98
14. If smoking meat, check the internal temperature with a meat thermometer to assure it
is done after the smoking time has expired.
15. Once food is done, using pot holders, grasp the base rack handles and carefully lift the
rack(s) out of the smoker. Remove food from rack(s).
16. Unplug the smoker and allow it to cool completely before removing parts and cleaning.
Helpful Hints for Smoking
• Experiment with different types of wood chips to find your favorite. Alder, maple, and
fruit woods such as apple and cherry impart a subtle, sweet flavor. These woods work
well for fish, chicken, and smaller pieces of pork. Hickory, oak, and pecan impart a
heavier flavor and work well for large cuts of meat, such as pork, beef, and game. The
boldest flavor is provided by mesquite.
• It is not necessary to soak wood chips before smoking. Wet wood chips will increase
the time it takes for the wood to begin smoking.
• Thaw meat before smoking.
• Place meat on rack with fat side up and meatier portion towards the charring cup. It is
not necessary to flip the meat during cooking.
NOTE: It is normal for the portion of the food positioned directly above the charring
cup on the base rack to be darker than the surrounding surface. This is especially true
with foods requiring a longer smoking time.
• Position food on its flattest surface in the center of the rack to prevent shifting while
cooking. The exception is a bone-in turkey breast which should be positioned breast
side up.
• Place aluminum foil on top of the smoking racks when smoking smaller foods, such as
nuts, or when smoking foods that may melt, such as cheese.
• When food has cooked for the minimum time suggested in the time charts, check the
internal temperature of the food. Avoid frequent opening of the smoker as it reduces the
temperature and adds 10 to 15 minutes to the smoking time for every opening.
• Hot smoking foods for long periods of time can dry out the foods’ exterior surface.
Brining or marinating food before smoking will help retain moisture and add flavor.
Placing a rub on the surface of the food will also help maintain moisture and add flavor.
• If smoking large quantities of food, multiple racks may be needed. For convenience,
place one rack at a time into the smoker base, starting with the base rack (the one with
handles). Load food onto each rack as it is placed in the smoker.
Hot Smoke Time/Temperature Chart
The smoking times in the chart are meant to be a guideline, as the times may be affected
by the cut, thickness, and weight of meat, as well as personal preference. The temperature
of the meat, poultry, and sh determines when it is adequately smoked, so smoke food to
temperature rather than to time.
Food (thaw before smoking) Smoking Time
Smoking
Method
Internal Food
Temperature
Beef
Brisket (3 to 4 pounds) 5 to 6 hours Combo Smoke 190° to 200°F
Ribs (3 to 4 pounds) 3 to 4 hours Combo Smoke 190° to 200°F
Roast–arm, top/bottom round,
boneless rump
(3 to 4 pounds) 3 to 4 hours Combo Smoke 190° to 200°F
Pork
Ribs (3 to 4 pounds) 3 to 4 hours Combo Smoke 180° to 185°F
Roast–butt and shoulder
(3 to 4 pounds) 5 to 6 hours Combo Smoke 190° to 200°F
Poultry
Chicken,
drumsticks or thighs 1 to 1½ hours Hot Smoke 190° to 195°F
Whole chicken
(3½ to 4 pounds) 1 to 1½ hours Hot Smoke 190° to 195°F
Turkey breast, bone-in
(4 pounds) 4½ to 5 hours Combo Smoke 190° to 195°F
Turkey breast, boneless
(2 to 3 pounds) 2½ to 3½ hours Combo Smoke 190° to 195°F
Turkey drumsticks 1½ hours Hot Smoke 190° to 195°F
Fish
Fillets–salmon, tuna, white sh 30 minutes Hot Smoke 145°F
Whole sh 1 hour Hot Smoke 145°F
Cold Smoke Time Chart
Food Cold Smoking Time
Eggs, hard-cooked 15 to 30 minutes
Cheese, semi-rm 30 minutes
Nuts, shelled 30 minutes
Sea salt 1 to 2 hours
Vegetables, whole (garlic and mushrooms) 30 minutes to 1 hour
Vegetables, halved or quartered
(onions, peppers, and tomatoes) 30 minutes to 1 hour
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