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| Type of Meat |
Smoking Temp |
Time to Complete * |
Finished Temp |
| Brisket (Sliced) |
250°F |
1.5 hrs/pound |
203° |
| Brisket (Pulled) |
250°F |
1.5 hrs/pound |
210° |
| Beef Ribs |
250°F |
3-4 hrs |
Tender* |
| Pork Butt (Sliced) |
250°F |
1.5 hrs/pound |
185° |
| Pork Butt (Pulled) |
250°F |
1.5 hrs/pound |
205° |
| Whole Chicken |
250°F |
4 hrs |
165° |
| Chicken Thighs |
250°F |
1.5 hrs |
165° |
| Chicken Quarters |
250°F |
3 hrs |
165° |
| Whole Turkey 12# |
250°F |
6.5 hrs |
165° |
| Turkey Leg |
250°F |
4 hrs |
165° |
| Turkey Wings |
250°F |
2.5 hrs |
165° |
| Turkey Breast – bone in |
250°F |
4-6 hrs |
165° |
| Pork Loin |
250°F |
2.5 hrs |
155° |
| Breakfast Sausage |
250°F |
2 hrs |
165° |
| Fatties |
250°F |
2 hrs |
165° |
| Meat Loaf |
250 -300°F |
3 hrs |
160° |
| Meatballs (2 inch) |
250°F |
1 hr |
160° |
| Spare Ribs |
225-250°F |
5-6 hrs |
Tender* |
| Baby Back Ribs |
225-250°F |
5-6 hrs |
Tender* |
| Salmon |
225°F |
1 hrs |
145° |
| Smoked Corn |
225°F |
1.5 – 2 hrs |
N/A |
| Smoked Potatoes |
225°F |
2 – 2.5 hrs |
N/A |
