ENGLISH
22
Smoking and grilling styles of cooking can give you different results based on time and temperature. For best results, keep a
record of what you cooked, at what temperature, how long you cooked for, and the results. The art of hot smoking refers to
longer cooking times, but results in more natural wood flavor (and a sought-after smoke ring) on your meats. Higher cooking
temperatures result in a shorter cooking time, locking in less smoke flavor.
For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into the meat
fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes, depending
on the size of the protein.
MEAT TYPE COOKING TEMP ESTIMATED TIME TARGET TEMP
Turkey (whole) 110°C / 225°F 30-35 MIN/LB 74°C / 165°F
Chicken (whole) 190°C / 375°F 3-4 HR 74°C / 165°F
Drumsticks, Breasts 190°C / 375°F 1-2 HR 74°C / 165°F
Small Game Birds 190°C / 375°F 1-2 HR 74°C / 165°F
Duck 135°C / 275°F 2-3 HR 74°C / 165°F
Ham (whole) 120°C / 250°F 15-20 MIN/LB 71°C / 160°F
Roast 190°C / 375°F 3-4 HR 74°C / 165°F
Spare Ribs 120°C / 250°F 4 HR 88°C / 190°F
Baby Back Ribs 95°C / 200°F 3-4 HR 88°C / 190°F
Tenderloin 110°C / 225°F 1.5 HR 82°C / 180°F
Butt (Shoulder) 110°C / 225°F 1.5 HR / LB 90-98°C / 195-210°F
Steak 120°C / 250°F 8-10 MIN 60°C / 140°F
Tenderloin 110°C / 225°F 2-3 HR 60°C / 140°F
Roast 110°C / 225°F 3-4 HR 63°C / 145°F
Spare Ribs 110°C / 225°F 3-4 HR 79°C / 175°F
Prime Rib 120°C / 250°F 15-20 MIN/LB 57°C / 135°F
Brisket 110°C / 225°F 1 HR / LB 90-98°C / 195-210°F
Tenderloin 110°C / 225°F 1-2 HR / LB 74°C / 165°F
Roast 120°C / 250°F 1-2 HR / LB 74°C / 165°F
Fillets 110°C / 225°F 30-45 MIN 63°C / 145°F
Salmon (whole) 95°C / 200°F 2-3 HR 63°C / 145°F
Lobster 95°C / 200°F 2-3 HR 63°C / 145°F
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