Food Time and Temps

Fuel-for-Food-PhotoCredit-Mitch-Moody

Beef

Bottom Round

Target temperature of 200° – 225°F. Smoke for 1.5 hours/lb. Minimum Internal temperature: R/M/W as preferred

Brisket (pulled)

Target temperature of 225° – 250°F. Smoke for 1.5 hours/lb. Minimum Internal temperature: 205°F

Chuck Roast (pulled)

Target temperature of 225° – 250°F. Smoke for 1.5 hours/lb. Minimum Internal Temperature: 195°F

Filet Mignon

Cold smoke then the target temperature is 350°F. Minimum Internal Temperature: R/M/W as preferred

Hamburgers

Target temperature of 225° – 250°F. Smoke for 30 – 40 min.

Prime Rib

Target temperature of 225° – 250°F. Rare: smoke for 10 min/lb, Med: smoke for 15 min/lb, Well: smoke for 20 min/lb Minimum Internal Temperature:R/125°, M/135°, W/145°

Ribs

Target temperature of 225° – 250°F. Smoke for 5 hours.

Rump Roast

Target temperature of 225° – 250°F. Smoke for 30 min/lb. Minimum Internal Temperature: 145°F

Tenderloin

Target temperature of 225° – 250° F. 2-4 lbs: Rare- Smoke for 1 -2hrs. Med: Smoke for 3-3 ½ hrs, Well: Smoke for 3 ½ – 4 hrs. Minimum Internal Temperature:R/120-125° F, M/150° F, W/160°F

Tri-Tip

Target temperature of 225° – 250°F. Smoke for 1-4 hours. Minimum Internal Temperature:R/130°F, M/150 °F, W/160°F

Chicken

Chicken (Whole)

Target temperature of 275° – 350°F. Smoke for 2-3 hours. Minimum Internal Temperature: 170°F

Chicken Breast

Target temperature of 275° – 350°F. Smoke for 1-2 hours. Minimum Internal Temperature: 170°F

Chicken Wings

Target temperature of 275° – 350°F. Smoke for 1-1 ½ hours. Minimum Internal Temperature: 170°F


Fish

Catfish

Target temperature of 225° – 250°F. Smoke for 2-3 hours.

Salmon

Target temperature of 200° – 225°F. Smoke for 3-4 hours.

Fish (whole)

Target temperature of 225° – 250°F. Smoke for 3-4 hours.


Lamb

Lamb Shanks

Target temperature of 225° – 250°F. Smoke for 4 hours, until tender.


Pork

Pork Baby Ribs

Target temperature of 225° – 250°F. Smoke for 5 hours – Pulls from bone

Pork Butt (pulled)

Target temperature of 225° – 250°F. Smoke for 1 ½ hours per lb. Minimum Internal Temperature: 170°F

Ham with bone

Target temperature of 225° – 250°F. Smoke for 1 ½ hours per lb. Minimum Internal Temperature: 160°F

Spare Ribs

Target temperature of 225° – 250°F. Smoke for 5-7 hours – Pulls from bone

Whole hog

Target temperature of 225° – 250°F. Smoke for 16-18 hours. Minimum Internal Temperature: 205°


Shellfish

Scallops

Target temperature of 190°F. Smoke for 1-1 ½ min/lb.
Steamed Crab
Target temperature of 200° – 225°F. Steam for 15 min/lb.

Steamed Lobster

Target temperature of 200° – 225°F.

Steamed Shrimp

Target temperature of 200° – 225°F.Steam for 15 min/lb.


Turkey

Turkey (Whole 10-12 lbs)

Target temperature of 275° – 350°F. Smoke for 2 ½ – 3 hours. Minimum Internal Temperature: 170°F

Turkey Legs

Target temperature of 275° – 350°F. Smoke for 2-3 hours. Minimum Internal Temperature: 170°F


Vegetables

Corn on Cob

Target temperature of 225°F. Smoke for 1 ½ – 2 hours.

Garlic cloves

Target temperature of 225°F. Smoke for 1 ½ hours.

Mushrooms

Target temperature of 225°F. Smoke for 1 ½ hours.

Onions

Target temperature of 200° – 225°F. Smoke for 1-1 ½ hours.

Sliced Eggplant

Target temperature of 200° – 225°F. Smoke for 1-1 ½ hours.

Sweet Potatoes

Target temperature of 225°F. Smoke for 2 – 2 ½ hours.

Zucchini

Target temperature of 200° – 225°F. Smoke for 1-1 ½ hours

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