Item | Cook Temp | Cook Time | Final Temperature |
---|---|---|---|
Beef Finger Fibs | 225° F to 250° F | 4 to 6 hours | 185° – 200° |
Beef Short Ribs | 225° F to 250° F | 5 hours | Pulls back from bones |
Beef Tenderloin 3 to 4 lbs. Medium | 225° F to 250° F | 3 to 3.5 hours | 150° F |
Beef Tenderloin 3 to 4 lbs. Medium Rare | 225° F to 250° F | 2.5 to 3 hours | 130° F to 140° F |
Beef Tenderloin 3 to 4 lbs. Rare | 225° F to 250° F | 1 to 2 hours | 120° – 125° |
Beef Tenderloin 3 to 4 lbs. Well Done | 225° F to 250° F | 3.5 to 4 hours | 160° F |
Beef Tri-Tip, Medium | 225° F to 250° F | 3 to 3.5 hours | 150° F |
Beef Tri-Tip, Well Done | 225° F to 250° F | 3.5 to 4 hours | 160° F |
Beef Tri-Tip, Medium Rare | 225° F to 250° F | 2 to 3 hours | 130° F to 140° F |
Beef Tri-Tip, Rare | 225° F to 250° F | 1 to 2 hours | 120° – 125° |
Belly Bacon | less than 100° F | 6 hours | 140° F |
Boneless Prime Rib | 225° F to 250° F | 12 Minutes/lb | Until Done |
Brisket (Pulled) 8 to 12 lbs. | 225° F to 250° F | 1.5 hours per pound | 205°F |
Brisket (Thick Sliced) 8 to 12 lbs. | 225° F to 250° F | 1.5 hours per pound | 195° F |
Brisket (Thin Sliced) 8 to 12 lbs. | 225° F to 250° F | 1.5 hours per pound | 185° F |
Buckboard Bacon | 200° F | 4 to 6 hours | 140° F |
Butt Bacon | less than 100° F | 6 hours | 140° F |
Chicken (Quarters) | 275° F to 350° F | 1 to 2 hours | 170° F |
Chicken (Thighs) | 275° F to 350° F | 1.5 hours | 170° F |
Chicken (Whole ) 2.5 to 3 lbs. | 275° F to 350° F | 2 to 2.5 hours | 170° F |
Chicken (Whole ) 3.5 to 4.5 lbs. | 275° F to 350° F | 2 to 3 hours | 170° F |
Chicken (Wings) | 275° F to 350° F | 1.25 hours | 170° F |
Chicken Breast 5 to 8 oz. | 275° F to 350° F | 1 to 2 hours | 170° F |
Chuck Roast (Pulled) | 225° F to 250° F | 1.5 hours per pound | 195° F |
Chuck Roast (Sliced Medium) | 225° F to 250° F | 1.25 hours per pound | 155° F |
Chuck Roast (Sliced Rare) | 225° F to 250° F | 1 hour per pound | 125° F |
Chuck Roast (Sliced Well Done) | 225° F to 250° F | 1.5 hours per pound | 185° F |
Filet Mignon | Cold Smoke then 350° F | Until Done | Until Done |
Fish (Cold Smoking) | 80-90°F for 1-5 days | for 1-5 days | Until Done |
Fish (Fillets) 4 to 6 oz. | 225°-240° F | 1.5 to 2 hours | Until Flaky |
Fish (Hot Smoking) | 90°F for 2 hrs. then 150°F | 2 to 3 hours | Until Flaky |
Fish (Whole) 4 to 6 lbs. | 225°-240° F | 3.5 to 4 hours | Until Flaky |
Ham (Bone In) | 225° F to 250° F | 1.5 hours per pound | 160° F |
Hot Dogs (Homemade) | 165° F | 3.5 to 4 hours | 150° F to 155° F |
Jerky | 140° F | 3 to 4 hours | Until Done |
Lobster (Steamed) | 200° – 225° F | 15 minutes/lb | To Taste |
Meat Loaf | 250° -300° F | 3 hours | 160° F |
Pheasant | 200° F | 2.5 to 3 Hours | 170° F |
Pork Butt (Pulled) 6 to 8 lbs. | 225° F to 250° F | 1.5 hours per pound | 205° F |
Pork Butt (Sliced) 6 to 8 lbs. | 225° F to 250° F | 1.5 hours per pound | 170° F |
Pork Chops | 225° F to 250° F | 1.5 hours per pound | 160° F |
Pork Crown Roast 8 to 10 lbs. | 225° F to 250° F | 1.5 hours per pound | 155° F to 165° F |
Pork Loin 8 to 10 lbs. | 225° F to 250° F | 4 to 6 hours | 160° F |
Pork Sausage 1.5 to 2.5 inch | 225° F to 250° F | 1 to 3 hours | 165° F |
Pork Shoulder (Pulled) 6 to 10 lbs. | 225° F to 250° F | 8 to 12 hours | 205° F |
Pork Shoulder (Sliced) 6 to 10 lbs. | 225° F to 250° F | 5 to 8 hours | 175° F |
Pork Tenderloin 1.5 to 2 lbs. | 225° F to 250° F | 2.5 to 3 hours | 160° F |
Prime Rib Medium | 225° F to 250° F | 15 minutes/lb | 135° F for Medium |
Prime Rib Rare | 225° F to 250° F | 10 minutes/lb | 125° F for Rare |
Prime Rib Well Done | 225° F to 250° F | 20 minutes/lb | 145° F for Well |
Ribs (Baby Back ) 1.5 to 2.5 lbs. | 225° F to 250° F | 5 hours | Pulls back from bones |
Ribs (Spare Ribs) 2.5 – 3 lbs. | 225° F to 250° F | 5 to 7 hours | Pulls back from bones |
Rump Roast | 225° F to 250° F | 30 minutes/lb | 145° F for Well |
Scallops | 190° F | 1 to 1.5 hours/lbs | To Taste |
Shrimp (Steamed) | 200° – 225° F | 15 minutes/lb | To Taste |
Sirloin Tip Roasts | 225° F to 250° F | 8 Hours | Until Done |
Smoked Hamburgers | 225° F to 250° F | 30 to 40 Minutes | Until Done |
Smoked Potatoes | 225° F | 2 – 2.5 Hours | Done |
Steamship Round (40 Lbs.) | 190ºF | 12 to 14 Hours | Medium to Rare |
Turkey (Legs) | 275° F to 350° F | 2 to 3 hours | 170° F |
Turkey (Whole ) 10-12 lbs. | 275° F to 350° F | 2.5 to 3 hours | 170° F |
Whole Hog to 85 lbs. | 225° F to 250° F | 16 to 18 hours | 205° F |
Whole Ribeye Loin Medium | 225° F to 250° F | 25 minutes/lb | 135° F for Medium |
Whole Ribeye Loin Rare | 225° F to 250° F | 20 minutes/lb | 125° F for Rare |
Whole Ribeye Loin Well Done | 225° F to 250° F | 30 minutes/lb | 145° F for Well |