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Idiomas disponibles
Idiomas disponibles
The art of hot smoking refers to longer cooking times, but results in more natural wood flavor (and a sought-after smoke
ring) on your meats. Higher cooking temperatures result in a shorter cooking time, locking in less smoke flavor.
For best results, allow time for meats to rest after cooking. This allows the natural juices to migrate back into the
meat fiber, giving a much juicer, flavorful cut. Resting times can be as little as 3 minutes and up to 60 minutes,
depending on the size of the protein.
TEMPERATURE PRESETS
VERY LOW
95°C
110°C
SMOKE
200°F
225°F
MEAT TYPE
POULTRY
Turkey (whole)
Chicken (whole)
Drumsticks, Breasts
Small Game Birds
Duck
PORK
Ham (whole)
Roast
Spare Ribs
Baby Back Ribs
Tenderloin
Butt (Shoulder)
BEEF
Steak
Tenderloin
Roast
Spare Ribs
Prime Rib
Brisket
WILD GAME
Tenderloin
Roast
SEAFOOD
Fillets
Salmon (whole)
Lobster
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PRESETS & HOT SMOKING
LOW
MEDIUM
120°C
150°C
175°C
250°F
300°F
350°F
PRESET TEMP
ESTIMATED TIME
110°C / 225°F
30-35 MIN/LB
190°C / 375°F
3-4 HR
190°C / 375°F
1-2 HR
190°C / 375°F
1-2 HR
135°C / 275°F
2-3 HR
120°C / 250°F
15-20 MIN/LB
190°C / 375°F
3-4 HR
120°C / 250°F
4 HR
95°C / 200°F
3-4 HR
110°C / 225°F
1.5 HR
110°C / 225°F
1.5 HR / LB
120°C / 250°F
8-10 MIN
110°C / 225°F
2-3 HR
110°C / 225°F
3-4 HR
110°C / 225°F
3-4 HR
120°C / 250°F
15-20 MIN/LB
110°C / 225°F
1 HR / LB
110°C / 225°F
1-2 HR / LB
120°C / 250°F
1-2 HR / LB
110°C / 225°F
30-45 MIN
95°C / 200°F
2-3 HR
95°C / 200°F
2-3 HR
MED/HIGH
205°C
230°C
245°C
400°F
450°F
475°F
TARGET TEMP
74°C / 165°F
74°C / 165°F
74°C / 165°F
74°C / 165°F
74°C / 165°F
71°C / 160°F
74°C / 165°F
88°C / 190°F
88°C / 190°F
82°C / 180°F
93-98°C / 200-210°F
60°C / 140°F
60°C / 140°F
63°C / 145°F
79°C / 175°F
57°C / 135°F
107-121°C / 225-250°F
74°C / 165°F
74°C / 165°F
63°C / 145°F
63°C / 145°F
63°C / 145°F
11
HIGH
HIGH
Snapshot this chart
for reference. You
can thank us later!
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