25
Game BeefPorkPoultrySeafood
Vegetable
Item Size Temp Time Internal Temp
Beef Ribs
Brisket
Roast
(Chuck, rump,
sirloin tip)
Full Rack 4-5 hours
1 hour per pound
3-4 hours
Rare
Medium
Well done
Item Size Temp Time Internal Temp
Cornish Game Hens
(2 whole)
Dove, Pheasant, Quail
Duck
0,7 kg
each
12-16 birds
4-6 pounds
Well done
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
Well done
(Meat should pull away
from bone)
Well done
(Meat should pull away
from bone)
4 hours
5-6 hours
4½-7 hours
2 hours
1 - 1¼ hours per pound
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
1-1½ hours per pound
45 min. per pound
3-3½ hours
2 hours
45 min. to 1 hour
per pound
30-35 min. per pound
Item Size Temp Time Internal Temp
Fish
Salmon
Shrimp
0,9 kg
of fillets
Full Grate
Flakes with a fork
Flakes with a fork
Will be pink/shells open
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
Whole
0,4 kg
cans
0,9 kg
package
8 large
Until tender
Until tender
Until tender
Until tender
Until tender
1½ hours
3-4 hours
2 hours
8 hours
1 hour
(unwrapped)
+ 1 hour
(wrapped)
79°C
82°C-88°C
52°C
63°C
74°C
74°C
82°C-85°C
74°C
74°C
74°C
77°C
74°C
74°C
91°C
74°C
74°C
74°C
74°C
74°C
74°C
74°C
63°C
63°C
63°C
2,7- 5,4 kg
1,8-2,3 kg
1,8-2,7 kg
1,4-1,8 kg
1,8-2,3 kg
1,8-2,3 kg
1,8-2,3 kg
1,4-2,3 kg
3,6-5,4 kg
0,9-1,4 kg
0,7 kg
107°C
121°C
107°C
107°C
107°C
93°C
121°C
107°C
121°C
93°C
107°C
107°C-121°C
107°C
107°C
93°C
107°C
121°C
121°C
121°C
107°C
135°C
107°C
93°C
121°C
107°C
107°C
107°C
Smoking Times and Temperatures
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