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Smokin' Temps

Poultry & Fish
Meat Difficulty Smoker Temp Target Internal USDA Minimum Notes
Buffalo Wings Easy ~275° 165° 165° • ~1.5 hours
• Use water pan
• Add sauce at end
Fish Medium 225°-250° 145° 145° • Fatter fish like Salmon absorb smoke faster
Turkey Hard 300°-350° 165° 165° • Brine for 24 hours prior
• Spray with cooking oil during
• Inject chicken broth / spices
• 13 minutes per pound @ 330°
• Use Pecan
Whole Chicken Hard 300°-325° 165° 165° • Finish with high temp to crisp skin
• Consider beer can chicken on grill


Pork
Meat Difficulty Smoker Temp Target Internal USDA Minimum Notes
Pork Butt (Shoulder) Easy 225°-275° 195°-205° 145° • ~1.5 Hours per pound
• Fat side up if close to heat
• Foil at 160°
Pork Ribs Medium 225°-275° 195°-205° 145° My rib recipe
Pork Loin Easy 225° 145° 145° • 2-1/2 to 3 hours


Beef
Meat Difficulty Smoker Temp Target Internal USDA Minimum Notes
Tri-Tip Easy 225°-250° 140° 140° • Only takes a few hours
• Fat doesn't render
Brisket Medium 225°-275° 195°-210° 145° • ~1.5 Hours per pound
• Wrap at 160°
See notes at bottom




Grillin' Temps

Meat Difficulty Grill Temp Target Internal USDA Minimum Notes
Ground Beef Burgers Easy 400-450° 150-155° 160° • Season immediately before putting on grill
• Use 80/20 chuck

How To: Fresh Grind Burgers
How To: Grill a Burger
Buffalo Wings Easy 375-400° 165° 165° • Lid closed 23 minutes
• Brush top with sauce
• Flip & shuffle
• Brush new side with sauce
• Wait 9 minutes
Chicken Drumsticks Easy 350-400° 185-190° 165° • Two zoned, indirect heat
Full recipe
Beer Can Chicken Easy 375° 165° 165° • Water and coke are best
• Takes about 1h15m




Smokin' Woods & Flavors

Wood Type Strength Profile Pork Ribs Beef Chicken Turkey Fish
Alder Mild Sweet and Musky + - +
Almond Medium Nutty and Sweet + + + - -
Apple Mild Sweet and Fruity + + + - -
Apricot Mild Hint of Sweet and Fruity - - - - - -
Ash Mild Light Flavor & Adds Moisture to Tenderize - - - - - -
Avocado Medium Create a Medium Smoky Flavor + + + - -
Cherry Mild Sweet, Fruity, Smoky Flavor + + + - ♪ - ♪ -
Chestnut Mild Slightly Sweet and Nutty - - - - - -
Grape Medium Very Smoky Flavor + ♪ +
Hickory Strong Sweet & Strong with hint of bacon + + + + - -
Jack Daniels Strong Strong + + +
Lemon Medium Tangy, Citrus, Hint of Fruit - - - - -
Maple Mild Mellow, Sweet Aroma + + - - - -
Mesquite Strong Rich, Earthy Flavor - - + + - +
Mulberry Mild Sweet, Tangy, Blackberry-like - - - - -
Nectarine Mild Mild and Sweet - - - - - -
Oak Medium Traditional - + + - - -
Olive Medium Burns hot! Italian favorite for pizza
Orange Medium Tangy, Citrus, Hint of Fruity - - - - -
Peach Medium Slightly Sweet, Woodsy Flavor + + + + +
Pear Mild Earthy, Hint of Fruity - - - -
Pecan Mild Medium, Fruity Flavor - Similar to Hickory + ♪ + + ♪ - - +
Plumb Mild Mild and Sweet - - - - - -
Post Oak Mild Similar to White Oak - traditional TX BBQ + + + + + +
Red Oak Mild Secret to Santa Maria Style BBQ + ♪
Walnut Strong Strong, Smoky Flavor +
White Oak Strong Medium to Strong, Smooth Smokey Flavor + + + +
Legend
+ - [blank]
Great! Okay Not So Good See Notes Below



Notes

Wood Best used for
Grape Burgers
Olive Pizza Ovens
Pecan Brisket & Pork Chops
Red Oak Tri-Tip
Wood Notes
Cherry • Too strong for poultry
• May turn chicken skin black
• Try mixing Pecan & Cherry
All • Place wood below charcoal for better smoke results
• Prop a brisket up with wood chunks to avoid pooling liquid
Mesquite • Burns at high temps - use hickory instead
Grape • Doesn't burn
• Not good for getting high temps


Sources

Wood Spices Upgrades
Sharpe Meat Church Chart ArborFab - Weber welded coal cage
TexasBBQRubs Cajun Bandit - Weber upgrades
How to BBQ Right


Advice

  • Try smoking at 400° at two hours to get crust, then wrap and place in oven at 275° until internal temp
smoker.txt · Last modified: 2020/06/12 19:10 by sachz