4-6.5hrs Fleshwhite,akeswhen
forked
Fish Fillets Full Grate
200°F
(93°C)
3qts
(2.8l)
1 - 2 cups
(0.28-0.56l)
1.5-2.5hrs Fleshwhite,akeswhen
forked
Shrimp,
Clams,
Crab Legs
Full Grate
200°F
(93°C)
3qts
(2.8l)
1 - 2 cups
(0.28-0.56l)
1 - 2 hrs
Shrimp pink
Shells open
Quail,
Dove, etc.
12-16birds
200°F
(93°C)
4qts
(3.8l)
2-3cups
(0.56-0.83l)
2-4hrs
Legmoveseasilyinjoint
Pheasant,
Duck, etc.
5-7lbs
(2.3-3.2kgs)
200°F
(93°C)
4-5qts
(3.8-4.7l)
2-3cups
(0.56-0.83l)
4-5hrs
180-185°F
(82-85°C)
Well Done
PORK
POULTRY
SEAFOOD
WILD GAME
BEEF