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FOOD TYPE OF SMOKING SMOKING TIME RECOMMENDED DONENESS
Beef Rib Eye Steaks Hot Smoke 30 minutes 145°F (63°C)
Whole Chicken
(4 to 5 pounds)
Hot Smoke 1 to 1 1/2 hours 165°F (73°C)
Salmon Filet Hot Smoke 30 minutes 145°F (63°C)
Pork Baby Back Ribs
(4 to 5 pounds)
Combo Smoke 3 to 4 hours Until fork tender
Brisket or Beef Roast
(4 to 5 pounds)
Combo Smoke 5 to 6 hours Until fork tender
Whole Almonds Cold Smoke 15 minutes NA
Gouda cheese Cold Smoke 15 minutes NA
Hard Cooked Eggs Cold Smoke 15 minutes NA
Pork Shoulder
(4 to 5 pounds)
Combo Smoke 5 to 6 hours Until fork tender
NOTES:
• Review suggested smoke times for foods and adjust time for desired smoke flavor
and doneness.
• Ensure food fits on Racks and does not touch the sides. Racks hold about 5 pounds.
SMOKING GUIDE
COLD Smoke is for smoking cooked nuts, cheeses, fresh vegetables, hard cooked
eggs, fresh herbs and salt.
HOT Smoke is for smoking and cooking foods.
COMBO Smoke is for smoking and cooking larger pieces of meat that need longer
cooking times. See NOTES on previous page to learn more about COMBO Smoke.
TYPE OF WOOD CHIPS SMOKE FLAVOR BEST FOOD TO SMOKE
Fruit wood (Apple or
Cherry)
Mild Fish, chicken, pork, nuts, cheeses, herbs,
hard cooked eggs
Hickory, Birch, Pecan Medium Pork shoulder, ribs, beef, salmon, cheeses
Mesquite Strong Lamb, game, duck, beef
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