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Cookin' Temps

Pork

Meat Smoker / Grill Temp Target Internal USDA Minimum Notes 17:00 Dinner
Pork Butt (Shoulder) 225°-275° 195°-205° 145° • ~1.5 Hours per pound
Pork Ribs 225°-275° 195°-205° 145° My rib recipe Start ~11:30
Pork Loin 225° 145° • 2.5 to 3 hours
Sausage 225-350° 160° • Warm, juicy
Pre-cooked Ham 225-350° 140° • Caramelized glaze, juicy
Raw Ham 225-350° 160°
Tip: Finish tightly wrapped with lots of sugar and don't go heavy on salt
Doneness Temp
Medium 137°
USDA Done 145°
Well Done 150°+


Beef

Meat Smoker / Grill Temp Target Internal USDA Minimum Notes
Tri-Tip 225°-250° 145° • Only takes a few hours
• Fat doesn't render
Tri-Tip (alternative) 225°-250° 197° 145° • Cook it like a brisket
• Don't let it go over 198°
• Brine for 24 hours & inject with beef stock & spices
Brisket 225°-275° 202° 145° • ~1.5 Hours per pound
• Prop a brisket up with wood chunks to avoid pooling liquid
Ground Beef Burgers 400-450° 160° • Season immediately before putting on grill
• Aim for 80/20

How To: Fresh Grind Burgers
How To: Grill a Burger
Beef Short Ribs 325° - 350° 132° 145° • Marinate overnight
• Bring up to temp then sear and mix with sauce
Tip: Beef can take almost any combination of seasonings. Check out spice combinations for more examples
Doneness Temp
Bleu 110°
Rare 120-130°
Medium Rare 130-135°
Medium 135-145°
Medium Well 145-155°
Well Done 155°+


Poultry

Meat Smoker / Grill Temp Target Internal USDA Minimum Notes
Buffalo Wings 325° 165° • ~1.5 hours
• Take off early and sear
• Toss in sauce after
Turkey & Duck 300°-350° 165° • Brine for 24 hours prior
• 13 minutes per pound @ 330°
Whole or Ground Chicken 300°-325° 165° • Consider beer can chicken on grill
Whole Turkey 315-320° 165° & 175°* 165° • Breast: 165°, Thigh: 175°
• Brine overnight, air dry, light coat of oil
• Lightly baste with butter at 1h+
• Hit with sauce at 155°
• Takes ~3 hours
Chicken Thighs 350° 170-180° 165° • More tender at higher temps
• Aim for 175°
Chicken (dark meat) 350° 175° 175°
Buffalo Wings 375-400° 165° • Lid closed 23 minutes
• Brush top with sauce
• Flip & shuffle
• Brush new side with sauce
• Wait 9 minutes
Chicken Drumsticks 350-400° 185-190° 165° Full recipe
Beer Can Chicken 375° 165° • Water and coke are best
• Takes about 1.25 hours
• Avoid cherry wood as it blackens skin
Tip: Put in dry and finish high


Fish

Meat Smoker / Grill Temp Target Internal USDA Minimum Notes
Salmon 225° 145° • Keep it low and add a layer of maple syrup or honey
Ahi Tuna 225° 115° 145° • “Sashimi Grade”
Tuna 225° 125° 145°
Shrimp 225° 120° 145° • Pink, slightly constricted
Halibut 225° 130° 145° • Opaque, moist
Scallops 225° 130° 145° • Milky, white, firm
Lobster 225° 140° 145° • Opaque, not constricted
Swordfish 225° 125° 145°
Note: Fatty fish will absorb smoke faster


Sides

Dish Instructions
Baked Beans • 21 oz. can of Bush's Original Baked Beans
• 0.5 yellow onion - quickly sautéed
• 1 Tbsp brown sugar
• Pepper to taste
• Place under smoking pork shoulder to catch fat
• Add pork shoulder to final mix
Stuffing USDA minimum: 165°
Egg Dishes USDA minimum: 160°


Smokin' Woods & Flavors

Legend

🤔 💩 🎶 🕓 🔍 🗨
Great! Okay Not Good See Notes Below Have it, but not cooked it Don't have it Word of Mouth


Mild

Wood Type Profile Pork Ribs Beef Chicken Turkey Fish
Alder 🗨 I've been told “Sweet and Musky” 🔍
Apricot 🗨 I've been told “Hint of Sweet and Fruity” 🔍
Ash 🗨 I've been told “Light Flavor & Adds Moisture to Tenderize” 🔍
Cherry Sweet-like, good smoke, great base wood for most everything 🤔 🎶 🤔 🎶 🤔
Chestnut 🗨 I've been told “Slightly Sweet and Nutty” 🔍
Maple Mellow and Sweet - don't use too much 🤔
Mulberry 🗨 I've been told “Sweet, Tangy, Blackberry-like” 🔍
Nectarine 🗨 I've been told “Mild and Sweet” 🔍
Pear 🗨 I've been told “Earthy, Hint of Fruity” 🔍
Pecan Medium, Fruity Flavor - like a lighter version of Hickory
Plumb 🗨 I've been told “Mild and Sweet” 🔍


Medium

Wood Type Profile Pork Ribs Beef Chicken Turkey Fish
Almond 🗨 I've been told “Nutty and Sweet” 🔍
Apple Sweet and Fruit-ish 💩 🎶
Avocado 🗨 I've been told “Medium Smokey Flavor” 🔍
Citrus Smells Like Burning Hair 💩🎶
Peach Slightly Sweet with Light Smoke 🕓 🕓 🕓


Strong

Wood Type Profile Pork Ribs Beef Chicken Turkey Fish
Hickory Sweet-like but strong 💩 💩 💩
Jack Daniel's Strong - common with pellet mixes 💩 💩 💩
Mesquite Earthy, burns out quick then smells like a shoe 🤔 💩 💩
Merlot Oak Barrel Smells like wine - a little goes a long way 🕓
Oaks Medium to Strong, Adds Smokey Flavor 🤔 🤔 🤔
Post Oak Traditional TX BBQ
Walnut 🗨 I've been told “Strong, Smokey Flavor” 🔍


🎶 Notes 🎶

Wood Description
Apple • Unsurprisingly, the wood and the company suck
Cherry • Too strong for poultry
• Will turn chicken skin black
• Mix it with Pecan
Citrus • Wow this stuff sucks. Smells like burned hair
Grape Very smokey flavor, doesn't burn
🗨 “I've been told they're good for burgers”
Mesquite • Burns at high temps then smells like Al Bundy's feet
• Use Hickory instead
Olive Burns hot! Perfect for pizza ovens
Red Oak Santa Maria BBQ, perfect for tri-tip




Sauces

Manufacturer Name Rating Notes
Killer Hogs BBQ ⭐ ⭐ ⭐ ⭐ ⭐ This is what all BBQ sauces should aspire to be
Vinegar ⭐ ⭐ ⭐ ⭐ ⭐ Great with other BBQ sauces mixed, don't use on it's own
Blue's Hog Original ⭐ ⭐ ⭐ ½ • Decent BBQ flavor, but doesn't stand out among competitors
Smokey Mountain ⭐ ⭐ ⭐ ⭐ • Fake smoke flavor and sweet - great with dipping fried stuffs
Championship ⭐ ⭐ ⭐ ⭐ ½ Sweet. Don't combine with a heavy sugar rub
Raspberry Chipotle ⭐ ⭐ ⭐ ⭐ • Goes really well with chicken and pork. Sauce is thin with chunks.
Tennessee Red ⭐ ⭐ ⭐ ½ • Thin red sauce that's really good on tri-tip
Honey Mustard ⭐ ⭐ ⭐ ⭐ ½ This is amazing on pork chops!
GQue The Topper ⭐ ⭐ ⭐ ½ • Average BBQ flavor with very slight smokey / sweet flavor
Hottish ⭐ ⭐ ⭐ • • Was hoping this was spicy, but it sadly falls flat
Rib Candy Apple, Cherry, Habanero ⭐ ⭐ ⭐ ½ • Additional sugar for the top of ribs, but unnecessary.
Sweet with very mild spice
Bone Suckin' Wing Sauce Garlic & Honey ⭐ ⭐ ½ • • Heavy on garlic and sugar, but not sure why they advertise “wing sauce”
Kosmos Q BBQ Sauce ⭐ ⭐ ⭐ ½ • Average sauce. Nothing special. A little on the sweet side.


Rubs

Manufacturer Name Rating Meat Notes
Meathead Big Bad Beef Rub ⭐ ⭐ ½ • • Beef Decent beef taste, but don't forget salt.
Memphis Dust ⭐ ⭐ ⭐ ⭐ • Pork Perfect on pork. Do not use it on chicken.
Killer Hogs Steak Rub ⭐ ⭐ ⭐ • • Beef Butcher style. It needs a pinch of spicy though
Grande Gringo ⭐ ⭐ ⭐ ⭐ ½ Beef My new taco / fajita go-to
The BBQ Rub ⭐ ⭐ ⭐ ⭐ ½ All Purpose This is one of the best available
Swine Life Mississippi Grind ⭐ • • • • All Purpose No sir. Don't like it.
Like a butchers grind of crystalized sugar.
Kosmos Q Dirty Bird ⭐ ⭐ ⭐ ½ • Chicken Salty and slightly spicy. Go light.
Blue's Hog Sweet & Savory ⭐ ⭐ • • • All Purpose Very salty. Don't think I like this one.
G-Que The Rub ⭐ ⭐ • • • All Purpose Average. Good for burgers
Killen's BBQ Rub ⭐ ⭐ ⭐ ½ • All Purpose Salty. Use lightly on pork
Bad Byron's Butt Rub ⭐ ⭐ • • • Pork Salty. Almost too salty. Don't care much for the flavor
Cattleman's Grill 8 Second Carne Asada ⭐ ⭐ ⭐ ⭐ ½ Beef Excellent, but really spicy
Meat Church Holy Gospel ⭐ ⭐ ⭐ ½ • Chicken My go-to base layer on chicken
Gospel ⭐ ⭐ ⭐ ⭐ • All Purpose Good stuff. Sugar, pepper, and paprika base I used on everything.
Honey Hog BBQ ⭐ ⭐ ⭐ ⭐ • Pork Great for top layer of sugar on pork
Holy Cow ⭐ ⭐ ⭐ ⭐ ½ Beef Love this stuff! It's thick on pepper and salt
Honey Hog Hot BBQ ½ • • • • Pork Spicy, but has terrible flavor
Deez Nuts Honey Pecan • • • • • All Purpose Awful. This is quite possibly the worst thing ever
Honey Bacon • • • • • All Purpose Tastes exactly like it sounds. Pretty awful.
Holy Voodoo ⭐ ⭐ ⭐ ⭐ • All Purpose Very spicy. Sprinkle lightly on top for spice
Fajita ⭐ ⭐ ⭐ ⭐ ½ All Purpose My new carne asada go-to
Harry Soo's All Purpose ⭐ ⭐ ⭐ ⭐ • All Purpose Average BBQ rub
Chicken Championship ⭐ ⭐ ½ • • Chicken Light on flavor with added cumin foot powder
Beef Championship ⭐ ⭐ ⭐ • • Beef It's alright. Holy Cow is far superior


Soaks

Manufacturer Name Rating Notes
Meat Church Bird Bath Brine ⭐ ⭐ ⭐ ⭐ • This is my go-to, pre-cook soak for all chicken now
Kosmos Q Chicken Soak ⭐ ⭐ ⭐ ⭐ ⭐ Fantastic with a 24+ hour soaked turkey!
Cattleman's Grill Butcher House Brine ⭐ ⭐ ⭐ • • Instructions say not to wipe off brine before cooking.
Definitely ignore that or your food will be way too salty.



Misc

Sources

Wood
Sharpe Great quality chunks & chips Expensive because of shipping
Fruitawood Unique wood selection
Spices
Meat Church Chart
Killer Hogs BBQ Sauces
ATBBQ BBQ Sauces and Rubs - Huge Variety
Upgrades
ArborFab Weber welded coal cage
Cajun Bandit Weber upgrades
smoker.txt · Last modified: 02/27/2021 16:40 by sachz